American Porter and Stout - American Porter
BJCP Style GuideTop 10 American Porter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Maple Oatmeal Stout |
5.5 gal | 5.11% | 31.79 | 1.051 | 1.012 | All Grain | 5496 | |
| Robust Porter 3 |
5 gal | 6.2% | 43.14 | 1.066 | 1.018 | All Grain | 4233 | |
| April Porter |
5 gal | 5.76% | 40.18 | 1.057 | 1.014 | Partial Mash | 3865 | |
| Orange Cardamom Chocolate Porter |
5 gal | 7.92% | 19.99 | 1.080 | 1.020 | extract | 3558 | |
| Porter #3 |
5.5 gal | 5.09% | 24.47 | 1.052 | 1.013 | All Grain | 3413 | |
| Dry Porter |
5.5 gal | 7.2% | 21.23 | 1.066 | 1.011 | All Grain | 3054 | |
| Ballast Point HW #6 Porter EXT |
5.5 gal | 7.25% | 53.74 | 1.068 | 1.013 | extract | 2484 | |
| 2016 Imperial Coffee Porter |
5.5 gal | 8.93% | 52.86 | 1.088 | 1.020 | All Grain | 2480 | |
| Black Forest Stout |
26.5 L | 7.03% | 30.67 | 1.071 | 1.017 | All Grain | 2353 | |
| Bekkalokket |
22 L | 6.92% | 50.49 | 1.070 | 1.018 | All Grain | 2235 |
Newest American Porter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| WeldWerksStout |
21 gal | 10.71% | 82.42 | 1.107 | 1.025 | All Grain | 8 | |
| Chocolate Coconut Porter-02 |
6 gal | 6.82% | 30.29 | 1.064 | 1.013 | BIAB | 7 | |
| Coconut Porter |
10 gal | 5.88% | 37.21 | 1.057 | 1.012 | All Grain | 11 | |
| Samoa stout |
5.5 gal | 5.91% | 0 | 1.064 | 1.019 | All Grain | 8 | |
| Vanilla Java Porter |
4.75 gal | 6.7% | 33.12 | 1.067 | 1.016 | BIAB | 15 | |
| Bastard Brew |
5.5 gal | 7.98% | 46.85 | 1.080 | 1.019 | All Grain | 2 | |
| Awesome Recipe |
1 gal | 4.38% | 0 | 1.045 | 1.011 | All Grain | 2 | |
| Salted caramel stout |
5.5 gal | 8.16% | 22.4 | 1.081 | 1.019 | All Grain | 18 | |
| BrewClass Porter |
15.5 gal | 5.24% | 33.81 | 1.053 | 1.013 | All Grain | 11 | |
| SMOKED PORTER |
40 L | 5.81% | 32.98 | 1.053 | 1.009 | All Grain | 22 |
Fermentables Used In American Porter Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 713 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 25% |
| Pale 2-Row | 685 | Grain | base malt |
1.8°L
|
37 | 67% | 5% - 100% | |
| United Kingdom - Maris Otter Pale | 413 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 62% | 2% - 100% |
| Flaked Oats | 356 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 27% | |
| United Kingdom - Black Patent | 293 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 3% | 0% - 9% |
| American - Roasted Barley | 279 | American | Grain | roasted malt |
300°L
|
33 | 4% | 0% - 18% |
| American - Caramel / Crystal 60L | 252 | American | Grain | crystal malt |
60°L
|
34 | 7% | 0% - 36% |
| American - Black Malt | 248 | American | Grain | roasted malt |
500°L
|
28 | 3% | 0% - 28% |
| United Kingdom - Chocolate | 225 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 14% |
| American - Caramel / Crystal 40L | 223 | American | Grain | crystal malt |
40°L
|
34 | 6% | 1% - 27% |
Hops Used In American Porter Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 296 | 7 | 38% | 6% - 100% |
| East Kent Goldings | 287 | 5 | 39% | 4% - 100% |
| Fuggles | 284 | 4.5 | 41% | 7% - 100% |
| Willamette | 263 | 4.5 | 37% | 1% - 100% |
| Northern Brewer | 218 | 7.8 | 45% | 7% - 100% |
| Magnum | 181 | 15 | 47% | 6% - 100% |
| Chinook | 158 | 13 | 39% | 3% - 100% |
| Columbus | 108 | 15 | 44% | 6% - 100% |
| Nugget | 104 | 14 | 42% | 8% - 100% |
| Centennial | 95 | 10 | 39% | 6% - 100% |
Steeping Grains Used In American Porter Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 78 | American | Grain | roasted malt |
350°L
|
29 | 33% | 2% - 100% |
| United Kingdom - Black Patent | 27 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 22% | 4% - 100% |
| American - Black Malt | 24 | American | Grain | roasted malt |
500°L
|
28 | 22% | 8% - 50% |
| American - Caramel / Crystal 60L | 22 | American | Grain | crystal malt |
60°L
|
34 | 36% | 0% - 62% |
| American - Caramel / Crystal 40L | 20 | American | Grain | crystal malt |
40°L
|
34 | 29% | 3% - 57% |
| American - Caramel / Crystal 120L | 18 | American | Grain | crystal malt |
120°L
|
33 | 28% | 4% - 67% |
| American - Roasted Barley | 18 | American | Grain | roasted malt |
300°L
|
33 | 29% | 0% - 100% |
| United Kingdom - Chocolate | 16 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 29% | 4% - 50% |
| American - Caramel / Crystal 80L | 15 | American | Grain | crystal malt |
80°L
|
33 | 25% | 4% - 54% |
| American - Carapils (Dextrine Malt) | 13 | American | Grain | crystal malt |
1.8°L
|
33 | 19% | 8% - 31% |
Yeasts Used In American Porter Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 346 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 213 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 88 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 87 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Danstar - Nottingham Ale Yeast | 59 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 55 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London ESB Ale 1968 | 43 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Wyeast - London Ale 1028 | 40 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Imperial Yeast - A10 Darkness | 37 | Imperial Yeast | Ale | Medium | 71% | 62°F | 72°F | |
| White Labs - London Ale Yeast WLP013 | 35 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Other Ingredients Used In American Porter Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 143 | Water Agt | Mash | 20% | 0% - 100% |
| Whirlfloc | 122 | Water Agt | Boil | 59% | 0% - 100% |
| Irish Moss | 105 | Fining | Boil | 58% | 0% - 100% |
| Calcium Chloride (dihydrate) | 66 | Water Agt | Mash | 17% | 0% - 55% |
| Baking Soda | 63 | Water Agt | Mash | 12% | 0% - 48% |
| Chalk | 39 | Water Agt | Mash | 15% | 0% - 100% |
| Calcium Chloride (dihydrate) | 36 | Water Agt | Mash | 19% | 0% - 75% |
| Epsom Salt | 36 | Water Agt | Mash | 6% | 0% - 32% |
| Lactic acid | 31 | Water Agt | Mash | 61% | 0% - 100% |
| Calcium Chloride (anhydrous) | 21 | Water Agt | Mash | 24% | 0% - 100% |
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