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	4208
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4168
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4069
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	3744
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3723
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3249
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	2968
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	2844
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	2833
1805 BP Brown Stout	5 L	7.19%	107.81	1.074	1.019		BIAB	2361

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dark & Stormy Porter	80 gal	5.66%	20.38	1.056	1.013		All Grain	8
GMM Brown Ale	50 gal	5.39%	23.32	1.054	1.013		All Grain	26
porter	420 L	5.12%	0	1.052	1.013		All Grain	35
Coffee Porter	2.5 gal	4.58%	36.27	1.044	1.009		BIAB	40
Experimental Brew - Investidura	5 gal	5.37%	17.3	1.052	1.011		All Grain	37
Awesome Recipe	27.5 L	4.76%	0	1.048	1.012		All Grain	27
Porter Cuore	60 L	4.94%	16.08	1.050	1.012		All Grain	35
Morel Porter	85 L	5.11%	12.04	1.048	1.009		All Grain	61
Richard's Vanilla Porter	10 gal	6.42%	30.47	1.065	1.017		All Grain	84
Porter	8 L	5.34%	26.99	1.050	1.009		BIAB	49

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	351	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	311	United Kingdom	Grain	base malt	3.75°L	38	66%	6% - 100%
US - Pale 2-Row	258	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	174	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	145		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	136		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	131	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Black Malt	119	American	Grain	roasted malt	500°L	28	4%	0% - 67%
American - Caramel / Crystal 40L	119	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	337	4.5	44%	3% - 100%
East Kent Goldings	298	5	43%	4% - 100%
Cascade	173	7	40%	7% - 100%
Willamette	138	4.5	37%	7% - 100%
Northern Brewer	120	7.8	47%	7% - 100%
Magnum	104	15	48%	1% - 100%
Chinook	66	13	33%	1% - 100%
Challenger	48	8.5	41%	3% - 100%
Goldings	46	4.5	40%	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	27	United Kingdom	Grain	roasted malt	425°L	34	39%	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 40L	13	American	Grain	crystal malt	40°L	34	47%	20% - 100%
American - Caramel / Crystal 80L	13	American	Grain	crystal malt	80°L	33	33%	6% - 62%
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	262	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	197	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	61	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	32	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - British Ale 1098	30	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	112	Water Agt	Mash	20%	0% - 100%
Irish Moss	90	Fining	Boil	71%	0% - 100%
Calcium Chloride (dihydrate)	63	Water Agt	Mash	18%	0% - 75%
Whirlfloc	57	Water Agt	Mash	68%	1% - 100%
Baking Soda	39	Water Agt	Mash	15%	0% - 67%
Chalk	35	Water Agt	Mash	22%	0% - 100%
Lactic acid	32	Water Agt	Sparge	62%	0% - 100%
Epsom Salt	32	Water Agt	Mash	6%	0% - 24%
Calcium Chloride (anhydrous)	24	Water Agt	Mash	24%	0% - 92%
Table Salt	18	Water Agt	Mash	12%	0% - 38%

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