Recipe - Lutzens Pleasing Porter

3 1/3 pound Can John Bull unhopped Dark
3 1/3 pound Bag Northwestern Amber Malt
Extract
1 One half ounce Clusters 6.9% alpha (boil)
1 ounce Cascades 5.6% alpha
(finish)
Ale yeast (your choice)

Bring 2 gallons of water and malt to a boil. Add One half ounce Clusters at
beginning of boil, 20 minutes, and 40 minutes. After 60 min. turn off
heat, and add Cascades. At this point it was late in the evening, I
poured the wort into my sanitized bottling bucket and brought the quan
tity up to 5 gals. and stuck the whole thing in the beverage refrigera
tor. Next morning I siphoned off the wort into the fermentor, leaving
all those hop particles behind, pitched the yeast. Put on the blow off
tube, and put the fermenter back in the refrigerator. I had the tempera
ture set at 50 degrees. After a week, I replaced the blow tube with an
airlock, and bottled after a month of fermenting. Very smooth, nice hop
balance, but a bit heavy for a summer drink. Will try to save the rest for
this fall. This might be considered a lager due to the refrigeration. It
was only done because the ambient temperature of my basement "brewing
room" hits 7580 Degrees during the summer heat. I brewed this in early
spring as an ale (65 degrees) and strangely enough, they taste very
similar. (Drink a bottle of one version, wait, drink a bottle of the
other, results: Who cares. Both are great.) Original Gravity: 1.052 Final
Gravity: 1.016 Primary Ferment: 1 month at 50 degrees

Recipe By : Serving Size:

From: Date: 05/27

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