5 oz 55L British Crystal malt
4 oz British brown malt
3 oz British chocolate malt
4 lbs M&F light dry DME
1 oz E. Kent Goldings 6.7 AA 1 hour
.5 oz Fuggles 15 min
1 tsp Irish Moss
Wyeast 1098 British Ale yeast
Steeped grains at 150 for 30 min. Added sugars, hopped per above schedule, cooled, oxygenated & pitched yeast. O.S.G. 1057, T.S.G. 1015. Alcohol by volume is 5.5%.
Inspiration for this recipe was the "Flag Porter" recipe from Clone Brews, pg. 92. This was converted down to 3 gallons. Anyway, we weren't very stoked with how it came out, but it wasn't our worst brew, either.
What we would do differently: The grains came out a little harsh, and maybe we miscalculated our malt bill, so it was a little bigger than we expected. We'd double check our math, and besides, we would not use this recipe again--we'd try something else.
Page maintained by Scott Graham. Last updated April 1, 2002.