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% |