Historical Beer - Pre-Prohibition Porter

Top 10 Pre-Prohibition Porter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
1871 Porter	6 gal	4.88%	28.71	1.049	1.012		All Grain	1161
Iron Brewer 2nd Round - Pre Porter	5.5 gal	6.52%	31.76	1.058	1.008		BIAB	937
Pre Prohibition Porter	4.5 gal	5.91%	18.82	1.056	1.011		All Grain	865
Pre-pro porter	5.5 gal	5.52%	27.63	1.056	1.014		All Grain	769
Pater Porter	5 gal	6.73%	71.93	1.075	1.023		BIAB	624
LAB coconut Porter	5.5 gal	7.33%	50.87	16.5801	3.08092		All Grain	454
Porter	6.5 gal	5.71%	26.86	1.056	1.014		All Grain	439
SJ'S COCONUTS	20 L	5.01%	24.89	1.049	1.011		BIAB	354
Porter	6 gal	5.4%	57.71	1.054	1.013		All Grain	335
Volstead's Folly: Pre-Prohibition Porter	5.5 gal	5.21%	30.93	1.056	1.016		All Grain	273

Newest Pre-Prohibition Porter Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Public Enemy Porter	5 gal	5.35%	29.86	1.053	1.013		extract	123
Awesome Recipe	5.5 gal	5.34%	22.94	1.053	1.013		All Grain	46
Historic Porter	5.5 gal	5.12%	27.28	1.055	1.016		All Grain	73
Black Kolsch	5 gal	5.88%	23.36	1.055	1.011		All Grain	165
Volstead's Folly: Pre-Prohibition Porter	5.5 gal	5.21%	30.93	1.056	1.016		All Grain	273
Porter	6 gal	5.4%	57.71	1.054	1.013		All Grain	335
LAB coconut Porter	5.5 gal	7.33%	50.87	16.5801	3.08092		All Grain	454
SJ'S COCONUTS	20 L	5.01%	24.89	1.049	1.011		BIAB	354
Porter	6.5 gal	5.71%	26.86	1.056	1.014		All Grain	439
PPPorter	6 gal	5.77%	35.01	1.056	1.012		All Grain	425

Fermentables Used In Pre-Prohibition Porter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Chocolate	9	American	Grain	Roasted malt	350 °L	29	5%	2% - 8%
Pale 2-Row	5	American	Grain	Base malt	1.8 °L	37	71%	33% - 91%
Maris Otter Pale	5	United Kingdom	Grain	Base malt	3.75 °L	38	70%	38% - 86%
Pale 6-Row	5	American	Grain	Base malt	1.8 °L	35	71%	33% - 94%
Caramel / Crystal 80L	5	American	Grain	Crystal malt	80 °L	33	5%	4% - 7%
Molasses	5		Sugar	Sugar	80 °L	36	5%	4% - 7%
Flaked Corn	4		Adjunct	Raw	0.5 °L	40	13%	9% - 16%
Black Malt	4	American	Grain	Roasted malt	500 °L	28	3%	2% - 5%
Brown	3	United Kingdom	Grain	Roasted malt	65 °L	32	12%	9% - 15%
Carapils (Dextrine Malt)	2	American	Grain	Crystal malt	1.8 °L	33	5%	5% - 5%

Hops Used In Pre-Prohibition Porter Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Willamette	4	4.9	40%	25% - 50%
Cascade	3	6	65%	33% - 100%
Cluster	3	0	48%	33% - 67%
Magnum	2	14.5	45%	40% - 50%
Hallertau Hersbrucker	1	4.6	25%	13% - 50%
Goldings	1	4.5	25%	25% - 25%
Galena	1	13	17%	17% - 17%
Fuggles	1	4.4	40%	40% - 40%
East Kent Goldings	1	5.3	20%	10% - 40%
Domestic Hallertau	1	3.9	25%	25% - 25%

Steeping Grains Used In Pre-Prohibition Porter Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 80L	1	American	Grain	Crystal malt	80 °L	33	29%	29% - 29%
Chocolate	1	American	Grain	Roasted malt	350 °L	29	29%	29% - 29%
Midnight Wheat Malt	1	American	Grain	Roasted malt	550 °L	33	14%	14% - 14%
Rye	1	American	Grain	Base malt	3.5 °L	38	29%	29% - 29%

Yeasts Used In Pre-Prohibition Porter Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5	68°F	73°F
Dry English Ale Yeast WLP007	2	White Labs	Ale	Med-High	Med-High	75	65°F	70°F
Safale - American Ale Yeast US-05	2	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Safale - German Ale Yeast K-97	2	Fermentis / Safale	Ale	.104	High	81	54°F	77°F
American Lager 2035	2	Wyeast	Lager	0.09	Medium	75	48°F	58°F
Northwest Ale 1332	1	Wyeast	Ale	0.1	High	69	65°F	75°F
English Ale Yeast WLP002	1	White Labs	Ale	Medium	Very High	66.5	65°F	68°F
Essex Ale Yeast WLP022	1	White Labs	Ale	Medium	Med-High	73.5	66°F	70°F
Saflager - Swiss Lager Yeast S-189	1	Fermentis / Safale	Lager	.105	High	84	48°F	72°F
British Ale 1098	1	Wyeast	Ale	0.1	Med-High	74	64°F	72°F
California Lager 2112	1	Wyeast	Lager	0.09	High	69	58°F	68°F

Other Ingredients Used In Pre-Prohibition Porter Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
molasses	2	Flavor	Boil	100%	100% - 100%
Toasted Coconut	2	Flavor	Secondary	100%	100% - 100%
Cinnamon stick	1	Spice	Secondary	94%	94% - 94%
Yeast Nutrient	1	Other	Boil	100%	100% - 100%
Fresh Ginger	1	Spice	Boil	6%	6% - 6%
whilfloc	1	Fining	Boil	50%	50% - 50%
yeast fuel	1	Water Agt	Boil	50%	50% - 50%