We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

McMahon's #1 Porter

back to search Back to Search  Style Details 

McMahon's #1 Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter  (12A)
Recipe Type: extract
Yield: 5 US gallons

Brown Porter


A very tasty , full-bodied porter that belies its drinkability at 4.2 ABV. The specialty grains give this ale a very full-bodied malty character and a distinct peppery finish; the dark DME produces a beautiful black ale with a sturdy tan head. This ale is deliberately not hoppy and comes in at 38 IBU. Despite the full body, this ale comes in at only 208 calaries per 12 oz. This recipe scores 5 stars from this Porter lover.

This recipe makes 5 gallons (2 cases) of ale.


  • Specialty grains:
  • 0.75 # Briess Crystal 60
  • 0.38 # Swaen Black Barley
  • 0.38 # Crisp Roasted Barley
  • 0.38 # Weyermann Carafa 1
  • Fermentables:
  • 6 # Briess CBW Tradtional Dark DME
  • Hops:
  • 2 oz Fuggle
  • 2 oz Styrian Celeia
  • Yeast:
  • 11g Lallemand Windsor British-Style Beer Yeast

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.028
Alcohol by Vol: 4.2%
Bitterness IBU: 38
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring approx 3 gallons of water to 160 degrees and then drop the heat to maintain this steep temperature. Steep the specialty grains for 20 minutes at a constant 160 degrees. Remove the steep grain bag.

Bring to a boil. Remove kettle from heat and stir in the DME. Return to heat and bring back to a boil.

Add 2 oz Fuggle hops at the beginning of the boil.
Add 1 oz Styrian Celeia hops at 30 minutes.
Add 1 oz Styrian Celeia hops after 50 minutes (10 minutes before flameout).

Terminate boil after 60 minutes.

Cool the wort. Transfer to fermenter and add water to bring volume to 5 gallons. Stir vigorously. Pitch yeast and seal the ferrmenter. Allow to ferment and condition for 3 - 4 weeks.