Porter - Brown Porter (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 4165
Chocolate orange porter
11 gal 6.14% 32.35 1.062 1.016
All Grain 4126
Chocolate Brown Porter
5.5 gal 6.61% 62.81 1.065 1.015
BIAB 4033
porter
5 gal 4.27% 44.32 1.042 1.010
BIAB 3676
Peanut Butter Jelly Time
5.5 gal 5.14% 30.59 1.052 1.013
All Grain 3638
Thunder Cloud Porter
10 gal 4.03% 24.42 1.046 1.015
All Grain 3168
Maen med ljåen (Juleøl)
25 L 5.05% 31.51 1.052 1.013
All Grain 2909
Belgian Blackcurrant
23 L 8.03% 31.67 1.075 1.014
All Grain 2741
Salted Caramel Porter
5.5 gal 6.64% 31.69 1.065 1.015
All Grain 2699
1805 BP Brown Stout
5 L 7.19% 107.81 1.074 1.019
BIAB 2317

Newest Brown Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Pb2 porter
1 gal 11.88% 0 1.106 1.016
extract 15
Awesome Recipe
20 L 4.86% 29.41 1.051 1.014
All Grain 14
Better Woolley Porter EX
5.5 gal 4.54% 35.88 1.045 1.010
extract 25
Better Woolley Porter AG
5.5 gal 5.63% 35.88 1.056 1.013
All Grain 39
porter1
20 L 5.33% 14.58 1.054 1.014
All Grain 19
City Steading Porter (Raw Ale Method)
5 gal 3.71% 0 1.038 1.009
All Grain 29
Rusty Anvil Porter
20 L 5.5% 32.42 1.056 1.014
All Grain 22
Vanilla Porter
5.5 gal 5.86% 12.55 1.059 1.014
All Grain 44
In a Pinch Porter
5 gal 5.59% 34.26 1.060 1.017
All Grain 35
Bourbon Barrel Porter
3 gal 6.09% 64.87 1.066 1.020
BIAB 46

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 347 American Grain roasted malt 350°L
29 6% 0% - 38%
United Kingdom - Maris Otter Pale 305 United Kingdom Grain base malt 3.75°L
38 66% 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 137 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 129 United Kingdom Grain roasted malt 525°L
27 4% 0% - 32%
American - Caramel / Crystal 40L 119 American Grain crystal malt 40°L
34 7% 2% - 35%
American - Black Malt 118 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 332 4.5 44% 3% - 100%
East Kent Goldings 294 5 43% 4% - 100%
Cascade 168 7 40% 7% - 100%
Willamette 136 4.5 37% 7% - 100%
Northern Brewer 119 7.8 47% 7% - 100%
Magnum 104 15 49% 1% - 100%
Chinook 65 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-04 251 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 192 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 82 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 60 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 29 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 109 Water Agt Mash 20% 0% - 100%
Irish Moss 88 Fining Boil 71% 0% - 100%
Calcium Chloride (dihydrate) 61 Water Agt Mash 18% 0% - 75%
Whirlfloc 57 Water Agt Boil 68% 1% - 100%
Baking Soda 37 Water Agt Mash 16% 0% - 67%
Chalk 35 Water Agt Mash 22% 0% - 100%
Epsom Salt 32 Water Agt Mash 6% 0% - 24%
Lactic acid 31 Water Agt Mash 60% 0% - 100%
Calcium Chloride (anhydrous) 24 Water Agt Mash 24% 0% - 92%
Table Salt 18 Water Agt Mash 12% 0% - 38%

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