Saint Paul Porter

(5 gallons/19 L, extract with grains)
OG = 1.053–1.058 FG = 1.016–1.017 IBU = 32–42 SRM = 36 ABV = 4.8–5.2%

Ingredients

6 lbs. (2.7 kg) Northern Brewer Gold malt extract syrup
1 lb. (0.45 kg) Muntons dark dried malt extract
0.5 lb. (0.23 kg) UK chocolate malt (630 °L)
0.5 lb. (0.23 kg) UK dark crystal malt (75 °L)
10.6 AAU Chinook hops (60 min) (1.0 oz./28 g of 10.6% alpha acids)
6.3 AAU Cascade hops (1 min) (1.0 oz./28 g of 6.3% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast

Step by step

Steep crushed specialty grains in 1.5 qts. (~1.5 L) for 30 minutes. Remove grains and add water to brewpot to make 3–4 gallons (11–15 L) of liquid. Bring this liquid to a boil, shut off heat and add malt extracts. Stir well. Bring to a boil again, adding Chinook hops when foam subsides. Boil for 60 minutes. Add Cascade hops with 1 minute left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Let ferment for 5–7 days at 68–72 °F (20–22 °C). Rack to secondary and let condition for 4–7 days then bottle.