Porter is a dark style of beer developed in London from well-hopped beers made from brown malt. The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters.
5 Gallon Yield, malt extract batch
1 can Briess Amber Malt Extract 3.3 lbs.
1 can Briess Dark Malt Extract 3.3 lbs.
1 lb. Chocolate Malt, milled for steeping
1 lb. Caramel Malt 80L, milled for steeping
1 oz. Northern Brewer hops, 7.5%AA, for bittering
1 oz. Mt. Hood hops, for aroma
California V Ale Yeast (WLP051)
Bring two gallons of water to 160°F, turn off the heat and steep the milled grains for 15 minutes or more. Remove the grains and discard. Bring the grain tea to a boil, turn off the heat, and stir in the malt extracts until completely dissolved. Return to a boil and add the bittering hops. Boil for 60 minutes, then stir in the aroma hops and turn off the heat. Cool to 70°F, top up to 5 gallons with more cool water, and pitch the yeast. Ferment at 70 to 72°F for up to two weeks before bottling. Prime with ¾ cup corn sugar.
O.G. = 1.048
F.G. = 1.012
ABV = 4.7%