Gordon Strong’s English Porter
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.
