Porter Family Archives - Brew Your Own

English Porter

Dawson — Wed, 10 Dec 2025 13:32:31 +0000

article

English Porter

By Gordon Strong | Add to Favorites

Porter is a British beer style that occupies an important place in the development of beer, as it was the first real industrial beer style that was widely exported and influential in its heyday in the late 1700s and early 1800s. It led to the development of regional variations in countries bordering the Baltic Sea, Czechia, Germany, America, and elsewhere, as well as the stout family of styles. It died out in England around World War II but was reintroduced in the modern craft beer era after first being resurrected in the United States.

Porter has always been a brown beer, having succeeded the brown beers of London in the early 1700s. It underwent several revisions over time as technology and ingredients changed, as well as consumer preference and legal and economic pressures that affected English beer in general. In the craft era, porter initially split into styles sometimes called brown porter and robust porter to differentiate ingredient usage and balance, but the Beer Judge Certification Program (BJCP) began calling these two versions English Porter and American Porter in 2015. The naming was changed to differentiate between the products called “porter” for competition purposes, and was consistent with other porters being known as “Baltic” or “Czech.”

English Porter is style 13C in the BJCP Beer Style Guidelines, grouped together with Dark Mild and British Brown Ale in the Brown British Beer style category. These beers of varying strength are grouped together due to their similar flavor profiles and balance, not because they share a common ancestry or history. Remember, style categories are used for judging purposes, and do not necessarily imply any further or deeper relationship between styles.

History

I see porter as a family of beers starting in England in the early 1700s when it was a more heavily hopped and aged version of the brown beer popular at the time. By the start of the 1800s, it had become highly popular and was made and exported in large quantities in the first industrial-scale breweries of the day. Its formulation changed several times as developments in brewing knowledge, technology, and ingredients were applied. It finally fell out of favor in the first half of the 1900s as industry-wide pressures from two world wars lowered gravities and made the beer indistinguishable from other products.

During the time when porter was popular, variations were made in several regions around the world, including the United States. George Washington is said to have been quite a fan of porter, and porter brewing was popular until the time of Prohibition, when only a few lager derivatives persisted as what I call the pre-Prohibition porter style. Other versions in Europe were lager variations in Germany and Czechia, as well as the Baltic porter style popular in several countries where it is made mostly as a lager (with a few notable exceptions). Of course, the larger version of porter, known as stout porter, led to the development of the stout family of styles.

At the start of the modern craft era, porter was rediscovered at Anchor Brewing Co., which first brewed a version in 1972. This version led to the modern American porter style. Rediscovery in the British Isles happened a little later in the late 1970s, and grew slowly. This rediscovery is what is known as English porter today.

The various types of porter are often sold as just “porter,” but the style guidelines that exist for competition judging purposes differentiate them due to their sensory profiles. Those enthusiasts exploring the style should be on the lookout for the nuanced differences in the types, such as ingredient flavors, intensities, and overall balance. Be aware of the different names and terminology used since this extra information helps when discussing these beers today.

Sensory Profile

Porter has always been a dark brown beer, not a black beer (like most stouts), which is one reason why I don’t like calling them “brown porters.” The color can vary in intensity, but English porters are generally not as dark as American porters or stouts. They can be opaque, but if not, should be clear. A low off-white or tan head is common, generally not as dark or persistent as in stouts.

As modern porters go, the English porter can be a little lighter in color (but still brown) and a little less roasty in flavor with more of a chocolate and caramel flavor, typically. The malt can have a toffee or nutty aspect, but is usually not burnt or strongly roasted. American porters can get roastier. The base is typically English malt, so think of bready, biscuity, and toasty flavors rather than neutral grain or dough.

The bitterness level is medium to medium-low and can have a dry to lightly sweet finish. Bitterness, as well as flavor and aroma from hops are generally lower in English porter compared to the American version, and usually reflect English varieties with their earthy or floral notes. The intensity is usually low to moderate, but late hops are more of a background character in this style.

English porter can have more of a yeast character than the American, with light to moderate fruity esters and even a trace of diacetyl, as long as it complements and enhances the caramel flavors. Fruitiness does not have to solely be from fermentation esters; caramel malts or brewing sugars can supply some dark or dried fruit notes, as well as caramel complexity.

The body of a porter should be lighter than in a stout, usually medium-low to medium in body. Carbonation can vary, with bottled products often having a higher carbonation than draft versions. There may be some creaminess, but not as much as in stout. Alcohol warmth shouldn’t be noted, as the beers are rarely much over 5% ABV today.

The style is somewhat broad, and allows for some interpretation by brewers. I usually think of how it evaluates compared to its closest neighbors, which is one reason why I keep comparing it to American porter and stout (typically Irish stout). English porter has some similarity in flavor with dark mild, but is stronger and usually more bitter. It has more richness and roast than British brown ale, but has similar strength. When I judged the medal round of this style recently at the Great American Beer Festival, the most common problem was with the examples having the balance and flavor profile of one of these related styles more so than that which I just described.

Brewing Ingredients and Methods

Porter is an English style, so it uses English methods and ingredients. As I mentioned, the choice of malt, hops, and yeast should be English or British, and the mashing technique will be a single infusion mash. Some British brewers might use parti-gyle techniques, but that is more of a variation of infusion mashing to produce multiple beers than anything. Conversion in the “normal” range of 151–153 °F (66–67 °C) is appropriate since we aren’t looking for extremes.

