Pony X Porter

Stock # HBS013

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Ingredients:

• 3 pounds dark DME
• 3 pounds amber DME
• ½ lb chocolate malt
• ¼ lb black patent
• 1 oz Kent Golding (UK) hops (bittering)
• 1 oz Kent Golding (UK) hops (flavor)
• 1 packet Danstar Nottingham yeast (recommended liquid yeast: White Labs WLP005 – British Ale)
• 1 muslin grain bag
• 1 muslin hops bag
  
  

Procedure:

Put 1½ gallons of cold water into your brew pot. Place the cracked grains in the muslin bag, and submerge them in the water. Set the heat to “medium/medium-high”, and slowly raise the water to a boil. As soon as you get a rolling boil, remove the grains. Add the extracts and set the timer for 60 minutes. Add the bittering hops with 40 minutes remaining. Add the flavor hops with 15 minutes remaining.

Add 3 gallons of chilled water to a clean and sterilized primary fermenter. Strain the wort into the fermenter and add enough chilled water to bring the volume to 5¼ gallons. Add the yeast when the temperature of the wort falls below 80 degrees F.

Primary ferment should last 15 to 22 days.

You may optionally add 2-pounds of honey to the hot wort, and allow it to ferment out with the batch. This will extend your ferment time by approximately 6 to 10 days, and increase the alcohol by about 1 to 1½ percent.

Primary ferment should last 10 to 15 days.

O.G. 1.046-1.049 Alcohol Content: ~ 4.6%

F.G. 1.012-1.015