I posted this in the beginner's forum, but I don't think it's going to get much attention there, so I am reposting here.
I found the following recipe in an older thread and it looks fairly easy for a beginner to try out. It's supposed to be a Fuller's London Porter clone. Anyone ever try this before? Any comments about how this recipe loooks? Any suggested changes?
Here's one from Beer Captured by Tess & Mark Szamatulksi.
Heat 1 gallon of water to 160 degrees & add
1 lb. British Crystal 55L
10 0z. British Chocolate Malt
4 oz. British Brown Malt
Remove the pot from the heat and steep at 150 degreees for 30 minutes.
Strain the grain water into brew pot. Sparge grains with 1 Gallon of 150 degree water.
Bring water to a boil, remove from heat and add.
6# M&F Light DME
6 oz. Malto Dextrin
2 oz. Fuggles at 4.2% AA
Add Water till total volume in brew pot is 2.5 gallons. Boil for 45 minutes then add.
1/4 oz. Fuggles (flavor Hop)
1 tsp. Irish Moss
Boil for 15 more minutes then chill for 20 minutes. Strain the wort into primary fermentor and top off with cold water to obtain 5-1/8 gallons. Once the wort temp is below 80 degrees, pitch the yeast.
1st choice: Wyeast 1968 London ESB
2nd choice: Wyeast 1028 London Ale
Ferment at 68-72 degrees for 7 days then rack to a secondary for 3 weeks.
Prime with 1-1/4 cup of M&F Extra Light DME that has been boiled for 10 minutes in 2 cups of water.
Let prime at 70 degrees for aprox. 3 weeks until carbonated, then store at cellar temp.