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27G1. Pre-Prohibition Porter

186 calories 17 carbs
Beer Stats
Method: All Grain
Style: Pre-Prohibition Porter
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 186 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Friday September 8th 2017
1.057
1.011
6.04%
25.28
24.12
5.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 35%
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 35%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 17.5%
8 oz American - Chocolate8 oz Chocolate 29 350 4.4%
3 oz American - Black Malt3 oz Black Malt 28 500 1.6%
0.75 lb Candi Syrup - Belgian Candi Syrup - D-450.75 lb Belgian Candi Syrup - D-45 32 45 6.6%
11.44 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.85 oz Cascade0.85 oz Cascade Hops Pellet 7 Boil 60 min 22.62 63%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 5 min 2.65 37%
 
Mash Guidelines
Amount Description Type Temp Time
4.01 gal Single Infusion Infusion 152 °F 90 min
5 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 each Black Licorice Flavor Boil 0 min.
6.83 g Chalk Water Agt Mash 1 hr.
3.68 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.57 g Gypsum Water Agt Mash 1 hr.
22.15 ml Phosphoric acid Water Agt Mash 1 hr.
7.52 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 512 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 13 60 50 0
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Flaked Corn:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Chocolate Malt:
Add after mash-out, during vorlauf.

Corn Sugar:
Add to boil kettle.

Black Malt:
Milled separately and grind finely.
1lb grain to 2qts water
Hot steeping
Mixed with water at 165F
Steep for 5 min
Stain with coffee filter
Add to wort in fermenter

Add black licorice at boil
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
An American adaptation of English Porter using American ingredients, including adjuncts.

Aroma:
Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.

Appearance:
Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.

Flavor:
Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.

Mouthfeel:
Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.

Comments:
Known also as Pennsylvania Porter or East Coast Porter.

History:
Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed Mid-Atlantic States, and was endorsed by President George Washington.
Characteristic Ingredients: Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewer’s licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.

Style Comparison:
Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.

Vital Statistics:
OG: 1.046 – 1.060
FG: 1.010 – 1.016
IBUs: 20 – 30
SRM: 18 – 30
ABV: 4.5 – 6.0%

Commercial Examples:
Stegmaier Porter, Yuengling Porter

Tags:
standard-strength, dark-color, any-fermentation, north-America, historical-style, porter-family, malty



Award Winning Recipe
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  • Last Updated: 2019-10-29 22:13 UTC
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