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Founders Porter

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 9.75 gallons
Post Boil Size: 6.71 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Steve H
No Chill: 10 minute extended hop boil time
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Thursday September 23rd 2021
1.063
1.014
6.4%
48.8
32.0
n/a
4.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 6.7%
1.50 lb US - Chocolate1.5 lb Chocolate 1.95 / lb
2.93
29 350 10%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5%
0.50 lb Briess - Caramel Malt - 120L0.5 lb Caramel Malt - 120L 1.95 / lb
0.98
34.5 120 3.3%
11.25 lb The Swaen - Dutch Pale Ale11.25 lb Dutch Pale Ale 37.3 3.18 75%
15 lbs / 3.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Nugget0.8 oz Nugget Hops Pellet 14 Boil 60 min 31.1 28.6%
0.75 oz Artisan - Crystal0.75 oz Crystal Hops Pellet 4.5 Boil 20 min 6.97 26.8%
0.75 oz Northern Brewer - Williamette0.75 oz Williamette Hops 0.90 / oz
0.68
Leaf/Whole 5.4 Boil 20 min 7.61 26.8%
0.25 oz Crystal0.25 oz Crystal Hops Leaf/Whole 4.3 Boil 5 min 1.3 8.9%
0.25 oz Artisan - Willamette0.25 oz Willamette Hops Pellet 5.4 Boil 5 min 1.8 8.9%
2.80 oz / 0.68
 
Mash Guidelines
Amount Description Type Temp Time
156 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1.47 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-23 13:41 UTC
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