English Porter - Extract Version

A traditional Porter

Makes 5 gallons

Malts & Extracts:
1.00 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
3.3   lbs. Pale Ale Liquid Malt Extract (LME) 
2.00 lbs. Light Dry Malt Extract (DME)

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°-70°F) -or- LalBrew Windsor (59°-77°F)

Step by step:
Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the LME, stirring to dissolve. Return to a boil, then add 1.50 oz. East Kent Golding hops and boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan tablet. With 5 minutes remaining add 0.50 oz. East Kent Golding hops.

At the end of the boil turn off the heat, add the remainder of the LME & DME. Cool hot wort and add into a fermenter filled with 2 gallons of cold water. Top off to the 5.5 gallon mark. Add yeast when the temperature of your wort is less than 80°, and begin fermenting at yeasts recommended temperature. After 7 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.


OG: 1.047
FG: 1.012
ABV: 4.5%
IBUs: 28
SRM: 30