The base malt for a porter is English or British pale ale malt. Maris Otter is a common choice, but I don’t think it’s necessary to use something this distinctive when the dominant flavors will be coming from specialty grains. Less expensive pale ale malts are certainly acceptable, but I would use a maltster from the British Isles if possible.

If I were to spend my money on ingredients that drive the flavor, I would look at the character malts. Here is where I like to use British chocolate malt, crystal malt, and brown malt. These products can have significant differences in flavor and color between maltsters and sources, so you may need to experiment to find ones that you like.

Historically, porter was originally all brown malt, but that was in the day when brown malt had some diastatic power. Later, porter became a blend of pale, amber, and brown malts. After the invention of black malt in 1817, darker malts became a color source. After 1880, crystal malts and sugars became legally permissible to use. This context helps explain some historical recipes you may find where the malt choices reflected what was available and legal at the time. In the craft era, most commercial grists are at least 60% pale malt (often 80% or more), with the remainder being crystal and chocolate malt. Brown malt is rare, but a flavor driver in a few of the best-known examples (Fuller’s and Samuel Smith’s, for sure). Rarer adjuncts used include black malt, roasted barley, wheat, and possibly brewing sugars.

Terry Foster, writing in the classic style series book Porter, said in 1992 that the American Homebrewers Association styles for competition differentiated between a robust porter that used black malt, a brown porter that used chocolate malt, and a dry stout that used roasted barley. While he said he preferred to think of the style as having a continuum of roasted flavors, he does pinpoint when the differentiation came into use. I think this is too much of an oversimplification, although it does help identify some of the major flavor components differentiating the styles.

Historical porters from the early 1800s are described as vinous and being aged, similar to how you might think of Flanders red ale being produced at Rodenbach. The character described can only be coming from Brettanomyces (which translates as “British yeast,” after all). However, this historical aspect is not present in modern versions.

The bitterness level for this style can vary, but is generally no more than moderate. Late hops are restrained, and normally feature English varieties such as Fuggle, Goldings, Challenger, Northdown, and Target. Continental varieties would likely work as well, but I would avoid anything blatantly American or New World with citrusy, dank, or overly resiny character. You want to avoid clashes between the darker malts and the hops.

The yeast choice is typically a somewhat fruity or malty English strain. Prominent esters aren’t an objective, but having some in the mix is desirable. A barely perceptible amount of diacetyl is allowable, if it blends in with the caramel and esters to give a more rounded flavor. But the beer should not be overtly buttery, nor should it have a phenolic character that might clash with darker malts.

Homebrew Example

My example is in the style of Fuller’s London Porter, in that it uses brown malt as a flavor component, but I’m not making an outright clone. My recipe uses non-traditional Munich malt to boost malt flavor without increasing residual sweetness, and the balance and hopping are a bit different. Chocolate and crystal malts play an important role in the flavors that I always look for in these types of porters.

I’m using a straightforward single infusion mash without looking for something particularly dextrinous as the result. As is my style, I add the crystal and chocolate malts at the end of the mash while starting my recirculation. The other grains must be converted in the mash. For proper extraction, be sure to recirculate at least 15 minutes and then slowly sparge to extract their color and flavor properly. If your system doesn’t allow for this method, you can add them to the mash but you may need to monitor your mash pH to keep it in a desirable range (5.1–5.3).

My hop choices are traditional, using Goldings and Fuggle. I’m looking for a balanced bitterness that still yields a malty finish, with the late hops being subtle. Choosing the Wyeast 1968 (London ESB) yeast is a nod to Fuller’s, as this is their strain. It gives a clean flavor while providing some tasty esters, and drops very bright allowing for a clear finished beer.

I avoid sulfates and carbonates in my water profile, preferring the softer and rounder chloride as my calcium source.

The objective for this beer is an honest, refreshing pint suitable for an after-work quench. I look for the malty and flavorful base without an overly bitter or sharp finish. Hops are in support of the malt, and the malt flavor is what carries the beer. This style is increasingly hard to find, which is another good reason to be a homebrewer.

English Porter, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.015
IBU = 28 SRM = 30 ABV = 4.9%

Ingredients

7.1 lbs. (3.2 kg) U.K. pale ale malt
1.25 lbs. (0.57 kg) U.K. brown malt
1.25 lbs. (0.57 kg) U.K. crystal malt (60 °L)
1 lb. (0.45 kg) Munich malt
10 oz. (283 g) U.K. chocolate malt
6.8 AAU Fuggle hops (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
0.5 oz. (14 g) Goldings hops (10 min.)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), Imperial Yeast A09 (Pub), or LalBrew Windsor yeast
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to
the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the base malts (pale, Munich, brown) at 153 °F (67 °C) and hold for 60 minutes. Add the crystal and chocolate malts, stir, begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 75 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment at this cool-ish temperature, as a clean profile is the goal.

When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.

English Porter, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.015
IBU = 28 SRM = 30 ABV = 4.9%

Ingredients

6.2 lbs. (2.8 kg) light liquid malt extract
1.25 lbs. (0.57 g) U.K. crystal malt (60 °L)
10 oz. (283 g) U.K. chocolate malt
6.8 AAU Fuggle hops (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
0.5 oz. (14 g) Goldings hops (10 min.)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), Imperial Yeast A09 (Pub), or LalBrew Windsor yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the crystal and chocolate malts in a mesh bag and steep for 30 minutes at this temperature. Remove grain bag, allowing to drip into the kettle.

Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment until at this cool-ish temperature, as a clean profile is the goal.

When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.

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Gordon Strong’s English Porter

Dawson — Wed, 10 Dec 2025 13:30:34 +0000

recipe

Gordon Strong’s English Porter

By Gordon Strong | Add to Favorites

English Porter, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.015
IBU = 28 SRM = 30 ABV = 4.9%

Ingredients

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to
the mash.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 75 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment at this cool-ish temperature, as a clean profile is the goal.

When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.

English Porter, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.015
IBU = 28 SRM = 30 ABV = 4.9%

Ingredients

Step by Step

Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and ferment until at this cool-ish temperature, as a clean profile is the goal.

When fermentation is complete, rack the beer, prime and bottle condition, or keg and force carbonate.

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Midnight Rider Robust Porter

Fri, 08 Aug 2025 11:00:00 +0000

recipe

Midnight Rider Robust Porter

By Aaron Hyde | Add to Favorites

Like Belgian dubbel, robust porter is another one of those styles that allows you to play around with a wide variety of dark specialty malts. The style is quite open to malt usage interpretation, allowing the rich complexity of these malts to shine through. This recipe utilizes five different dark specialty malts to add body, enhance head retention, and impart a deep, rich, dark flavor.

Midnight Rider Robust Porter

(5 gallons /19 L, all-grain)
OG = 1.065 FG = 1.015
IBU = 35 SRM = 33 ABV = 6.5%

Ingredients

9.5 lbs (4.3 kg) pale ale malt
12 oz. (340 g) chocolate malt (350–400 °L)
8 oz. (227 g) roasted barley (500–600 °L)
8 oz. (227 g) crystal malt (80 °L)
8 oz. (227 g) Special B® malt
4 oz. (113 g) black malt (optional for dryness)
5 AAU East Kent Goldings hops (60 min) (1 oz./28 g at 5% alpha acids)
2.3 AAU Fuggle hops (30 min) (0.5 oz./14 g at 4.5% alpha acids)
0.5 oz. (14 g) Fuggle hops (5 min)
½ tsp. yeast nutrient (15 min.)
Wyeast 1098 (British Ale), White Labs WLP007 (Crisp English Ale), or LalBrew Nottingham yeast
¾ cup corn sugar (if priming)

Step by step

Mash grains at 152 °F (67 °C) for 60 minutes with 3.5 gallons (13.2 L) of water. Sparge with 3.5 gallons (13.2 L) water to collect ~6.5 gallons (25 L) pre-boil wort. Boil for 60 minutes, adding hops and yeast nutrient on schedule.

Cool wort to 68 °F (20 °C), pitch yeast, and aerate thoroughly if using liquid yeast. Ferment at 68–70 °F (20–21 °C) until complete (~14-21 days). Keg and force carbonate or bottle with priming sugar.

Extract with grains version:
Steep specialty grains in 2.5 gallons (9.5 L) water at 152 °F (67 °C) for 20 minutes. Remove grains, turn off heat and stir in extract until dissolved. Proceed with boil instructions and recipe as above.

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Revolution Brewing Co.’s Deth’s Tar Clone

Fri, 10 Nov 2023 14:52:23 +0000

recipe

Revolution Brewing Co.’s Deth’s Tar Clone

By Chip Walton | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.134 FG = 1.040
IBU = 30 SRM = 80 ABV = 12.7%*

The base beer of Deth’s Tar is an English-style imperial oatmeal stout that Revolution ages in whiskey barrels. This is a big beer that will require doing two mashes to hit the target OG. * ABV is calculated prior to barrel aging or aging on whiskey-soaked oak alternatives, which may bring the actual ABV up to 13.5–14.5%

Ingredients

Mash #1
15 lbs. (6.8 kg) North American 2-row pale malt
1.5 lbs. (0.68 kg) Thomas Fawcett’s roasted barley
1.3 lbs. (0.59 kg) flaked or rolled oats
14 oz. (397 g) oat malt
9 oz. (255 g) Thomas Fawcett’s chocolate malt
8 oz. (227 g) Thomas Fawcett’s Dark Crystal II malt
1 lb. (0.45 kg) rice hulls

Mash #2
15 lbs. (6.8 kg) North American 2-row pale malt
1.5 lbs. (0.68 kg) Thomas Fawcett’s roasted barley
1.3 lbs. (0.59 kg) flaked or rolled oats
14 oz. (397 g) oat malt
9 oz. (255 g) Thomas Fawcett’s chocolate malt
1 lb. (0.45 kg) rice hulls

Post-Mash
Munich dried malt extract (optional)
7.5 AAU Magnum hops (90 min.) (0.5 oz./14 g at 15.1% alpha acids)
0.6 oz. (16 g) Centennial hops (0 min.)
1 tsp. yeast nutrients (15 min.)
Whirlfloc (10 min.)
1 oz. (30 mL) Biofine Clear (or similar fining)
American oak chips, spirals, or cubes
Wyeast 1968 (London ESB Ale), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
LalBrew CBC-1 (if priming)
3⁄4 cup corn sugar (if priming)

Step by Step

It is recommended that you repitch yeast from a previous batch of beer for adequate pitch rates. If that is not easily attainable, a large yeast starter (if using a liquid yeast strain) or pitching 3 sachets of dried yeast, is recommended. Revolution targets a pitch rate of 3 million cells/mL/°Plato.

