Frosty the Porter

It's winter time, so I need some dark beer. Something dark and yummy and toasty. So I bring you Frosty the Porter. No corncob pipe, button nose, nor coal, just everything else you need for a nice porter.

Mash the following grains for 90 minutes at 152?F

• 12 pounds Maris Otter Pale Malt
• 8 pounds Belgian 2 row Pilsner Malt
• 2 pounds 60L Crystal Malt
• 1.75 pounds Chocolate Malt
• .75 pounds Black Patent Malt
• .75 pounds Cara-Pils

After the Mash, bring extract to boil for 60 minutes. Add the following for 60 minutes of the boil:

• 3.5 oz Northern Brewer hops (6.2% alpha)
• 2 oz East Kent Goldings (4.7% alpha)

With 15 minutes remaining, add the following:

• 2 oz Cascade (6% alpha)

With 11 minutes remaining:

• 2 tsp. irish moss

Remove from heat, cool wort below 80?F and transfer to primary carboys. Pitch yeast:

• Wyeast London Ale #1028

Follow your own fermentation and clearing guidlines to your taste.

OG	1.064
FG	1.017
ABV	6.1%
IBU	58.6
Yield	10 Gallons