English Porter
Dark, with chocolate and toast in the glass and a clean, moderate bitterness.
Ingredients
| Ingredient | Amount |
|---|---|
| Maris Otter or similar pale malt | 3.30 kg |
| Brown malt | 0.35 kg |
| Crystal malt (60 L) | 0.25 kg |
| Chocolate malt | 0.25 kg |
| English hops (Fuggle-type), 4.5% alpha acid, 60 min | 40 g |
| English hops (Fuggle-type), 4.5% alpha acid, 15 min | 15 g |
| Yeast | English ale yeast. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.046 | 1.040 to 1.052 |
| Final gravity | 1.011 | 1.008 to 1.014 |
| ABV | 4.6% | 4.0 to 5.4% |
| IBU | 26 | 18 to 35 |
| Colour (SRM) | 23.7 | 20 to 30 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 67 C. Ferment at 18 to 20 C.
- Mash at 67 C for 60 minutes.
- Sparge and collect roughly 25 litres.
- Boil 60 minutes, hops as listed.
- Cool to 18 C and pitch.
- Ferment at 18-20 C.
Conditioning. Two weeks in the fermenter, two more in the bottle or keg.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.