I’ve been on quite a brewing hiatus.  Decided to make something you just can’t find in the stores – a nice export porter. Roasty and toasty but smooth as velvet. A good fall beer if we ever get some fall weather around here. Turned out beautifully with a lingering tight tan head leaving lace down the glass.

6 gallons

Estimated OG: 1.056
Estimated FG: 1.011
Estimated Color: 45.7 SRM
Estimated IBU: 33 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6%

Grain
10 lbs Maris Otter (3 SRM) 71.4%
1 lbs Brown Malt (65 SRM) 7.1%
1 lbs Chocolate Malt (350 SRM) 7.1%
1 lbs Black Prinz (debittered black malt) (500 SRM) 7.1%
1 lb Turbinado sugar (20 SRM) 7.1%

Schedule
60 minute Boil
28.00g East Kent Goldings [5%] – First Wort (90 min) 17.4 IBUs
28.00g East Kent Goldings [5%] – 15 min 7.3 IBUs
28.00g East Kent Goldings [5%] – 10 min 5.4 IBUs
28.00g East Kent Goldings [5%] – 5 min 2.9 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
100% Ventura (high bicarbonates and sulfates)
2.5g Calcium Chloride added to mash water
2.5ml lactic acid added to mash water
2.5g Calcium Chloride added to sparge water
2.5ml lactic acid sparge water
Mash in 5.125 gallons water 161F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 4.45 gallons cold

Yeast
Safale S-04 Ale Dry Yeast

Fermentation
Ferment until done 67F
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method