Anchor Porter Clone

Description:

I made a porter last year that was loosely based on Miller’s partial mash

Ingredients:

• 4 lb British pale ale 2-row malt
• 1 lb black patent malt
• 1/2 lb dark crystal malt
• 3.3 lbs M&F extra light syrup
• 12.8 AAU Northern Brewer (boil)
• Wyeast #1084, the Fighting Irish

Procedure:

Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour, using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in November).