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Passagassawakeag Porter

5 gallons, extract with grains; OG: 1.085 FG: 1.020; SRM: 25  IBU: 25–30    

Ingredients:

• 0.25 lb. roasted malt
• 1 lb. British crystal malt (80° L)
• 2 lbs. Munich malt
• 3 lbs. dark crystal dry malt extract
• 4 lbs. Edme IPA kit
• 1 qt. wildflower honey
• 6 AAU UK Progress hops (1 oz. of 6% alpha acid)(60 min.)
• 2.5 AAU East Kent Goldings hops (0.5 oz. of 5% alpha acid) (60 min.)
• 0.5 oz. East Kent Goldings hops (15 min.)
• 0.5 oz. UK WGV hops (15 min.) (Whitbread Goldings Variety)
• 0.5 oz. UK WGV hops (2 min. steep)
• True Brew Thames Valley II ale yeast or Wyeast 1968 (Special London)
• 0.6 cup corn sugar for bottling

Step by Step:

Heat 3 gallons cold water to 155° F. Mash-in grains and hold at 150° F for 1 hour. Sparge with 3 gallons of 170° F water and collect 5.5 gallons runoff. Add extracts and honey and stir to dissolve. Bring to a boil and follow hop schedule above. Cool wort to 75° F and rack to a carboy. Top up to 5 gallons (if necessary) and add yeast. Ferment at 65° F for 3 to 4 weeks. Bottle or keg when fermentation is complete. Age beer 6 weeks before tasting.

All-grain option:

Replace the dark crystal malt extract and Edme ale kit with 1 more lb. of British crystal malt (60° L) and 9 lbs. English mild ale malt. Add another 0.5 oz. Progress bittering hops to replace hop extract in the kit.