Sinebrychoff Porter clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.020 IBU = 45 SRM = 51 ABV = 6.1%
From simple ingredients comes massive complexity. Robust toasty notes meet and blend with dark fruits and chocolate. The vinous, port-like character from this brute wraps everything up in a dark happy bow.

Ingredients

10.25 lbs. (4.7 kg) Weyermann Munich malt
3.0 lbs. (1.4 kg) Weyermann Vienna malt
1.5 lbs. (0.68 kg) Weyermann Carafa III® malt (470 °L)
1.0 lbs. (0.45 kg) Dingemans CaraMunich malt (45 °L)
10.5 AAU Hallertau Hersbrücker hops (60 min) (2.2 oz./63 g at 4.75% alpha acids)
3 AAU Czech Saaz hops (30 min) (1.0 oz./28 g of 3.0% alpha acids)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast (6 qt./6 L yeast starter)

Step by Step

Mash at 153 °F (67 °C) with 20 quarts (19 L) of brewing liquor. Boil wort for 60 minutes. Ferment at 53 °F (12 °C).

Sinebrychoff Porter clone

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.020 IBU = 45 SRM = 51 ABV = 6.1%

Ingredients

1.5 lbs. (0.68 kg) Weyermann Carafa III® malt (470 °L)
1.0 lbs. (0.45 kg) Dingemans CaraMunich malt (45 °L)
2.5 lbs. (1.1 kg) Coopers Light dried malt extract
5.5 lbs. (2.5 kg) Munich liquid malt extract (late addition)
10.5 AAU Hallertau Hersbrücker hops (60 min) (2.2 oz./63 g at 4.75% alpha acids)
3 AAU Czech Saaz hops (30 min) (1.0 oz./28 g of 3.0% alpha acids)
Wyeast 2124 (Bohemian Lager) or White Labs WLP830 (German Lager) yeast

Step by Step

Steep grains at 153 °F (67 °C) with 3.75 qts. (3.5 L) of water. Rinse grains with 2 quarts (~2 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.0 gallons (11 L) and bring to a boil. Stir in dried malt extract and boil wort for 60 minutes, boiling hops for times indicated. Stir in liquid malt extract with 15 minutes left in boil. Cool wort, transfer to fermenter and add cold water to make 5 gallons (19 L) of wort in fermenter. Aerate and pitch yeast. Ferment at 53 °F (12 °C).