(5 gallons/ 19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 30 SRM = 46 ABV = 5.4%
Ingredients
8.27 lbs. (3.75 kg) Muntons pale ale malt
1 lb. (0.45 kg) crystal malt (75 °L)
1.5 lbs. (0.68 kg) brown malt
0.75 lb. (0.34 kg) chocolate malt
6.25 AAU Fuggle hops (60 min.) (1.3 oz./37 g of 4.7% alpha acids)
3.15 AAU Fuggle hops (15 min.) (0.67 oz./19 g of 4.7% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB yeast
2/3 cup corn sugar (if priming)
Step by Step
Mash at 153 °F (67 °C) for 60 minutes at mash thickness of 1.3 qts./lb. (2.7 L/kg). Boil for 60 minutes, adding hops at times indicated. Cool wort, transfer to fermenter and pitch yeast. Ferment at 62 °F (17 °C).
Cool. It medaled? I believe it. S-04 is great. This appears to be the real recipe out of BYO from about 10 years ago. I was going to enter the recipe into my database… but it’s already there.
I’ve also been thinking about brewing a Fuller’s Porter clone. There is an alternate recipe at the link below. They claim it comes from a Fuller’s brewer.
Curious as to what Brown malt you are all using. I ask because I’ve only ever used that from Crisp, and they suggest using it “up to 5%”. Tasting it in a mini-mash, I would have to agree with that percentage as the flavor can get toasty and overpowering pretty quick.
The Fuller’s Porter recipe above has the Brown malt at 13%, and another 6.5% of some undefined Chocolate to boot. Not saying that the recipe isn’t good - I’m sure it is - just wondering if the secret there is defining the Brown and Chocolate a bit better.
How much brown malt to use is a matter of each individual’s taste. I recently used ~10% of Crisp brown malt in a porter I made and think it’s the best porter I’ve ever brewed. In Mastering Homebrew, Randy Mosher writes that brown malt can be used at 20% or higher in porters.
Unfortunately, it will be hard for me to exactly duplicate the malt bill for this recipe, because my scale absolutely died (even new batteries didn’t help) and I had to estimate the amounts of some of the ingredients.
