Porter Recipe

[Cpt.Frederickson]

Looking for some feedback on this recipe, I mostly brew pale beers but I've got an urge to brew a nice batch of Porter. Don't want anything too roasty, I tend to like em a little more chocolately. Is this a good starting point? Loosely based on the Fullers London Porter recipe from Norm

Oh, Mister Porter! (Brown Porter)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 4.97 %
Colour (SRM): 25.3 (EBC): 49.8
Bitterness (IBU): 32.8 (Tinseth)

74% Maris Otter (Crisp)
11% Brown Malt
8% Crystal (120 EBC)
5% Chocolate, Pale
2% Flaked Oats

2.2 g/L Fuggles (5% Alpha) @ 90 Minutes (First Wort)
0.9 g/L Fuggles (5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 67°C for 75 Minutes. Boil for 75 Minutes

Fermented at 19°C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate

[Dave S]

Looking for some feedback on this recipe, I mostly brew pale beers but I've got an urge to brew a nice batch of Porter. Don't want anything too roasty, I tend to like em a little more chocolately. Is this a good starting point? Loosely based on the Fullers London Porter recipe from Norm

Oh, Mister Porter! (Brown Porter)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 4.97 %
Colour (SRM): 25.3 (EBC): 49.8
Bitterness (IBU): 32.8 (Tinseth)

74% Maris Otter (Crisp)
11% Brown Malt
8% Crystal (120 EBC)
5% Chocolate, Pale
2% Flaked Oats

2.2 g/L Fuggles (5% Alpha) @ 90 Minutes (First Wort)
0.9 g/L Fuggles (5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 67°C for 75 Minutes. Boil for 75 Minutes

Fermented at 19°C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate

Sounds like a good brew. I'm drinking one that's not a million miles away from yours. I didn't use any brown malt but 10.5% dark crystal and 2.5% each of black and chocolate malt. Mine has a good depth of chocolate, so with 5% choc you might find it very chocolatey. For hops I used 18 g northdown and 15 g fuggles - IBU 30.

[Cpt.Frederickson]

Very chocolatey is good
Tried the Fullers one for the first time last night and have to say it wasn't as good as expected. Still a very good pint but not quite what I was after...needed a little more mouthfeel I thought and some more chocolately notes.
So, tweaked my grain bill a little to;
66.25% Pale
10.5% Brown
10.5% Crystal 120 EBC
7.5% Chocolate
5.25% Oats

[Dave S]

Very chocolatey is good
Tried the Fullers one for the first time last night and have to say it wasn't as good as expected. Still a very good pint but not quite what I was after...needed a little more mouthfeel I thought and some more chocolately notes.
So, tweaked my grain bill a little to;
66.25% Pale
10.5% Brown
10.5% Crystal 120 EBC
7.5% Chocolate
5.25% Oats

Go for it Captain! Let us know how it turns out.

[seymour]

Sounds good. If you want lots of chocolately notes, you could go with an even higher percentage. My Chocolate Milk Stout, for instance, calls for 8.3% American Chocolate Malt, which is even darker and stronger than the English version. It still wasn't too chocolately, in my opinion. I've tasted other porters and stouts with >10% chocolate malt which were delicious.

[Cpt.Frederickson]

Cheers for the encouragement Dave!
That looks like an awesome recipe Seymour, may have to give that a go at some point soon too! Thanks for the feedback, this being my first foray into dark beers I'm still trying to work out grainbills. Think I've tweaked this one about twenty times now! I was originally going to use pale chocolate (around 250+ SRM) as I need some for an amber I'm planning. Do you think I should go for the darker stuff (around 480 SRM) or just up the amount if I use the lighter stuff?

[seymour]

...I was originally going to use pale chocolate (around 250+ SRM) as I need some for an amber I'm planning. Do you think I should go for the darker stuff (around 480 SRM) or just up the amount if I use the lighter stuff?

Either way. You'd get two different outcomes, but both tasty. It all just depends on what your're going for. I'd encourage you to order something you can use in more than one brew, as you suggested, nothing wrong with that. Just take good notes and observations, so that someday you can compare another batch with tweaks, etc. Since you're new to dark ales, this is a fun time to begin experimenting, and learning more each time. Cheers!

[Hanglow]

Different maltsters have different ranges for their chocolates too remember, bairds is particularly dark iirc compared to crisp. ( might have that the wrong way round)

I've got the fullers recipe on here conditioning in my cellar at the moment, it was tasty within a week of bottling, but obviously a bit rough round the edges. Can't wait until it's conditioned and matured for a couple more months, should be a good beer. It was much more coffee than chocolate but my clone wasn't lacking in body at all as I overshot the gravity by quite a few points

[zgoda]

This Fullers recipe from GW book is really tasty, it's my wife beer of choice - coffee, licorice, some port after longer time. But because of relatively high content of brown malt it requires longer maturation, 2 months at minimum, preferably 3 or more.