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Porter #1
Brewed on: 2003-06-01
Extract:
5 lbs. Gold Dried Malt
Grain:
1 lb British Chocolate
6 oz. British Cyrstal 130L
4 oz. British Cyrstal 45L
Hop:
2 1/4 oz. Crystal 4.1% a.a.
1 1/2 oz. for 60 min, 1/4 oz. for 15 min, 1/2 oz. for 1 min
Yeast:
WLP011 European Ale
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| All Grain Instructions |
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These are for 10 gallon recipes unless otherwise noted. This is the general procedure. Heat water to 168 degrees and
mix with grain in mash tun. Target temp is 152 degrees. Mash for 60+ minutes then sparge out at 170-180 degrees until
hyrometer reads 1.010. Boil wort for 1 hour adding hops per instructions. Add Irish Moss (if necessary for final
15 minutes. Cool to 75 degrees, rack and pitch yeast.
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| Extract Instructions |
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These are for 5 gallon recipes unless otherwise noted.
Heat water to 170 degrees, and add grains. Steep grains till boil, or 20 minutes.
Remove from heat and add extract. Boil for 1 hour adding hops per instructions.
Add Irish Moss (if necessary for final 15 minutes. Cool to 75 degrees and pitch yeast.
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