Recipe		Porter #2B		Style		Brown Porter
Brewer		Clinton Ebadi		Batch		5.00 gal
Extract

Recipe Characteristics

Recipe Gravity		1.055 OG		Estimated FG		1.014 FG
Recipe Bitterness		42 IBU		Alcohol by Volume		5.3%
Recipe Color		22° SRM		Alcohol by Weight		4.2%

Ingredients

Quantity		Grain		Type		Use
0.25 lb		American black patent				steeped
0.50 lb		American chocolate malt				steeped
3.00 lb		Briess Pilsen Light D.M.E.				extract
3.30 lb		Coopers Light malt extract (LME)				extract
0.50 lb		Crystal 60L				steeped
Quantity		Hop		Type		Time
0.50 oz		Nugget		pellet		60 minutes
0.75 oz		Willamette		pellet		20 minutes
0.50 oz		Willamette		pellet		40 minutes
0.25 oz		Willamette		pellet		25 minutes
Quantity		Misc		Notes
1.00 unit		White Labs English Ale Yeast (WLP002)				liquid vial

Recipe Notes

This is adjusted with half the hopping rate of the first version of the porter which was far too bitter.

Heat water to 160F, steep grain for 30 minutes (maintaining temperature)

I am not sure about the gravity of the extracts. This is based on the porter recipe in 'How to Brew' but with some DME substituted for LME. There is also more malt total in this than the recipe, and the hops were upped slightly to compensate (read: I don't have a scale to split the bag of DME).

Batch Notes