I don’t brew too many porters. I can only remember two in my lifetime. But I have become intrigued with the Brown Porter style (BJCP 12A). I have never used Brown Malt before and this recipe and style seems like a perfect way to get a taste of it and see what its like.
For a 6 gallon batch
70% efficiency
1.046 OG
154F Mash Temp
| Amount | Item | Type | % or IBU |
|---|---|---|---|
| 10.00 lb | Pale Malt (2 Row) UK (3.0 SRM) | Grain | 81.63 % |
| 1.00 lb | Brown Malt (65.0 SRM) | Grain | 8.16 % |
| 0.75 lb | Chocolate Malt (350.0 SRM) | Grain | 6.12 % |
| 0.50 lb | Caramel/Crystal Malt – 60L (60.0 SRM) | Grain | 4.08 % |
| 0.75 oz | Northern Brewer [8.50 %] (60 min) | Hops | 20.0 IBU |
| 1.00 oz | Goldings, East Kent [3.00 %] (20 min) | Hops | 5.7 IBU |
| 1.00 items | Whirlfloc Tablet (Boil 15.0 min) | Misc | |
| 1 Pkgs | English Ale (Fermentis #Safale-04) [Starter 1000 ml] | Yeast-Ale |
I’ll actually be pitching some yeast slurry of Safale-o4, from a current batch of Ordinary Bitter.
This recipe is slightly based from the Brown Porter in Brewing Classic Styles.
BREW ON!
hopshead
I brewed a brown porter recipe that was in BYO a couple of years ago. I think it was called 1888 brown porter or something. THat recipe used half maris otter half brown malt. I definitely got a taste of brown malt! I thought it was too much though. The recipe above looks more realistic. Let us know how you like it.
Ted
Ah yes, brown malt. A wonderful specialty grain that’s highly under appreciated. I find its a must in most dark ales. It’s flavor definitely rounds out all the others in a beer like this. Hope you fall in love with it.
John
Just an update on this recipe…it turned out great. The brown malt really gives it a great flavor. Recommended!