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Fresh Prince Porter

Homebrew Beer Recipe

aj
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Submitted by aj on Sat, 10/31/2009 - 15:40
Style (BJCP): 
15A. Porter - Robust Porter
Volume in US Gallons: 
5 gal
Extract Ingredients: 

6lbs Pilsen Liquid Malt Extract (LME)*
6 oz Chocolate Malt
4 oz Crystal 80L Malt
4 oz Crystal 20L Malt
4 oz Black Patent Malt

1.5 oz Chinook Hops (bittering) at 60 minutes
0.5 Chinook Hops (aroma) at 5 minutes

Yeast: Muntons Ale, Safale US 05 or Wyeast Thames Valley

1/4 t Irish Moss (optional)

Buy Extract Kit Here.

*HBX Fresh Prince Porter Kits come with 2 cans of 3.3lbs of liquid malt extract(LME).

Extract Instructions: 

Heat 3 quarts of H20 to 165F. Add grains to bag and steep for 40 minutes, holding temperature around 155F. Rinse (sparge) grains with about 3 quarts of warm (~155F) H20. Let drip and remove grains. Add H20 to increase wort to 3-4 gallons. Bring to boil. Turn off heat while you add half of the liquid malt extract (LME), and stir until dissolved. Return to boil. Start 60 minute timer. Add hops according to schedule above. At 15 minutes before end of boil, add the rest of the LME (turning off burner until dissolved to avoid scorching).

Cool to about 80F and pour into fermenter. Add clean, cool H20 to bring volume to 5 gallons. Aerate and pitch yeast.

All Grain Ingredients: 

8 lb 4 oz Pale Malt (US 2-row)
6 oz Chocolate Malt
4 oz Crystal 80L Malt
4 oz Crystal 20L Malt
4 oz Black Patent Malt

Buy All Grain Kit Here.

All Grain Instructions: 

Infusion mash @ 155 F for 1 hour. Fly or batch sparge until you get 5-5.5 gal of wort. Boil 1 hour, adding aroma hops at last 10 minutes. Cool wort, pitch yeast, and proceed with normal fermentation procedure.

Final Gravity: 
1.014
Original Gravity: 
1.048
SRM (color): 
28
IBU: 
55

For a sweeter, fuller-bodied porter, increase Crystal 80L malt to 8 oz.

Official HBX Recipe: 
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