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