Brown British Beer - English Porter
A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.
Flavor Profile: Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, bi
Ingredients: Grists vary, but something producing a dark color is always involved. Chocolate or other dark-roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.
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 | 9228 | |
Fuller's London Porter Clone BYO |
5.5 gal | 4.6% | 22.67 | 1.045 | 1.010 | All Grain | 5714 | |
05 DARK |
28 L | 6.05% | 58.72 | 1.062 | 1.015 | All Grain | 4977 | |
London Bridge Porter |
200 L | 4.89% | 36.1 | 1.049 | 1.012 | All Grain | 3718 | |
Nigel Incubator-Jones |
5 gal | 4.97% | 28.89 | 1.050 | 1.013 | All Grain | 3553 | |
Honey porter |
17 L | 4.73% | 27.76 | 1.048 | 1.012 | All Grain | 3547 | |
Are you Fuggles serious?! |
50 L | 5.62% | 39.87 | 1.061 | 1.018 | All Grain | 3404 | |
Porter - Receta minicervecería |
25 L | 4.35% | 12.02 | 1.043 | 1.010 | BIAB | 3340 | |
Toasted Porter |
3 gal | 4.8% | 27.13 | 1.049 | 1.012 | All Grain | 3273 | |
PLUM PORTER - NOV 2016 |
12 L | 4.08% | 26.63 | 1.041 | 1.010 | All Grain | 3174 |
Newest English Porter Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Brown Porter the 1st |
220 gal | 5.1% | 34.06 | 1.052 | 1.013 | All Grain | 10 | |
Cinnamon Toast Crunch Porter |
1.25 gal | 5.38% | 21.34 | 1.056 | 1.015 | BIAB | 22 | |
London Porter |
35 L | 5.76% | 30.76 | 1.060 | 1.016 | All Grain | 31 | |
2024 English Porter |
13 L | 4.97% | 32.93 | 1.049 | 1.011 | All Grain | 30 | |
Earl Grey Cream Porter 2024 |
4 gal | 4.81% | 9.7 | 1.053 | 1.017 | BIAB | 33 | |
Sussex Porter |
11 L | 5.42% | 27.09 | 1.057 | 1.016 | All Grain | 39 | |
PB porter |
150 L | 5.55% | 28.1 | 1.060 | 1.018 | All Grain | 45 | |
Ingredient Draft 2024 - Porter |
5.5 gal | 4.56% | 23.92 | 1.046 | 1.011 | All Grain | 242 | |
Smoked Cherry Porter |
5 gal | 5.05% | 38.62 | 1.050 | 1.011 | All Grain | 51 | |
Lord Tuftington's Porter X |
2 gal | 4.95% | 32.57 | 1.055 | 1.017 | BIAB | 61 |
Fermentables Used In English Porter Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 303 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 69% | 7% - 100% |
United Kingdom - Brown | 209 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 11% | 1% - 50% |
United Kingdom - Chocolate | 161 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 5% | 0% - 15% |
American - Chocolate | 139 | American | Grain | roasted malt |
350°L
|
29 | 6% | 1% - 18% |
Caramel / Crystal 60L | 87 | Grain | crystal malt |
60°L
|
34 | 8% | 2% - 26% | |
United Kingdom - Pale Chocolate | 83 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 7% | 1% - 100% |
United Kingdom - Black Patent | 77 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 4% | 1% - 10% |
Flaked Oats | 74 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 17% | |
US - Pale 2-Row | 64 | US | Grain | base malt |
1.8°L
|
37 | 65% | 14% - 100% |
American - Black Malt | 56 | 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 | 223 | 4.5 | 45% | 8% - 100% |
East Kent Goldings | 217 | 5 | 42% | 0% - 100% |
Northern Brewer | 70 | 7.8 | 48% | 10% - 100% |
Magnum | 58 | 15 | 49% | 4% - 100% |
Willamette | 57 | 4.5 | 41% | 10% - 100% |
Challenger | 45 | 8.5 | 50% | 13% - 100% |
Cascade | 38 | 7 | 41% | 2% - 100% |
Goldings | 25 | 4.5 | 45% | 13% - 100% |
Target | 25 | 11.5 | 38% | 11% - 100% |
Columbus | 21 | 15 | 75% | 20% - 100% |
Steeping Grains Used In English Porter Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Chocolate | 15 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 29% | 8% - 100% |
American - Chocolate | 13 | American | Grain | roasted malt |
350°L
|
29 | 45% | 8% - 100% |
United Kingdom - Brown | 12 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 33% | 17% - 62% |
Caramel / Crystal 60L | 9 | 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% |
American - Black Malt | 5 | American | Grain | roasted malt |
500°L
|
28 | 26% | 17% - 50% |
American - Caramel / Crystal 40L | 4 | American | Grain | crystal malt |
40°L
|
34 | 29% | 25% - 31% |
United Kingdom - Pale Chocolate | 4 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 31% | 5% - 67% |
American - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 15% | 11% - 23% |
American - Roasted Barley | 3 | American | Grain | roasted malt |
300°L
|
33 | 50% | 24% - 100% |
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 | 180 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 64 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 49 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - London Ale 1028 | 36 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - English Ale Yeast WLP002 | 35 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
White Labs - London Ale Yeast WLP013 | 33 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Wyeast - London ESB Ale 1968 | 20 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 20 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 16 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Danstar - Windsor Ale Yeast | 15 | 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 | 135 | Water Agt | Mash | 15% | 0% - 100% |
Calcium Chloride (dihydrate) | 75 | Water Agt | Mash | 17% | 0% - 100% |
Baking Soda | 67 | Water Agt | Mash | 11% | 0% - 63% |
Irish Moss | 56 | Fining | Boil | 69% | 0% - 100% |
Whirlfloc | 53 | Water Agt | Boil | 51% | 0% - 100% |
Lactic acid | 53 | Water Agt | Mash | 69% | 0% - 100% |
Epsom Salt | 52 | Water Agt | Mash | 6% | 0% - 33% |
Chalk | 45 | Water Agt | Mash | 15% | 0% - 73% |
Calcium Chloride (anhydrous) | 37 | Water Agt | Mash | 20% | 0% - 100% |
Calcium Chloride (dihydrate) | 24 | Water Agt | Mash | 22% | 0% - 100% |