A raw ale - or as some will call it, a Farmhouse beer, as it was brewed in the good old days on the farms. Without boiling the wort. This time I try a stout type. The Hops are added as a hop tea, boiled in a pot and added during mashing, Citra is used for both bitterness and flavor. The water is good "raw" western Zealand ground water - no treatment besides a little lactic acid for controlling the pH.
BJCP's description of English Porter: A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.
Fermentation profile: