Positively Porter - All-Grain Recipe

Big Brew 2005

O.G.: 1.068
F.G.: 1.020
IBU: 47

9.25 lbs. Pale Malt (2-row)
1.75 lbs. Special B Malt
1.25 lbs. Roasted Barley, 300 L*
0.5 lbs. Chocolate Malt
0.33 lbs. Black Patent Malt

* Note: If you can't find 300L Roasted Barley substitute with chocolate malt.

0.75 oz. Nugget, 13.0% Alpha Acid, 60 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 30 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 0 min.

Wyeast 1056 American Ale Yeast or White Labs WLP001 California Ale Yeast

Mash in at 104o F and hold for 10 minutes. Raise temperature to 122o F and hold for 30 minutes. Raise temperature to 140o F and hold for 10 minutes. Raise temperature to 158o F and hold for 60 minutes. (If you prefer to use a single infusion mash, mash at 153o F for 60 minutes.) Mash out at 170o F and sparge with 170o F water. Collect enough run off to end up with 5 gallons after a 90-minute boil (approx. 6.5 gallons). Bring to a boil. Boil for 30 minutes then add Nugget hops. Boil 30 minutes more and add second hop addition. After a 90-minute boil, turn off burner and add last hop addition. Chill to 66o F, transfer to fermenter, pitch yeast and aerate well. Ferment at 66o F for one week. Rack to secondary and store at 66o F for three weeks. Bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.

 
1 All Grain recipes assume 75% efficiency, adjust grain bill to match your system.