Earlier this year we made a brown porter extract recipe. We mainly used ingredients we had on hand, hence the “extra” in the name. We’ve considered redoing this recipe using black patent malt instead of chocolate malt… would probably taste more like a porter if we did.
Batch Size: 5 gallons
IBU: 16.4 IBUs
6 oz Coffee Malt
10 oz Chocolate Malt 60L
10 oz Crystal Malt 120L
8 lbs Golden Light DME
2 lbs Sparkling Amber DME
1⁄2 oz Kent Golding – 60 min
1⁄2 oz Millenium – 60 min
1⁄4 oz Fuggle – 15 min
1⁄2 oz Kent Golding – 5 min
White Labs Edinburgh Ale Yeast (WLP028)
Fill a stainless steel pot with two gallons of water and heat to 155°F. When the water is heated, steep the grains for 25 minutes. After steeping, discard the grains, add another gallon of water to the pot, and bring to a boil.
Once boiling, turn off the heat and add the golden light DME and sparkling amber DME. Continuously stir the malts to prevent boil over. After the malt is dissolved, return to a boil. Once a good rolling boil is established, add the hops – 1⁄2 oz Kent Golding and 1⁄2 oz Millenium for bittering (boil for 60 minutes), 1⁄4 oz Fuggle for flavor (boil for 15 minutes), and 1⁄2 oz Kent Golding for aroma (boil for 5 minutes).
When the boil time finishes, remove the pot from the heat and cool down to 80°F. Pour the cooled wort into a 6 gallon carboy and add enough cool water to bring the volume to 5 gallons. Stir the wort to mix well with the added water, and then check the specific gravity.
Pitch the yeast directly into the carboy and stir the wort so it is well mixed. Keep in the primary fermentor for 9 days at 70°F. Rack to secondary fermentor, and keep at 70°F for 18 days.
Bottle and allow the beers to bottle condition for 10 1⁄2 weeks.