Batch 24

Hare’s Porter

• 3 ½ Pounds Amber Malt Extract
• 3 ½ Pounds Dark Malt Extract
• 1 ½ Cups Molasses
• ¾ Pound Crystal Malt
• ½ Pound Black Patent Malt
• ¼ pound Chocolate Malt
• 1 Ounces Northern Brewer Hops
• 1 ½ Ounces Cascade Hops
• 1 Package American Ale Yeast
• ¾ Cup Corn Sugar

Soaked grains in 160F water for 30 minutes. Added to 3 gallons of boiling water along with molasses, malt extracts, and brewer hops. Started a 1 hour timer. At end of timer, added cascade hops, removed from heat, and set a 10 minute timer. Cooled in a sink of cold water to 80F. Added 1 gallon of warm water to bring to 5 gallons total. Pitched at 75F. --Morrigu (talk) 22:14, 21 December 2016 (EST)

IG: 1.064 @ 75F = 1.0658 @ 60F

Racked. Nice, but maybe a little hoppier than it should be. Overall, a pleasant beer. Since the recipe says to bottle in 10-14 days, this will only get a few days in secondary. --Morrigu (talk) 16:46, 3 January 2017 (EST)