Black Porter

Ingredients

• 6 oz. chocolate malt
• 6 oz. black patent malt
• 8 oz. honey malt
• 8 oz. 10L crystal malt
• 4 oz. toasted barley buy it pre-toasted, or DIY @ 350 deg./10minutes)
• 8 oz. malto-dextrin
• 7 lbs. Light malt extract syrup
• 1 1/2 oz. Galena hops 60 min. bittering)
• 1 oz. Cascade hops (1/2 hour bittering/finishing)
• 1 oz. Tettnanger hops (5 min. aroma)
• Wyeast #1338 European Ale yeast

Procedure

• Steep grains for 1/2 hour @ 158 deg.
• Sparge with 1/2 gal. 170 deg. H2O, and strain out any loose grain.
• Mix in extract and malto-dextrin, and top off with H2O to desired optimum level for your brew pot.
• Bring to a boil, and boil for 10 minutes before adding Galena hops.
• After 30 more min., add Cascade hops.
• Last 5 min. add Tettnanger hops.
• Cool wort with hops in it.
• Remove hops at pitching temp., and pitch yeast.
• Ferment to completion according to your desired method.