6.6# Telford's Porter (2 cans)
1 oz. Styrian Goldings Plugs (alpha 5.3)
Bittering (1hr)
1 oz. Hallertau Plugs (alpha 2.9)
Flavoring (10 min)
Wyeast #1056
O.G. = 1.048
F.G. = 1.020
Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil, then add
Bittering Hops. I used a hop bag, so the utilization probably wasn't that teriffic, but then again the
malts are pre-hopped some, so I wasn't too concerned about that. Add finishing hops with 10 min left
in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz). Lag time is about
12 hours.
This produces a well-balanced (there's that word again!) porter, neither too dry nor too sweet. I
currently have a batch of this fermenting with Wyeast Irish Stout Yeast to see if that will make it a
wee bit drier.