A Brown British porter with very strong notes of coffee.
This recipe won Silver for category 13. British Brown Beer at the Royal Finger Homebrew Competition 2017.
Discussion about this recipe can be found here.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20.8 L | 60 min | 27.1 IBUs | 29.1 SRM | 1.054 | 1.017 | 4.9 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| English Porter | 13 C | 1.04 - 1.052 | 1.008 - 1.014 | 18 - 35 | 20 - 30 | 1.8 - 2.6 | 4 - 5.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Maris Otter (Crisp) | 3.941 kg | 76.37 |
| Brown Malt (Simpsons) | 425.2 g | 8.24 |
| Caramel/Crystal Malt - 40L | 425.2 g | 8.24 |
| Chocolate Malt (Simpsons) | 255.1 g | 4.95 |
| Acidulated (Weyermann) | 113.4 g | 2.2 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggle, U.S. | 42.5 g | 60 min | Boil | Pellet | 4.9 |
| Fuggle, U.S. | 14.2 g | 10 min | Boil | Pellet | 4.9 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| English Ale I | Escarpment Labs | 67% | 18.33°C - 20.56°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 66.67°C | 60 min |
Notes
- Used 2:1 Guelph:RO Water - Fermented at 19 C - Six days in to fermentation, bumped temp up to 20 C before bed since fermentation seemed to be slowing. |