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Charlotte’s Some Pig Porter

5 gallons/19 L, extract with grains and pork; OG = 1.056   FG = 1.014; IBU = 35; SRM = 50; ABV = 5.4%

Ingredients:

6.6 lbs. (3.0 kg) Muntons Light liquid malt extract
0.75 lb. (0.34 kg) Muntons Light dried malt extract
8.0 oz. (0.23 kg) crystal malt (80 °L)
8.0 oz. (0.23 kg) chocolate malt
4.0 oz. (0.11 kg) black patent malt
8.5 AAU English Fuggles hops (60 mins) (1.7 oz./48 g of 5% alpha acid)
2.5 AAU English Fuggles hops (15 mins) (0.5 oz./14 g of 5% alpha acid)
Wyeast 1098 (British Ale) yeast or White Labs WLP002) (English Ale) yeast
5.0 oz. (142 g) crispy cooked bacon (dry hog)
6.0 oz. (170 g) corn sugar (for priming)

Step by Step:

Steep specialty grains in 2.0 qts. (~2 L) water at 154 °F (68 °C) for 30 minutes. Add water to make 3.0 gallons (11 L) in your brewpot, add roughly half of the malt extract and bring to a boil. Boil one hour, adding hops at times indicated. Stir in remaining malt extract during the  final 15 minutes of the boil. Cool wort, transfer to fermeter and top up with cool water to 5.0 gallons (19 L). Aerate and pitch yeast. Ferment at  70 °F (21 °C). Follow the directions in the article for preparing and “dry hogging” with bacon.

All-grain option:

Replace malt extracts with 10.5 lbs. (4.8 kg) two-row pale malt. Mash at 154 °F (68 °C).