Fredericksburg Porter

5 gallons, extract with grains; OG = 1.054; FG = 1.012; IBUs = 14–16; ABV = 5.5%

Ingredients:

• 6.6 lbs. Northwestern Gold malt extract syrup
• 10 oz. Hugh Baird Carastan malt
• 10 oz. Munich malt
• 7 oz. chocolate malt
• 5 oz. crystal malt (120° L)
• 1 oz. roasted black barley
• 3 AAU Northern Brewer hops (0.33 oz. of 9.0% alpha acid)
• 2.5 AAU Willamette hops (flavor) (0.5 oz. of 5.0% alpha acid)
• 2.4 AAU Goldings hops (aroma) (0.5 oz. of 4.8% alpha acid)
• 1 tsp Irish moss
• White Labs WLP001 (California Ale) yeast or Wyeast 1056 (American Ale)
• O.75 cup of corn sugar for priming

Step by Step:

Steep the crushed grains in three gallons of water at 150º F for 30 minutes. Remove the grains from the wort, add the malt syrup and bring to a boil.

Add the Northern Brewer (bittering) hops and the Irish moss and boil for 60 minutes. Add Willamette (flavor) hops for the last 20 minutes of the boil. Add the Goldings hops (aroma) for the last two minutes of the boil.

When you are done boiling, strain out the hops and add the wort to two gallons of cool water in a sanitized fermenter. Top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, let it age for two to three weeks and enjoy!

All-grain option

Replace the light malt syrup with 8.25 lbs. of pale malt. Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield.

Decrease the amount of bittering hops to 0.25 oz. of Northern Brewer to account for the increased hop extraction efficiency that comes with a full-wort boil. The remainder of the all-grain recipe is the same as the extract recipe.