We are conducting two separate, 60-minute, single-infusion mashes and running off half the desired kettle volume from each mash. Have Munich malt extract on-hand to help bump up the gravity in the brew kettle to 1.134 near the end of the boil, but only if needed.

Begin the first mash at a water-to-grain ratio of (3.5:1). Add 5.7 gallons (21.6 L) of water at 161 °F (72 °C) to the mash tun and stir in 1 tsp. calcium chloride and 1⁄2 tsp. calcium carbonate (if using soft or reverse osmosis water). Add the Mash #1 grains except the roasted barley and chocolate malt targeting a temperature of 151 °F (66 °C). Rest at this temperature for 40 minutes and then stir in the roasted barley and chocolate malt gently, keeping them as close to the top of the mash as possible. You may have to add additional hot liquor to hydrate dark grains properly. This grist:water ratio will yield a thicker mash and higher first wort gravity.

Vorlauf or recirculate wort for 10 minutes to clarify. Collect first runnings in brew kettle. Start sparging 170 °F (77 °C) water when the grain bed is beginning to become exposed. Fill your kettle to 5 gallons (19 L) of wort, cutting your sparge at about 4 gallons (15 L) in kettle to allow sparge water to pull through the grain bed. Simmer the wort in your kettle the whole time you are mashing and vorlaufing Mash#2.

Repeat the same steps from the first mash with Mash #2. Once you run an additional 5 gallons (19 L) of wort from the second mash to your kettle you should have between 9–10 gallons (34–38 L) of wort in your kettle. We are starting with a larger quantity to offset the volume lost from a 3-hour boil. If you need to boost the gravity to 1.134, add malt extract 30 minutes prior to flameout. Add the Magnum hops, yeast nutrient, and kettle finings at times indicated.

At the end of the boil add the whirlpool hops and use a spoon or paddle to get your wort spinning and break up all of your hop pellets. After a 20-minute rest, cool wort to 66 °F (19 °C).

Ferment at 68 °F (20 °C) and follow the fermentation timeline:

Day 2: Raise tank temperature to 72 °F (22 °C).

Day 4 or 5: Dump yeast that has settled or rack into another clean, sanitized, CO₂-purged carboy.

Day 7: Dump the trub that has settled or rack to another carboy. Set temperature to 32 °F (0 °C) to further drop yeast and hop matter.

Day 10: Gently stir in 1 fluid oz. (30 mL) of a fining agent. Begin preparing your oak alternatives by adding them to a jar of your favorite Bourbon or American whiskey, unless you have a Bourbon barrel to age this beer in. (Optional: To simulate the char of a Bourbon barrel consider charring your oak alternatives and cooling prior to soaking them.)

Day 14: Transfer beer into a cleaned, sanitized, and CO₂-purged tank containing the oak alternatives and age the beer for up to a year at 50–60 °F (10–16 °C).

If kegging post-aging, transfer your clear beer off the oak to a Corny keg that has been cleaned, sanitized, and purged with CO₂, and set the temperature at or as close to 32 °F (0 °C) as possible and force carbonate up to 2.4–2.5 volumes.

If bottling directly from the carboy, pitch a cask-conditioning yeast such as LalBrew CBC-1.

See the Recipe Breakdown section in our story on Revolution Brewing for more tips on brewing this monster of a beer.

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Not Craig’s Smoked Porter!

kiev@byo.com — Fri, 06 Oct 2023 18:38:00 +0000

recipe

Not Craig’s Smoked Porter!

By Jeff Gladish | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.016
IBU = 45 SRM = 33 ABV = 7.2%

Recipe courtesy of Jeff Gladish who is a bona fide rauchbier fanatic (see picture here for evidence of this). Feel free to cut back on the smoked malts, maybe start by only using half this amount of smoked malt and leave the other half 2-row pale malt unsmoked to see if you desire more or less smoke flavor.

Ingredients

12 lbs. (5.4 kg) Rahr 2-row pale malt, home cold-smoked (or a commercially produced smoked malt)
1.25 lbs. (0.57 kg) Weyermann Munich II malt
0.75 lb. (340 g) chocolate malt
0.66 lb. (300 g) crystal malt (60 °L)
0.25 lb. (113 g) black patent malt
3.5 AAU Magnum hops (first wort hop) (0.25 oz./7 g at 14% alpha acids)
5 AAU Willamette hops (120 min.) (1 oz./28 g at 5% alpha acids)
3.2 AAU Styrian Golding hops (30 min.) (1 oz./28 g at 3.2% alpha acids)
4.2 AAU Amarillo® hops (10 min.) (0.5 oz./14 g at 8.5% alpha acids)
Wyeast 1968 (London ESB Ale), White Labs WLP002 (English Ale), or LalBrew London yeast
2⁄3 cup corn sugar (if priming)

Step by Step

If possible, cold-smoke the malts as close to brew day as possible for freshly smoked flavors. Build a yeast starter a few days prior as well if using a liquid yeast strain.

Crush the grains and heat strike water to 165 °F (74 °C). Rest the mash at 153 °F (67 °C) for 60 minutes. Begin lautering process by mashing out at 168 °F (76 °C). Recirculate and sparge with enough water to collect 7.5 gallons (28 L) of wort in the brew kettle. Add the first wort hops to the kettle during the sparge. Add hops at the times indicated.

