Porter

My favourite, me thinks. Even though tainted by its English heritage, it is very well able to throw a good head. And, well chilled a good drinkable beer at that (if you favour a dark ale, that is)! Good dark and a smokey taste...mmmm....

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Malt extract with steeped grains

Yields 23 l
Start SG: 1044
Alcohol: 5%

Ingredients

• 3 kg Amber Malt Extract
• 500g Roasted barley grains (cracked)
• 30g Pride of Ringwood hops pellets
• 15g NZ Hallertauer hops pellets
• 1 packet Ale yeast S-04 (11g)
• 15 g ammonium phosphate

Method

• One day in advance, boil enough water to bring the worts up to 23 liters. About 18 litres should do.
• Make a yeast starter from some malt syrup and a bit of the boiled and cooled water, and the yeast.
• Put the grains in a pan with 2.5 litres of boiling water and keep near boiling for ~35 minutes. Then sieve into the large worts pan. Use the remaining boiling fluid to rinse the grains in the sieve in order to extract the maximum flavour. Discard the spent grains.
• Add the extract to the worts pan and dissolve. Fill to about 10 litres.
• Add the spices as the boiling evolves. Times in minutes before the end of the boiling.

  28g Pride of Ringwood	60 min (immediately)
  15g NZ Hallertauer	15 min

• When the boiling time is over, strain the worts through the Pride of Ringwood cones (if available) into the fermenter. Add the ammonium phosphate. Cool the worts as quickly as possible, e.g. by putting the fermenter in a tub filled with party ice. Add boiled and cooled water to make 23 litres. Add the yeast starter when the temperature of the worts is under 30 degrees.
• Fermentation at an average 30ºC: 21 days. Bottle when the SG nears 1008.

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Specialty malt syrups - no longer available

Yields 23 l
Start SG: 1050
Alcohol: 6%

Ingredients

• 3 kg Amber Malt Extract
• 650 g Roasted Black Malt Extract
• 28g Pride of Ringwood hops pellets
• 15g NZ Hallertauer hops pellets
• 1 packet Ale yeast S-04 (11g)
• 15 g ammonium phosphate
• 1 handful (15 g) Pride Of Ringwood conese

Method

• One day in advance, boil enough water to bring the worts up to 23 liters. About 18 litres should do.
• Make a yeast starter from some malt syrup and a bit of the boiled and cooled water, and the yeast.
• Boil the extracts in about 5 litres of water. Total boiling time: 30 minutes
• Add the spices as the boiling evolves. Times in minutes before the end of the boiling.

  28g Pride of Ringwood	60 min (immediately)
  15g NZ Hallertauer	5 min

• When the boiling time is over, strain the worts through the Pride of Ringwood cones into the fermenter. Add the ammonium phosphate. Cool the worts as quickly as possible, e.g. by putting the fermenter in a tub filled with party ice. Add boiled and cooled water to make 23 litres. Add the yeast starter when the temperature of the worts is under 30 degrees.
• Fermentation at an average 30ºC: 21 days. Bottle when the SG nears 1008.