Robust Porter (For Beginning Homebrewers) Recipe

1. 1

   If possible, place 3 gallons in the refrigerator to cool in a sanitized container.

2. 2

   Tie the Crystal 40L malt, the Chocolate malt and the Black Patent malt in a large mesh grain-bag. Place the bag in 3 gallons of water in a 5 gallon pot and immerse the grain.

3. 3

   Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0.

4. 4

   Bring wort to a vigorous boil. As water is heating, slowly add liquid malt extracts, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Cascade hops in a mesh bag.

5. 5

   After 45 minutes of boiling has passed, add 1 ounce Cascade in a mesh bag.

6. 6

   After total of 60 minutes of boil, remove from heat.

7. 7

   After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

8. 8

   Cool wort by placing pot in ice bath until it is below 85u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to 5 gallons using refrigerated water. In the image, I'm using a sanitized pitcher to top off my carboy.

9. 9

   Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since we'll be using it to calculate the actual alcohol content when it's done fermenting. Mine came out to 1.064, but yours might differ slightly.

10. 10

    Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously. Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 65 and 68u00b0F.

11. 11

    Bottle after three to four weeks

* Per serving · 4 servings · Values may vary.