Original Gravity: 1.0565 Final Gravity: 1.0141 Alcohol by Volume: 5.547%
Originating from London porter is a very dark and developed in the eighteenth century. A medium to full bodied beer with a distinctive roasty malt flavor. The malts will produce a chocolate or coffee dryness while the hops will balance the flavors without dominating. British Porters have a minerally taste from hard water. Ship Wt. 13 lbs. Recipe price excludes Gypsum & Irish Moss.
6.6 lbs. Gold Malt Extract
1 lb. Munich Grain (cracked)
1/4 lb. Black Patent Grain (cracked)
1/2 lb. Chocolate Grain (cracked)
1 1/2 oz. (14.4 AAU) Northern Brewer Hops (boil)
1/2 oz. (2.6 AAU) Willamette Hops (finish)
1/2 oz.(2.6 AAU) Willamette Hops (aroma)
1 tsp. Gypsum
1 tsp. Irish Moss
1 pkg. White Labs WLP013 London Ale Yeast
4 oz. Crown Caps (approx. 55 caps)
5 oz. Priming Sugar (approx. 3/4 cup)
Place grains & gypsum into 1 1/2 gal. cold water. Heat to 160oF. Remove from heat and cover & allow to sit for 1 hour. Sparge with 1 gal. 170oF water & return liquid to brewpot. Add malt & 1 1/2 oz. boiling hops. Return pot to heat & boil for 30 min. Add Irish Moss & continue to boil. At 50 minute mark add 1/2 oz. finish hops. At 58 minute mark add 1/2 oz. aroma hops. Steep for 2 min. then strain into 3 gal. cold water & pitch yeast when cooled to 80oF or below.
Yields 5 gal.