BeerSmith™ Recipes and Web Editor
King Kong Porter 
(2 ratings)
Extract Recipe
Submitted By: BeerSmith (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Robust Porter (12B) |
| Boil Size: 3.50 gal | Style Guide: BJCP 2008 |
| Color: 41.7 SRM | Equipment: CCHBS partial boil instructions |
| Bitterness: 55.0 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (16.0° P) | |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 35.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 12.00 oz | Chocolate Malt (350.0 SRM) | Grain | 1 |
| 4.00 oz | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 2 |
| 9 lbs | Dark Liquid Extract (40.0 SRM) | Extract | 3 |
| 1.80 oz | Chinook [10.7%] - Boil 60 min | Hops | 4 |
| 1.00 oz | Williamette [4.5%] - Boil 15 min | Hops | 5 |
| 0.50 oz | Williamette [5.5%] - Boil 0 min | Hops | 6 |
| 1.0 pkgs | American Ale (Wyeast Labs #1056) | Yeast | 7 |
Ratings
Agree with first review...an easy beer to brew. I let it set on primary for about 2 weeks (if I remember correctly, did not have notes on it) and then kegged it with force carbonation. Tasted it once fully carb'd and it was good, not great, with a bit of sharpness on the edge. Once it sat for about a month in my keezer it really improved, which tells me a secondary ferment would have done it good. Have had many compliments on it and will make it again. A really nice recipe.
Fantastic!
by mbrierleyEasy to brew, Easier to drink. The second fermentation I let it sit at 65 for 17 days, Filtered it down to .5 micron and kegged it for a few days with force carb. I can tell already it is going to get better with age!