Porter - Brown Porter (BJCP 2008)

Top 10 Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mudpuppy Porter	5.5 gal	6.08%	23.44	1.064	1.018		All Grain	8292
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4500
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4414
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4230
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	4067
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3865
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3539
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3472
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3228
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3138

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Jared’s English Brown Porter	4 gal	4.62%	36.17	1.047	1.012		extract	13
London Porter	21 L	5.07%	0	1.051	1.012		All Grain	19
Preservation Farm & Brewery Anniversary Peanut Butter Porter	5.5 gal	4.63%	27.12	1.046	1.011		All Grain	34
Our Peanut Butter Porter	5.5 gal	6.82%	22.3	1.069	1.017		All Grain	26
porter test	13 L	4.4%	24.15	1.042	1.008		All Grain	28
Nother	1000 L	5.8%	14.84	1.053	1.009		All Grain	15
Humbug Porter	16 gal	4.44%	16.53	1.043	1.009		All Grain	25
Crow Peak Brewing Co. Pile ‘O Dirt Porter	5.5 gal	5.66%	19.58	1.057	1.013		All Grain	30
A very wry porter	10.5 gal	5.2%	37.81	1.055	1.015		extract	45
trial	10.5 gal	4.94%	37.81	1.052	1.015		All Grain	36

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	368	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	316	United Kingdom	Grain	base malt	3.75°L	38	67%	6% - 100%
US - Pale 2-Row	259	US	Grain	base malt	1.8°L	37	69%	6% - 100%
United Kingdom - Chocolate	223	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 16%
United Kingdom - Brown	175	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	151		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	139		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	136	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Caramel / Crystal 40L	124	American	Grain	crystal malt	40°L	34	7%	2% - 35%
American - Black Malt	123	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	350	4.5	44%	3% - 100%
East Kent Goldings	312	5	43%	4% - 100%
Cascade	177	7	39%	7% - 100%
Willamette	141	4.5	37%	7% - 100%
Northern Brewer	129	7.8	47%	7% - 100%
Magnum	109	15	48%	1% - 100%
Chinook	69	13	34%	1% - 100%
Challenger	51	8.5	41%	3% - 100%
Goldings	48	4.5	40%	9% - 100%
Kent Goldings	45	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	27	United Kingdom	Grain	roasted malt	425°L	34	39%	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	14	American	Grain	crystal malt	80°L	33	34%	6% - 62%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	47%	20% - 100%
American - Roasted Barley	11	American	Grain	roasted malt	300°L	33	26%	6% - 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	278	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	204	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	61	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	48	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	40	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	31	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	28	Lallemand	Ales	Medium	High	80%	50°F	72°F
White Labs - London Ale Yeast WLP013	24	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	121	Water Agt	Mash	19%	0% - 100%
Irish Moss	92	Fining	Boil	71%	0% - 100%
Calcium Chloride (dihydrate)	69	Water Agt	Mash	17%	0% - 75%
Whirlfloc	61	Other	Boil	66%	1% - 100%
Baking Soda	42	Water Agt	Mash	16%	0% - 67%
Epsom Salt	37	Water Agt	Mash	6%	0% - 40%
Chalk	37	Water Agt	Mash	22%	0% - 100%
Lactic acid	32	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (anhydrous)	27	Water Agt	Mash	24%	0% - 92%
Table Salt	19	Water Agt	Mash	12%	0% - 38%

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