Brown Porter – All Grain


General Info

Brewed in hopes that it is chosen by the Rockyard as a seasonal beer for the winter.

Plan on presenting two versions: one with chicory and coffee, one without.

Steeped 1/3 cup of Peaberry Viennese Blend and 1 1/2 tablespoons of chicory root from Brewer's Best in 16 oz of water overnight.

Malts and Grains

Amount Malt/Grain %
13.50 pounds British Maris Otter Pale Malt 65.9%
3.50 pounds British Brown Malt 17.1%
1.75 pounds British Crystal Malt 8.5%
1.50 pounds British Pale Chocolate 7.3%
0.25 pounds British Chocolate Malt 1.2%
20.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
16 oz. Coffee - Cold Extracted  
4 oz. Chicory  


Amount Hop Time AA
2.50 ounces Willamette 60 min 4.5%
1.00 ounces Willamette 10 min 4.5%
3.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Scottish Ale Wyeast 1728 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Denver, Colorado

Special Procedures

Cold steep coffee and chicory together overnight (or use a coffee flavored with chicory). 2/3 cup ground coffee to 24 oz. water. Add to secondary. Ferment cool.

Fermentation and Aging

14 days @ 64° F
21 days @ 64° F

Chicory Dickory Doc

Date Brewed: __________________________________
Brewer/Assistant: __________________________________

Brew Day Data

  Target Actual Notes
Str Water Amt: 6.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 11.8    
Post-Boil Amt: 10    
Boil Time: 60    
Mash PH:      
Boil PH: