Late Shift Porter Beer Recipe | All Grain American Porter | Brewer's Friend
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Late Shift Porter

220 calories 23.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Czar/McNamara
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Wednesday January 9th 2019
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 87.3%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 3.6%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 3.6%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.8%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 3.6%
13.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Boil 60 min 30.01 75%
0.25 oz Chinook0.25 oz Chinook Hops Pellet 13 Whirlpool at 180 °F 20 min 1.62 25%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Mash In Infusion -- 156 °F 45 min
4.2 gal Sparge Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Wyeast - Denny's Favorite 50 1450
1 Each
Attenuation (avg):
Optimum Temp:
60 - 70 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator

It's winter, so we wanted a comfy, malty beer. We decided on a porter, but didn't want to be limited to the lighter British style, so we chose the American Porter as our base target. We both love the character and depth of Maris Otter as a base malt, and James has used it in a porter with good results. The Cara 90 was chosen to add additional malt depth and character. The Chocolate Rye was included to add a rich chocolate character without excessive roastiness (suggested by Austin in Brew 130). A bit of Black Patent included for that "classic porter" roast and edge, but only a small amount as we did not want it to dominate. Midnight Wheat was added for color without additional astringency, and our research has indicated that it would compliment the Chocolate Rye as well. Chinook hops were chosen for it's spicy/piney character, and since we were looking to accentuate the malt, we're keeping the perceived bitterness to the lower end of the style scale. However, because this is an American Porter, we're going to whirlpool 1/4 of the hops after cooling to below 180, in order to bring out more of the hop aroma without additional bittering. For our yeast we chose Denny's Favorite, which, according to Wyeast, "produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated," and that's exactly what we're looking for. For the fermentation, we chose a temperature (65º F) that was in the middle of the recommended range, but had room for a diacetyl rest (68º F).

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  • Public: Yup, Shared
  • Last Updated: 2019-01-24 23:51 UTC
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ASZanella 01/16/2019 at 10:03pm
It's just missing 1 gallon from the sparge to maintain your lauter, but otherwise it is a well-written recipe.

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