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13C1. English Porter

150 calories 15 carbs
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWoolridge
Calories: 150 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Friday August 25th 2017
1.046
1.010
4.63%
30.16
24.42
5.55
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.50 lb United Kingdom - Pale 2-Row7.5 lb Pale 2-Row 38 2.5 69.4%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 4.6%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L - (late addition) 33 120 4.6%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate - (late addition) 34 425 4.6%
1.80 lb Rice Hulls1.8 lb Rice Hulls 0 0 16.7%
10.8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 4.5 Boil 60 min 23.24 62.5%
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 15 min 6.92 37.5%
 
Mash Guidelines
Amount Description Type Temp Time
2.81 gal Strike Water @ 159 F Temperature 148 °F --
gal Single Infusion Infusion 159 °F 90 min
gal Mash Out Temperature 170 °F 15 min
6.08 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
6.74 g Chalk Water Agt Mash 1 hr.
3.63 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.54 g Gypsum Water Agt Mash 1 hr.
9.14 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Mash Chemistry and Brewing Water Calculator
 
Notes

Simply called “Porter” in Britain, the name “English Porter” is used to differentiate it from other porters described in these guidelines.

Overall Impression:
A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.

Aroma:
Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality. May also show some non-roasted malt character in support (caramelly, nutty, toffee-like and/or sweet). May have up to a moderate level of floral or earthy hops. Fruity esters moderate to none. Diacetyl low to none.

Appearance: Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.

Flavor:
Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant burnt or harsh roasted flavor, although small amounts may contribute a bitter chocolate complexity. Earthy or floral hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually well-attenuated, although can be somewhat sweet. Diacetyl moderately-low to none. Moderate to low fruity esters.

Mouthfeel:
Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.

Comments:
This style description describes the modern version of English porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the Historical style category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.

History:
Originating in London around 300 years ago, porter evolved from earlier sweet, Brown Beer popular at the time. Evolved many times with various technological and ingredient developments and consumer preferences driving these changes. Became a highly-popular, widely-exported style in the 1800s before declining around WWI and disappearing in the 1950s. It was re-introduced in the mid-1970s with the start of the craft beer era. The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”). There is no historic connection or relationship between Mild and Porter.

Characteristic Ingredients:
Grists vary, but something producing a dark color is always involved. Chocolate or other dark-roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.

Style Comparison:
Differs from an American Porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol; the American Porter will also typically have more of a hop character. More substance and roast than a British Brown Ale. Higher in gravity than a dark mild.

Vital Statistics:
OG: 1.040 – 1.052
FG: 1.008 – 1.014
IBUs: 18 – 35
SRM: 20 – 30
ABV: 4.0 – 5.4%

Commercial Examples:
Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter

Tags:
standard-strength, dark-color, top-fermented, British-isles, traditional-style, porter-family, malty, roasty

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  • Last Updated: 2019-10-29 20:46 UTC
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