Codename : Westfort Red River Porter

This is an English style porter, but with it, I am adding something so very quintessentially Canadian, about 10% of the grain bill will be Red River Cereal. Using rye malt as my guideline for how the cereal addition will affect the mash.

A little history on the style.

Originating in London in the early 1700s, porter evolved as a more heavily hopped and aged (keeping) version of the Brown Beer popular at the time.


  • 1 lb 4 oz Maris Otter (3.8L)
  • 3 oz Red River Cereal (3L) (totally guessing with this one)
  • 2 oz Crystal medium malt (67L)
  • 2 oz Torrified wheat (2L)
  • 1 oz Pale chocolate malt (225L)
  • 1 oz Carafa Special III (525L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Cascade hops at 30 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 0.2 UK Bramling Cross hops at 10 minutes
  • 3 ml Nottingham dry ale yeast.

Vital Stats

BJCP Style : English Porter
Anticipated ABV : 4.6%
Anticipated IBU : 33
Anticipated SRM : 28

Pre-boil SG : 1.045
Post-boil SG : 1.063
Original SG : 1.046
Target SG : 1.011
Brewhouse (in)efficiency : 70%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 5.2L strike water at 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.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Stir occasionally.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • Stir occasionally.
  • 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 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, splash the wort around to aerate the contents.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • Hit the required readings, my best guess did the trick.
Ferment the porter in the carboy for 10-14 days

Non-Paid Endorsement

Red River Cereal has been around since the early 20th century, and then production had stopped. The nice people Arva Flour Mills stepped in, and resumed production. You can read a little of the history. I bought about 5 kg of it early in the new year, and have been having it for breakfast from time time to time.

Just to drive home the point, I do not benefit from advertising the flour mill operations.


Brew day : 25-Sept-2023