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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
Mudpuppy Porter
5.5 gal 6.08% 23.44 1.064 1.018
All Grain 8239
Blackstrap Porter
5 gal 5.07% 0 1.052 1.013
All Grain 4465
Chocolate orange porter
11 gal 6.14% 32.35 1.062 1.016
All Grain 4378
Chocolate Brown Porter
5.5 gal 6.61% 62.81 1.065 1.015
BIAB 4211
Peanut Butter Jelly Time
5.5 gal 5.14% 30.59 1.052 1.013
All Grain 4039
porter
5 gal 4.27% 44.32 1.042 1.010
BIAB 3853
Thunder Cloud Porter
10 gal 4.03% 24.42 1.046 1.015
All Grain 3504
Salted Caramel Porter
5.5 gal 6.64% 31.69 1.065 1.015
All Grain 3418
Maen med ljåen (Juleøl)
25 L 5.05% 31.51 1.052 1.013
All Grain 3202
Belgian Blackcurrant
23 L 8.03% 31.67 1.075 1.014
All Grain 3109

Newest Brown Porter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Porter
210 L 5.54% 0 1.056 1.014
All Grain 8
Cover stout
25 L 5.16% 0 1.052 1.013
All Grain 21
Porter
6 gal 4.78% 26.2 1.045 1.009
All Grain 41
Jeffrey, Too
46 gal 6.71% 10.81 1.068 1.017
All Grain 29
Vanilinis Porteris
21 L 6.21% 23.35 1.062 1.015
All Grain 35
Export Beer
310 gal 5.25% 0 1.053 1.013
extract 28
Porter
500 L 5.89% 23.31 1.059 1.014
All Grain 34
I'm Back Baltic Porter
5.5 gal 12.28% 0 1.125 1.031
All Grain 34
COB
12 gal 6.03% 46.74 1.059 1.013
All Grain 31
Toasted Porter Bomber
3.5 gal 5.33% 30.34 1.050 1.010
BIAB 40

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 366 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 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 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 123 American Grain crystal malt 40°L
34 7% 2% - 35%
American - Black Malt 122 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 309 5 43% 4% - 100%
Cascade 176 7 40% 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 50 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-04 277 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 202 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 119 Water Agt Mash 19% 0% - 100%
Irish Moss 91 Fining Boil 71% 0% - 100%
Calcium Chloride (dihydrate) 69 Water Agt Mash 17% 0% - 75%
Whirlfloc 61 Water Agt Boil 66% 1% - 100%
Baking Soda 40 Water Agt Mash 15% 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) 26 Water Agt Mash 24% 0% - 92%
Table Salt 19 Water Agt Mash 12% 0% - 38%

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