Pre-Prohibition Porter

Here are 3 recipes for Pre-Prohibition Porter:

Nassim Sultan – Chesapeake Porter (from Gordon Biersch)

Malt

  • 112.50 kg Pilsner Malt (Weyermann) 52.3 %
  • 45.00 kg Corn – Yellow, Flaked (Briess) 20.9 %
  • 25.00 kg Munich II (Weyermann) 11.6 %
  • 12.50 kg Carafa Special II (Weyermann) 5.8 %
  • 12.50 kg Caramunich II (Weyermann) 5.8 %
  • 5.00 kg Acidulated (Weyermann) 2.3 %
  • 2.50 kg Carafa II (Weyermann) 1.2 %

Hops

  • 350.00 g Hallertau Magnum (12.20 % AA @ 78 minute 19.0 IBUs
  • 300.00 g Hallertauer Hersbrucker (4.50 % AA) – 15 minute 3.9 IBUs

Yeast

3470 German Lager (Weihenstephan strain from BSI)

OG: 12.1 Plato (~1.049 OG)

FG: 3.1 Plato (~OG)

4.9% ABV

22.9 IBU

21 SRM

For further info, reach out to Nassim Sultan, nsultan@gbrestaurants.com.

Trevor Fisher – PPPorter (2nd Place in Specialty category; 2017 Cherry Blossom Competition)

Malt

  • 9.5 lb United Kingdom – Maris Otter Pale 73.5%
  • 1.4 lb United Kingdom – Amber 10.8%
  • 1.4 lb United Kingdom – Brown 10.8%
  • 10 oz American – Black Malt   4.8%

Hops

  • 0.65 oz Columbus/Tomahawk/Zeus (CTZ) Pellet 14 Boil 60 min 29.31 IBU
  • 0.35 oz Columbus/Tomahawk/Zeus (CTZ) Pellet 14 Whirlpool at 200 °F 20 min

Yeast

White Labs – Essex Ale Yeast WLP022

OG: 1.056

FG: 1.012

5.77% ABV

29.31 IBU

24.3 SRM

For further info, reach out to Trevor Fisher, trevorgfisher@gmail.com.

Michael Stein & Peter Jones – Pre Prohibition Porter from Commonwealth Brewing Co. (Philadelphia, PA)

Malt

  • Rahr 6-Row malt 67%
  • Flaked Maize 27%
  • Porterine 6% *

Hops

  • 2 oz Cluster 8% AA @ 60 minutes
  • 2 oz Hallertau Hersbrucker 4.5% AA @ 5 minutes

Yeast

WLP838 Southern German Lager Yeast

2 Pints of Porterine

To make Porterine:

  • Brew in a Bag
  • 2 lb Pale malt
  • 1 lbs Black malt
  • 0.25 lbs roasted barley
  • Steep for 30 minutes at 150 F, boil 2 gallons of water down to 2 pints over 2 hours.
  • Don’t scorch!

For further info, reach out to Lost Lagers, info@lostlagers.com

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