Quantcast

Calling all BJCP Gurus: English Porter and Color

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

jwalk4

Well-Known Member
Joined
Jun 2, 2012
Messages
1,173
Reaction score
267
Location
St. Thomas
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

Stay Rude, Stay Rebel, Stay SHARP
Lifetime Supporter
Joined
Apr 2, 2011
Messages
16,193
Reaction score
5,648
Location
Arlington (DC)
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

Active Member
Joined
Oct 17, 2012
Messages
27
Reaction score
1
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.
 
Top