Beggar's Banquet Porter

Home made Brown malt made: toasted pale malt on cookie sheet in oven
at 250° 30 min. to dry, raise temperature to 300° for 30 min., raise
temperature to 350° for 15 min. until inside is tan. Compare to
untoasted kernels.

Brewer:	John Markert		Email:	john.markert@abnamro.com
Beer:	Beggar's Banquet Porter		Style:	Brown Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	77 HCU (~29 SRM)		Bitterness:	33 IBU
OG:	1.055		FG:	1.013
Alcohol:	5.5% v/v (4.3% w/w)
Grain:	1 lb. British brown 8 oz. British crystal 70-80L 8 oz. British chocolate
Steep:	Steep grains in grain bag for 45 min. at 150° to 155°.
Boil:	60 minutes	SG 1.043	6.5 gallons
	6 lb. Light dry malt extract
	Boiled full batch 1/2 & 1/2 in 2 five gal. pots. Steeped .5 oz East Kent Goldings at the end of the boil. (Aroma) Cooled with immersion chiller.
Hops:	1 oz. Kent Goldings (5.9% AA, 60 min.) 1 oz. Kent Goldings (5.9% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	Wyeast London Ale 1028 in ready to pitch package.
Log:	Primary fermentation 7 days at 68° in 6.5 gal. glass carboy. Secondary fermentation 7 days at 68° in 5 gal. glass carboy.
Carbonation:	Primed with 1/2 cup corn sugar.
Tasting:	The malt flavor is complemented by the dark grains with some fruitiness; the finish has a touch of hop flavor

Recipe posted 12/23/01.