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.