Big Time Brewing’s Goddess Porter clone recipe
Big Time Brewing, Washington’

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.018
IBU = 33  SRM = 31  ABV = 5.5%

Ingredients

9 lb. 10 oz. (4.5 kg) pale malt
1 lb (0.45 kg) Munich malt
9 oz. (0.26 kg) flaked barley
9 oz. (0.26 kg) chocolate malt
3.6 oz. (100 g) crystal malt (75°L)
3.6 oz. (100 g) crystal malt (15°L)
3.6 oz. (100 g) roasted barley
1.8 oz. (51 g) black malt
8 AAU Chinook hops (60 mins) (0.63 oz./18 g of 13% alpha acids)
0.75 oz. (21 g) Centennial hops (0 mins)
neutral ale yeast (1 quart/~1 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step

Mash at 154 °F (68 °C) for 45 minutes in 4 gallons (15 L) of water.

Boil for 90 minutes, adding hops at times indicated in ingredient list. Cool wort and transfer to fermenter. Aerate throughly and ferment at 68 °F (20 °C).

Partial mash option: Omit pale malt. Steep grains — almost 3 lbs. (1.4 kg) total — in 4.5 qts. (4.2 L) of water at 154 °F (68 °C) for 30 minutes. Add 2.0 lbs. (0.91 kg) light dried malt extract at the beginning of the boil and boil for 60 minutes. Add 4.5 lbs. (2.0 kg) light liquid malt extract as a late addition. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate wort and ferment at 68 °F (20 °C).