SUBMITTED BY KEVIN DIELS

• 1 Munton & Fison's Docklands Porter Kit


• 1 3 1/3 lb Can Dark LME (unhopped)


• 2 oz Tettnang Hops


• 1/2 tsp of Irish Moss


• Wyeast #1084 (Irish Ale) Liquid Yeast


• 3/4 cup corn sugar or 1-1/4 cup light DME (for priming)

This is a great recipe for beginners. If possible, start the yeast early and make a starter a day ahead (I used 2/3rds cup of light DME in two pints of water). Bring four gallons of water to a boil. Add kit and extract plus ONE ounce of the Tettnang. Boil 45 minutes. Add the other ounce of Tettnang, Irish Moss, and throw the contents of the dried yeast that came with the kit in now as well. (Yes, this kills the dried yeast, but I find it works well as a yeast nutrient.) Boil another 15 minutes. Cool wort to 70-75 degrees F, top up to five gallons of liquid, then pitch yeast. Keep in primary 5-7 days then rack to secondary. Store in secondary fermenter 2-3 weeks then prime and bottle. Don't know what the OGs and FGs are, but this is such a simple recipe, who cares!

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