West India Porter

By Shaylie

It is difficult to match this beer using malt extract because
we need that brown malt flavor in there, however, this will
come reasonably close to it.

Ingredients

• (5 gallons/19 L, extract plus partial mash)
• OG = 1.070 (17.1 °P) FG = 1.018 (4.6 °P) ABV = 7.2% SRM = 50-60 IBU = 48
• 9 lb. (4.1 kg) Munich liquid malt extract*
• 12 oz. (0.34 kg) Crisp brown malt
• 12 oz. (0.34 kg) 2-row pale malt
• 2 oz. (56 g) Briess or Weyermann de-husked black malt
• 11 AAU Columbus pellet hops (0.9 oz./25 g at 12.3% alpha acids) (45 mins.)
• 4.3 MU Columbus pellet hops (0.35 oz./10 g at 12.3% alpha acids) (15 mins.)
• 1 oz (28 g) Willamette pellet hops (0 min.)
• 1 oz (28 g) East Kent Goldings pellet hops (0 min.)
• White Labs WLP002 English Ale yeast

Details

Servings 5

Preparation

Step 1

(*Look for an extract made from 50% pale malt and 50% Munich malt.) Add grains to 1 gallon (3.8 L) water, bring to about 150 °F (66 °C), and hold at this temperature for 30- 45 minutes, then strain off grains, rinsing them with 1 gallon (3.8 L) hot water. Add water to about 3 gallons (11 L), and bring to a boil. Turn off heat, and add malt extract, stirring well to ensure the extracts dissolve properly. Bring to a boil, add the first dose of Columbus hops, and boil 45 minutes, adding second dose of Columbus for last 15 minutes, and Willamette and Goldings at end of boil. Strain, or siphon off from the hops, and add cold water sufficient to obtain the starting gravity of 1.070. Cool to around 70 °F (21 °C), pitch yeast (preferably as 1 qt starter). Let ferment one week, then rack to secondary fermenter, and leave for 1-2 weeks before racking into keg or bottle.