brēowanthorpe

The Homestead of Beer

English Porter

By thomas #30 Minute Boil, #Barley, #Beer, #BIAB, #English, #English Porter, #High Gravity, #Homebrew, #Hops, #No-Sparge, #One Gallon, #Porter, #Recipe, #Water, #Westfort, #Winter 2025, #Yeast

Codename : Westfort Pig Dog Porterthorpe (2024)

English flag, the cross of St.George

As the winter months approach, time to shift towards some darker, richer beers, in this case something in an English porter. The clever name? 🇫🇷💨🏴󠁧󠁢󠁥󠁮󠁧󠁿 IYKYK. A little about the beer.

A moderate-strength dark brown English ale with a restrained roasty, bitter character.

https://www.bjcp.org/style/2021/13/13C/english-porter

Ingredients

  • 1 Lb 6 oz Maris Otter malt (3.8L)
  • 3 oz Flaked barley (1.8L)
  • 2 oz Pale chocolate malt (225L)
  • 1 oz Caramel malt (120L)
  • 1 oz Carastan malt (30L)
  • 1 oz Roasted barley (300L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Cascade hops at 30 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 10 minutes
  • 4 ml New World Strong ale yeast

Vital Stats

  • BJCP Style : English Porter
  • Anticipated ABV : 4.5%
  • Anticipated IBU : 29
  • Anticipated SRM : 25
  • Pre-boil SG : 1.035
  • Post-boil SG: 1.045
  • Original SG : 1.045
  • Target SG : 1.011
  • Carbonation : 2
  • Water profile : Brown Porter
  • Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 6.5L strike water, 152F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the refractometer, aka 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, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • I recently adjusted the water requirements, BHE of 70% does not seem to reflect the changes, going to switch to 69% for the next batch.
The Pig Dog Porter to sit on the fermentation station for 10-14 days.

Brew day : 21-Nov-2024