Name: David Smith's Porter
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

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CATEGORY	CUISINE	TAG	YIELD
	Australian	Beer, Brewing	54	Servings

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

INSTRUCTIONS

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

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