Fredericksburg Brewing Co.’s Porter clone

(5 gallons/19 L, extract with grains)
OG = 1.054  FG = 1.012 IBU = 15  SRM = 23  ABV = 5.5%

Ingredients

3.3 lbs. (1.5 kg) golden malt extract syrup 2 lb. 10 oz. (1.18 kg) light dried malt extract 10 oz. (283 g) Hugh Baird Carastan malt (35 °L) 10 oz. (283 g) Munich malt 7 oz. (198 g) chocolate malt 5 oz. (143 g) crystal malt (120° L) 1 oz. (28 g) black barley (500 °L) 2.5 AAU Northern Brewer hops  (60 min.) (0.28 oz./8 g of 9% alpha acid) 2.1 AAU Willamette hops (20 min.) (0.42 oz./12 g of 5% alpha acid) 2.4 AAU Goldings hops (2 min.) (0.5 oz./14 g of 4.8% alpha acid) 1 tsp Irish moss White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast O.75 cup of corn sugar for priming

Step by Step

Steep the crushed grains in three gallons of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add the malt syrup and bring to a boil. Add the Northern Brewer (bittering) hops and the Irish moss and boil for 60 minutes. Add Willamette (flavor) hops for the last 20 minutes of the boil. Add the Goldings hops (aroma) for the last two minutes of the boil. When you are done boiling, strain out the hops and add the wort to two gallons of cool water in a sanitized fermenter. Top off with cool water to 5 gallons (19 L). Allow the beer to cool to 68 ºF (20 °C) and ferment for 10–14 days. Bottle your beer, let it age for two to three weeks and enjoy!

All-grain option: Replace the light malt syrup with 9 lbs. 6 oz. (4.3 kg) of pale malt. Mash all your grains at 155 ºF (68 °C) for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon (21 L) yield.