Christmas Porter, 2015 Beer Recipe | BIAB Brown Porter by z-bob | Brewer's Friend
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Christmas Porter, 2015

260 calories 27.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Brown Porter
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Saturday October 17th 2015
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale Ale8 lb Pale Ale 37 3.5 72.7%
2 lb United Kingdom - Brown2 lb Brown 32 65 18.2%
4 oz United Kingdom - Chocolate4 oz Chocolate 34 425 2.3%
12 oz Cane Sugar12 oz Cane Sugar 46 0 6.8%
11 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 29.81 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 10 min 3.47 50%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Dechlor'd hard tapwater (Rochester, MN) Infusion -- 152 °F 60 min
2 gal R.O. water Sparge -- 170 °F --
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfoc Fining Boil 10 min.
Fermentis - Safbrew - Specialty Ale Yeast T-58
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Rochester, MN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 25 10 5 46 317
Mash Chemistry and Brewing Water Calculator

Brewed 12/05/2015.

Intended to bottle on 1/16/2016. The beer finished just above 1.020, but tastes very sweet. It's undrinkable like this; I can choke one down if I mix with something else. I racked it to a smaller carboy and added some amylase enzyme because I've been told that can restart a stuck fermentation, but I'm doubtful.

It did start fermenting again after adding the amylase. BTW, I think my LHBS ordered coffee malt for me instead of brown malt. That would explain why this beer is inky black.

1/20/2017: I just drank the last bottle of this. After aging for about a year it was really good, just served it a little colder than normal for this style to mask the sweetness (which has subsided.) I'm sad it's gone, and I will brew it again soon (using real brown malt next time, and fermenting a little warmer which T-58 likes so it attenuates better

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  • Public: Yup, Shared
  • Last Updated: 2019-02-22 22:50 UTC
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