Gordon's Brown Porter (1 ratings)

All Grain Recipe

Submitted By: BeerSmith (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

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


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)


Looks good, but not accurate

by ricardodomiciano

Brown malt comes in at mash, not Vorlauf (you can confirm this in Gordon's book). I brewed following these steps, and both OG and color was below expected, so I had to adjust it with DME and Carafa Special 3. Next time I'll mash in brown malt and add only crystal and chocolate at vorlauf. It's a promising recipe anyway!

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