Porter

Ingredients
6 lbs dark malt extract liquid
1 lb dark malt extract powder
10 ounces chocolate malt
1 ounce Perl
1 ounce Willamette
dry ale yeast

Procedure
Steep the malt at 155 F for 20 minutes. Add malt extracts, stir, turn on heat. Add Perl when wort starts to boil. Boil for 40 minutes. Add 1/2 ounce Willamette, boil for 20 minutes more. Add 1/2 ounce Willamette, turn off heat, let wort sit, covered for 10 minutes. Ice bath for kettle. Pout into fermenter, top with filtered water to 5 1/2 gallons. Pitch yeast at 80F.

Brown Ale

I have been feeling dark lately so I decided to brew a brown and a porter.
I learned something new about why my last couple beers have had no head. I sanitized the bottles in dish washer which works great but I used standard dish soap. Apparently, the stuff in dishwasher soap that makes glasses look clean and streak free ruins head retention. So the trick is to run the dishwasher with no soap, the hot water with sanitize. I might add a little instant sanitizer, just to be safe.

Ingredients

6 lbs extra light malt extract syrup
8 ounces English crystal malt
8 ounces dextrine malt
6 ounces chocolate malt
2 ounces Kent Golding
1 teaspoon Irish moss
dry ale yeast

Procedures

Steep grains at 155 F for 20 minutes. Remove from pot. Add malt extract, stir thoroughly, turn on the heat. Once up to a boil add 1 ounce Kent Golding. Boil for 20 minutes. Add 1 ounce Kent Golding and Irish moss. Boil for 25 minutes more.
Ice bath for the pot. Add to fermenter, top with filtered water. Pitched yeast around 80 F.

Checked the fermenters this morning and they are bubbling strongly.