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#76:  New Dog Porter (Brown Porter)
  • Named for Koidern.
Chris Swingley 
22-Mar-2008 -- 23-Mar-2008

Recipe (for 5 gallons final volume)
9 pounds (77%) Crisp Maris Otter Pale Malt
1 pound (8%) Breiss Carmel Malt (80L)
1 pound (8%) Breiss Carmel Malt (40L)
8 ounces (4%) Breiss Black Barley Malt
4 ounces (2%) Breiss Chocolate Malt

1 ounce   U.S. Fuggle whole hops, 4.6% AA (first wort hop)
1 ounce   U.S. Willamette whole hops, 4.3% AA (90 minutes)
1 ounce   U.S. Fuggle whole hops, 4.6% AA (5 minutes)
1 ounce   U.S. Willamette whole hops, 4.3% AA (5 minutes)

  • Wyeast 1056 American Ale, pitched at 68°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 37 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation

Mash
  • 17.75 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 3.5 hours), Temperature range 157 F -- 151 F.

Sparge
  • 6 quarts water @ 210°F, drain
  • 14 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 105 minutes to yield 4.7 gallons wort
  • Wort prepared Saturday afternoon, boiled the next day (first wort hops remained in the wort overnight)

Fermentation
  • Primary: bucket, 7 days, 66°F, Half a gallon of warm water added to bring up fermentation volume to 5 gallons, temperature to 68 F, Temperature range 64 - 68 F
  • Secondary: keg, 14 days, 60°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 10-May-2008

Properties
Starting Gravity: 1.066 Final Gravity: 1.018
Original Extract: 16.1°plato Apparent Extract: 4.6°plato
Real Extract: 6.80°plato
Alcohol: 6.3% by volume (4.9% by weight)
Apparent Attenuation: 71.6% Mash Efficiency: 81%
Bitterness: 30 IBU Color: 26 SRM
BU:SG: 0.45 BV: 0.90

Other Brewing pages:

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