Colby House Porter

(5 gallon/19 L, partial mash)
OG = 1.048
FG = 1.011
IBU = 44
SRM = 58
ABV = 4.8%

Ingredients

1.0 lb. (0.45 kg) 2-row pale ale malt (Maris Otter)
1.0 lb. (0.45 kg) Munich malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
6.0 oz. (0.17 kg) black patent malt
3.0 oz. (85 g) roasted barley (500 °L)
6.0 oz. (0.17 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
12 fl. oz. (355 mL) molasses (15 mins)

Other
1 tsp. Irish moss (15 mins)

Hops
11 AAU Northern Brewer hops (60 mins) (1.2 oz./35 g of 9% alpha acids)
1.25 AAU Fuggles hops (15 mins) (0.25 oz./7.1 g of 5% alpha acids)

Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)

7/8 cup corn sugar (for priming)

Procedure
Heat 5.5 qts. (5.2 L) of water to 169 °F (76 °C) and mash grains, starting at 158 °F (70 °C), for 30 minutes. While mash is resting, boil 0.5 gallons (1.9 L) of water in your brewpot and heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate 3 quarts (~3 L) of wort then run off first wort and add it to the boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off second wort. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add liquid malt extract, molasses, Irish moss and flavor hops with 15 minutes left in boil. After boil, cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate and pitch yeast. Let ferment at 70 °F (21 °C).