Recipe - Gak And Gerrys Anteater Porter

7 One half pound Pale malted barley
1 pound Crystal malt (10 Lovibond)
One half pound Chocolate malt
2 ounce Black patent malt
41 1/3 g Cluster boil
11 1/3 g Cascade 10 min.
13 2/3 g Cascade finish
Wyeast British

Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain
for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge
water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at
beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat
after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75
derees and pitched. Deep red color. Looks almost black in the fermenter.
Original Gravity: 1.048 Final Gravity: 1.014

Recipe By : Jack Green

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip