Brown Porter - all-grain

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.052 (12.9 °P)
FG = 1.013 (3.4 °P)
IBU = 28 SRM = 26 ABV = 5.1%

Ingredients

• 8.6 lb. (3.9 kg) Crisp British pale ale malt (or similar English pale ale malt)
• 14.1 oz. (400 g) Great Western crystal malt 40 °L (or similar)
• 14.1 oz. (400 g) Thomas Fawcett & Sons brown malt 70 °L (or similar)
• 8.8 oz. (250 g) Thomas Fawcett & Sons chocolate malt 350 °L (or similar)
• 5.5 AAU Fuggle pellet hops, (1.1 oz./30 g at 5% alpha acids (60 min.)
• 4.8 AAU Kent Goldings pellet hops, (0.4 oz./12 g at 5% alpha acids (10 min.)
• White Labs WLP013 London Ale, Wyeast 1028 London Ale or Danstar Nottingham yeast

Details

Servings 5

Preparation

Step 1

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquorto-
grist ratio of about 3:1 by weight) and a temperature of
152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the
mash with near boiling water while stirring or with a recirculating mash system raise the temperature to
mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the preboil
kettle volume is around 5.9 gallons (22-L) and a gravity of 1.044 (11°P).

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full
boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil and
the second hop addition with 10 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly.

The proper pitch rate is 9 grams of properly rehydrated
dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 1.5-liter starter. Ferment at 67 °F (19 °C) to start, raising the temperature gradually to 70 °F (21 °C) for the last 1/3 of fermentation. When finished, carbonate the beer to approximately 1.5 to
2 volumes.