I need a recipe for Porter.
All grain or extract?
I've got a good all-grain recipe that makes a delicious, medium-alcohol porter that has a really nice head and complements almost any kind of food.
10 lbs. Maris Otter
1 lb. roasted barley
1 lb. chocolate malt
1 lb. carapils malt
1 to 2 lbs. brown sugar
1 oz. fuggles @ 0
1 oz. fuggles @ 30
1 oz. kent goldings @ 3
Munton's Gold ale yeast
This is very easy to do as an extract brew. Just steep the roasted barley, chocolate malt and carapils in the standard way, then add 4 pounds or more of regular malt extract, depending on your preference for alcohol content. I ferment in primary for two weeks, then transfer to a secondary for another two weeks (chilled in a refrigerator) before bottling. If you chill it, you should add a small amount of ale yeast before bottling to ensure carbonation.