This recipe is based on Robert Stevens and Steve Marler’s notes from talk given by Jonathan Reeves, Port City Head Brewer at the September 2013 BURP meeting.
To help you brew the best Port City Porter as possible, here are the notes we took on the recipe:
9% Belgian Aromatic
Mash at 152 degrees F. 1 to 2.5 water to grist ratio (we are unclear on the units of measurement). Water treated with ½ gram of calcium sulfide and ½ gram of calcium chloride per gal with a pH of 6.5.
90 min boil.
Our notes on hopping are not good at this point. An initial addition of Magnum hops, providing 28 IBUs. At the 60-minute mark, another hop addition, providing 18 IBUs, but we are unsure what hop it is. At 30 minutes, 7 IBUs worth of Magnum and Fuggles. At 15 minutes, 7 IBUs of Fuggles. At flame out, one final addition of Fuggles.
White Labs WLP007 (Dry English Ale) Yeast. Ferment at 68 degrees.
2.4 to 2.5 units of CO2 at bottling/kegging