Samuel Adams Brewing Company: Holiday Porter clone

Samuel Adams Brewing Company: Holiday Porter clone

(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.020
IBU = 40 SRM = 30 ABV = 5.8%

This holiday release features a deep dark color, with rich chocolate and coffee flavors, as well as cinnamon, and nutmeg.

Ingredients
10.1 lbs. (4.6 kg) 2-row pale malt (2 °L)
1.4 lbs. (0.64 kg) Munich malt (10 °L)
1.2 lbs. (0.54 kg) caramel malt (60 °L)
0.5 lbs. (0.23 kg) Weyermann Carafa® III malt (525 °L)
0.3 lbs. (0.14 kg) flaked oats
4.25 AAU Spalt pellet hops (60 min.) (1.25 oz./35 g at 3.4% alpha acids)
1.25 AAU UK Fuggle pellet hops (60 min.) (0.25 oz./7 g at 5% alpha acids)
6 AAU Spalt pellet hops (5 min.) (1.75 oz./50 g at 3.4% alpha acids)
4.4 AAU East Kent Golding pellet hops (5 min.) (0.75 oz./21 g at 5.8% alpha acids)
0.5 tsp. yeast nutrients (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
This is a single infusion mash. Mix the crushed grains with 5 gallons (19 L) of 167 °F (75 °C) strike water to stabilize the mash at 155 °F (68 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity around 1.051 SG. Boil for 60 minutes, adding hops and yeast nutrients according to the ingredients list. Once you turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for about 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O₂ and pitch yeast. Ferment at 68 °F (20 °C) for 1 week or until signs of fermentation have died down. Rack to a secondary vessel and cool beer to 60 °F (16 °C). Condition for an additional 1–2 weeks. Bottle or keg and carbonate to 2.2 volumes of CO₂.

Partial mash option:
Replace the Munich malt and reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 3.3 lbs. (1.5 kg) light liquid malt extract and 3.3 lbs. (1.5 kg) Munich liquid malt extract. Place crushed grains in a muslin bag and steep in 1.5 gallons (5.7 L) water at 155 °F (68 °C) for 45 minutes. Remove the grain bag and slowly wash the grains with 1 gallon (3.8 L) of hot water. Transfer wort to brew kettle and top off to 6 gallons (23 L). Just before the water reaches boil, remove from heat and stir in the malt extract until dissolved. Your pre-boil gravity should be around 1.051 SG. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.