Porter - Brown Porter (BJCP 2008)

Top 10 Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4137
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4088
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4006
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3654
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	3586
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3124
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	2861
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	2692
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	2642
1805 BP Brown Stout	5 L	7.19%	107.81	1.074	1.019		BIAB	2272

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vanilla Porter	5.5 gal	5.86%	12.55	1.059	1.014		All Grain	11
In a Pinch Porter	5 gal	5.59%	34.26	1.060	1.017		All Grain	11
Bourbon Barrel Porter	3 gal	6.09%	64.87	1.066	1.020		BIAB	19
Smoking Jacket (Smoked Cherry Porter)	5 gal	5.42%	52.98	1.062	1.020		All Grain	18
Monkey Business Coconut Porter	5 gal	4.39%	57.1	1.043	1.010		BIAB	23
Small Time Chocolate Porter	1 gal	7.86%	35.16	1.075	1.015		BIAB	41
Connection English Porter	5.5 gal	3.67%	0	1.037	1.009		BIAB	33
Smoked Porter	23.5 L	4.32%	18.28	1.043	1.010		All Grain	44
Curtains up	85 L	4.67%	0	1.047	1.012		All Grain	38
Midnight Chocolate Porter	5.5 gal	5.2%	64.77	1.053	1.013		All Grain	35

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	346	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	304	United Kingdom	Grain	base malt	3.75°L	38	67%	6% - 100%
US - Pale 2-Row	254	US	Grain	base malt	1.8°L	37	69%	6% - 100%
United Kingdom - Chocolate	222	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 16%
United Kingdom - Brown	173	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	135		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	133		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	127	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Caramel / Crystal 40L	118	American	Grain	crystal malt	40°L	34	7%	2% - 24%
American - Black Malt	117	American	Grain	roasted malt	500°L	28	4%	0% - 67%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	333	4.5	44%	3% - 100%
East Kent Goldings	291	5	43%	4% - 100%
Cascade	166	7	39%	7% - 100%
Willamette	136	4.5	37%	7% - 100%
Northern Brewer	118	7.8	47%	7% - 100%
Magnum	103	15	48%	1% - 100%
Chinook	64	13	33%	1% - 100%
Challenger	47	8.5	42%	3% - 100%
Goldings	45	4.5	39%	9% - 100%
Kent Goldings	44	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	50	American	Grain	roasted malt	350°L	29	31%	6% - 100%
United Kingdom - Chocolate	26	United Kingdom	Grain	roasted malt	425°L	34	40%	13% - 100%
American - Black Malt	18	American	Grain	roasted malt	500°L	28	27%	6% - 100%
United Kingdom - Black Patent	17	United Kingdom	Grain	roasted malt	525°L	27	24%	6% - 43%
Caramel / Crystal 60L	17		Grain	crystal malt	60°L	34	41%	11% - 100%
American - Caramel / Crystal 80L	13	American	Grain	crystal malt	80°L	33	33%	6% - 62%
American - Caramel / Crystal 40L	12	American	Grain	crystal malt	40°L	34	48%	20% - 100%
American - Roasted Barley	10	American	Grain	roasted malt	300°L	33	28%	8% - 50%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	21%	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	249	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	191	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	83	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	59	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	47	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	41	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London ESB Ale 1968	31	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - British Ale 1098	28	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	25	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - London Ale Yeast WLP013	23	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	106	Water Agt	Mash	20%	0% - 100%
Irish Moss	87	Fining	Boil	71%	0% - 100%
Whirlfloc	57	Water Agt	Boil	69%	1% - 100%
Calcium Chloride (dihydrate)	57	Water Agt	Mash	17%	0% - 67%
Baking Soda	36	Water Agt	Mash	16%	0% - 67%
Chalk	35	Water Agt	Mash	22%	0% - 100%
Epsom Salt	31	Water Agt	Sparge	6%	0% - 24%
Lactic acid	30	Water Agt	Mash	62%	0% - 100%
Calcium Chloride (anhydrous)	23	Water Agt	Mash	25%	0% - 92%
Table Salt	18	Water Agt	Mash	12%	0% - 38%

Photos