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

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Pre-Prohibition Porter

207 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday April 25th 2026
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OG: 1.056 FG: 1.015 ABV: 5.5% IBU: 27

1.062
1.019
5.7%
24.7
44.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 75%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 12.5%
0.50 lb Rye0.5 lb Rye 38 3.5 4.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13.4 Boil at 199 °F 60 min 19.04 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil at 199 °F 30 min 5.68 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.38 g Amalase Other Mash 20 min.
1.20 g Whirlfloc Other Boil 50 min.
26 g Yeast Nutrient Other Boil 50 min.
1.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.37 g Epsom Salt Water Agt Mash 1 hr.
2.22 g Gypsum Water Agt Mash 1 hr.
0.37 g Salt Water Agt Mash 1 hr.
1.18 g Magnesium Chloride Water Agt Mash 1 hr.
1.48 g Baking Soda Water Agt Mash 1 hr.
0.44 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Propagate Labs - Munich Lager
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.64 psi       Temp: 55 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Dough in Gains Temperature 116 °F 140 °F 10 min
Temperature 141 °F 158 °F 30 min
Temperature 158 °F 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.29 g | 33.2 qt) 9.15 36.6  
Mash volume with grains (equipment estimates 9.25 g | 37 qt) 10.11 40.4  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5 20  
Total: 9.15 36.6
Equipment Profile Used: System Default
"Pre-Prohibition Porter" American Porter beer recipe by Steve Walis. BIAB, ABV 5.71%, IBU 24.72, SRM 44.37, Fermentables: (Pale 2-Row, Roasted Barley, Rye, Caramel / Crystal 120L, Chocolate) Hops: (Chinook, Willamette) Other: (Amalase, Whirlfloc, Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Magnesium Chloride, Baking Soda, Slaked Lime)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-25 15:20 UTC