Threefold Cord Robust Porter

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.014 IBU = 35 SRM = 38 ABV = 6.5%

Ingredients

11 lbs. (5 kg) English 2-row pale malt (3 °L)
1 lb. (0.45 kg) crystal malt (40 °L)
1 lb. (0.45 kg) chocolate malt (450 °L)
8 oz. (0.23 kg) flaked barley
3 oz. (85 g) black patent malt (500 °L)
1 oz. (28 g) roasted barley (600 °L)
12 oz. (0.34 kg) maltodextrin (20 min.)
8.5 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8.5% alpha acids)
2.8 AAU Cascade hops (60 min.)(0.5 oz./14 g at 5.5% alpha acids)
2.8 AAU Cascade hops (0 min.)(0.5 oz./14 g at 5.5% alpha acids)
1⁄3 tsp. (2 g) table salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
Lallemand Nottingham or White Labs
WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Heat 4.8 gallons (18.2 L) of strike water to 164 °F (73 °C) to stabilize the grain bed at 150 °F (66 °C) and hold for 60 minutes. Double-batch sparge with 5.1 gallons (19.3 L) to order to raise mash bed to 168 °F (76 °C). Bring to a boil and boil for 60 minutes, adding the salt directly to the boil and the hops as indicated in the ingredients list. With 20 minutes left in the boil, add the maltodextrin. After the final addition of Cascade hops, remove the wort from heat and wait about 5–10 minutes prior to chilling the wort. Cool to 67 °F (19 °C), oxygenate wort and pitch yeast. Ferment for 14 days at 67 °F (19 °C). Once the primary fermentation is complete transfer to the secondary, and condition the beer for another 7 days at 67 °F (19 °C). Bottle or keg as normal.

Threefold Cord Robust Porter

(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.014 IBU = 35 SRM = 38 ABV = 6.5%

Ingredients

6 lbs. (2.7 kg) Muntons light dried malt extract
1 lb. (0.45 kg) crystal malt (40 °L)
1 lb. (0.45 kg) chocolate malt (450 °L)
5 oz. (142 g) dextrin malt
3 oz. (85 g) black patent malt (500 °L)
1 oz. (28 g) roasted barley (600 °L)
12 oz. (0.34 kg) maltodextrin (20 min.)
8.5 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8.5% alpha acids)
2.8 AAU Cascade hops (60 min.)(0.5 oz./14 g at 5.5% alpha acids)
2.8 AAU Cascade hops (0 min.)(0.5 oz./14 g at 5.5% alpha acids)
1⁄3 tsp. (2 g) table salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
Lallemand Nottingham or White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place the crushed grains in a large steeping bag. Steep in 1 gallon (3.8 L) of water at 170 °F (77 °C) for 15 minutes. Lift the bag into a colander over the brewpot and rinse with 1 gallon (3.8 L) of 170 °F (77 °C) water. Add water to make at least 3 gallons (11 L) of wort (more if your brewpot can hold the volume). Bring the wort to a boil and boil for 60 minutes, adding the salt directly to the boil and the hops as indicated in the ingredients list. With 20 minutes left in the boil, add the maltodextrin. After the final addition of Cascade hops, remove the wort from heat and wait about 5–10 minutes prior to chilling the wort. Cool to 67 °F (19 °C), oxygenate wort and transfer to the fermenter. Top off the fermenter to 5 gallons (19 L) then pitch yeast. Ferment for 14 days at 67 °F (19 °C). Once primary fermentation is complete transfer to secondary, and condition the beer for another 7 days at 67 °F (19 °C). Bottle or keg as normal. Recipe pairs with Coffee Malt Pulled Pork