Port of Call

 

Port of Call is a Porter belonging to BJCP category 12B. Despite belonging to a category of porters that is broad, and allowing of a substantial amount of creativity, it is a relatively conservative beer. It is focused on creating a sense of warmth, and so is a good compliment to cold weather. It is mildly bitter, with a medium body, a substantial dry roasted flavor with hints of coffee, and an even herbal hop character.


All-Grain RecipeExtract RecipePackaging
Recipe Files (BeerXML and .bar)
Style: 12B-Porter-Robust Porter

Recipe Overview

Wort Volume Before Boil: 32.00 qts
Wort Volume After Boil: 22.00 qts
Volume Transferred: 20.00 qts
Water Added: 0.00 qts
Volume At Pitching: 20.00 qts
Final Batch Volume: 20.00 qts
Expected Pre-Boil Gravity: 1.040 SG
Expected OG: 1.057 SG
Expected FG: 1.015 SG
Expected ABV: 5.6 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 31.6
Expected Color: 25.5 SRM
Apparent Attenuation: 73.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 67 degF

Fermentables
US 2-Row Malt 10lb 0oz (87.0 %) In Mash/Steeped
German Chocolate Wheat Malt 12.00 oz (6.5 %) In Mash/Steeped
US Caramel 120L Malt 6.00 oz (3.3 %) In Mash/Steeped
US Carapils Malt 6.00 oz (3.3 %) In Mash/Steeped

Hops
US Galena (13.0 % alpha) 0.25 oz Bagged Pellet Hops used 90 Min From End
US Cascade (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 30 Min From End
US Mount Hood (4.5 % alpha) 1.00 oz Bagged Pellet Hops used 15 Min From End

Other Ingredients

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins

Recipe Notes

Recipe Files (BeerXML and .bar)
Style: 12B-Porter-Robust Porter

Recipe Overview

Wort Volume Before Boil: 16.00 qts
Wort Volume After Boil: 12.00 qts
Volume Transferred: 12.00 qts
Water Added: 8.00 qts
Volume At Pitching: 20.00 qts
Final Batch Volume: 20.00 qts
Expected Pre-Boil Gravity: 1.008 SG
Expected OG: 1.057 SG
Expected FG: 1.015 SG
Expected ABV: 5.6 %
Expected ABW: 4.4 %
Expected IBU (using Tinseth): 31.9
Expected Color: 25.8 SRM
Apparent Attenuation: 73.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 67 degF

Fermentables
German Chocolate Wheat Malt 11.00 oz (8.7 %) In Mash/Steeped
US Caramel 120L Malt 5.00 oz (3.9 %) In Mash/Steeped
US Carapils Malt 5.00 oz (3.9 %) In Mash/Steeped
Extract – Light Liquid Malt Extract 6lb 10oz (83.5 %) Start Of Boil

Hops
US Galena (13.0 % alpha) 0.30 oz Bagged Pellet Hops used 90 Min From End
US Cascade (4.5 % alpha) 1.22 oz Bagged Pellet Hops used 30 Min From End
US Mount Hood (4.5 % alpha) 1.22 oz Bagged Pellet Hops used 15 Min From End

Other Ingredients

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

Recipe Notes