1 can of Coopers bootmaker PA.
1kg of dark soft brown sugar.
150g of Pale chocolate malt.
50g of EKG hops.
Having put the pale chocolate malt in a muslin bag i then dropped it into 4 litres of water then simmered at 65c for half an hour.
While the malt was simmering i poured The coopers PA into a fermenter and added the sugar.
I then removed the pale malt from the pan placed the hops in the wort and simmered at 90c for 10 minutes.
After 10 minutes i removed the hops and poured the liquid into the fermenter and topped it upto 20l with cold water. Before i pitched i gotta reading of 1.050.I am hoping for a coffee style porter around 5:1 abv
![Beer! :beer:](./images/smilies/beer.gif)