Rye Edition: Any Porter in a Storm

Heat 39.2 gal. (148.4 L) strike water to 169°F (76°C) and mash in grains for a mash thickness of 1.33 qt./lb. (2.8 L/kg). Mash for 50 minutes at 155°F (67°C) and then 20 minutes at 160°F (74°C).

Dissolve dried malt extract in the wort and boil 90 minutes, adding hops as indicated. Chill wort, transfer to fermenters (I used three due to capacity limits), and pitch yeast.

Ferment at 68°F (20°C) until specific gravity stabilizes at or near indicated final gravity.

Transfer to a rye whiskey barrel and age until desired character is achieved, about 6–8 weeks.

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