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PDC Porter

PDC Porter

Robust Porter • Extract • 5.5 gal


This is a modification of a Mocha Creme Porter Recipe that I made back in 2009. The flaked wheat and barley give it body and the chocolate and coffee are added in the secondary to give it aroma.

October 30, 2012 at 04:36pm

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Ingredients (Extract5.5 gal)

  • .4 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • .4 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .4 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .4 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .65 lbs Belgian Special B

    Belgian Special B

  • 3.3 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • 3.0 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • .5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • .5 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz Nugget - 13.0 AA% pellets; boiled 50 min


    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1.25 oz Willamette - 5.0 AA% whole; boiled 5 min


    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Coffee (beans) - (omitted from calculations)

    Coffee (beans)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.

  • 1 oz Chocolate (dark) - (omitted from calculations)

    Chocolate (dark)

    A general term for chocolates containing 15% to 35% chocolate liquor and less than 12% milk solids. Straight from the grinding mill with ingredients like cocoa butter, sugar and vanilla added to make it palatable. It has a deep to moderate chocolate flavor, ranging from fruity to earthy, with minimal dairy or milk flavor. Bean blend determines flavor more than milk ingredients.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.059 1.048 - 1.065
Terminal Gravity: 1.014 1.012 - 1.016
Color: 33.8 SRM 22 - 35
Alcohol: 5.9% ABV 4.8% - 6.5%
Bitterness: 43.5 IBU 25 - 50


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