The Witches Brew Porter

6 lbs. Light or Extra Light Malt Extract12 oz. crushed Chocolate malt (grain)
2 oz Willamette hop pellets1 lb. crushed Crystal malt (60L)
1 oz. Kent Goldings hop pellets1 packet (11.5 gm) of Safale s-04 dry yeast
1 lb. Light brown sugar (any supermarket variety is fine)

•Steep the crystal & chocolate grains in 1 gallon of water (150˚F) for 20-25 minutes

•To your brew pot add the following:

The liquid from the steeped grains.
Approximately 1 gallon of water
6 lbs. Light or Extra Light Malt Extract
1 lb. Light brown sugar

•Bring all of the above to a boil and then add:

2 oz. Willamette Hop pellets (bittering hops)

Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!

•Continue to boil for another 30 minutes and then add:

½ oz. East Kent Goldings hop pellets (Flavor Hops)
1 tsp.Irish Moss

•Boil for an additional 15 minutes and then add:

½ oz. East Kent Goldings hop pellets (Flavor Hops)

•Boil for an additional 1 minute and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your Safale s-04 dry yeast
•Ferment in the primary for 1 week to 10 days, or until the fermentation is complete.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
•When fermentation is done, bottle with ¾ cup priming sugar (corn sugar)

Leave bottles at room temperature for at least 2 weeks to allow them to carbonate.