RCH Old Slug Porter Clone

(5 gallons/19 L, all-grain)
OG = 1.043 FG = 1.011 IBU = 22  SRM = 33  ABV = 4.3%
A session-style English brown porter that despite its low gravity has deep flavors of dark chocolate, blackcurrant and tawny port. One of the very best brown porters of which most people have never heard of.

Ingredients

7.25 lbs. (3.3 kg) English pale ale malt (Maris Otter preferably)
0.67 lbs. (0.30 kg) English black patent malt
0.5 lbs. (0.23 kg)  English crystal malt (150 °L)
1.7 AAU East Kent Goldings hops (60 mins) (0.33 oz./9.4 kg of 5% alpha acids)
1.7 AAU Fuggles hops (60 mins) (0.33 oz./9.4 g of 5.25% alpha acids)
1.7 AAU East Kent Goldings hops (20 mins) (0.33 oz./9.4 kg of 5% alpha acids)
1.7 AAU Fuggles hops (20 mins) (0.33 oz./9.4 g of 5.25% alpha acids) Lallemand Nottingham ale yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Mash at 151 °F (66 °C) for 60 minutes in 9 quarts (~9 L) of mash liquor. Boil for 60 minutes. Ferment at 66 °F (19 °C). Rack to secondary and condition for 7 days at 66 °F (19 °C).

RCH Old Slug Porter Clone

(5 gallons/19 L, extract with grains)
OG = 1.043  FG = 1.011 IBU = 22  SRM = 33  ABV = 4.3%

Ingredients

13 oz. (0.37 kg) English pale ale malt (Maris Otter)
0.67 lbs. (0.30 kg) English black patent malt
0.5 lbs. (0.23 kg)  English crystal malt (150 °L)
1.5 lbs. (0.68 kg) Muntons light dried malt extract
3.3 lbs. (1.5 kg) Muntons light liquid malt extract (late addition)
1.7 AAU East Kent Goldings hops (60 mins); (0.33 oz./9.4 kg of 5% alpha acids)
1.7 AAU Fuggles hops (60 mins) (0.33 oz./9.4 g of 5.25% alpha acids)
1.7 AAU East Kent Goldings hops (20 mins) (0.33 oz./9.4 kg of 5% alpha acids)
1.7 AAU Fuggles hops (20 mins) (0.33 oz./9.4 g of 5.25% alpha acids) Lallemand Nottingham ale yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Steep grains at 151 °F (66 °C) for 60 minutes in 3.0 quarts (2.8 L) of water. Add dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil wort for 60 minutes. Add liquid malt extract with 15 minutes left in boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) and pitch yeast. Ferment at 66 °F (19 °C). Rack to secondary and condition for 14 days at 66 °F (19 °C).