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	4357
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4272
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4167
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	3950
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3807
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3410
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3220
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3119
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3014
1805 BP Brown Stout	5 L	7.19%	107.81	1.074	1.019		BIAB	2442

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
English Porter	6 gal	5.04%	22.53	1.051	1.012		All Grain	14
Vanilla Porter	17 gal	4.67%	26.81	1.044	1.008		extract	18
Vanilla Coffee Porter	6 gal	5.26%	16.99	1.053	1.013		All Grain	25
Alaska dreaming	5.5 gal	6.01%	0	1.057	1.011		All Grain	12
London Porter (touch of smoke)	38 L	5.03%	29.75	1.053	1.015		All Grain	32
Brown porter	5 gal	5.94%	26.83	1.059	1.014		All Grain	31
Oat porter	27 L	3.9%	16.27	1.045	1.015		extract	39
THUNDER PORTER	580 L	5.72%	9.25	1.050	1.006		All Grain	25
Chocoholic Porter	5.5 gal	4.4%	34.42	1.046	1.013		BIAB	34
Napoleon Complex	5.5 gal	5.52%	56.16	1.052	1.010		BIAB	55

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	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	148		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	134	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	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	346	4.5	44%	3% - 100%
East Kent Goldings	307	5	43%	4% - 100%
Cascade	175	7	40%	7% - 100%
Willamette	141	4.5	38%	7% - 100%
Northern Brewer	126	7.8	47%	7% - 100%
Magnum	107	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	271	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	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	30	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	27	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	114	Water Agt	Mash	19%	0% - 100%
Irish Moss	90	Fining	Mash	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	36	Water Agt	Mash	22%	0% - 100%
Epsom Salt	33	Water Agt	Mash	7%	0% - 40%
Lactic acid	31	Water Agt	Mash	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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