The Honey Porter is blooping away

I did the Honey Porter this weekend. I discussed the ingredients with Ken and made a few changes. I removed the Malto-Dextrin. Substituted with more Cara-Pils. Used 1/2 lb of Chocolate. Also decided on 3 pounds of Honey as opposed to 6. Ken said 6 might make it more like wine.

Here is the Honey Porter recipe:

Honey Porter

2 lbs Aroma Malt
5 lbs. British Pale
5 lbs. Vienna
1 lb Cara-Pils 40L
1/2 lb Chocolate Malt
3 lbs. Honey (Wild Flower)
2 oz. Hallertau Hops (Boil- 4.2% AAU)
2 oz. Brewers Gold (Finish- 12.4% AAU)
WLP001 (California Ale)

Mash
I added 4.2 gallons of water at 168 degrees to obtain a mash temp of ~152. I mashed for 1 hour while heating up 7 gallons of water at 170. The recipe called for Mashing out at 170, but I skipped it, because I wasn't worried about the viscosity. I sparged for a little more than an hour and collected 6.5 gallons.

Boil
Brought to boil and waited for hot break (foaming). Once harm of boil over had passed I started my hop schedule. 1 oz Hallertau (60), .5 oz Hallertau (45), .5 oz Hallertau (30), 2 oz Brewers Gold (15). I added the honey in with the last hop addition.

Cooling
F-in wort chiller is a peice of crap. It leaks like a mug. When it eventually cooled, I aeriated and pitched the yeast. I used the 6.5 bucket this time and the mead is using my carboy. This stuff is really foamy. It was difficult to read the temp and hydrometer.

OG: 160 @ 98 degrees