Beer (home brew) coffee porter

• 6 1/2 lb muntons light malt extract
• 1 lb Hugh baird carastan malt 30L
• 1 lb Franco~belges klin coffee malt
• 1/2 lb Thomas Fawcett brown malt
• 1 1/2 oz u.k. fuggle hop pellets (bittering)
• 1/2 oz u.k. fuggle hop pellets (flavoring)
• 1 packages wyeast #1099XL whitbread ale yeast
• 8 muslin bags
• 5 oz priming sugar (for bottling)

1. a few hours be for u brew prep yeast according to packet
2. decide cracked grain into 5 of the muslin bags add to brew kettle along with 1 1/2 gal cold water heat slowly
3. steep grains in hot water (about 145~ 160F) to extract flavor n color DO NOT BOIL!
4. after 30 mins remove grains n boil
5. remove from heat add malt extract.
6. keep kettle off burner until all of the malt is dissolved
7. bring back to a boil.
8. once boiling add first hops 1 1/2 ounce
9. after 50 mins add second hops n boil for 10 mins
10. after an hour turn off heat n cool wort after 30 mins remove hop bags
11. place 2gal cold water into sanitized fermented add cooled wort stir vigorously to aerate wort
12. make sure wort is below 80 before adding yeast.
13. take a hydrometer reading.
14. add yeast
15. store fermenter in 65~70 for 2 weeks
16. for more coffee flavor soak 1/4 lb coffee in 2 cups clod warter over night strain add liquid to fermenter
17. after 2 weeks sanitize bottle bucket boil sugar 1~2 mins add to bucket transfer beer stir bottle cap let sit for up to another month of longer (is drinkable after 2 weeks but let sit for better flavor)

malt, baird carastan malt, belges, fawcett, fuggle hop pellets, fuggle hop pellets, whitbread, priming sugar

Taken from cookpad.com/us/recipes/349900-beer-home-brew-coffee-porter (may not work)