Porter? Porter?

Classification: porter, extract

Source: KENYON%LARRY%erevax.BITNET@pucc.Princeton.edu Issue #923, 7/15/92

This produces a well-balanced (there's that word again!) porter, neither too dry nor too sweet. I currently have a batch of this fermenting with Wyeast Irish Stout Yeast to see if that will make it a wee bit drier.

Ingredients:

6.6 pounds, Telford's porter (2 cans)
1 ounce, Styrian Goldings plugs (alpha 5.3) (1 hour boil)
1 ounce, Hallertauer plugs (alpha 2.9) (10 minute boil)
Wyeast #1056

Procedure:

Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil, then add Bittering Hops. I used a hop bag, so the utilization probably wasn't that teriffic, but then again the malts are pre-hopped some, so I wasn't too concerned about that. Add finishing hops with 10 min left in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz). Lag time is about 12 hours.

Specifics:

O.G.: 1.048
F.G.: 1.020