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Recipe: Brown Porter
Brewer: HopHed
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.051 SG
Estimated Color: 27.1 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
5.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 47.04 %
3.00 lb Brown Malt (65.0 SRM) Grain 28.22 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.41 %
1.00 lb Special Roast (50.0 SRM) Grain 9.41 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.70 %
0.13 lb Chocolate Malt (350.0 SRM) Grain 1.22 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.7 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.63 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.32 gal of water at 165.9 F 154.0 F


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Nose presents a very rich roasted character with hints of chocolate and a faint bit of caramel. This produced a medium bodied beer that I carbonated to about 2.2 volumes.

This is the first time I've used brown malt and I must say that it lends quite a distinctive taste to a beer. It's also a taste that I'm having difficulty describing properly other than to say that it's 'earthy' and undeniably British, but I can say that the roasted notes from the nose continue in the palate, although much more restrained.

I've never had a commercial version of a Brown Porter so I don't know how this would compare but I really enjoy this beer. It's pleasant to drink and at just over 5% it's light enough that you can enjoy quite a few of them. I paired it with a nice spicy steak and baked potato a few nights ago and the
earthy/roasted character of this beer complimented the spicy seasonings that I had on the t-bone steak in front of me very, very well.