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  West German Porter

  
  

  By the end of World War II, the love of English-style porters had spread almost worldwide. Germany, having numerous breweries, replicated the style in their own way by lagering dark beers.

  
  

  Type: Ale

  Style: Porter

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  3.3 lbs	Briess CBW® Munich Liquid Malt Extract	60 min boil
  0.5 lb	Briess Blackprinz® Malt 60L	Steeping grain
  0.25 lb	Briess Goldpils® Vienna Malt	Steeping grain
  0.25 lb	Briess Dark Chocolate Malt	Steeping grain
  0.5 oz	Northern Brewer Hops (8.0% AAU)	60 min boil
  0.5 oz	Northern Brewer Hops (8.0% AAU)	20 min boil
  3.3 lbs	Briess CBW® Munich Liquid Malt Extract	0 min boil
  2 pack	White Labs WLP830 German Lager Yeast	Fermenter
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Bring 3 gallons of water to 152°F and steep grains for 30 minutes.
  2. Remove grains and stir in 3.3 lbs of CBW® Munich LME.
  3. Bring water to a boil and add 0.5 oz of Northern Brewer hops.
  4. After 40 minutes, add 0.5 oz of Northern Brewer hops.
  5. After 10 more minutes add yeast nutrient.
  6. Boil 10 minutes, then turn heat off. Stir in 3.3 lbs of CBW® Munich LME.
  7. Cool beer to 55°F. Transfer to fermenter. Fill to 5 gallons with water.
  8. Pitch two packs of White Labs WLP830 German Lager Yeast.

  ---

  Primary Fermentation: 3-4 weeks at 53°F - 55°F.

  Secondary Fermentation:  Ferment 2 weeks at 50°F - 55°F.

  Fermentation Notes: 24 hours before bottling, bring beer to 56°F to finish. Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP830 German Lager Yeast for 4-6 weeks at 55°F.

  Original Gravity: 1.052

  Final Gravity: 1.011

  Alcohol by Weight:

  Alcohol by Volume: 5.4%

  IBU: 26

  Color: 25

  Tags: