English Porter - All Grain Version

A traditional Porter

Makes 5 gallons

Malts:
8.50 lbs. Maris Otter Pale Malt 4L             
1.00 lbs. Crisp Dark Chocolate Malt 425L
0.50 lbs. Carastan Malt 35L
0.50 lbs. British Brown Malt 65L

Hops:
1.50 oz. East Kent Golding Hops (boil 60 minutes)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp. Irish Moss (boil 15 minutes)
0.50 oz. East Kent Golding Hops (boil 5 minutes)

Yeast: 
Imperial A09 Pub (64°-70F) -or- LalBrew Windsor (59°-72°F)

Step by step:
Mash at 155° for 45 minutes.  Batch sparge to collect 6.5 gallons. Bring to a boil, then add 1.5 oz East Kent Golding hops and boil for 60 minutes.   With 15 minutes remaining add 1 tablet Whirlfloc. With 5 minutes remaining add 0.5 oz. East Kent Golding hops.

At the end of the boil turn off heat and cool hot wort and add into a fermenter. Add yeast when the temperature of your beer is less than 80°, and begin fermenting.  After 5 days check the specific gravity of your beer.  When final gravity is reached (7-10 days) allow the beer to clear for 48 hours. Bottle or keg as desired.