Brewing a Brown Porter

As winter approaches (if I am allowed to call “Arizona’s average high’s of 63 °F weather” winter)… I think it’s time to start brewing some nice darker and heavier beers… lagers too, especially bocks…

I do want to brew an ale or two before switching to lagers and I have in mind a Brown Porter…

I’m trying to include all aspects of brewing and planning is one of them… possibly one of the most overlooked, yet one of the most important ones…

To start off I want to state my interpretation of a Brown Porter… or more accurate, what I’m after…

I first want to differentiate a Brown Porter from a Robust Porter… and the most important distinction is the restraint of roast malt characteristics… more specifically the dark malt, burnt like or acrid notes of malts like black malt or roasted barley…

That’s not to say it shouldn’t have roast flavor, but if anything it should be mild to moderate… which you can get from Chocolate Malt 350 °L (rich roasted coffee, cocoa notes)…

The two components that should show up after the mild roastiness is the Caramel, nutty and toffee notes…

With that being said, I plan on getting most of the Brown or chocolate characteristic from malts like Thomas Fawcett Brown Malt 70 °L and Chocolate Malt 350 °L…

For the Caramel and toffee, Crystal 30 °L or 40 °L and perhaps a touch of Victory malt for the nutty, though the KEY ingredient here is a good base malt like Maris Otter (preferrably Thomas Fawcett)…

Now on to hops…

This beer is balanced more towards the malt than hops, so just a bit of bittering and flavor hops should be enough to compliment the malts…

English flavor and aroma of course… the Golding variety…

With all that in mind… here’s the recipe I have in mind once my pumpkin ale is ready to be kegged…

This is a draft recipe and I may or may not make modifications… If I do, I’ll update with the reasons, but for now here’s what I have…

Brown Porter Recipe
8 lbs Maris Otter (Thomas Fawcett)
0.75 lbs Brown Malt (Thomas Fawcett)
0.63 lbs Crystal Malt 30 °L
0.5 lbs Chocolate Malt 350 °L (Thomas Fawcett)
0.13 lbs Victory Malt

1 oz East Kent Golding Hops (30 min)
1 oz East Kent Golding Hops (15 min)

WLPO13 London Ale Yeast

Mash @ 152 °F
Ferment @ 66 °F

Well, I got good feedback from readers that walking through this process is helping them, so I hope this helps as well…

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