- Recipe Type
- Extract
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.072
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 34
- Color
- 38
- Primary Fermentation (# of Days & Temp)
- 7
Pilsung Porter
(Yuri's robust version of Anchor Porter)
8 lbs Light DME
12 oz Crystal 60
12 oz Chocolate Malt
6 oz Dextrine Malt
3 oz Black Barley
1 oz Roasted Barley
3.5 oz Tettnang pellets (60 minutes)
1 Whirlfloc tablet
1 pkg Dry Nottingham Yeast
Grains steeped for 30 mins at ~155 F
3 gallon concentrated boil, topped up to 6 gallons
Est OG: 1.072
Est FG: 1.021
34 IBU
38 SRM
Est ABV: 6.6%
I love this recipe. It was easily drinkable in two weeks. I'm sure it'd be much better if aged for a month or two. I'll be doing an all grain version sometime this summer. Check back for more!
(Yuri's robust version of Anchor Porter)
8 lbs Light DME
12 oz Crystal 60
12 oz Chocolate Malt
6 oz Dextrine Malt
3 oz Black Barley
1 oz Roasted Barley
3.5 oz Tettnang pellets (60 minutes)
1 Whirlfloc tablet
1 pkg Dry Nottingham Yeast
Grains steeped for 30 mins at ~155 F
3 gallon concentrated boil, topped up to 6 gallons
Est OG: 1.072
Est FG: 1.021
34 IBU
38 SRM
Est ABV: 6.6%
I love this recipe. It was easily drinkable in two weeks. I'm sure it'd be much better if aged for a month or two. I'll be doing an all grain version sometime this summer. Check back for more!
