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	3877
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	3749
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	3712
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3415
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	3185
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	2863
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	2515
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	2355
Dark Chocolate Porter	5 gal	5.15%	14.12	1.051	1.012		All Grain	2353
Porter Moon	5.5 gal	5.24%	27.24	1.053	1.013		All Grain	2351

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Porter	3 gal	6.35%	28.16	1.065	1.017		BIAB	25
Total Disorder Porter Replica	5.5 gal	4.86%	17.69	1.054	1.017		extract	140
Porter 1 - 12.5gal	12.5 gal	5.32%	21.16	1.049	1.009		All Grain	79
Condoguinet Creek Porter	50 gal	4.62%	39	1.043	1.008		All Grain	62
Awesome Recipe	21.134 gal	7.39%	0	1.075	1.019		All Grain	154
Awesome Recipe	220 L	3.26%	0	1.033	1.008		All Grain	125
Brown Porter	12 L	4.81%	32.49	1.052	1.016		All Grain	93
Palmer Porter	6 gal	5.56%	2.5	1.056	1.013		BIAB	102
Oddspace	2300 L	5.86%	0	1.061	1.018		All Grain	74
Porter	12 L	6.55%	21.93	1.067	1.017		All Grain	26

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	330	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	289	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	130		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	129		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	123	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Black Malt	112	American	Grain	roasted malt	500°L	28	4%	0% - 67%
American - Caramel / Crystal 40L	111	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	316	4.5	44%	3% - 100%
East Kent Goldings	269	5	43%	4% - 100%
Cascade	161	7	39%	7% - 100%
Willamette	128	4.5	37%	7% - 100%
Northern Brewer	117	7.8	47%	7% - 100%
Magnum	98	15	48%	1% - 100%
Chinook	58	13	33%	7% - 100%
Challenger	46	8.5	42%	3% - 100%
Goldings	43	4.5	39%	9% - 100%
Kent Goldings	41	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	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	60	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	32	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	95	Water Agt	Mash	19%	0% - 100%
Irish Moss	84	Fining	Mash	72%	0% - 100%
Whirlfloc	55	Water Agt	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	Sparge	23%	0% - 100%
Epsom Salt	28	Water Agt	Mash	7%	0% - 24%
Lactic acid	27	Flavor	Whirlpool	64%	0% - 100%
Table Salt	18	Water Agt	Mash	12%	0% - 38%
Calcium Chloride (anhydrous)	18	Water Agt	Mash	22%	0% - 92%

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