Recipe: Hey, Porter

A recipe by Mark Pasquinelli

Batch Volume:	5.0 US gal. (18.9 L)
Original Gravity:	1.060 (14.7° P)
Final Gravity:	1.014 (3.6° P)
Efficiency:	72%
Bitterness:	47 IBU
Color:	44 SRM
Alcohol:	6.1% by volume

Malts

10.0 lb.	(4.5 kg) Briess pale malt
12.0 oz.	(340 g) Breiss 60°L caramel malt
10.0 oz.	(284 g) Briess black malt
10.0 oz	(284 g) Bairds roasted barley
4.0 oz	(113 g) Dingemans Special B malt

Hops

0.90 oz.	(26 g) Magnum, 12.2% aa @ 60 minutes
0.50 oz.	(13 g) East Kent Goldings, 4.8% aa @ flameout

Yeast

1 pack (11.5 g)

Fermentis Safale US-05

Additional Items

0.5 tsp.	Wyeast Nutrient @ 10 minutes
1 tablet.	Whirlfloc @ 10 minutes

Brewing Notes

To adjust my very soft water, I added 1 tsp. of gypsum and 0.5 tsp. of calcium chloride to the mash. Adjust the minerals as needed for your water profile. Mash at 153°F (67°C) for 60 minutes. Sparge to collect 5.75 gal. (21.8 L) and boil for 60 minutes, adding hops as directed. Chill and ferment at 68°F (20°C) to completion. Cold crash to 38°F (3°C) and keg or bottle. Carbonate at 2.3 vol. (4.6 g/L) CO₂.

Extract Version

Steep specialty malts at 155°F (68°C) in 5.75 gal. (21.8 L) of water for 20 minutes. Add 6 lb. (2.7 kg) light dried malt extract, and follow all-grain directions from boil. Top off volume if necessary.

Reference:

Pasquinelli, M. (2022 November/December) Hey, Porter. Zymurgy, 38.