Brewing Method: All Grain
Yeast: Your favorite London Ale yeast
Yeast Starter: 1 quart
Batch Size: 5.5 gallons
Original Gravity: 1.061
Final Gravity:
Alcohol Content: %
Total Grains: 13.75 lbs.
Color:
Extract Efficiency: assumed 71 %
Hop IBU's: 43
Boiling Time: 60 mins
Primary Fermentation: 68 F until krauesen falls back in
Secondary Fermentation: 68 F one week
Additional Fermentation:

Grain Bill:

(78%) Pale 10.25 lbs.
(17%) Brown(Smoked) 2.75 lbs.
(5%) Black 0.75 lbs.

Hop Bill:

60 mins. 2.5 oz.
E. Kent Goldings
4.5% A.A.
Dry Hop 0.5 oz.
E. Kent Goldings
4.5% A.A.

Mash Schedule:

Mash at 154 F until conversion
is complete. Sparge at 170 F.

Brewers Notes:

This is a slight twist on a 1868
Porter Recipe taken from
G.S. Amsinck. The twist lies in
the use of a dry hop in the
secondary, and really puts a
modern spin on this classic
style.

Treat water to emulate a good,
hard London type.

Use a good British ale yeast,
preferably with clean, fruity
notes and high attenuation.
Ferment at around 68 F and rack
to secondary when kraeusen falls
back in. Add dry hops to the
secondary for about a week.

To make brown malt - put pale
malt on a foil-lined cookie
sheet and heat in oven at 450 F
for about 30 or 40 mins. Check
the color of the endosperm every
few minutes for a full buff
color. Smoking is optional, but
really adds a lot of flavor to
this recipe. To try it, fire up
your *clean* gas grill and get
the coals as hot as possible.
Then kill the gas and lay some
oak or hickory chips down on the
coals. Close the lid and let the
brown malt roast on a screen on
the top shelf for about 45 mins.
Mmm, mmm, good!