| Beer Name | Porter | |
| Total Lbs of Malt | 58 | |
| Malts | Pale Maris Otter | 60% |
| Black Malt | 5% | |
| Roasted Barley | 7% | |
| Chocolate Malt | 5% | |
| Crystal 400 | 8% | |
| Flaked Barley | 15% | |
| Hops Boil | Challenger | 22IBU |
| Hops Aroma (15min of Boil time remaining) | Smaragd | 0.71 US Ozs |
| Bramling Cross | 1.41 US Ozs | |
| Saphir | 1.06 US Ozs | |
| Dryhopping | Saphir | 1.06 |
| Yeast | Muntons Gold | |
| Additional Ingredients | XD 3.5% |
| ABV | 5.85% | |
| Final Gravity | 1.005 | SG |
| Target Gravity | 1.050 | SG |
| Grain to Water ratio: 1 | 2.7 | |
| Mash Temperature | 149 | F |
| Water Treatment | ||
| Calcium | 150 | ppm |
| Magnesium | 10 | ppm |
| Alkalinity | 100 | ppm |
| Chloride | 200 | ppm |
| Sulphate | 200 | ppm |
| Sparge Temperature | 172.4 | F |
| Boil | 60 | min. |
IBU Calculations:
IBU = (%Alpha acid in the Hop * Oz of Hops * 0.7/ US BBL
Oz of Hop needed = IBU * US BBL / % Alpha acid in the Hop * 0.7