Carillon Brewing Co.’s Porter clone

Carillon Brewing Co.’s Porter clone

(5 gallons/19 L, all-grain)
OG = 1.064   FG = 1.012
IBU = 34   SRM = 33   ABV = 6.7%

Ingredients
7.25 lbs. (3.3 kg) pale ale malt
2.5 lbs. (1.1 kg) toasted malt 
1.25 lbs. (567 g) oat malt
1 lb. (454 g) chocolate malt (350 °L)
0.67 lb. (304 g) crystal malt (60–80 °L)
0.67 lb. (304 g) dark Munich malt
9.4 AAU Fuggle hops (60 min.) (1.7 oz./48 g at 5.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275
(Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the pale malt, toasted malt, oat malt, and dark Munich malt in 154 °F (68 °C) water for 60 minutes. Add the chocolate and crystal malt, recirculate for 15 minutes. 

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 60 minutes, adding the hops at the times indicated.Chill and ferment at 64 °F (18 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Carillon Brewing Co.’s Ginger Pale Ale clone

(5 gallons/19 L, extract with grains)
OG = 1.064   FG = 1.012
IBU = 34   SRM = 33   ABV = 6.7%

Ingredients
7.42 lbs. (3.4 kg) light liquid malt extract
1 lb. (454 g) chocolate malt (350 °L)
0.67 lb. (304 g) crystal malt (60–80 °L)
0.67 lb. (304 g) dark Munich malt
9.4 AAU Fuggle hops (60 min.) (1.7 oz./48 g at 5.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275
(Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Steep the malts for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding the hops at the times indicated.Chill and ferment at 64 °F (18 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.