Porter - Brown Porter (BJCP 2008)

Top 10 Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mudpuppy Porter	5.5 gal	6.08%	23.44	1.064	1.018		All Grain	9190
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	5032
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4968
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	4816
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4741
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	4361
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	4213
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	4030
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3681
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3550

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Paul's Porter, October 2026	5.5 gal	4.83%	29.65	1.055	1.018		All Grain	29
Blood Sugar Porter Magic	23 L	3.91%	22.55	1.041	1.011		All Grain	56
Brown Porter, 261009	21 L	5.38%	25.16	1.054	1.013		All Grain	39
Smoke Baltic Porter	23 L	6.03%	26	1.056	1.010		All Grain	58
Awesome Recipe	15 gal	5.63%	0	1.054	1.011		All Grain	94
english porter	15 gal	5.39%	26.63	1.051	1.009		All Grain	63
Choc-plum Porter	21 L	6.83%	92.61	1.068	1.016		All Grain	51
Porter pere e cioccolato	15 L	7.08%	17.66	1.065	1.012		All Grain	61
export	23 L	5.2%	33.83	1.055	1.016		All Grain	61
Dark Hill Porter mb clone	5.5 gal	5.16%	17.43	1.052	1.013		All Grain	75

Fermentables Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	391	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	339	United Kingdom	Grain	base malt	3.75°L	38	67%	6% - 100%
US - Pale 2-Row	262	US	Grain	base malt	1.8°L	37	69%	6% - 100%
United Kingdom - Chocolate	225	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 16%
United Kingdom - Brown	180	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	166		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	157		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	140	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Black Malt	133	American	Grain	roasted malt	500°L	28	4%	0% - 67%
American - Caramel / Crystal 40L	132	American	Grain	crystal malt	40°L	34	7%	2% - 35%

Hops Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	371	4.5	44%	3% - 100%
East Kent Goldings	347	5	43%	4% - 100%
Cascade	192	7	40%	7% - 100%
Willamette	156	4.5	38%	7% - 100%
Northern Brewer	142	7.8	46%	7% - 100%
Magnum	113	15	48%	1% - 100%
Chinook	74	13	35%	1% - 100%
Challenger	53	8.5	42%	3% - 100%
Goldings	51	4.5	41%	9% - 100%
Kent Goldings	48	5	44%	3% - 100%

Steeping Grains Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	52	American	Grain	roasted malt	350°L	29	30%	6% - 100%
United Kingdom - Chocolate	26	United Kingdom	Grain	roasted malt	425°L	34	40%	13% - 100%
American - Black Malt	19	American	Grain	roasted malt	500°L	28	27%	6% - 100%
United Kingdom - Black Patent	18	United Kingdom	Grain	roasted malt	525°L	27	23%	6% - 43%
Caramel / Crystal 60L	17		Grain	crystal malt	60°L	34	41%	11% - 100%
American - Caramel / Crystal 40L	14	American	Grain	crystal malt	40°L	34	46%	20% - 100%
American - Caramel / Crystal 80L	14	American	Grain	crystal malt	80°L	33	34%	6% - 62%
American - Roasted Barley	11	American	Grain	roasted malt	300°L	33	26%	6% - 50%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	20%	11% - 50%
United Kingdom - Brown	8	United Kingdom	Grain	roasted malt	65°L	32	39%	17% - 67%

Yeasts Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	303	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	217	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	83	Danstar	Ales	High	High	77%	50°F	77°F
White Labs - English Ale Yeast WLP002	63	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	51	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	42	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	39	Lallemand	Ales	Medium	High	80%	50°F	77°F
Wyeast - London ESB Ale 1968	33	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - British Ale 1098	32	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
White Labs - London Ale Yeast WLP013	27	White Labs	Ale	Medium	Medium	71%	66°F	71°F

Other Ingredients Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	154	Water Agt	Mash	18%	0% - 100%
Irish Moss	105	Fining	Boil	68%	0% - 100%
Calcium Chloride (dihydrate)	85	Water Agt	Mash	17%	0% - 100%
Whirlfloc	67	Water Agt	Boil	63%	0% - 100%
Baking Soda	61	Water Agt	Mash	14%	0% - 67%
Epsom Salt	49	Water Agt	Mash	6%	0% - 40%
Lactic acid	45	Water Agt	Mash	65%	0% - 100%
Chalk	44	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (anhydrous)	33	Water Agt	Mash	22%	0% - 92%
Yeast Nutrient	25	Other	Boil	37%	0% - 100%

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