Codename : Westfort Brown Porterthorpe

For Father’s Day this year, I got Home Brew Beer by Greg Hughes from my family. I adapted this English Porter from his Brown Porter recipe.

Recipe inspiration :


  • 1 lb 10 oz Maris Otter malt
  • 2.2 oz Crystal Dark (1ooL)
  • 1.6 oz Brown malt (75L)
  • 1 oz Chocolate malt (444L)
  • 0.10 oz Northdown hops at 60 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.10 oz Northdown hops at 10 minutes
  • 0.10 oz Northdown hops at 5 minutes
  • 4 ml Windsor ale yeast

Vital Stats

Anticipated IBU : 26
Anticipated ABV : 4.7%
Target OG : 1.048
Target FG : 1,012
Brewhouse (in)efficiency : 68%

Brew Day

  • Prepare 7.5L strike water, 154F
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for SG 1.031.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring wort up to 212F, let boil for 10 minutes, then reduce temperature to 205F.
  • Set the timer for 60 minutes. Add hops and Irish Moss as prescribed above. Looking for SG 1.048.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 4 weeks. You can crack one open early, but you might be disappointed. You have been warned.


Brew Notes

  • Pre-boil SG 1.041, Post-boil SG 1.058. This gives makes a potential 6% ABV.

Brew day : 4-Oct-2022
Bottling day : 12-Oct-2022