Greystoke Porter

Source: Daniel Hotaling
Recipe added: 10/05/03
Email: TheBeerDawg@aol.com

Awesome and excellent were the comments of my brew drinking buddies.

Specifics

Recipe type: Extract
Batch Size: 4.5 gallons
Starting Gravity: 1.058
Finishing Gravity: 1.015
Time in Boil: 60 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 1 week

Ingredients:

6 lbs.muntons light malt syrup
12 oz.40L crystal
4 oz.20L crystal
8 oz.weyermans smoked malt
14 oz.chocolate malt
8 oz.black malt
1 lb. cane sugar

Procedure:

bring 4 gallons of water to 168 degrees F.Place all crushed specialty malts in grain bag and steep for 35 minutes.Remove grain bag . Add 6 lbs. malt syrup,and 1lb. of cane sugar as temperature is rising to boil. Stir gently, so as to avoid the malt scorching,and sticking to the bottom of the pot .When it comes to a boil add(use a hop bag,it saves having to strain the wort).5 oz.of cluster hops,and .5 oz.ofpride of ringwood for bittering.Boil for 45 minutes then add .5 oz. of cascade hops and 1 teaspoon of irish moss.Last 2 minutes add.5 oz. of East Kent Goldings and .25 oz. of Tettnanger hops. Cool down as quickly as possible to 80 deg.F.Pitch starter of Muntons dry ale yeast. Ferment for one week , rack to secondary one week, bottle and enjoy.

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