I love porter and stouts. Problem is you just don’t see them very often in the store. Deschutes and Sierra Nevada I believe are the only large breweries that have one in their regular offerings. One local brewery creates a nice porter on nitro but I’m not too into paying $22 for a growler fill.

I first made this beer years ago and remember it being one of my favorites. Didn’t tweak the recipe much beside substituting EKGs for Fuggles in the last hop addition and using more RO water since I was out of acid and to take down that dry minerality of the local water.

6 gallons

Estimated OG: 1.059
Estimated FG: 1.015
Estimated Color: 32.3 SRM
Estimated IBU: 37.6 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.9%

Grain
10 lbs Marris Otter (3.0 SRM) 66.7%
2 lb Crystal 60 (60 SRM) 13.3%
1 lb Brown Malt (65 SRM) 6.7%
1 lb Chocolate Malt (350 SRM) 6.7%
1 lb Munich Malt (9 SRM) 6.7%

Schedule
60 minute Boil
56.00g Fuggles [5.5%] –  60 min 31.8 IBUs
28.00g EKG [6%] – 10  min 7.3 IBUs

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

Mash and Sparge
80% RO water
20% Ventura water (high bicarbonates and sulfates)
3g Calcium Chloride added to mash water
3g Calcium Chloride added to sparge water
Mash in 6 gallons water 162F and let stabilize to 152F for 60 min
Mashout 170F
Batch sparge 4 gallons cold

Yeast
Safale S-04 English Ale Dry Yeast

Fermentation
Ferment until done 65F
Cold crash one day
Add gelatin and rack to keg and carbonate using your preferred method

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