David smith's porter

Yield: 54 Servings

Measure Ingredient
3⅓ pounds John Bull dark extract
3⅝ pounds Light Australian dry malt
1 pounds Black patent malt (coarsely
\N \N Crushed)
2 ounces Cascade hops
½ ounce Tettnanger hops
1 ounce Tettnanger hops (finish)
1 \N Pack
¾ cup Corn sugar (priming)
\N \N Edme ale yeast

Add crushed black patent malt to 1-½ gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt.

Add extract and dry malt and Cascade and ½ ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes. Sparge into 3-½ gallons cold water. Cool and pitch yeast.

This recipe was modified from Papazian's "Sparrow Hawk Porter" and won first place at the Santa Clara County Fair. Original Gravity: 1.056 at 60 degrees Final Gravity: 1.024

Recipe By : David Smith, posted by Russ Pencin File

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