English East Kent Porter

Heavily and happily sampled by world traveled Brit who grew up in East Kent. Said it was "just like back home." As a teenager his summer job was picking hops.

Brewer:	Bob Scott		Email:	-
Beer:	English East Kent Porter		Style:	Robust Porter
Type:	All grain		Size:	5 gallons
Color:	102 HCU (~36 SRM)		Bitterness:	36 IBU
OG:	1.066		FG:	1.015
Alcohol:	6.5% v/v (5.1% w/w)
Water:	Home well water from Puget Sound, Washington. No analysis available. Probably slightly hard. Very good taste.
Grain:	10 lb. British pale 8 oz. British chocolate 8 oz. Roasted barley
Mash:	80% efficiency
	Infustion mash at 155F for 60 minutes. Strike water was 170F. Mash out at 170F but do not allow to be hotter.
Boil:	60 minutes	SG 1.055	6 gallons
	EKG hops crucial. Add all at start of boil. No other additions.
Hops:	2 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	Wyeast English Ale. Used starter made 2 days prior (1/2 cup DME and 1 pint water). Pitching on an English style pale ale yeast cake works well also.
Log:	Primary at 65F for 14 days. Secondary at 65F for 3 months. Kegged and stored at 40F for 2 months.
Carbonation:	Kegged at 10 psi. If bottling use 2/3 cup sugar. This is not a Guiness hyper-carbonated clone.
Tasting:	Allow to age 6 months. Very mellow at 55F. Good mouth feel. Although a simple ingredient list, it's one of my favorites.

Recipe posted 10/26/03.