Subscriber Exclusive
Recipe: Incendiary Brown Porter
This is the recipe for one of several rotating porters that North Carolina’s Incendiary likes to make and keep on tap for its customers—but this is the one that took home gold from the 2023 World Beer Cup.
Photo: Courtesy Incendiary Brewing
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
Incendiary Brewing in Winston-Salem, North Carolina, has been making a name for itself in the realm of dark beers, winning two golds at the 2023 World Beer Cup for its Schwarzbier—which we also named one of our Best 20 Beers of 2023—and for this Brown Porter, one of several porters that the brewery likes to make and keep on tap for its customers.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.053
FG: 1.010
IBUs: 23
ABV: 5.6%
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.
Incendiary Brewing in Winston-Salem, North Carolina, has been making a name for itself in the realm of dark beers, winning two golds at the 2023 World Beer Cup for its Schwarzbier—which we also named one of our Best 20 Beers of 2023—and for this Brown Porter, one of several porters that the brewery likes to make and keep on tap for its customers.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.053
FG: 1.010
IBUs: 23
ABV: 5.6%
[PAYWALL]
MALT/GRAIN BILL
6.5 lb (2.9 kg) pale ale
11 oz (312 g) Simpsons DRC
10 oz (283 g) white wheat malt
9 oz (255 g) Briess Carapils
9 oz (255 g) flaked oats
8 oz (227 g) Briess Special Roast
6 oz (170 g) Weyermann Carafa III
5 oz (142 g) roasted barley
HOPS SCHEDULE
0.4 oz (11 g) Zeus at 60 minutes [23 IBUs]
YEAST
Omega OYL-004 West Coast Ale I
DIRECTIONS
Mill the grains, mash in at 151°F (66°C), and rest 40 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 63°F (17°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C) until complete and gravity has stabilized, about 14 days. Crash, package, and carbonate to about 2.3 volumes of CO2.
Matt Medley is director of brewing operations at Incendiary Brewing in Winston-Salem, North Carolina.
