Porters are mysterious and ill defined. Ask a dozen different brewers or beer drinkers to define a porter and you'll get a dozen different answers. They are ciphers. So KL-7 is named for what is probably the culmination of electromechanical cipher machine design.
Grains
10 1/4 lbs of your favorite pale ale malt (I use Maris Otter or a Belgian, depending on my mood)
3/4 lb of Briess Special Roast (this can be a little tough to find, I buy it through northernbrewer.com)
3/4 lb of Crystal 80
3/4 lb of Crystal 120
1/2 lb of Chocolate (use the 350 Lovibond stuff)
Adjust the amount of pale ale malt to get about 1.070 specific gravity based on your efficiency
Mash in at 158 Fahrenheit for 60 minutes or until fully converted. Sparge however you like to sparge to end up with 7.5 gallons in the boil kettle. Light the fire.
Hops
At boil (90 minutes remaining) add
- 1/2 oz Chinook (I use whole leaf from freshops.com at about 15% alpha acid. Your mileage may vary)
- 1/2 oz Crystal (about 3% alpha acid)
After 70 minutes (20 minutes remaining) add
- 1/2 oz Chinook
- 1/2 oz Crystal
- Any clarifying agents you wish to use
After 80 minutes (10 minutes remaining) add
- 1 oz Crystal
Vary the 90 minute addition of Chinook if you need to fiddle the quantities to hit target IBUs (41)
Fermentation
Use Wyeast 1098 or equivalent
Ferment for 7 days in primary at about 64-66 Fahrenheit.
Transfer to secondary and ferment 7 days at about 60 Fahrenheit.
Keg/bottle and allow to age for about 2-4 weeks to hit optimum.
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