David Smith's Porter

Title:
David Smith's Porter

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





 3 1/3 lb John Bull dark extract


 3 5/8 lb Light Australian dry malt


     1 lb Black patent malt (coarsely


          Crushed)


     2 oz Cascade hops


   1/2 oz Tettnanger hops


     1 oz Tettnanger hops (finish)


     1    Pack


   3/4 c  Corn sugar (priming)


          Edme ale yeast






 Add  crushed  black patent malt to 1-1/2 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 1/2 ounce Tettnanger hops. Boil 60


 minutes. Add finishing hops and boil 1 minute. Remove from heat  and steep


 1-2 minutes.  Sparge into 3-1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip