Porter Potty Porter clone recipe
Hank is Wiser Brewery, KS

(5 gallons/19 L, extract with grains)
OG = 1.050  FG = 1.012
IBU = 48  SRM = 25  ABV = 5%

Ingredients

6.6 lbs. (3.0 kg) amber liquid malt extract
10 oz. (0.28 kg) crystal malt (60 °L)
5 oz. (143 g) chocolate malt
3 oz. (85 g) black patent malt
12 AAU Cluster hops (60 min.) (1.5 oz./43 g of 7.9% alpha acids)
4.6 AAU Willamette hops (5 min.) (1 oz./28 g of 4.6% alpha acids)
0.5 tsp. Irish moss
1 tsp. Wyeast nutrients
Wyeast 1084 (Irish Ale) yeast

Step by Step

Pour 3 gallons (11 L) of water into a large pot. Heat water to 155 °F (68 °C). Put hops into bags and place crushed grain into three 6-oz. cloth bags. Place bags of grain into 155 °F (68 °C) water and hold temp for 20 minutes. Raise temp to 165 °F (74 °C) and hold temp for an additional 10 minutes. Remove bags (do not rinse grain bags) and add 1-gallon (3.8-L) of water to pot. Raise temp to start boil.

When wort is boiling, cut off heat and stir in amber malt extract. Resume heat and watch carefully. When wort starts to boil over, cut off heat and skim off top of wort until foam is gone. Resume heat and add Cluster hops and boil for a total of 60 minutes.

Add Irish moss and yeast nutrients 15 minutes before end of boil. Add Willamette hops for 5 minutes before end of boil. Cut off heat and remove hop bags. Top off pot with 2.0 gallons (7.6 L) of cold water.

Adjust transfer wort flow through counter flow heat exchanger to achieve 70 °F (21 °C). Add yeast when fermenter is half full.  When done transferring wort, take aerating stone and oxygenate for 3 minutes at 10 PSI. Ferment at 68 °F (20 °C) for one week. Keg and force carbonate then let beer condition for one week at 36 °F(2.2 °C).

All-grain option: Replace malt extract with 9.5 lbs. (4.3 kg) of 2-row pale ale malt. Mash at 152 °F (67 °C).