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Jack of Trades Porter

 You will need:

  • 1 MJ’s Tyneside Brown Ale                                                                                           
  • 1kg Liquid Amber Malt Extract
  • 1kg Liquid Wheat Malt Extract
  • 150g Chocolate Malt
  • 100g Special B Malt
  • 15g Willamette (4.7% AA) - 10min boil
  • 1 Packet Safale S-04 Yeast,
  •   or WY1187 Ringwood Ale Yeast




A day before preparing recipe place 15 litres of water in closed containers in a fridge and chill*.

  1. Steep Choc and Special B grains for 10mins with 1 litre of hot tap water (not boiling), adding strained liquid (no grains) to a large saucepan. Discard the grains.


  1. Add another 3 litres of water, 1 kg Amber liquid malt, 15g Willamette hops, and boil for 10 mins.


  1. Pour the Mangrove Jack’s Tyneside Ale into the fermenter.
  2. Pour the hot wort into the fermenter, using some to rinse the can.
  3. Add 1kg Liquid Wheat Malt and stir well to dissolve and aerate.
  4.  Add 15 litres of chilled water and top up to 23 litres with either hot or cold water to adjust the starting temperature as close as possible to 20°C.


  1.  Add yeast and ferment as close as possible to 20°C**. Bottle or Keg beer when gravity is consistent over two days.



* Use sterilized containers with lids. Do not freeze the water.  Use the chilled water to reach a satisfactory temperature and add yeast immediately.


** Maintain a cool even temperature in the fermenter, preferably at 20°C.  Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.  Placing the fermenter on a concrete slab can also help to keep the temperature constant.  Use a Brewers Choice Brewing Thermostat and an old fridge for optimum brewing conditions all year round.

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