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 | 4320 | |
| Chocolate orange porter |
11 gal | 6.14% | 32.35 | 1.062 | 1.016 | All Grain | 4249 | |
| Chocolate Brown Porter |
5.5 gal | 6.61% | 62.81 | 1.065 | 1.015 | BIAB | 4148 | |
| Peanut Butter Jelly Time |
5.5 gal | 5.14% | 30.59 | 1.052 | 1.013 | All Grain | 3902 | |
| porter |
5 gal | 4.27% | 44.32 | 1.042 | 1.010 | BIAB | 3792 | |
| Thunder Cloud Porter |
10 gal | 4.03% | 24.42 | 1.046 | 1.015 | All Grain | 3359 | |
| Salted Caramel Porter |
5.5 gal | 6.64% | 31.69 | 1.065 | 1.015 | All Grain | 3140 | |
| Maen med ljåen (Juleøl) |
25 L | 5.05% | 31.51 | 1.052 | 1.013 | All Grain | 3082 | |
| Belgian Blackcurrant |
23 L | 8.03% | 31.67 | 1.075 | 1.014 | All Grain | 2963 | |
| 1805 BP Brown Stout |
5 L | 7.19% | 107.81 | 1.074 | 1.019 | BIAB | 2426 |
Newest Brown Porter (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Smoked Porter |
5 gal | 5.88% | 49.17 | 1.054 | 1.010 | All Grain | 19 | |
| INOU BLACK 9 |
330 L | 6.37% | 33.23 | 1.060 | 1.011 | All Grain | 16 | |
| London Black |
23 L | 6.78% | 50.61 | 1.065 | 1.013 | All Grain | 34 | |
| Port O'Palmer Porter |
5 gal | 6.22% | 0 | 1.063 | 1.016 | All Grain | 44 | |
| 1822 Porter |
11 L | 5.1% | 0 | 1.052 | 1.013 | All Grain | 26 | |
| Porter |
17 L | 5.16% | 25.22 | 1.050 | 1.011 | All Grain | 26 | |
| Awesome Recipe |
5.5 gal | 8.42% | 59.15 | 1.077 | 1.013 | All Grain | 24 | |
| Napoleon Brownaparte |
5.5 gal | 4.95% | 10.86 | 1.049 | 1.012 | All Grain | 32 | |
| GreatFerm Dred Brown Porter |
5 gal | 5.25% | 31.68 | 1.054 | 1.014 | extract | 37 | |
| Persimmon Pub Porter |
5.5 gal | 5.43% | 42.46 | 1.054 | 1.013 | All Grain | 79 |
Fermentables Used In Brown Porter (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Chocolate | 359 | American | Grain | roasted malt |
350°L
|
29 | 6% | 0% - 38% |
| United Kingdom - Maris Otter Pale | 315 | 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 | 224 | 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 | 149 | Adjunct | raw |
2.2°L
|
33 | 8% | 1% - 98% | |
| Caramel / Crystal 60L | 138 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 44% | |
| United Kingdom - Black Patent | 133 | United Kingdom | Grain | roasted malt |
525°L
|
27 | 4% | 0% - 32% |
| American - Caramel / Crystal 40L | 122 | American | Grain | crystal malt |
40°L
|
34 | 7% | 2% - 35% |
| American - Black Malt | 121 | 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 | 345 | 4.5 | 44% | 3% - 100% |
| East Kent Goldings | 307 | 5 | 43% | 4% - 100% |
| Cascade | 174 | 7 | 40% | 7% - 100% |
| Willamette | 142 | 4.5 | 38% | 7% - 100% |
| Northern Brewer | 125 | 7.8 | 47% | 7% - 100% |
| Magnum | 106 | 15 | 48% | 1% - 100% |
| Chinook | 68 | 13 | 34% | 1% - 100% |
| Challenger | 49 | 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 | 270 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 200 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 83 | 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 | 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 | 32 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Wyeast - British Ale 1098 | 30 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
| Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 26 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
| White Labs - British Ale Yeast WLP005 | 23 | 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 | 115 | Water Agt | Mash | 19% | 0% - 100% |
| Irish Moss | 90 | Fining | Boil | 71% | 0% - 100% |
| Calcium Chloride (dihydrate) | 66 | Water Agt | Mash | 18% | 0% - 75% |
| Whirlfloc | 59 | Water Agt | Mash | 66% | 1% - 100% |
| Baking Soda | 39 | Water Agt | Mash | 15% | 0% - 67% |
| Chalk | 37 | Water Agt | Mash | 24% | 0% - 100% |
| Epsom Salt | 34 | Water Agt | Mash | 7% | 0% - 40% |
| Lactic acid | 31 | Water Agt | Sparge | 62% | 0% - 100% |
| Calcium Chloride (anhydrous) | 26 | Water Agt | Mash | 24% | 0% - 92% |
| Table Salt | 18 | Water Agt | Mash | 12% | 0% - 38% |
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