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Tod’s Boisterous Porter

5 gallons/19 L, all-grain; OG = 1.058; FG = 1.014; IBU = 32; SRM = 51; ABV = 5.8%  
   
Ingredients:

9.5 lbs. (4.3 kg) Muntons pale ale malt (5.5 °L)
0.2 lb. (0.9 kg) Muntons chocolate malt (380 °L)
0.8 lb. (0.36 kg) Dingemans Special B malt (100 °L)
0.9 lb. (0.4 kg) Muntons light crystal malt (56 °L)
0.8 lb. (0.36 kg) Hugh Baird Carastan malt (15 °L)
7.11 AAU Magnum hops (bittering) (0.55 oz./16 g of 13% alpha acid)
0.5 oz. (14 g) Santiam hops (flavor)
0.5 oz. (14 g) Glacier hops (flavor)
White Labs WLP051 (California Ale V), Wyeast 1098 (Whitbread British) or White Labs WLP002 (English Ale) yeast
1 cup light dried malt extract (for priming)

Step by Step:

Assuming a milled dry grain temperature of 68 °F (20 °C) and a desired liquor-to-grist ratio of 3:1 by weight, heat about 4.25 gallons (16 L) of water to a temperature of roughly 166 °F (74 °C). Infuse the mash with this liquor until you reach the mash target temperature of 155 °F (68 °C). Hold that temperature for about 45 minutes for proper grain hydration and enzymatic conversion. Meanwhile, heat plenty of sparge water to a temperature of 175 °F (79 °C), which should be sufficient to raise the grain bed temperature during the sparge to the mash-out temperature of 167 °F (75 °C). Recirculate the initial runnings until the wort runs clear. Sparge very slowly for about 45 minutes until the kettle gravity is about 1.050 (12.4 °P).

Boil the wort for 75 minutes. Add the bittering hops 15 minutes into the boil and the flavor hops 55 minutes into the boil. After shut-down, take a gravity reading. If necessary, liquor the wort down to the target OG of 1.058 (14.26 °P).

Then add the aroma hops and whirlpool for about half an hour. Heat-exchange the wort to about 70 ºF (21 °C), pitch the yeast, and aerate thoroughly. Primary fermentation should last about a week. Allow the lees to settle for two days after primary fermentation and rack the brew into a clean container. Let the brew mature without pressure for another two or three weeks. Rack again and add the priming agent. Now bottle or keep in a closed Cornelius keg for conditioning. Omit the priming agent, if you use bottled CO2 and a keg. After a week, the porter should be ready for serving.

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Tod’s Boisterous Porter

5 gallons/19 L, extract plus grains; OG = 1.058   FG = 1.014; IBU = 32; SRM = 51; ABV = 5.8%

Ingredients:

7.0 lbs. (3.2 kg) pale ale liquid malt extract (such as Coopers, John Bull, or Muntons)
0.2 lb. (0.9 kg) Muntons chocolate malt (380 °L)
0.8 lb. (0.36 kg) Dingemans Special B malt (100 °L)
0.9 lb. (0.4 kg) Muntons light crystal malt (56 °L)
0.8 lb. (0.36 kg) Hugh Baird Carastan malt (15 °L)
7.11 AAU Magnum hops (bittering) (0.55 oz./16 g of 13% alpha acid)
0.5 oz. (14 g) Santiam hops (flavor)
0.5 oz. (14 g) Glacier hops (flavor)
White Labs WLP051 (California Ale V), Wyeast 1098 (Whitbread British) or White Labs WLP002 (English Ale) yeast
1 cup light dried malt extract (for priming)

Step by Step:

Mill or coarsely crack the specialty malts. Mix them well and apportion them into two muslin bags. Steep the bags in about 1 gallon (~4 liters) of water at roughly 170 ºF (77 °C). Hydrate the grain for about an hour, while periodically giving the steeping pot a boost of heat to maintain the proper temperature. Lift each bag separately out of the steeping liquid and rinse it with 2 cups of cold water.

Allow the bags to drip dry. Do not squeeze them. Add about 3 gallons (11.4 L) of brewing liquor to the steeping liquor and bring to a boil. Turn off the heat and stir in the malt extract. Bring the wort to a boil and add the bittering hops. Boil for 1 hour. Add the flavor hops 20 minutes before shut down. At shut-down, take a gravity measurement and liquor the wort down to the required original gravity of 1.058 (12.37 °P). Add the aroma hops and whirlpool for 30 minutes. Then follow the equivalent instructions for the all-grain recipe.