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Looking for tried and true porter

I need to do a porter for a friend, having never done one before and not having any time to experiment I am looking for a solid recipe. It is for friend that really likes black butte so I found the Can You Brew it Black Butte recipe and also have looked at Jamil’s Robust Porter recipe but I am not sure which one to pull the trigger on. I have a good variety of grains on hand but Iwill probably have to go to LHBS for hops as most of what I have on hand are big american varieties, although I do have Mt Hood which I think could be of use. I also have a slurry of S-05 that is fresh and ready to rock and am headed to make a starter of some WLP 007 right now. It will be a 10 gal batch split between these 2 yeasts for a little bit of fun.

Thanks for any ideas/recipes

My all time favorite porter recipe. I’d given up on brewing porter until I came up with this one…

#308 Nick Danger Porter

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.25
Anticipated OG: 1.072 Plato: 17.47
Anticipated SRM: 33.2
Anticipated IBU: 49.5
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.00 Gal
Pre-Boil Gravity: 1.056 SG 13.90 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

10.8 1.75 lbs. Munich Malt (Durst) Germany 1.037 10
73.8 12.00 lbs. Pale Malt(2-row) America 1.036 2
6.2 1.00 lbs. Crystal 60L America 1.034 60
5.4 0.88 lbs. Chocolate Malt America 1.029 350
3.5 0.56 lbs. Special B Malt Belgian 1.030 120
0.4 0.06 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

1.15 oz. Magnum-Domestic Whole 11.50 39.6 60 min.
0.88 oz. Tettnanger Tettnang Pellet 4.00 4.1 First WH
0.66 oz. Cascade (homegrown) Whole 8.10 5.8 10 min.

Extras

Amount Name Type Time

0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)

Yeast

WYeast 1450 Denny’s Favorite

Mash Schedule

Mash Name:

Total Grain Lbs: 16.25
Total Water Qts: 22.00 - Before Additional Infusions
Total Water Gal: 5.50 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F

                 Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse

Step Name Time Time Temp Temp Type Temp Amount Ratio

sacc 0 60 154 152 Infuse 171 22.00 1.35

Total Water Qts: 22.00 - After Additional Infusions
Total Water Gal: 5.50 - After Additional Infusions
Total Mash Volume Gal: 6.80 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

if you get byo magazine try the fullers london porter, its my go to porter. 8)

Denny, I’m getting ready to do this recipe for the first time. I was going by the original recipe with Columbus @60. Do you prefer it now with Magnum, or were you just using what you had? Thanks.

Are you sure you aren’t thinking of the Rye IPA? I don’t recall ever using Columbus for the porter recipe.

I have some homegrown Magnum I can use. It was an older thread that had the Columbus @60. viewtopic.php?f=4&t=50404&hilit=nick+danger

Well, HOLEEE CRAP! Good catch! Looks like that was my first iteration and after that all other batches have been Magnum.

^Cool man. I’ll go with the Magnum then. Looking foreward to it…thanks again.

Denny – Odd choice of yeast – :slight_smile:

CL-50? Yeah…it was the closest thing to 1450 I had in Promash. I’ve edited the database since.

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