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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

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