Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Oats, chocolate, + honey malts with a side of woodsy aroma paying homage to the grandeur of The Natural State.

Heat 4.5 gallons (17 L) of water to 165°F (74°C). Mash in the crushed Maris Otter, flaked oats, honey malt, chocolate malt, medium crystal, and Carafa (or dark crystal) to achieve a mash temperature of 152°F (67°C). Stir thoroughly to eliminate dry pockets and ensure the oats are well hydrated.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Stir every 15 minutes and check that the temperature remains within ±2°F (±1°C). This temperature gives a balance of body and fermentability appropriate for a robust porter with oats.

Mash Rest

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash out). Vorlauf (recirculate) until runoff is reasonably clear, then begin lautering into your kettle.

Mash Out & Vorlauf

Sparge with water heated to 170°F (77°C) until you collect ~6.5–7 gallons (24.5–26.5 L) of wort in the boil kettle (target pre-boil gravity ~1.048–1.052 depending on system losses).

Sparge

Bring the collected wort to a rolling boil. At the start of a 60-minute boil add 0.75 oz Northern Brewer (bittering). Ensure a vigorous but controlled boil to avoid excessive darkening.

Boil & Bittering

With 15 minutes left in the boil add Irish Moss (1 tsp) if using. With 10 minutes left add 0.5 oz East Kent Goldings for aroma. With 5 minutes left add 0.25 oz Cascade to give a lifted floral/resinous note that complements the woodsy finish.

Mid-Boil Additions

Add the medium-toast oak chips to the wort or sanitized secondary vessel. If adding directly to the kettle, add in the last 5 minutes of the boil to sanitize the chips. Alternatively, transfer beer to fermenter and add oak later during conditioning for a subtler, more controlled wood character.

Oak Addition

Cool the wort rapidly to 66°F (19°C). Transfer to a sanitized fermenter and top up with water to reach 5.25 gallons (20 L) if needed (target original gravity ~1.058). Aerate well (shake/oxygenate) and pitch the English ale yeast (rehydrated or a direct-pitch pack).

Cool & Pitch

Ferment at 64–68°F (18–20°C) for 7–10 days or until vigorous fermentation subsides. Aim for a moderately warm initial temperature (66–68°F / 19–20°C) for good attenuation, then allow it to drop a degree or two toward the end.

Primary Fermentation

After primary fermentation mostly finishes (stable gravity ~3–4 days of little change), rack to a secondary fermenter if desired and add oak chips if you did not add them during the boil. Age on oak for 5–10 days, tasting every 2–3 days — medium-toast oak will lend a subtle woodsy aroma; remove when the desired aroma level is reached to avoid overpowering the chocolate/honey notes.

Secondary & Oak Contact

Allow the beer to condition a further 7–14 days after oak removal to let flavors marry and any roughness age out. Cooler conditioning near 50–55°F (10–13°C) for a few days can help clarify and round flavors.

Final Conditioning

If bottling, dissolve priming sugar (3.5 oz / 100 g) in 2/3 cup boiling water, cool and gently mix with the beer, then bottle. If kegging, carbonate to ~2.2 volumes CO2. Allow bottles to condition at room temperature for 10–14 days before cold crashing and serving.

Bottling/Kegging

Serve slightly cooler than cellar temp (50–55°F / 10–13°C) in an English pint glass to appreciate the roasted chocolate, honey malt sweetness, oatmeal body, and the woodsy aroma. Expect a rich brown to near-black color with a tan head and smooth, roasty finish.

Serving

Maris Otter Pale Malt (crushed)

Flaked Oats

Honey Malt (Malting Company or equivalent)

Chocolate Malt (roasted)

Carafa Special II (de-husked black malt) or Dark Crystal

Medium Crystal/Caramel Malt (60L)

Northern Brewer (bittering)

East Kent Goldings (aroma)

Cascade (leaf or pellet, for light floral/resinous lift)

Oak chips (medium toast, previously soaked in clean water)

English Ale Yeast (Safale S-04 or Wyeast 1968)

Irish Moss (clarifier, optional)

Priming Sugar (corn sugar/dextrose for bottling)

Brewing water (treated to moderate carbonate, ~50-70 ppm sulfates)

Campden tablet (optional, to remove chlorine/chloramine)

Natural State Porter

Make Natural State Porter Recipe in just 24h . Oats, chocolate, + honey malts with a side of woodsy aroma paying homage to the grandeur of The Natural State.

Natural State Porter

Descriptors

Tasting Notes

Food Pairings

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