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
- Bring 3 gallons of water to 152°F and steep grains for 30 minutes.
- Remove grains and stir in 3.3 lbs of CBW® Munich LME.
- Bring water to a boil and add 0.5 oz of Northern Brewer hops.
- After 40 minutes, add 0.5 oz of Northern Brewer hops.
- After 10 more minutes add yeast nutrient.
- Boil 10 minutes, then turn heat off. Stir in 3.3 lbs of CBW® Munich LME.
- Cool beer to 55°F. Transfer to fermenter. Fill to 5 gallons with water.
- 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
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