After a 2-hour boil, chill to 64 °F (18 °C) and pitch yeast. Ferment at 64–68 °F (18–20 °C). After fermentation is complete, cool to 58 °F (14 °C) and let settle for one week. Bottle and prime with sugar or keg and force carbonate to 2.3 v/v.

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Home ULIA Porter (1904)

Tue, 08 Aug 2023 19:11:46 +0000

recipe

Home ULIA Porter (1904)

By Terry Foster | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.012
IBU = 33 SRM = 40 ABV = 5.4%

This was a one-off brew that may look to have been a little harsh due to the quite high proportion of black malt and the low level of pale malt, but it proved to be a very nice brown porter when I reproduced it. My research has not turned up the meaning of “ULIA.”

Ingredients

7 lbs. (3.2 kg) 2-row pale malt
1 lb. (0.45 kg) caramel malt (80 °L)
1 lb. (0.45 kg) black malt
2.5 lbs. (1.1 kg) flaked corn
9 AAU Cluster hops (first wort hop) (1.25 oz./35g at 7.2% alpha acids)
2.5 g table salt (NaCl) (0 min.)
SafAle S-04 (or favorite ale strain) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Mash the malts and flaked corn at 149 °F (65 °C) using 15 qts. (14 L) water for 60 minutes. Add boiling water to raise mash temperature to 153 °F (67 °C) and hold for 10 minutes. Run off and sparge to collect about 6.25 gallons (24 L) of wort. Add the hops and boil for 60 minutes, then add the salt.

Cool to 60–65 °F (15–18 °C) and pitch the yeast. Ferment 7–10 days at this temperature, rack the beer, prime and bottle condition or keg and force carbonate to 2.2 v/v. Serve at about 40 °F (4 °C).

Partial Mash Recipe

Reduce the pale malt to 2 lbs. (0.9 kg) and flaked corn to 2 lbs. (0.9 kg). Add 3.3 lbs. (1.5 kg) Briess Golden Light liquid malt extract and 0.5 lb. (0.23 kg) Golden Light dried malt extract. Mash the pale malt and flaked corn at 149–150 °F (65–66 °C) in a grain bag in 2.5 gallons (9.5 L) of water for 45 minutes. Remove the bag and allow it to drain into the pot, then rinse the grain with 2 gallons (8 L) hot water. Stir in the malt extracts and then add water to make up to 6 gallons (23 L) wort. Add the hops and boil for 40 minutes. Follow the remainder of the all-grain recipe.

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Gordon Strong’s American Porter

Thu, 09 Feb 2023 21:14:47 +0000

recipe

Gordon Strong’s American Porter

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%

Ingredients

9 lbs. (4.1 kg) U.S. 2-row pale malt
1 lb. (454 g) Maris Otter pale ale malt
1 lb. (454 g) U.K. crystal 77 malt
1 lb. (454 g) U.K. chocolate malt
6 oz. (170 g) U.K. black malt
8 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (5 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Sterling hops (0 min.)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Make a 1 qt./1 L starter ahead of time if using a liquid yeast strain. This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (~1.5 qts./lb.). Mash in the pale malts at 154 °F (68 °C) and hold for 60 minutes. Add the crystal malt and the two dark grains, stir, begin recirculating. Raise the mash temperature to 169 °F (76 °C) for mashout and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Bring wort up to a boil and boil for a total of 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%

Ingredients

6.6 lbs. (3 kg) light liquid malt extract
1 lb. (454 g) U.K. crystal 77 malt
1 lb. (454 g) U.K. chocolate malt
6 oz. (170 g) U.K. black malt
8 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (5 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Sterling hops (0 min.)
Wyeast 1272 (American Ale II), White Labs WLP051 (California V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Make a 1 qt./1 L starter ahead of time if using a liquid yeast strain. Start off with 6.5 gallons (24.5 L) of water (reverse osmosis if possible) in the brew kettle; heat to 158 °F (70 °C).

Turn off the heat. Add the crystal malt and two dark grains in a mesh bag and steep for 30 minutes. Remove and rinse grains gently. Allow the liquid to drip back into the kettle.

Add the malt extract and stir thoroughly to dissolve completely making sure no clumps are at the bottom. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the first hops at the beginning of the boil, the second addition with 5 minutes remaining, the final addition after turning off the heat.

Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

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American Porter: A robust dark brown ale

Thu, 09 Feb 2023 21:12:41 +0000

article

American Porter: A robust dark brown ale

By Gordon Strong | Add to Favorites

Photo courtesy of Shutterstock.com

Porter is a beer style with a long and storied history that stretches back as far as the early 1700s in London. Highly popular and widely exported in the early 1800s, it fell out of favor in the late 1800s before disappearing around the time of the Second World War. Guinness kept their version in Ireland until 1973, but it was later rediscovered in the modern craft era in both the U.K. and the U.S. The popularity of porter spawned several variations both historically (such as the stout family of styles, Baltic porter, pre-Prohibition porter) and in modern times (English and American porters, plus its use as a base style in experimental beers).

American porter is the style name given to a variation of porter typically found in the U.S. during the craft era. Sometimes called robust porter, it is often stronger, hoppier, and darker than its English cousin (or is it father?). While names like American porter and robust porter are given to these beers by beer geeks, commercial products are much more likely to just be called porter. We use the more precise names when differentiating beers for competition purposes.

