Total Disorder Porter clone recipe
Ram Big Horn Brewing Co., Oregon

(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.016
IBU = 17 SRM = 33 ABV = 5.1%

Ingredients

6.6 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) crystal malt (80 ºL)
1 lb. (0.45 kg) chocolate malt
2.8 AAU Cascade hops (60 min.) (0.5 oz./14 g of 5.75% alpha acid)
6.25 AAU Willamette hops (15 min.) (1.25 oz./35 g of 5.0% alpha acid)
5.75 AAU Cascade hops (3 min.) (1 oz./28 g of 5.75% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP002 (English Ale) yeast
0.75 cups of corn sugar (for priming)

Step by Step

Place crushed malts in a nylon steeping bag and steep in 3.5 qts. (3.3 L) of water at 152 ºF (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (77 °C).

Add water to make 3 gallons (11 L), stir in roughly half of the liquid malt extract and bring to a boil. Add Cascade (bittering) hops and boil for 60 mins. Add Willamette hops, liquid malt extract and Irish moss with 15 minutes left in the boil. Add Cascade hops for last 3 mins. of the boil.

Cool brewpot in sink, (with the lid on) until the side of the brewpot no longer feels warm. (Or, use a wort chiller.) Transfer wort to fermenter and top up to 5 gallons (19 L) with cool water. Aerate wort and pitch yeast.

Ferment at 68 °F (20 °C). Bottle your beer, age for two to three weeks and enjoy!

All-grain option: Replace the light syrup with 7.5 lbs. (3.4 kg) 2-row pale malt, mash your grains at 152 ºF (67 ºC) for 60 mins. Collect enough wort to boil for 90 mins. and have a 5.0-gallon (19-L) yield. The remainder of the recipe is the same as the extract version.