Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
Robust Porter with subtle hints of chocolate and coffee. Very good head retention. Third batch of beer ever brewed, and by far the best tasting.
Steep grains for 30 min. at 156 F. Bring 2 1/2 gallons to boil and add malt extract and 1 oz of hops. Cook and stir for 60 min. During last ten min. of boil add 3/4 oz. of hops. Remove from heat and cool to 78 F. Add brewed pot of coffee and cold water to fermenting bucket. I brewed the coffee twice, using new coffee grounds each time. The result was an extremly dark pot of coffee.
Pitch yeast and aerate wort. Ferment for seven days and transfer to secondary for an additional seven days. Bottle and conditioned for two weeks. Open beer and ENJOY!!!!!!!!
Source: Ross Billings