American porter is style 20A in the Beer Judge Certification Program (BJCP) Beer Style Guidelines, grouped together with American stout and imperial stout in the American Porter and Stout style category. These beers of varying strength are grouped together due to their flavor profiles, most notably their roast-forward balance.

American Porter History

Entire books have been written about porter, so I won’t get into the rise of the original style in England. But, suffice to say that as the British brewing industry was impacted by wars, tax policy, and consumer demand, products in the marketplace caused gravities to be lowered in almost every style to the point where it was hard to differentiate between once dissimilar styles. Porter was basically crowded out by dry stout and dark mild.

In Michael Jackson’s New World Guide to Beer (1988), he laments that “the search for the authentic porter is almost [. . .] hopeless” and that it had “largely vanished between the two world wars.” He called it “the most elusive of styles” and a “fading recollection” and then explained how it led to dark beers being made around the world. Yet, in between editions of Jackson’s books (1977 and 1988), he added the note that it was revived in 1978–1979 at two British breweries at the peak of interest in real ale. In the original edition, he simply noted that it was no longer brewed in England or Ireland, and that it was “lost, though not forgotten.”

Sometimes called robust porter, it is often stronger, hoppier, and darker than its English cousin . . .

By 1997 in Michael Jackson’s Beer Companion, he writes that porter began to be made again in London in 1984 and 12 years later in Dublin. He also began to write about “scores of new-generation porters in the United States” (as a contrast to the older Yuengling Porter, an example of pre-Prohibition porter), and cites examples from Catamount, Sierra Nevada, Boulevard, Great Lakes, and Summit. He did not really separate the variations, just remarked how the style was reintroduced and was gaining in popularity with a new generation of brewers. At the time, Jackson was calling it plain porter to differentiate it from more historical versions.

Terry Foster, writing in the classic style series book Porter, said in 1992 that “many of the new American porters use aroma hops” and goes on to note how the American Homebrewers Association styles for competition differentiated between a robust porter that used black malt, a brown porter that used chocolate malt, and a dry stout that used roasted barley. While he said he preferred to think of the style as having a continuum of roasted flavors, he does pinpoint when the differentiation came into use.

Personally, I look at the introduction of Anchor Porter in 1974 as the start of porters in the modern craft era. Certainly the commercial beers cited by Jackson helped fuel the growth of the style, but I also think his influential writings had an impact on brewers on both sides of the Atlantic in rediscovering and redefining a once-dead style.

Sensory Profile

Historically, porter is a dark brown beer, not a black beer. In my mind, this is one aspect that helps differentiate it from stouts. When Jackson described them in 1988, he said beyond saying they were dark beers with a roasty palate, there was little agreement. Perhaps because he was trying to reconcile the various changes over time with a style that no longer existed. But clearly the style can be defined now by its modern examples.

American porter is a darker, stronger, hoppier version of a porter. It is malty, bitter, and somewhat hoppy but the hops are often balanced rather than prominent. Chocolate, caramel, and fruity flavors are often part of the profile, but the style is fairly broad and open to interpretation by brewers. In general, if a brewery offers both a porter and a stout, the porter will be lighter-bodied and lower-strength, but this comparison breaks down when considering products from different breweries. So, I tend to think of “something less than a stout” as an upper bound for the style.

The roast profile of the beer is moderate, with a chocolate character and sometimes a light coffee or burnt accent. The sweetness level and body can vary, but is usually restrained. Some fruity notes are welcome but as with many American ales, the fermentation profile can be neutral. The American impact on the style is the level of hopping, both in bitterness and in late hops. Bitterness can be balanced to prominent, but this character changes depending on the maltiness and sweetness of the beer. Late hops are variable, with low to high intensities possible.

If it seems I’m being wishy-washy on defining specifics, it’s because the style is broad. The beer is fairly well-balanced, but with a roasty accent. The roasted accents shouldn’t come across as acrid, burnt, sharp, or harsh. It generally isn’t sweet or full-bodied, but some supporting caramel or toffee notes are not out of place. The interplay of late hops and dark malts shouldn’t clash, particularly if it gives a citrusy or sour impression. The beer itself shouldn’t get too strong in alcohol or hops, or it may stray into the black IPA range.

Brewing Ingredients and Methods

Since the style is broad, the methods and ingredients can vary. However, the beer is traditionally a top-fermented, single-infusion beer made with British methods. The beer gets its American moniker primarily through the selection of American base malts, yeast, and hops, although hybrid American/English versions are possible.

The base malt is traditionally neutral, so a North American pale ale malt is most common. This will have a cleaner, less bready flavor than British pale ale malts. I think the more neutral base helps the darker malts come through more cleanly in the presentation. Speaking of which, any mix of chocolate malt, black malt, and roasted barley is fair game. Past guidance of “chocolate means brown porter, black means robust porter, and roasted barley means stout” are too simplistic. Blend a mix of dark malts and grains to get the finished profile you want. Crystal malts are often used to add residual sweetness, as well as caramel and dark fruit flavors. Just be careful about using too much since these grains can also give excessive body to the beer.

The bitterness level for this style can vary widely, but be careful about the combination of strongly bitter and strongly roasted, since this combination is typical of dry stouts. Late hops tend to be more traditional since modern versions often clash with dark malts. Terry Foster said traditionally that early craft versions used Northern Brewer, Goldings, Hallertauer, and Cascade. So I interpret that as saying that American, English, and German hops are all fine, as long as they don’t clash with the dark malt. Another way of looking at it is that the late hops don’t really define the style, so are open to interpretation by the brewer.

