Ya Scottish Bastard Porter

Source: Edward J Finerty III
Recipe added: 11/14/99
Email: Finerty@acunet.net

This recipe as is is perfect. Never being satisfied I have tweaked it with the aadition of 2 to 3 Oz Unsweetened Baking Chocolate. You can also use porter kits and different combinations of dry malts (amber,lights, dark) but you want the final amount to be around 7 lbs.


Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.050-1.060
Finishing Gravity:
Time in Boil: 1 Hr
Primary Fermentation: 10 Days at 70
Secondary Fermentation: N/A



Standard 1 Hour Boil. Adjuncts added at boil, Finish hops final 5 minutes.
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