Brown Porter Recipe

A brown porter is a style of beer that I have really enjoyed for a long period of time. I really enjoy fully flavored beers that provide a bit of roast, but also don’t kill you with alcohol. I also find porters to be more sipping beers, despite their low alcohol (4-5.4%). My thinking behind this beer was that I wanted to have something that was easy to make, super drinkable, and enjoyable in cold weather. I also wanted a beer that I could pitch on top of my IPA yeast. Below is the recipe that I came with for my take on a brown porter. It is as of yet, untested, but I will let you know how it turned out in a few weeks.

  • 6.25 lbs. English 2-Row
  • 2 lbs. Munich Malt
  • 1 lb. Crystal 40
  • 1/2 lb. Chocolate Malt
  • 1/4 lb. Roasted Barley
  • 1 oz. East Kent Goldings (4.9% AA) @ 60 minutes
  • 1 oz East Kent Goldings (4.9% AA) @ 15 minutes
  • English Ale Yeast

The expected outcomes for this beer at a 75% efficiency is 5.2% ABV and ~28 IBUs.

Again I like using a 2-Row as my base malt for the majority of my recipes and an English version works really good in this style. To me it adds a bit more body and flavor than the American versions. I also like to add 10-20% Munich Malt to add some light caramels, biscuit, and bready flavors to my beers. I went pretty heavy with the crystal on this beer, but I wanted to have a sweetness to it. The crystal also adds some nice color to the beer. My final two malt additions, chocolate and roasted barley, are there to give the flavors they indicate. I wanted to have some chocolate malt to add some chocolate tones to this beer. The roasted barley is there to add the needed roast flavors and to help cut through the sweetness.

I went with some traditional English hops to stick with the flavor styles properly. I also like the mild nature of the hops and the “natural” quality they give to the beer. I’m really looking forward to seeing how this beer turns out as I love the style and I really hope that I can brew up a quality/repeatable recipe. Who knows, this could serve as a base for future beers.

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