CHIC Chicago Chicory Porter
Ingredients:
1.5oz dried, chopped chicory root
1oz fuggles
1oz tetnang
0.5lb lactose
3oz whole mt. hood
100 Billion Wyeast British Ale
0.5lb black patent (crushed)
0.5lb carafa special type 1 (crushed)
6lbs dark DME
Roast chicory 1.5hrs @ 350
grind in spice grinder
french press with warm water, remove tea
press again
Boil(65 mins)
add grains, hold at 170, remove
65 mins 1oz fuggles
30 mins 0.5lb lactose
15 mins 1oz tettnang
1 min all mount hood
0 mins chicory tea
@ 2 weeks, keg