Regan Dillon Porter

Regan Dillon Porter

(5 gallons/19 L, all-grain)
OG = 1.063 (15.4 °P)  FG = 1.015 (3.7 °P)
IBU = 36  SRM = 39 ABV = 6.4%

This was my first porter recipe!

Ingredients
9.4 lb. (4.25 kg) North American pale malt 2 °L
1.4 lb. (630 g) Munich malt 8 °L
1.4 lb. (630 g) crystal malt 40 °L
11.3 oz. (320 g) chocolate malt 350 °L
7.4 oz. (210 g) black patent malt 525 °L
7.4 oz. (210 g) CaraPils® malt 2 °L
5.5 AAU Kent Goldings pellet hops, (1.23 oz./35 g at 4.5% alpha acids) (60 min.)
3 AAU Fuggle, pellet hops, (0.67 oz./19 g at 4.5% alpha acids) (30 min.)
2.7 AAU Fuggle, pellet hops, (0.60 oz./17 g at 4.5% alpha acids) (15 min.)
2.7 AAU Kent Goldings, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
1.4 AAU Fuggle, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Step by Step
Mill the grains and dough-in targeting a mash thickness that will enable your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.053 (13.2 °P).

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Regan Dillon Porter

(5 gallons/19 L, extract with grains)
OG = 1.063 (15.4 °P)  FG = 1.015 (3.7 °P)
IBU = 36  SRM = 39  ABV = 6.4%

Ingredients
6 lb. (2.7 kg) light liquid malt extract 2 °L
1.4 lb. (630 g) Munich malt 8 °L
1.4 lb. (630 g) crystal malt 40 °L
11.3 oz. (320 g) chocolate malt 350 °L
7.4 oz. (210 g) black patent malt 525 °L
7.4 oz. (210 g) CaraPils® malt 2 °L
5.5 AAU Kent Goldings pellet hops, (1.23 oz./35 g at 4.5% alpha acids) (60 min.)
3 AAU Fuggle, pellet hops, (0.67 oz./19 g at 4.5% alpha acids) (30 min.)
2.7 AAU Fuggle, pellet hops, (0.60 oz./17 g at 4.5% alpha acids) (15 min.)
2.7 AAU Kent Goldings, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
1.4 AAU Fuggle, pellet hops, (0.31 oz./9 g at 4.5% alpha acids) (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

Step by Step
Back when I started brewing I used an ultra-light extract made by Alexander’s (California Concentrate Company), but any fresh, high quality light color extract will work well. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract (DME) instead.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1.5 gallon (~6 liters) of water at 165 °F (74 °C). The idea is that your temperature, once you add the grain, is in the malt conversion range and will convert some of the starch from the Munich malt. After about 30 to 60 minutes, lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and the gravity is 1.053 (13.2 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Add the last hop addition at flame out. Chill the wort to 67°F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.4-liter starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.