Gordon Strong’s American Porter
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%
Ingredients
9 lbs. (4.1 kg) U.S. 2-row pale malt
1 lb. (454 g) Maris Otter pale ale malt
1 lb. (454 g) U.K. crystal 77 malt
1 lb. (454 g) U.K. chocolate malt
6 oz. (170 g) U.K. black malt
8 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (5 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Sterling hops (0 min.)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Make a 1 qt./1 L starter ahead of time if using a liquid yeast strain. This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses an infusion mash. Use enough water to have a moderately thick mash (~1.5 qts./lb.). Mash in the pale malts at 154 °F (68 °C) and hold for 60 minutes. Add the crystal malt and the two dark grains, stir, begin recirculating. Raise the mash temperature to 169 °F (76 °C) for mashout and recirculate for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Bring wort up to a boil and boil for a total of 90 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1 lb. (454 g) U.K. crystal 77 malt
1 lb. (454 g) U.K. chocolate malt
6 oz. (170 g) U.K. black malt
8 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (5 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Sterling hops (0 min.)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Make a 1 qt./1 L starter ahead of time if using a liquid yeast strain. Start off with 6.5 gallons (24.5 L) of water (reverse osmosis if possible) in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the crystal malt and two dark grains in a mesh bag and steep for 30 minutes. Remove and rinse grains gently. Allow the liquid to drip back into the kettle.
Add the malt extract and stir thoroughly to dissolve completely making sure no clumps are at the bottom. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the first hops at the beginning of the boil, the second addition with 5 minutes remaining, the final addition after turning off the heat.
Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.
Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.
