Anchor Porter Clone

Anchor Porter clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.022
IBU = 42 SRM = 45 ABV = 6.7%

Ingredients

11 lbs. 14 oz. (5.4 kg) 2-row pale malt
1.5 lbs. (0.68 kg) caramel malt (40 °L)
12 oz. (0.35 kg) black malt
12 oz. (0.35 kg) chocolate malt
6.7 AAU US Northern Brewer pellet hops (60 min.) (0.7 oz./20 g at 9.6% alpha acids)
3.4 AAU US Northern Brewer pellet hops (30 min.) (0.35 oz./10 g at 9.6% alpha acids)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
0.3 oz. (8 g) gypsum (optional if using very low mineral water)
2⁄3 cup corn sugar (if priming)

Step by Step

Mill the grains and mix with 5.6 gallons (21.2 L) of 157 °F (69 °C) strike water and optional gypsum (see ingredients list) to reach a mash temperature of 149 °F (65 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 2.2 gallons (8.3 L) of 168 °F (75 °C) water and top up if necessary to obtain 6 gallons (23 L) of 1.058 SG wort.

Boil for 60 minutes, adding hops according to the ingredients list. After the boil, turn off the heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 67 °F (19 °C) for 4 days. Raise the temperature to 72 °F (22 °C) and hold for three days. Once the beer reaches terminal gravity (approximately 7 days total) bottle or keg the beer and carbonate.