I based my partial mash recipe off of this thread: http://www.homebrewtalk.com/f12/any-...s-info-160119/
But that particular thread is kind of ramshackle, so I am organizing my recipe here.
I'm telling you, this recipe is right on target
. Put them side-by-side and I couldn't tell you which one is which - the taste, the color, the mouthfeel. If there's any difference, it's that my yeast is slightly more detectable in the aroma. And the recipe should be good, as the ingredients and proportions came straight from a brewer at Founder's. I simply organized it and converted it to partial mash. They call it a porter, but I found that it fits squarely in the BJCP American Stout category.Founder's Porter Clone
13-E American Stout
Size: 5.0 gal
Calories: 240.03 kcal per 12.0 fl oz
Original Gravity: 1.071
Terminal Gravity: 1.021
Color: 30.57 SRM
Bitterness: 50.6 IBU
3.5 lb (30.8%) CBW® Pilsen Light Powder (Dry Malt Extract) - added during boil
4.5 lb (39.6%) 2-Row Brewers Malt - added during mash
1.25 lb (11.0%) Chocolate Malt - added during mash
1.0 lb (8.8%) Organic Munich - added during mash
8.0 oz (4.4%) Cara-Pils® Malt - added during mash
6 oz (3.3%) Crystal 120 - added during mash
4 oz (2.2%) American Black Patent - added during mash
0.75 oz (25.0%) Nugget (12.4% AA) - added during boil, boiled 60.0 m
0.75 oz (25.0%) Crystal (5.5% AA) - added during boil, boiled 20.0 m
0.75 oz (25.0%) Willamette (4.0% AA) - added during boil, boiled 20.0 m
0.25 oz (8.3%) Nugget (12.4% AA) - added during boil, boiled 1.0 m
0.25 oz (8.3%) Crystal (5.5% AA) - added during boil, boiled 1.0 m
0.25 oz (8.3%) Willamette (4.0% AA) - added during boil, boiled 1.0 m
2 Packs of Fermentis Safale US-05Notes:
Mash at 154°F for 60 minutes.
Primary at 65°F for 2-3 weeks. Cold crashing really helps clean this beer up as well.
Carb to 2.5 volumes of C02. If bottling, use 4.0 oz of priming sugar per 5 gallons.