Recipe - Alcatraz Porter

4 One half pound Barley (pale malt)
4 ounce Wheat malt
8 ounce Munich malt
9 ounce Crystal/Chocolate mixture
4 ounce Black Patent
One fourth cup Molasses
1 5/8 ounce Cascade Hops (5.8AAU)
(Bittering)
One half ounce Mt. Hood Hops (3.8AAU??)
(Bittering)
3/8 ounce Cascade (finish)
Wyeast English Ale

Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp to
62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min.
Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood
hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink.
Add yeast from starter. I recently tasted my allgrain porter against
Anchor's and the big thing I notice was Anchor Porter is thick, creamy.
Mine is low carbonated, but it does not have that creamy feel. This was my
first allgrain brew and my first porter. It has a good malt flavor. Next
time I would cut back on the hops some. Original Gravity: 1.054 Final
Gravity: 1.010 Primary Ferment: 10 days

Recipe By : Bryan Gros

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip