Gordon's Brown Porter 
All Grain Recipe
Submitted By: willpower71 (Shared)
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| Brewer: Gordon Strong | |
| Batch Size: 6.50 gal | Style: Brown Porter (12A) |
| Boil Size: 9.80 gal | Style Guide: BJCP 2008 |
| Color: 29.3 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 17.6 IBUs | Boil 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 |
| 1.0 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)This Recipe Has Not Been Rated
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