Recipe - David Smiths Porter

3 1/3 pound John Bull dark extract
3 5/8 pound Light Australian dry malt
1 pound Black patent malt (coarsely
Crushed)
2 ounce Cascade hops
One half ounce Tettnanger hops
1 ounce Tettnanger hops (finish)
1 Pack
Three fourths cup Corn sugar (priming)
Edme ale yeast

Add crushed black patent malt to 1One half 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 One half ounce Tettnanger hops. Boil 60
minutes. Add finishing hops and boil 1 minute. Remove from heat and steep
12 minutes. Sparge into 3One half 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