Cannonball Porter

Makes 5 Gallons

Malts:
     10.5 lbs Pale High Color
     1.00 lbs Crystal 120°L
     0.25 lbs Chocolate Malt
     0.25 lbs Black Barley

Hops:
     2.00 oz. Fuggle hops (boil 60 minutes)
     1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
     1.00 oz. East Kent Golding hops (boil 3 minutes)

Yeast:
     Imperial A10 Pub Yeast (64°-70°F), Dry Yeast Alternative - LalBrew Windsor (59°-72°F)

Step by Step:
     Mash at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to being your 60 minute boil. When wort comes to a boil add 2.00 oz. Fuggle hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet and with 3 minutes remaining in the boil, add 1.00 oz. East Kent Golding hops. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the beer is less than 70° and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

OG: 1.053
FG: 1.014
ABV: 5.1%
IBUs: 25
SRM: 25