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	8756
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4724
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4709
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	4513
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4476
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3990
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3978
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3792
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3471
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3362

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Past President's Day Porter	5.5 gal	5.23%	21.43	1.049	1.009		All Grain	15
COFFEE PORTER	500 L	4.73%	13.5	1.052	1.016		All Grain	17
[53] English Porter	17 L	6.06%	38.19	1.061	1.015		BIAB	34
Rye Porter	11 gal	5.16%	29.38	1.049	1.009		All Grain	32
[14] London Porter - The Ace of Spades	17 L	4.92%	35.06	1.045	1.008		BIAB	41
Chocolate Hazelnut Porter by Jamil Zainasheff	5 gal	6.7%	35.46	1.074	1.023		extract	39
Lamb and Flag Porter	5 gal	4.31%	24.57	1.049	1.016		All Grain	46
Porter	5.5 gal	6.38%	26	1.060	1.011		All Grain	56
1 Gallon English Porter	4.5 L	6.21%	4.6	1.059	1.012		extract	56
Coconut Porter	5.5 gal	5.15%	42.84	1.052	1.013		extract	47

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	379	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	325	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	223	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 16%
United Kingdom - Brown	178	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	158		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	145		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 - Caramel / Crystal 40L	130	American	Grain	crystal malt	40°L	34	7%	2% - 35%
American - Black Malt	129	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	361	4.5	44%	3% - 100%
East Kent Goldings	329	5	43%	4% - 100%
Cascade	184	7	39%	7% - 100%
Willamette	148	4.5	38%	7% - 100%
Northern Brewer	134	7.8	46%	7% - 100%
Magnum	112	15	47%	1% - 100%
Chinook	72	13	36%	1% - 100%
Challenger	52	8.5	41%	3% - 100%
Goldings	49	4.5	40%	9% - 100%
Kent Goldings	46	5	43%	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	51	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	26%	6% - 100%
United Kingdom - Black Patent	17	United Kingdom	Grain	roasted malt	525°L	27	24%	6% - 43%
Caramel / Crystal 60L	16		Grain	crystal malt	60°L	34	42%	11% - 100%
American - Caramel / Crystal 80L	14	American	Grain	crystal malt	80°L	33	34%	6% - 62%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	47%	20% - 100%
American - Roasted Barley	11	American	Grain	roasted malt	300°L	33	26%	6% - 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	292	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	212	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	62	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	50	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
Wyeast - London ESB Ale 1968	32	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	32	Lallemand	Ales	Medium	High	80%	50°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	26	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	144	Water Agt	Mash	19%	0% - 100%
Irish Moss	103	Other	Boil	69%	0% - 100%
Calcium Chloride (dihydrate)	79	Water Agt	Mash	17%	0% - 75%
Whirlfloc	65	Water Agt	Boil	63%	0% - 100%
Baking Soda	54	Water Agt	Mash	15%	0% - 67%
Epsom Salt	44	Water Agt	Mash	7%	0% - 40%
Chalk	41	Water Agt	Mash	23%	0% - 100%
Lactic acid	39	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (anhydrous)	31	Water Agt	Mash	23%	0% - 92%
Table Salt	21	Water Agt	Mash	14%	0% - 38%

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