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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 3838
Chocolate Brown Porter
5.5 gal 6.61% 62.81 1.065 1.015
BIAB 3717
Chocolate orange porter
11 gal 6.14% 32.35 1.062 1.016
All Grain 3655
porter
5 gal 4.27% 44.32 1.042 1.010
BIAB 3343
Peanut Butter Jelly Time
5.5 gal 5.14% 30.59 1.052 1.013
All Grain 3154
Thunder Cloud Porter
10 gal 4.03% 24.42 1.046 1.015
All Grain 2827
Maen med ljåen (Juleøl)
25 L 5.05% 31.51 1.052 1.013
All Grain 2459
Porter Moon
5.5 gal 5.24% 27.24 1.053 1.013
All Grain 2325
Belgian Blackcurrant
23 L 8.03% 31.67 1.075 1.014
All Grain 2321
Salted Caramel Porter
5.5 gal 6.64% 31.69 1.065 1.015
All Grain 2204

Newest Brown Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Portteri
100 L 3.83% 30.09 1.045 1.016
All Grain 8
Porter
24 L 5.75% 33.86 1.058 1.014
All Grain 64
Vanilla Coffee Porter
5.5 gal 5.34% 50.44 1.057 1.016
All Grain 60
BaN MARSHMALLOW COCONUT PORTER
260 L 6.9% 7.61 1.070 1.018
All Grain 58
Drop Your Draws Porter
6 gal 5.28% 0 1.049 1.009
All Grain 122
Nourishing Porter
5 gal 5.07% 35.05 1.055 1.016
extract 19
porter b150
120 L 5.09% 34.14 1.052 1.013
All Grain 60
Porter
23 L 5.43% 33.19 1.050 1.009
All Grain 52
01 Porter Please
21 L 6.1% 21.82 1.057 1.011
All Grain 91
Paul's Porter 2023
5.5 gal 6.72% 26.59 1.068 1.017
extract 75

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 327 American Grain roasted malt 350°L
29 6% 0% - 38%
United Kingdom - Maris Otter Pale 284 United Kingdom Grain base malt 3.75°L
38 67% 6% - 100%
US - Pale 2-Row 253 US Grain base malt 1.8°L
37 69% 6% - 100%
United Kingdom - Chocolate 218 United Kingdom Grain roasted malt 425°L
34 5% 1% - 16%
United Kingdom - Brown 169 United Kingdom Grain roasted malt 65°L
32 12% 1% - 100%
Flaked Oats 127 Adjunct raw 2.2°L
33 8% 1% - 98%
Caramel / Crystal 60L 125 Grain crystal malt 60°L
34 8% 0% - 44%
United Kingdom - Black Patent 122 United Kingdom Grain roasted malt 525°L
27 4% 0% - 32%
American - Black Malt 111 American Grain roasted malt 500°L
28 4% 0% - 67%
American - Caramel / Crystal 40L 109 American Grain crystal malt 40°L
34 7% 2% - 24%

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

Name Recipes Average AA Avg. Usage Usage Range
Fuggles 312 4.5 43% 3% - 100%
East Kent Goldings 267 5 43% 4% - 100%
Cascade 160 7 39% 7% - 100%
Willamette 127 4.5 37% 7% - 100%
Northern Brewer 115 7.8 47% 7% - 100%
Magnum 97 15 48% 1% - 100%
Chinook 58 13 34% 7% - 100%
Challenger 45 8.5 42% 3% - 100%
Goldings 41 4.5 38% 9% - 100%
Kent Goldings 40 5 45% 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 48 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%
Caramel / Crystal 60L 17 Grain crystal malt 60°L
34 41% 11% - 100%
United Kingdom - Black Patent 16 United Kingdom Grain roasted malt 525°L
27 22% 6% - 38%
American - Caramel / Crystal 80L 13 American Grain crystal malt 80°L
33 33% 6% - 62%
American - Caramel / Crystal 40L 11 American Grain crystal malt 40°L
34 50% 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-04 233 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 185 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 81 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 45 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale 1028 39 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 24 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
White Labs - London Ale Yeast WLP013 23 White Labs Ale Medium Medium 71% 66°F 71°F
White Labs - British Ale Yeast WLP005 22 White Labs Ale Medium High 70.5% 65°F 70°F

Other Ingredients Used In Brown Porter (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 93 Water Agt Mash 19% 0% - 100%
Irish Moss 83 Fining Boil 72% 0% - 100%
Whirlfloc 55 Fining Boil 65% 0% - 100%
Calcium Chloride (dihydrate) 50 Water Agt Mash 18% 0% - 91%
Baking Soda 33 Water Agt Mash 18% 0% - 67%
Chalk 31 Water Agt Mash 23% 0% - 100%
Epsom Salt 28 Water Agt Mash 7% 0% - 24%
Lactic acid 27 Flavor Whirlpool 66% 0% - 100%
Table Salt 18 Water Agt Mash 12% 0% - 38%
Calcium Chloride (anhydrous) 17 Water Agt Mash 21% 0% - 92%

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