King Kong Porter (2 ratings)

Extract Recipe

Submitted By: BeerSmith (Shared)
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Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 41.7 SRMEquipment: CCHBS partial boil instructions
Bitterness: 55.0 IBUsBoil 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 pkgs American Ale (Wyeast Labs #1056) Yeast 7



by mbrierley

Easy 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!

by BrewerSyndicate

Agree with first 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.

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