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 4110
Chocolate orange porter
11 gal 6.14% 32.35 1.062 1.016
All Grain 4065
Chocolate Brown Porter
5.5 gal 6.61% 62.81 1.065 1.015
BIAB 3980
porter
5 gal 4.27% 44.32 1.042 1.010
BIAB 3632
Peanut Butter Jelly Time
5.5 gal 5.14% 30.59 1.052 1.013
All Grain 3553
Thunder Cloud Porter
10 gal 4.03% 24.42 1.046 1.015
All Grain 3085
Maen med ljåen (Juleøl)
25 L 5.05% 31.51 1.052 1.013
All Grain 2832
Belgian Blackcurrant
23 L 8.03% 31.67 1.075 1.014
All Grain 2641
Salted Caramel Porter
5.5 gal 6.64% 31.69 1.065 1.015
All Grain 2605
1805 BP Brown Stout
5 L 7.19% 107.81 1.074 1.019
BIAB 2235

Newest Brown Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Smoked Porter
23.5 L 4.32% 18.28 1.043 1.010
All Grain 15
Curtains up
85 L 4.67% 0 1.047 1.012
All Grain 19
Midnight Chocolate Porter
5.5 gal 5.2% 64.77 1.053 1.013
All Grain 23
BCHB Porter Colab
130 gal 5.23% 22.11 1.052 1.012
All Grain 63
BLACK DOG PORTER
5.5 gal 4.49% 32.01 1.046 1.011
All Grain 39
Cherry Hibiscus
5 gal 7.67% 0 1.082 1.024
All Grain 37
Porter
10 L 7.57% 20.37 1.074 1.016
All Grain 54
Roast and Rest Porter
10 L 4.88% 29.2 1.050 1.013
All Grain 57
Chocolate Orange Porter
5.25 gal 6.11% 58.04 1.063 1.017
All Grain 43
Adenna Porter Smash
5.5 gal 5.5% 30.37 1.056 1.014
All Grain 45

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 172 United Kingdom Grain roasted malt 65°L
32 12% 1% - 100%
Flaked Oats 136 Adjunct raw 2.2°L
33 8% 1% - 98%
Caramel / Crystal 60L 134 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 334 4.5 44% 3% - 100%
East Kent Goldings 290 5 43% 4% - 100%
Cascade 165 7 39% 7% - 100%
Willamette 135 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-05 190 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 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%
Calcium Chloride (dihydrate) 58 Water Agt Mash 17% 0% - 67%
Whirlfloc 57 Water Agt Boil 69% 1% - 100%
Baking Soda 36 Water Agt Mash 16% 0% - 67%
Chalk 35 Water Agt Mash 22% 0% - 100%
Lactic acid 31 Water Agt Mash 64% 0% - 100%
Epsom Salt 31 Water Agt Mash 6% 0% - 24%
Calcium Chloride (anhydrous) 22 Water Agt Mash 24% 0% - 92%
Table Salt 18 Water Agt Mash 12% 0% - 38%

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