Cannonball Porter - Extract Version

Makes 5 Gallons

Malts & Extracts:
     0.75 lbs Crystal 120°L
     0.50 lbs Pale High Color
     0.25 lbs Chocolate Malt
     0.25 lbs Black Barley
     6.6 lbs Sparkling Amber Liquid Malt Extract (LME)

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:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve. Return to a boil, then add 2.0 oz. of Fuggle hops and boil for 60 minutes. With 15 minutes remaining in the boil add 1 Carrageenan Tablet (Kick, Whirlfloc, or 1 tsp. Irish Moss). With 3 minutes left in the boil add 1.0 oz. East Kent Golding hops.
     At the end of the boil turn off the heat, add the remainder of the LME. Strain the hot wort into a fermenter filled with 2 gallons of cold water and top off to the 5.5 gallon mark. Add yeast when the temperature of your wort 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