Brown Porter

Beer Recipes
1

I was planning on brewing an English-style porter, something along the lines of Sam Smith’s Taddy Porter or St. Peters Porter, except draught-strength (a little smaller). Aside from the BJCP guidelines (which were very open-ended), I could find no useful guide in brewing this kind of beer. How does this look?:

Recipe: Briar Rose Brown Porter
Style: 12A-Porter-Brown Porter

Recipe Overview

Wort Volume Before Boil: 8.50 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.034 SG
Expected OG: 1.048 SG
Expected FG: 1.013 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 29.7
Expected Color: 26.7 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt (Maris Otter) 7lb 0oz (70.0 %) In Mash/Steeped
UK Medium Crystal (120EBC) 1lb 2oz (11.3 %) In Mash/Steeped
UK Pale Chocolate Malt 1lb 0oz (10.0 %) In Mash/Steeped
UK Brown Malt 12.00 oz (7.5 %) In Mash/Steeped
German Carafa Special III 2.00 oz (1.3 %) In Mash/Steeped

Hops
US Glacier (5.7 % alpha) 20 g Loose Whole Hops used First Wort Hopped
US Nugget (12.8 % alpha) 14 g Bagged Pellet Hops used 60 Min From End

Other Ingredients

Yeast: Wyeast 1318-London Ale III

Mash at 152 degF for 60 mins

Recipe Notes

2

Did you look at Jamil’s Southern English Brown recipe.  That is really the only recipe I have ever seen for the style.  Seems to be very similar in description to a dark mild, but maybe a little bolder in gravity and flavor?

http://beerdujour.com/Recipes/Jamil/Jamils_SouthernEnglishBrown.html

3

Southern English Brown Ale is not really a style at all, but a single beer - Mann’s Brown Ale. And it’s not a good beer at that. The BJCP erred in including that extremely obscure style in the guidelines, IMO. I am looking to make a porter, just one more like Samuel Smith than Deschutes.

4

I really like this Fullers porter clone I found on an English homebrew forum. I’ve used Wyeast 1469, too. It looks like you’re on the right track.

Batch size: 5.00 gal
Boil size: 6.25 gal
Boil Time: 60 min
Efficiency: 73%

Fermentables
8.00 lbs Pale Malt
1.00 lbs Brown Malt.
.50 lbs Caramel/Crystal Malt - 80L.
.25 lbs Chocolate Malt.

Hops
1.50 oz Fuggles (4.5%AA) @60
.50 oz Fuggles (4.5%AA) @15

Yeast
Wyeast Labs1968 :London ESB Ale (Ale)

Mash Steps
Mash In- 60 m @ 154 F ( Infusion )
OG 1053

5

Your right, my mistake.  I meant to post the brown porter recipe from his book, but misread your post.  My bad.

6

I h ave a dark American wheat that uses pale chocolate malt and carafa II special for color and roasted flavor. It dosen’t really strike me as a porter. I think regular chocolate malt would be better. But then any dark beer is really porter anyway.
This is my Dark Wheat, and this is My Brown Porter.

7

+1  Mine is really similar to that.  I’ve got it on nitro right now.  Very tasty!

edit: the only difference between my brown porter and the grain bill above is that I use .75 lbs. caramel 75L and .50 lbs british chocolate.