Pico Robust Porter

Heat 3 qt H20 to 170F. Add grains and steep for 50 minutes. Try to maintain temperature around 153-155F.

While steeping (also know as mashing), heat 1 gal H20 in another pot to 160F for sparging. At end of steep, pour grains through a strainer into another pot. (You can also use grain sacks to hold grains, but make sure you load them loosely and rinse very throughly).

Sparge: slowly pour the gallon of 160F H20 over the grain bag (or strainer of grains) and let drip into pot. Discard grains.

Boil: Bring wort to a boil. Set a 45 minute timer, adding hops according to schedule (above). At 15 minutes to end of boil, add irish moss (optional)

At end of boil, cool to about 85F, pour into glass jug. Top off with clean water to 1 gallon mark. Pitch yeast (1/2 pkt) and attach blow-off hose. When fermentation subsides (5-7 days), wait an additional 5 days and then bottle.

See book 'How to Brew on a Small Scale' for full details.