Avery Brewing Co.’s New World Porter, all-grain clone

(5 gallon/19 L)
OG = 1.067  FG = 1.017
IBU = 44  SRM = 45  ABV = 6.5%

Ingredients

9.5 lbs. (4.3 kg) 2-row pale malt
2.33 lbs. (1.06 kg) Munich malt (10 °L)
1 lb. 2.66 oz. (0.53 kg) crystal malt (120 °L)
9.33 oz. (0.26 kg) Carapils® malt
9.33 oz. (0.26 kg) chocolate malt
7 oz. (0.20 kg) black patent malt
4.24 AAU Columbus hops (60 min.) (0.33 oz./9.2 g of 13% alpha acids)
3.24 AAU Columbus hops (30 min.) (0.25 oz./7.1 g of 13% alpha acids)
12.5 AAU Columbus hops (0 min.) (0.96 oz./27 g of 13% alpha acids)
8.2 AAU Fuggles hops (0 min.) (1.64 oz./46 g of 5% alpha acids)
1.2 oz. (34 g) Fuggles hops (dry hop)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash 156 °F (69 °C). Boil 90 minutes. Whirlpool for 15 minutes before cooling. Ferment at 70 °F (21 °C).

Avery Brewing Co.’s New World Porter, partial mash clone

(5 gallon/19 L)
OG = 1.067  FG = 1.017
IBU = 44  SRM = 45  ABV = 6.5%

Ingredients

2.0 lbs. (0.91 kg) Briess Light dried malt extract
4.88 lbs (2.21 kg) Briess Light liquid malt extract (late addition)
1.33 lbs. (0.60 kg) Munich malt (10 °L)
1 lb. 2.66 oz. (0.53 kg) crystal malt (120 °L)
9.33 oz. (0.26 kg) Carapils® malt
9.33 oz. (0.26 kg) chocolate malt
7.0 oz. (0.20 kg) black patent malt
4.24 AAU Columbus hops (60 min.) (0.33 oz./9.2 g of 13% alpha acids)
3.24 AAU Columbus hops (30 min.) (0.25 oz./7.1 g of 13% alpha acids)
12.5 AAU Columbus hops (0 min.) (0.96 oz./27 g of 13% alpha acids)
8.2 AAU Fuggles hops (0 min.) (1.64 oz./46 g of 5% alpha acids)
1.2 oz. (34 g) Fuggles hops (dry hop)
Wyeast 1028 (London Ale) yeast
0.75 cups corn sugar (if priming)

Step by Step

In your brewpot, heat 5.8 qts. (5.5 L) of water to 167 °F (75 °C). Place crushed grains in a large steeping bag and steep at 156 °F (69 °C) for 45 minutes.

Check temperature every 10 minutes; if steeping temperature drops below 156 °F (69 °C), heat to 161 °F (72 °C). In a separate pot, heat 4.4 qts. (4.1 L) of rinse water to 170 °F (77 °C). Rinse grains and bring “grain tea” (wort) to a boil.

Boil for 60 minutes, adding hops at times indicated. Add liquid malt extract with 15 minutes left in the boil. Cool wort, transfer to fermenter, top up to 5 gallons (19 L) and aerate wort.

Pitch yeast from starter and ferment at 70 °F (21 °C).

Thanks to Adam Avery for the information used to formulate this clone.