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English East Kent Porter

Heavily and happily sampled by world traveled Brit who grew up in East Kent. Said it was "just like back home." As a teenager his summer job was picking hops.

Brewer: Bob Scott Email: -
Beer: English East Kent Porter Style: Robust Porter
Type: All grain Size: 5 gallons
Color:
102 HCU (~36 SRM)
Bitterness: 36 IBU
OG: 1.066 FG: 1.015
Alcohol: 6.5% v/v (5.1% w/w)
Water: Home well water from Puget Sound, Washington. No analysis available. Probably slightly hard. Very good taste.
Grain: 10 lb. British pale
8 oz. British chocolate
8 oz. Roasted barley
Mash: 80% efficiency
Infustion mash at 155F for 60 minutes. Strike water was 170F. Mash out at 170F but do not allow to be hotter.
Boil: 60 minutes SG 1.055 6 gallons
EKG hops crucial. Add all at start of boil. No other additions.
Hops: 2 oz. Kent Goldings (5% AA, 60 min.)
Yeast: Wyeast English Ale. Used starter made 2 days prior (1/2 cup DME and 1 pint water). Pitching on an English style pale ale yeast cake works well also.
Log: Primary at 65F for 14 days. Secondary at 65F for 3 months. Kegged and stored at 40F for 2 months.
Carbonation: Kegged at 10 psi. If bottling use 2/3 cup sugar. This is not a Guiness hyper-carbonated clone.
Tasting: Allow to age 6 months. Very mellow at 55F. Good mouth feel. Although a simple ingredient list, it's one of my favorites.

Recipe posted 10/26/03.