well id love to get my hands on a few of those recipes and give them a shot if you don't mind sharing!
Sure - bear in mind they are 'modeled after', not intended to be exact clones.
Dortmunder is here: http://wiki.homebrewersassociation.org/BlatzDortmunderGold
- this one is pretty close to the real deal - (and yes, the real deal uses almost 10% carapils/carafoam)
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porter's Porter
Style: Robust Porter
TYPE: All Grain
Batch Size: 12.00 gal
Boil Size: 14.08 gal
Estimated OG: 1.056 SG
Estimated Color: 33.3 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Amount Item Type % or IBU
15.50 lb Pale Malt, Maris Otter (2.2 SRM) Grain 61.39 %
5.00 lb Munich Malt - 10L (7.0 SRM) Grain 19.80 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.92 %
1.50 lb Chocolate Malt (450.0 SRM) Grain 5.94 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.96 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 0.99 %
1.50 oz Magnum [14.20 %] (60 min) Hops 28.1 IBU
1.00 oz Centennial [10.50 %] (20 min) Hops 8.4 IBU
2 Pkgs Denny's 1450
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 25.25 lb
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 43.43 qt of water at 160.2 F 153.0 F
to be more like Fitz, WY1028 is the yeast, though obviously a lot of other ingredients are different, but they do taste remarkably similar nonetheless.
Although I swore I was done tinkering with my porter recipe, my last run, i simplified the grain bill and just went with EKGs cause I have some and don't have a lot of recipes that use them. Waiting on a keg of Vienna to blow in order to put this on tap, so hopefully any day soon, unless its one of those 'magical' kegs. But the one I posted above is solid - many a great batches with that - hope the new iteration is as good.
Will have to shoot you the vienna from home.