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	8253
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4474
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4392
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4217
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	4045
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3856
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3514
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3437
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3207
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3118

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Crow Peak Brewing Co. Pile ‘O Dirt Porter	5.5 gal	5.66%	19.58	1.057	1.013		All Grain	11
JC's Smoky Robusto Porter	5.5 gal	6.18%	57.35	1.066	1.019		Partial Mash	16
A very wry porter	10.5 gal	5.2%	37.81	1.055	1.015		extract	23
trial	10.5 gal	4.94%	37.81	1.052	1.015		All Grain	18
INOU 黒 10	330 L	6.37%	33.23	1.060	1.011		All Grain	21
Lion Porter	5 gal	4.72%	46.06	1.049	1.013		All Grain	16
Porter	210 L	6.09%	0	1.062	1.015		All Grain	24
Cover stout	25 L	5.16%	0	1.052	1.013		All Grain	24
Porter	6 gal	4.78%	26.2	1.045	1.009		All Grain	44
Jeffrey, Too	46 gal	6.71%	10.81	1.068	1.017		All Grain	30

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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