Maggie's Porter
Submitted by Maggie Sears Andrews
Ingredients:
6.6 lbs. of Amber Liquid Malt Extract
8 oz. of 60° Crystal Malt
4 oz. of Black Patent Malt
4 oz. of chocolate malt
2 oz. of Fuggles Hops for bittering (bagged)
1 oz. of Fuggles Hopes for flavoring (bagged)
1 package of Dry Ale Yeast (Nottingham)
3/4 cup of corn sugar
Read over recipe to ensure you have all equipment needed
Directions
Put 2 gallons of tap water in a brew pot
Add specialty grains in a bag, turn stove on high
When water is just about boiling, remove grain bag from water and discard
Turn off heat and add liquid malt extract
Bring to a rolling boil
Add bittering hops and set a 45 minute timer
When timer goes off, add flavoring hops and start a 15 minute timer
When timer goes off, turn off stove and cool pot by placing it in the sink filled with cold water
Replace water as necessary to bring temperature down to 90°
Put 2 gallons of cold water into brewing bucket
Pour in liquid from brewing pot and add more water to get about 5.5 gallons in the bucket
Heat 1 1/2 cups of water to about 90° and add yeast
Cover yeast with cellophane and let sit for 15 minutes
Stir yeast up in water and add yeast to beer
Cover bucket with lid and airlock
Place in a closet for 7 day, but check on it to make sure you don’t have a mess
Siphon beer from bucket into carboy, avoiding splashing
Place in closet for 10-14 days
When yeast has settled to the bottom and no more gas is released through the airlock, it’s time to bottle
Clean and prepare bottles, and cover with cellophane until ready to bottle
In a small saucepan, dissolve corn sugar in water and boil for 5 minutes
Add sugar water to brewing bucket
Siphon beer out of carboy into the brewing bucket without splashing. Make sure the sugar water mixes with the beer
Fill all the bottles up about an inch below the mouth and cap bottles
Store in closet for 1-2 weeks and enjoy