Chicken Hawk Porter
Slightly modified from Papazian's Sparrow Hawk Porter
Ingredients:
- 3.3 lb German amber LME
- 3.3 lb John Bull dark LME
- 1.0 lb black patent malt
- 2.0 oz Northern Brewer Hops, 7.0 alpha - boiling
- 1.0 oz Tettenger Hops - finishing
- 2 pkgs. M&F ale yeast
- 0.75 cup corn sugar for priming
O.G.: 1.046
F.G.: 1.018
Procedure:
Added black patent malt to 6 qts. cold water and brought to boil. Removed
black patent malt, and added malt extracts and N. Brewer hops. Boiled
1 hour. Tettenger hops added during final 5 minutes of boil. Mixed
with 3.5 gallons of cold water in fermenter. Pitched yeast at 75F.
Bottled after 7 days.
For the second batch, instead of leaving the black patent malt in
the water until boiling, I steeped the malt in 2qts of 146-156 F
water for half an hour. Then I sparged that into 4 qts of boiling
water, and added malt extracts and hops.
O.G.: 1.048
F.G.: 1.020