Calling all BJCP Gurus: English Porter and Color

[jwalk4]

I'm piecing together an English Porter recipe but, my SRM keeps climbing higher and higher. The BJCP say that an English Porter has a limit of 30 SRM, but even their list of commercial examples include Fuller's London Porter which has an estimated SRM of 35.

So I guess my question is this: What might score better for me, going darker and pursuing the flavor that I want? Or should I stay within the recommended guidelines, but adjust my recipe accordingly?

How many points might you lose if you are "too dark"?


Edit FYI: Here's my grain bill
Maris Otter: 51%
Munich: 16.33%
Brown Malt: 12.24%
Crystal 80: 8.16%
Chocolate: 6.12%
Flaked Barley: 6.12%

 

[Qhrumphf]

When it comes to the stat numbers in the BJCP guidelines, take em with a grain of salt. Even in competition, appearance is only 3 points, so if darker lends the right character, go for it. It tends to want Bitters to be too dark, and Milds and Porters to be too pale.

 

[DaveHunter5]

Flavor scores are out of 20 points vs the 3 for appearance. If having it be darker gets you more spot on with your flavor you can make up a point that way, but also we don't judge based off of numbers and ranges, we give the beer a color, i.e. Dark brown with garnet highlights. Hope this helps with your recipe formulation.