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Poor Man’s Porter

5 gallons, partial mash; OG = 1.045 to 1.050

Ingredients:

• 3.5 lbs. two-row English malt
• 3.3 lbs. amber malt extract syrup
• 0.5 to 1 lb. clover honey or 0.5 lb. corn sugar
• 0.5 lb. crystal malt
• 0.5 lb. black patent malt
• 0.25 lb. chocolate malt
• 2 oz. East Kent Goldings hop pellets (5% alpha acid): 1.5 oz. for 60 min., 0.5 oz. at end of boil
• 2 tsp. gypsum
• American lager yeast or American ale yeast starter (If using ale yeast, ferment at 65° to 70° F; for lager yeast, ferment at 60° to 65° F.)

Step by Step:

Steep grains at 150° F for 20 minutes in 3 gals. of water. Remove grains and bring the liquid to a boil. Add extract and bring back to a boil. Boil 40 minutes and add gypsum. Boil 10 minutes more and add the hops. Boil 8 more. Total boil is 60 minutes. Cool the wort. Place in fermenter and top off to 5 gals. Pitch yeast when cool enough. After two weeks prime with corn sugar and bottle.