Brown Porter - extract plus grains

By Shaylie

(5 gallons/19 L, extract plus grains)
OG = 1.052 (12.9 °P)
FG = 1.013 (3.4 °P)
IBU = 28 SRM = 26 ABV = 5.1%

Ingredients

• 5.7 lb. (2.6 kg) Muntons English pale liquid malt extract
• 14.1 oz. (400 g) Great Western crystal malt 40 °L (or similar)
• 14.1 oz. (400 g) Thomas Fawcett & Sons brown malt 70 °L (or similar)
• 8.8 oz. (250 g) Thomas Fawcett & Sons chocolate malt 350 °L (or similar)
• 5.5 MU Fuggle pellet hops, (1.1 oz./30 g at 5% alpha acids (60 min.)
• 4.8 MU Kent Goldings pellet hops, (0.4 oz./12 g at 5% alpha acids (10 min.)
• White Labs WLP013 London Ale, Wyeast 1028 London Ale or Danstar Nottingham yeast

Details

Servings 5

Preparation

Step 1

I use an English pale liquid malt extract for this recipe. If you can't get fresh liquid malt extract, it is
better to use an appropriate amount of dried malt extract (DME) instead of liquid malt extract (LME).

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1.5 gallons (-6 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 liters) and a gravity of 1.044 (11 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil and the second hop addition with 10 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly.

The proper pitch rate is 9 grams of properly rehydrated dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 1.5-liter starter. Ferment at 67 °F (19 °C) to start, raising the temperature gradually to 70 °F (21 °C) for the last % of fermentation. When finished, carbonate the beer to approximately 1.5 to 2 volumes.