Imperial Porter - Baltic Porter

Prepare the yeast starter.

Heat up mash tun:
Heat 1/2 gallon to boiling.
Place water into mash tun with valve off.
Close lid. Let sit for at least 3 minutes.

Mash the grains:
Heat 6 gallons of water to 185F.
Drain water from mash tun, and close the valve.
Pour 1 gallon of H2O into mash tun.
Stir in part of the grain (around 16%).
Pour in another gallon.
Stir in more grain.
Repeat until all water and grain in mash tun.
Temperature should be 154F.
Let mash sit for 60 minutes.

Remove the wort:
Drain the wort.
Pour the wort over the grain again. Repeat until wort running clear.
Set aside.
Measure the brix level and record.

Make more wort:
Boil 2 more gallons.
Add more water and let sit 10 or 15 more minutes.
Into empty pot, drain off this wort as above.
Measure the brix level.
Boil down to concentrate.

Boil the wort:
Combine the two worts into one.
Measure and record the brix level.
Put hops in mesh bags.
Add the boiling hops.
Boil for an hour.
When cool, measure and record the brix level.

Ferment:
Sanitize bucket with Starsan.
Pour wort into bucket.
Stir in yeast and cover bucket with cloth.