full list
narrow list
prev next
PDF version 
#58:  New Dog Porter (Robust Porter)
  • Named for our new dog Koidern.
Chris Swingley 
28-May-2006

Recipe (for 5 gallons final volume)
11 pounds (83%) Crisp Maris Otter Pale Malt
1.5 pounds (11%) Briess Caramel Malt 80L
10 ounces (5%) Chocolate Malt
2 ounces (1%) Black Patent Malt

1.0 ounce   U.S. Goldings whole hops, 5.0% AA (first wort hop)
1.0 ounce   Chinook whole hops, 12.1% AA (60 minutes)
1 ounce   Northern Brewer whole hops, 7.0% AA (30 minutes)

  • White Labs WLP023 Burton Ale Yeast, pitched at 66°F
  • Starter: 3.5 quart starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).
  • Aeration: Drill aerator for two minutes after pitching

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

Mash
  • 20 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 155°F (Held 90 minutes), 153 F at the end of the mash

Sparge
  • 8.5 quarts water @ 210°F, drain
  • 10.5 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
  • Water heater burst, didn't start the boil until the next morning (29-May).
  • Didn't boil as vigorously as usual, resulting in more than 5 gallons and a lower yield.

Fermentation
  • Primary: bucket, 7 days, 66°F
  • Secondary: keg, 7 days, 66°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 6 weeks
  • Ready to drink on 23-Jul-2006

Properties
Starting Gravity: 1.056 Final Gravity: 1.020
Original Extract: 14.7°plato Apparent Extract: 5.08°plato
Real Extract: 6.91°plato
Alcohol: 5.3% by volume (4.1% by weight)
Apparent Attenuation: 65.6% Mash Efficiency: 65%
Bitterness: 50 IBU Color: 29 SRM
BU:SG: 0.89 BV: 1.48

Other Brewing pages:

List of recipes Equipment Books Brewery Research