Johan Smithlehimer's Tardy Porter (10/19/95)

Ingredients:

2.0 lb. American Crystal Malt (40L) (cracked)

2.0 lb. American Munich Malt (10L) (cracked)

4.0 oz. M&F Chocolate Malted Barley (cracked)

4.0 oz. Black Patent Malted Barley (490L) (cracked)

5.0 lb. Munton's Light Dry Malt Extract (DME)

6.0 oz. Malto-Dextrin Powder

1.0 oz. Eroica Hops (boil) Alpha = 12.0%

1.0 oz. Willamette Hops (aroma) Alpha = 4.4%

2 packages Whitbread Ale Yeast

1. Bring water to 150 degrees (F)
2. Steep specialty grains for 45 minutes
3. Bring wort to a boil
4. Add DME & Dextrin
5. Get to hot break
6. Add 1/2 boiling hops
7. Boil 30 mintues
8. Add 1/2 boiling hops
9. Boil 30 minutes
10. Add aromatic hops
11. Boil 2 minutes
12. Chill with wort chiller
13. Add 2 packages of dry yeast to 1 cup water and let sit 15 minutes
14. Move wort to carboy
15. Add yeast to carboy and shake around (aerate)
16. Put blow-off tube in carboy and seal with tube sticking in bucket of water

Readings:

O.G. = 1.076

F.G. =