BridgePort Brewing Company Pub Porter

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.013 IBU = 35 SRM = 41 ABV = 5.6%
BridgePort’s dark and malty porter is only sold on draught at their Portland, Oregon pub.

Ingredients

9.5 lbs. (4.3 kg) British pale ale malt
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) chocolate malt
0.75 lb. (0.34 kg) roasted black barley
8.7 AAU Magnum hops (60 min.) (0.67 oz./18.8 g of 13% alpha acid)
3.7 AAU Kent Golding hops (5 min.) (1 oz./28 g of 3.7% alpha acid)
White Labs WLP051 (California V Ale) or Wyeast 1272 (American Ale II) yeast
3/4 cups corn sugar (if priming)

Step by Step

Mash the grains at 152 °F (67 °C). Vorlaf until your runnings are clear, sparge, and then boil the wort for 60 minutes. Add the hops at the times indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 68–70 °F (20–21 °C). When the beer has reached final gravity, bottle or keg as normal.

Extract with Grains Option: Omit the British pale ale and crystal (60 °L) malts. Add 6.6 lbs. (3.0 kg) Coopers amber liquid malt extract and 1.0 lb. (0.45 kg) Muntons amber dried malt extract. Steep the crushed chocolate malt and roasted black barley in 2 qts. (~2 L) of water at 150 °F (66 °C) for 30 minutes. Remove the bag, and add water to the pot to make 3 gallons (11 L). Add the dried malt extract to the wort and bring to a boil. Boil for 60 minutes trying to keep the wort topped up to 3 gallons (11 L). Add the hops at the times indicated in the ingredients list. Add the liquid malt extract for last 15 minutes of boil. After the boil, cool the wort, transfer to a fermenter and top off with cool water to reach 5 gallons (19 L). Aerate and pitch yeast. Follow the remainder of the all-grain recipe.