Codename : Westfort Pig Dog Porterthorpe (5L)

This autumn has been my season for the porters and stouts. In an attempt to use up some stock, I expanded from my usual 3.9L to a 5L batch, as I have a larger carboy to hold it. I also tried something out of the ordinary with this batch, I roasted the oatmeal in advance of brewing. Just to add to the complexity of the batch, I did a stepped mashing, starting at a lower temperature and incrementally increasing the temperature to take advantage of what the various temperatures will do with the malt.


  • 2 lbs Maris Otter malt (3.8L)
  • 3 oz Brown malt (55L)
  • 2 oz Crystal medium (67L)
  • 2 oz Oatmeal (1.6L)ish (optionally roasted)
  • 2 oz Roasted barley (488L)
  • 1 oz Torrified wheat (1.5L)
  • 0.10 oz Cascade hops at 30 minutes
  • 0.20 oz Cascade hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Cascade hops at 10 minutes
  • 0.20 oz Willemette hops at 5 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : English Porter
Anticipated ABV : 4.6%
Anticipated IBU : 30
Anticipated SRM : 25

Pre-boil SG : 1.039
Original SG : 1.047
Target SG : 1,012
Brewhouse (in)efficiency : 65%

Brew Day

  • Prepare 7.7L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Set the temperature to 145F, set the timer for 30 minutes.
  • Set the temperature to 158F, set the timer for 30 minutes.
  • (If you don’t want to do the steps, do the whole mash at 152F for 75 minutes)
  • 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 up to a boil, 212F, set the timer for 30 minutes. Add hops and  Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy
  • Transfer the wort to the carboy.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • As an optional step, I toasted the oatmeal at 350F for 10 minutes in advance.
  • During the first 30 minutes or so, the wort was a yellow/straw colour, seems at the lower temperature the darker malts did not contribute to the colour, only in the latter half of the mash did the brown colour come in.
  • Pre-boil gravity of 1.039 was achieved.
  • Post boil gravity was 1.050. As with recent batches, I added 400 ml of cold water to bring it down to 1.046. This does not affect the anticipated ABV
  • This is a clue to me to adjust the starting water requirements, and alter the boil off rate for the next batch.
5L of porter in the larger carboy.

Brew day : 12-Dec-2022
Bottling day : 24-Dec-2022