The yeast choice can be a neutral American ale strain or a somewhat fruity American or English strain. Prominent esters aren’t an objective, but having some in the mix is allowable. I think a neutral lager yeast could be used as well, although it certainly isn’t traditional. However, since this isn’t a yeast-driven style, I think you have a free choice in selecting something that doesn’t have a phenolic or overly identifiable character.

Homebrew Example

My example is in the style of Anchor Porter, in that it is a balanced but bitter version that isn’t high in alcohol. It retains the drinkability of the style, but also allows for some tweaking for personal preferences by the brewer.

I’m using a base of mostly North American 2-row malt with a little bit of Maris Otter to add a light breadiness. I want the base malt to be a clean flavor to allow the roast character to come through more. My choice of character malts reflects a British influence, and I prefer maltsters from the U.K. for my crystal, chocolate, and black malts. Personally, I like Crisp for the crystal malt and Fawcett for the chocolate malt because of the flavor profiles, but if you want to use crystal malt in the 60–80 °Lovibond range, you should get similar results. The type of chocolate malt should express a rich chocolate flavor without burnt notes. The black malt adds a roasty dryness, but note that I’m steeping the dark malts not mashing them, so that limits their harshness. I think in this style you want a little bit of that dark bite, but not too much.

A single-infusion mash is traditional, and I’ll go a little high so the beer won’t seem too thin, but this is largely because I’m not using any flaked adjuncts, dextrin malts, or other body builders. This is to keep the beer from seeming too stout-like. Note that I use my method of adding the crystal and dark malts at the end of the mash, and letting the recirculation during mash-out extract their color and flavor elements. Be sure to recirculate for at least 15 minutes and then sparge to extract their goodness. If you use another method of mashing and sparging, get at least 30 minutes of contact time with these grains.

The bitterness level is at the higher side, which also means that this beer should keep for awhile. Not everyone likes this bitterness level, so I have also brewed a similar recipe with IBUs in the high 20s for a more immediately drinkable beer for a wider audience. I’m using Northern Brewer hops as an homage to Anchor, and you can also go for a single-hop beer by using these same hops as your late hops. I add some Cascade and Sterling (Saaz-like) for interest as an aroma hop in the whirlpool (knockout additions) so I’m not really looking for flavor from these hops. You could also use those hops as dry hops instead, which will give a fresher hop experience.

The fermentation is with the ale strain from Anchor Brewing, which I use in a wide range of beers including IPAs. It gives a mostly clean but lightly fruity note that I think complements the style. The water treatment uses calcium chloride, which gives a softer finish. I try to avoid sharper sulfates that I think can accentuate the darker malts in a more negative way. The beer weighs in at 5.8% ABV, so it should be an above average strength but not to the point where you are getting noticeable alcohol.

Porter is meant as an everyday working-class beer, so it shouldn’t seem like an extravagant or elaborate winter seasonal beer. Retaining the balance and drinkability while getting the delicious roasty flavors is the key to the style, with the American version also requiring the hops to not get out of balance. As this beer becomes harder to find in modern breweries, it’s a great style for a homebrewer to embrace.

American Porter by the Numbers

OG: 1.050–1.070
FG: 1.012–1.018
SRM: 22–40
IBU: 25–50
ABV: 4.8–6.5%

American Porter

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%

Ingredients

Step by Step

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Bring wort up to a boil and boil for a total of 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

American Porter

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.014
IBU = 39 SRM = 41 ABV = 5.8%

Ingredients

Step by Step

Make a 1 qt./1 L starter ahead of time if using a liquid yeast strain. Start off with 6.5 gallons (24.5 L) of water (reverse osmosis if possible) in the brew kettle; heat to 158 °F (70 °C).

Turn off the heat. Add the crystal malt and two dark grains in a mesh bag and steep for 30 minutes. Remove and rinse grains gently. Allow the liquid to drip back into the kettle.

Add the malt extract and stir thoroughly to dissolve completely making sure no clumps are at the bottom. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the first hops at the beginning of the boil, the second addition with 5 minutes remaining, the final addition after turning off the heat.

Chill the wort to 66 °F (19 °C), pitch the yeast, and aerate if using a liquid strain. Ferment at 66–68 °F (19–20 °C) until complete.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Topics:

Beer Styles

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New Realm Brewing Company’s English Porter Clone

Fri, 29 Jul 2022 19:11:51 +0000

recipe

New Realm Brewing Company’s English Porter Clone

By Dave Clark | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.015
SRM = 35 IBU = 41 ABV = 6%

A deeper-colored London porter made from all English ingredients based in the tradition of the great English classics. Simpsons is New Realm’s preferred maltster, if available.

Ingredients

10 lbs. (4.5 kg) Maris Otter pale ale malt
1 lb. (454 g) brown or coffee malt (190 °L)
0.75 lb. (340 g) medium crystal malt (55 °L)
0.5 lb. (227 g) chocolate malt (450 °L)
7.1 AAU East Kent Goldings hops (60 min.) (1.5 oz./43 g at 4.75% alpha acids)
14.25 AAU East Kent Goldings (0 min.) (3 oz./85 g at 4.75% alpha acids)
SafAle S-04, White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or equivalent yeast
¾ cup corn sugar (if priming)

Step by Step

Mash in with 3.4 gallons (13 L) of water. With the goal of creating a dextrinous wort, achieve a mash temperature of 155 °F (68 °C) and hold for 45 minutes or until converted. If brewing with reverse osmosis or other pure water, be sure to add the salts as indicated in the “Tips for Success” section at the end of this recipe. Upon completion of the mash, raise temperature to 168 °F (76 °C) for mash out, recirculate, and prepare for sparge.

