Hey Guys and Gals! A porter brewed from malt extract and crushed chocolate malt with Cascade hops. Makes 5 US gallons.
Ingredients
0.5 lbs chocolate malt, crushed
6.6 lbs Munton & Fison amber malt extract
0.5 lbs Munton & Fison light dry malt extract
2.5 oz Cascade hops pellets
American liquid ale yeast
3 oz priming sugar
Directions
1. Sanitize everything that touches the brew: fermenters, airlock, lid, hose, hydrometer, test jar and stopper.
2. Put the crushed chocolate malt in a bag in 3.25 to 3.5 gallons of water and bring to a boil. Remove the bag as it comes to the boil.
3. Add the amber extract, the dry extract and the hops. Boil 55 minutes, avoiding a boil over.
4. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading.
5. At around 72F, pitch the yeast from a 2L starter. Ferment 1 week at the yeast’s suggested temperature, with the carboy about a third empty.
6. Rack to a secondary carboy for another week, keeping oxygen out.
7. Sterilize the bottles and caps, add the priming sugar, siphon slowly and bottle.