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Stefan Shoemaker's Porter

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Stefan Shoemaker's Porter

back to search Back to Search  Style Details 

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

Brown Porter


Aroma and flavor received excellent feedback. The main critique was that appearance was not very "porterish". The conditioned beer had a rich, deep mahagony color. Far from a porter. Otherwise, this was an exceptionally good beer that aged well.


  • 2 lbs malted Quinoa (heavily roasted and cracked) steeped @ 160 F for 60 min prior to boil
  • 6 lbs Briess Sorghum Extract (prior to boil)
  • 8 oz Molasses (robust) (prior to boil)
  • 8 oz Belgian Candi Sugar (Dark) (prior to boil)
  • 1.5 oz Warrior (60 min)
  • 1.5 oz UK Kent Golding (15 min)
  • 0.15 oz licorice stick (15 min)
  • 1 tsp Irish Moss (15 min)
  • 1 tsp Di-ammonium phosphate (15 min)
  • 1 tsp Gypsum (15 min)
  • 1 vial White Labs 002 (in a 32 oz starter, decanted before pitching)
  • Dry hopping:
  • 0.5 oz UK Kent Golding 14 days prior to bottling

Additional Instructions

Primary Ferment: 14 days at 64 degrees
Secondary Ferment: 14 days at 64 degrees

Beer Profile

Original Gravity: 1.051
Final Gravity: 1.006
Alcohol by Vol: 5.89%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Steep malted grains for an hour prior to boil.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, finings and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.