Gildersleeves Tonawanda Porter
6.6 lbs. Munton & Fison Amber malt extract
0.5 lbs. Munton & Fison light dry malt extract
0.5 lbs. chocolate malt, crushed
2.5 oz. Cascade hops (boiling, 55 minutes)
0.5 oz. Hallertauer hops (finishing, steep during chilling)
2 tsp. gypsum
2 packages dry Whitbread yeast
Add the crushed grains to one gallon of cold water in the brewpot. Slowly heat.
At 150 degrees F, strain grains and sparge with a cup of hot wort at a time, total of 48 cups.
Or, use a sparger.
Add extracts, Cascade hops and gypsum. Boil for 55 minutes.
Add 1/4 cup of boiling wort to 3/4 cup of cold tap water in a sterilized container. Add yeast, cover and set aside.
Remove the wort from the heat, add finishing hops, and cool. Pour into primary fermenter and add cold tap water, well aerated, for a total of 5 gallons. Pitch yeast when cool.
On the seventh day, transfer to secondary fermenter. On the fourteenth day, prime with 1 1/4 cup light dry malt extract, and bottle. Let age for at least 4 weeks.
Enjoy
