Sable Porter

Mash at 155°F (68°C) for 60 minutes. Mash out at 167°F (76°C) for 10 minutes. Lauter and boil 60 minutes, adding hops as indicated. Chill, aerate, and pitch yeast at 63°F (17°C). After 10-14 days (or when fully attenuated), cold crash for 3 days at 35°F (2°C). Force carbonate to 2.4 vol. (4.8 g/L) CO2.

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