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	8137
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4394
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4320
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4184
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	3991
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3821
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3449
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3289
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3137
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3047

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Paramo Union Porter	20 L	6.58%	34.13	1.067	1.017		extract	16
Awesome Recipe	5.5 gal	4.2%	24.93	1.039	1.007		All Grain	11
Vanilla Coffee Porter	5.5 gal	5.13%	42.72	1.054	1.015		BIAB	19
Choc Porter	1 gal	3.82%	0	1.043	1.014		All Grain	31
Porter 1	2.5 gal	4.54%	23.55	1.052	1.018		BIAB	28
GAIA	50 L	7.04%	0	1.073	1.020		All Grain	30
Bønna Porter	41 L	5.2%	21.35	1.052	1.013		All Grain	28
White House Honey Porter	7 gal	7.59%	35.51	1.071	1.013		All Grain	33
Plain Porter - "I barley knew her"	5.5 gal	4.12%	24.01	1.044	1.012		All Grain	64
BESOAIN porter	23 L	5.38%	19.2	1.054	1.013		All Grain	49

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	361	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	150		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	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	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	346	4.5	44%	3% - 100%
East Kent Goldings	307	5	43%	4% - 100%
Cascade	175	7	40%	7% - 100%
Willamette	140	4.5	38%	7% - 100%
Northern Brewer	127	7.8	47%	7% - 100%
Magnum	107	15	48%	1% - 100%
Chinook	69	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	276	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	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	31	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	115	Water Agt	Mash	19%	0% - 100%
Irish Moss	91	Fining	Boil	71%	0% - 100%
Calcium Chloride (dihydrate)	68	Water Agt	Mash	18%	0% - 75%
Whirlfloc	59	Water Agt	Boil	66%	1% - 100%
Baking Soda	40	Water Agt	Mash	15%	0% - 67%
Chalk	37	Water Agt	Mash	22%	0% - 100%
Epsom Salt	34	Water Agt	Mash	6%	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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