Brown British Beer - English Porter
BJCP Style GuideTop 10 English Porter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Fuller's London Porter clone |
23 L | 5.31% | 33.52 | 1.053 | 1.012 | All Grain | 6674 | |
| Fuller's London Porter Clone BYO |
5.5 gal | 4.6% | 22.67 | 1.045 | 1.010 | All Grain | 4570 | |
| 2022 milk chocolate hazelnuts |
23 L | 4.32% | 19.39 | 1.051 | 1.018 | All Grain | 4559 | |
| 05 DARK |
28 L | 6.05% | 58.72 | 1.062 | 1.015 | All Grain | 4421 | |
| Porter - Receta minicervecería |
25 L | 4.35% | 12.02 | 1.043 | 1.010 | BIAB | 2967 | |
| Nigel Incubator-Jones |
5 gal | 4.97% | 28.89 | 1.050 | 1.013 | All Grain | 2952 | |
| Honey porter |
17 L | 4.73% | 27.76 | 1.048 | 1.012 | All Grain | 2929 | |
| Are you Fuggles serious?! |
50 L | 5.62% | 39.87 | 1.061 | 1.018 | All Grain | 2909 | |
| London Bridge Porter |
200 L | 4.89% | 36.1 | 1.049 | 1.012 | All Grain | 2807 | |
| Toasted Porter |
3 gal | 4.8% | 27.13 | 1.049 | 1.012 | All Grain | 2659 |
Newest English Porter Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Herbal English Porter 2022-05-15 |
20 L | 4.95% | 26 | 1.051 | 1.014 | All Grain | 51 | |
| SBS Working Class Hero British Porter |
5 gal | 4.27% | 31.36 | 1.044 | 1.012 | extract | 23 | |
| Porter Christian |
20.8 L | 5.28% | 24.22 | 1.052 | 1.013 | All Grain | 31 | |
| London Porter |
6 gal | 4.44% | 34.56 | 1.051 | 1.017 | All Grain | 40 | |
| 143 111 copy windsor yeast |
28 L | 4.83% | 27.27 | 1.050 | 1.014 | All Grain | 24 | |
| puartahh |
4 gal | 4.07% | 0 | 1.041 | 1.010 | All Grain | 48 | |
| 1822 Porter |
41 L | 6.3% | 22.06 | 1.066 | 1.018 | All Grain | 52 | |
| Porter |
6 gal | 5.03% | 32.65 | 1.049 | 1.011 | BIAB | 50 | |
| Honeycomb Catacomb Clone |
5.5 gal | 8.54% | 27.44 | 1.093 | 1.028 | All Grain | 79 | |
| Multicereal Porter |
27 L | 5.13% | 21 | 1.048 | 1.010 | All Grain | 37 |
Fermentables Used In English Porter Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 233 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 69% | 10% - 100% |
| United Kingdom - Brown | 169 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 11% | 1% - 50% |
| United Kingdom - Chocolate | 128 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 1% - 15% |
| American - Chocolate | 111 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 18% |
| American - Caramel / Crystal 60L | 69 | American | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 26% |
| United Kingdom - Pale Chocolate | 67 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 6% | 1% - 13% |
| United Kingdom - Black Patent | 61 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 4% | 1% - 10% |
| Pale 2-Row | 57 | Grain | base malt |
1.8°L
|
37 | 65% | 14% - 89% | |
| Flaked Oats | 48 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 17% | |
| American - Black Malt | 47 | American | Grain | roasted malt |
500°L
|
28 | 5% | 1% - 100% |
Hops Used In English Porter Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Fuggles | 167 | 4.5 | 46% | 8% - 100% |
| East Kent Goldings | 162 | 5 | 44% | 0% - 100% |
| Northern Brewer | 50 | 7.8 | 48% | 10% - 100% |
| Willamette | 43 | 4.5 | 43% | 10% - 100% |
| Magnum | 40 | 15 | 49% | 11% - 100% |
| Cascade | 33 | 7 | 41% | 2% - 100% |
| Challenger | 29 | 8.5 | 46% | 13% - 100% |
| Goldings | 20 | 4.5 | 45% | 13% - 100% |
| Columbus | 17 | 15 | 69% | 20% - 100% |
| Bramling Cross | 16 | 6.5 | 32% | 5% - 100% |
Steeping Grains Used In English Porter Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Chocolate | 12 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 30% | 8% - 100% |
| American - Chocolate | 12 | American | Grain | roasted malt |
350°L
|
29 | 40% | 8% - 100% |
| United Kingdom - Brown | 11 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 33% | 17% - 62% |
| American - Caramel / Crystal 60L | 9 | American | Grain | crystal malt |
60°L
|
34 | 40% | 26% - 61% |
| United Kingdom - Black Patent | 8 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 15% | 6% - 33% |
| United Kingdom - Crystal 60L | 3 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 36% | 27% - 40% |
| Belgian - Special B | 3 | Belgian | Grain | roasted malt |
115°L
|
34 | 44% | 9% - 100% |
| United Kingdom - Pale Chocolate | 3 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 19% | 5% - 33% |
| American - Black Malt | 3 | American | Grain | roasted malt |
500°L
|
28 | 28% | 17% - 50% |
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 20% | 20% - 20% |
Yeasts Used In English Porter Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - English Ale Yeast S-04 | 116 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 48 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 39 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - London Ale Yeast WLP013 | 29 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
| Wyeast - London Ale 1028 | 25 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - English Ale Yeast WLP002 | 25 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale III 1318 | 18 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Wyeast - British Ale 1098 | 13 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
| Wyeast - London ESB Ale 1968 | 12 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Danstar - Windsor Ale Yeast | 12 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
Other Ingredients Used In English Porter Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 86 | Water Agt | Mash | 18% | 0% - 100% |
| Calcium Chloride (dihydrate) | 49 | Water Agt | Mash | 18% | 0% - 100% |
| Baking Soda | 45 | Water Agt | Mash | 10% | 0% - 63% |
| Irish Moss | 38 | Fining | Boil | 64% | 0% - 100% |
| Whirlfloc | 32 | Fining | Boil | 50% | 4% - 100% |
| Lactic acid | 32 | Water Agt | Mash | 69% | 1% - 100% |
| Chalk | 31 | Water Agt | Mash | 14% | 0% - 73% |
| Epsom Salt | 30 | Water Agt | Mash | 8% | 0% - 33% |
| Calcium Chloride (dihydrate) | 24 | Water Agt | Mash | 22% | 0% - 100% |
| Calcium Chloride (anhydrous) | 16 | Water Agt | Mash | 23% | 0% - 100% |
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