xport India Porter - scaled and localised

This Export India Porter is free with the hops, just as they would have been in the nineteenth century. And the varieties aren’t specified. That’s not secrecy, it’s because there are no fixed recipes. “We like to experiment with different hop varieties,” says founder Evin O’Riordain. “They can create very different flavours when combined with darker malts, which is fascinating. Bramling Cross is our favourite for a more traditional British character. Columbus works very well for a brasher, New World character.” Use the recipe here as an inspiration, aim for about 48 IBU. The Kernel uses hard London water, with extra calcium chloride.

Ferguson, Euan. Craft Brew (p. 2). Frances Lincoln. Kindle Edition.


Dry hop for 3 days before begging


FERMENT 20C/68F, then condition for 10-14 days at 15-20C/59-68F for the beer to carbonate properly

Ferguson, Euan. Craft Brew (p. 2). Frances Lincoln. Kindle Edition.




Mashing and Steeping
For all-grain brewers, a single infusion mash is all that is required for a porter. For a “rounder,” full-bodied brew, mash between 152 °F (67 °C) and 156 °F (69 °C). Mash out to 168 °F (76 °C) when the mash is done to (mostly) stop enzymatic activity. In addition, there’s absolutely no reason to extend your mash beyond the point in which an iodine test shows that all the starches are converted.

For a beer that’s a bit more dry, mash around 148–150 °F (64–66 °C), for about 60 minutes. In a drier beer, the roast character will be accentuated and your porter will have a dry-stout-like element to it. A mash thickness of 1.25–1.5 qts./lb.

(2.6–3.1 L/kg) will work well no matter what your mash temperature is. In any case, as mentioned above, don’t oversparge. Quit collecting wort at the appropriate time and — if needed, in a lower-gravity beer — add enough water to reach your full, pre-boil volume.

https://byo.com/article/practical-porter/