Recipe: Port City Porter

Port City Brewmaster Jonathan Reeves has been making some version of this robust porter recipe since 1995, but this represents the award-winning beer that he and his team brew today in Alexandria, Virginia.

Port City Brewing May 17, 2020 - 2 min read

Recipe: Port City Porter Primary Image

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.072
FG: 1.014
IBUs: 43
ABV: 7.5%

MALT/GRAIN BILL
10.2 lb (4.6 kg) pilsner malt
1.2 lb (544 g) Belgian aromatic malt
13 oz (369 g) black patent malt
8 oz (227 g) Caramalt
8 oz (227 g) brown malt
8 oz (227 g) melanoidin malt
4 oz (113 g) chocolate malt

HOPS SCHEDULE
0.7 oz (20 g) Magnum [12% AA] at 90 minutes
0.4 oz (11 g) Magnum [12% AA] at 30 minutes
0.4 oz (11 g) Fuggles [4.5% AA] at 30 minutes
0.5 oz (14 g) Fuggles [4.5% AA] at 15 minutes
0.3 oz (9 g) Fuggles [4.5% AA] at flame-out

YEAST
Fermentis Safale S-04, Wyeast 1099 Whitbread, or White Labs WLP017 Whitbread

DIRECTIONS
Mill the grains and mash for one hour at 152°F (67°C). Vorlauf, then run off into the kettle. Sparge and top up as necessary to get 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C).

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