Power Pack Porter Beer Recipe D.I.Y.

Power Pack Porter Beer Recipe D.I.Y.
Power Pack Porter Beer Recipe D.I.Y. A great port!

Power Pack Porter Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Power Pack Porter Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!


Beer Style: Robust Porter
Recipe Type: all-grain
Yield: 5 US gallons

  • 12 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 12.0 oz – Chocolate (Briess) (350.0 SRM) (Grain)
  • 10.0 oz – Black (Patent) Malt (500.0 SRM) (Grain)
  • 8.0 oz – Caramel/Crystal Malt -120L (120.0 SRM) (Grain)
  • 2.0 oz – Tettnang [4.5%] – Boil 60 min (Hops)
  • 1.0 oz – Willamette [5.5%] – Boil 15 min (Hops)
  • 1 pkgs – SafAle English Ale (DCL/Fermentis #S-04) (Yeast)


All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 12 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 12.0 oz – Chocolate (Briess) (350.0 SRM) (Grain)
  • 10.0 oz – Black (Patent) Malt (500.0 SRM) (Grain)
  • 8.0 oz – Caramel/Crystal Malt -120L (120.0 SRM) (Grain)

Begin by heating 2.5 gallons of water in your brew pot. Add above grains and tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

Slowly raise the temperature to 150° to 160°F (max temp.). Steep your grains at this temperature for 20 minutes.

Do not heat past recommended temp you’ll get a beer that won’t ferment properly.

After 20 minutes, remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

Step 2
  • 2.0 oz – Tettnang [4.5%] – Boil 60 min (Hops)

After removing grain bag bring the “Wort” to a boil. It should be a rolling boil, but be careful to avoid a “Boil Over.

Step 3
  • 1.0 oz – Willamette [5.5%] – Boil 15 min (Hops)

15 mins before end of boil add the above

Fermentation Through Bottling Your Power Pack Porter Beer

Once the 60 minute boil is over, it is time to cool the wort. There are many ways to cool a wort, the AIH recommendation is a wort chiller. Cool the wort to approximately 100° F as quickly as possible.

Transfer the wort into the primary fermenting vessel, then top off with cold water until a total of 5.125 gallons is in the primary fermenter. Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading.
Step 4

Once the wort is cooled to 78° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 1 pkgs – SafAle English Ale (DCL/Fermentis #S-04) (Yeast)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

Pitch yeast and ferment at lower end of what the yeast package says for 7-14 days or when fermentation bubbling has stopped.

After 4 days rack into your secondary carboy and let sit for awhile. The less exposure to oxygen the better it will taste so be careful when you rack.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Step 5
  • 3 oz of priming sugar

Add priming sugar before bottling.

Congratulations, You Have Completed Making this Awesome Power Pack Porter Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Estimated numbers of your beer obviously temp. and other factors play a roll.

Original Gravity: 1.069 (16.8° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 7.2%
Color SRM: 41.4  Color Sample 
Bitterness IBU: 42.1
Recipe Type: all-grain
Yield: 5.00 US Gallons

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Luis Wilker Perelo WilkerNet from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.
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