James Squire Porter Recipe Instructions

Ingredients:

• 1 x 1.7kg Morgan’s Royal Oak Amber Ale Beer Kit
• 1 x 1.5kg Morgan’s Master Malts Caramalt Liquid Malt
• 1 x 12g Fuggles Finishing Hops teabag (steeped)
• 1 x 15g Premium English Ale Yeast

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning

Method:

1. Clean / sterilize all equipment including fermenter, paddle, and mug (used for steeping)

2. Discard yeast supplied under the beer kit tin lid and sit the beer kit tin and malt tin in hot water for 10 minutes to loosen contents

3. Boil 2ltrs of water in kettle

4. Steep Finishing Hops teabag in 250ml of boiled water for 10 minutes

5. Add 1.5L of boiled water to fermenter with Malt tin contents and stir to thoroughly dissolve

6. Pour remaining 250ml boiled water into the Malt tin and stir to dissolve the remaining contents, then add to the fermenter

7. Re-boil 250ml water in kettle

8. Add contents of the beer kit tin to the fermenter and stir to thoroughly dissolve

9. Pour 250ml boiled water into the beer kit tin and stir to dissolve the remaining contents, then add to the fermenter

10. Add Finishing Hops teabag and steeped water to the fermenter

11. Add cold water to the fermenter to 22.5L and test temperature – make sure it is between 18-26 degrees before pitching yeast

12. Take Hydrometer reading and pitch 15g Premium English Ale Yeast and stir gently

13. When fermentation finished check with hydrometer and bottle as per normal.

N.B. If kegging, add 200g of Dextrose at step 5