Gordon's Brown Porter

All Grain Recipe

Submitted By: willpower71 (Shared)
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Brewer: Gordon Strong
Batch Size: 6.50 galStyle: Brown Porter (12A)
Boil Size: 9.80 galStyle Guide: BJCP 2008
Color: 29.3 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 17.6 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: English 153
Est FG: 1.016 SG (4.0° P)Fermentation: English Ale
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 gal Distilled Water Water 1
1.00 tsp Calcium Chloride (Mash 60 min) Misc 2
0.75 tsp Phosphoric Acid (Mash 0 min) Misc 3
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
1 lbs 12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs 8.00 oz Brown Malt (65.0 SRM) Grain 6
1 lbs Munich Malt (9.0 SRM) Grain 7
12.00 oz Chocolate Malt (450.0 SRM) Grain 8
1.50 oz Fuggles [4.0%] - Boil 60 min Hops 9
0.75 oz Fuggles [4.0%] - Boil 10 min Hops 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11

Notes

Recipe from Gordon Strong featured in BeerSmith Podcast 39 Mash Maris Otter and Munich malts Add Brown, Crystal and Chocolate malts during mash out (recirculation) NOT DURING MASH Use UK crystal not US I used Thos Fawcett Maris Otter Treat all water with phosphoric to hit about pH 5.2 Add 1 tsp CaCl2 to mash Add 1/2 tsp CaCl2 to boil Batch sparge 20 min whirlpool (turn off heat, stir, let settle)