With sparge water at 170 °F (77 °C) and as close to 5.2 pH as possible, collect about 6 gallons (23 L) of wort, adding hops at beginning of boil and at the end of boil. If you choose to add a clarifier such as Irish moss or Whirlfloc, do so with 10 minutes left in the boil. At completion of boil, begin whirlpool then add final hops. Let sit for about 20 minutes.

Upon completion of whirlpool, chill as quickly as possible to 68 °F (20 °C), pitch yeast, and aerate if using a liquid yeast strain. Allow the beer to free rise to 72 °F (22 °C) but no higher. Fermentation should be fully complete in two weeks. If you want to achieve further clarity, chill before kegging or bottling. Carbonate to 2.65 v/v or bottle condition.

Partial Mash Recipe

(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.015
SRM = 35 IBU = 41 ABV = 6%

Ingredients

6.6 lbs. (3 kg) Muntons Maris Otter liquid malt extract
1 lb. (454 g) Maris Otter pale ale malt
1 lb. (454 g) brown or coffee malt (190 °L)
0.75 lb. (340 g) medium crystal malt (55 °L)
0.5 lb. (227 g) chocolate malt (450 °L)
7.1 AAU East Kent Goldings hops (60 min.) (1.5 oz./43 g at 4.75% alpha acids)
14.25 AAU East Kent Goldings (0 min.)(3 oz./85 g at 4.75% alpha acids)
SafAle S-04, White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or equivalent yeast
¾ cup corn sugar (if priming)

Step by Step

Using a muslin bag for easy removal of the grain, mash your pale ale and brown malts for 30 minutes in 3 gal. (11.4 L) of water at about 155 °F (68 °C). The goal is to break down any residual starch in the brown malt. Add the chocolate and crystal malts and allow to steep another 15 minutes.

When the mash is complete, remove the bag(s), draining the liquid without squeezing the bags. Raise temperature to near boiling and slowly stir in half of the malt extract. Return to the heat source and raise to boil. Boil for 60 minutes, adding bittering hops at the beginning, Whirlfloc/Irish moss (if desired) at 10 minutes remaining, and the rest of the extract with 5 minutes remaining. At completion of boil, whirlpool, adding final hops. Let sit for about 20 minutes.

Meanwhile, boil and chill about 2.5 gallons (9.5 L) of water so you can “top up” your fermenter later.
Upon completion of whirlpool, chill wort quickly to 68 °F (20 °C). Add pre-boiled and chilled water to top up to 5 gallons (19 L). (Ideally, your chilled water is also 68 °F/20 °C.) Pitch yeast and aerate if using a liquid yeast strain. Allow the beer to free rise to 72 °F (22.2 °C) but no higher. Fermentation should be fully complete in two weeks. If you want to achieve further clarity, chill before kegging or bottling. Carbonate to 2.65 v/v or bottle condition.

Tips For Success
For all-grain brewers wanting the most authentic replication as possible, it’s important to mirror the water profile of the traditional London porters. This can be accomplished with the additions of ½ tsp. each of CaSO₄ and CaCl₂, a ¼ tsp. of MgSO₄, and just under 1 tsp. of CaCO₃ in the mash, with the same additions, minus the CaCO₃, in the kettle at start of boil.

Additionally, according to Steele, using Simpsons brand brown and chocolate malt is the preferred choice as this particular brand of malt delivers a unique flavor profile that is absolutely perfect for this beer style.

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Carillon Brewing Co.’s Porter Clone

Tue, 01 Feb 2022 19:25:39 +0000

recipe

Carillon Brewing Co.’s Porter Clone

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.012
IBU = 34 SRM = 33 ABV = 6.7%

Ingredients

7.25 lbs. (3.3 kg) pale ale malt
2.5 lbs. (1.1 kg) toasted malt
1.25 lbs. (567 g) oat malt
1 lb. (454 g) chocolate malt (350 °L)
0.67 lb. (304 g) crystal malt (60–80 °L)
0.67 lb. (304 g) dark Munich malt
9.4 AAU Fuggle hops (60 min.) (1.7 oz./48 g at 5.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275
(Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash the pale malt, toasted malt, oat malt, and dark Munich malt in 154 °F (68 °C) water for 60 minutes. Add the chocolate and crystal malt, recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 60 minutes, adding the hops at the times indicated.Chill and ferment at 64 °F (18 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.012
IBU = 34 SRM = 33 ABV = 6.7%

Ingredients

7.42 lbs. (3.4 kg) light liquid malt extract
1 lb. (454 g) chocolate malt (350 °L)
0.67 lb. (304 g) crystal malt (60–80 °L)
0.67 lb. (304 g) dark Munich malt
9.4 AAU Fuggle hops (60 min.) (1.7 oz./48 g at 5.5% alpha acids)
LalBrew Windsor, White Labs WLP023 (Burton Ale), or Wyeast 1275
(Thames Valley Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).

Steep the malts for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at the times indicated.Chill and ferment at 64 °F (18 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

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