Pre-Prohibition Porter - Beer Recipe - Brewer's Friend

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Pre-Prohibition Porter

188 calories 18.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.92 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: 2026 OFFICIAL BIG BREW RECIPE
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Tuesday April 14th 2026
1.057
1.013
5.7%
25.9
32.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 79.4%
0.40 lb Briess - Roasted Barley0.4 lb Roasted Barley 33.1 300 6.3%
0.30 lb Weyermann - Rye Malt0.3 lb Rye Malt 36 3.7 4.8%
0.30 lb Briess - Caramel Malt - 120L0.3 lb Caramel Malt - 120L 34.5 120 4.8%
0.30 lb Briess - Chocolate0.3 lb Chocolate 25 350 4.8%
6.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.27 oz Chinook0.27 oz Chinook Hops Pellet 12 Boil 60 min 20.67 50%
0.27 oz Willamette0.27 oz Willamette Hops Pellet 5 Boil 20 min 5.22 50%
0.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.10 g Baking Soda Water Agt Mash 1 hr.
1.30 g Wyeast - Beer Nutrient Other Boil 15 min.
2.50 g Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
100% distilled water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 7 20 70 85 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.3 qt Infusion -- 152 °F 60 min
Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.56 g | 22.2 qt) 4.96 19.8  
Mash volume with grains (equipment estimates 6.06 g | 24.2 qt) 5.46 21.8  
Grain absorption losses -0.79 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 3.92 15.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.4 13.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.4 g | 13.6 qt) 3 12  
Total: 4.96 19.8
Equipment Profile Used: System Default
 
Notes

Mash at 152°F (67°C) for 60 minutes using full-wort brew-in-a-bag with no sparge. Boil 60 minutes. Ferment at 54°F (12°C) until activity slows, and then warm to 64°F (18°C) for a diacetyl r est. Rack to a keg and lager for 2 weeks before serving.

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  • Last Updated: 2026-04-14 02:22 UTC