Classic Porter
Porter is a classic beer style with roots dating back to 18th century England. It was favored by the working class and gained popularity for its rich, roasted flavors and moderate alcohol content. This recipe pays homage to the traditional English Porter style, featuring a balance of malt sweetness, roasted character, and a hint of bitterness.
The Porter showcases flavors of chocolate, coffee, and roasted malt. It has a medium body and a smooth, slightly creamy mouthfeel. The bitterness is moderate, providing balance to the malt sweetness.
Type of Beer
Classic Porter
Fermentation Temp
18 – 20’C (Primary)
10 – 12’C (Secondary)
Type
All Grain
Classic Porter
All Grain
BrewZilla / RoboBrew 65L
77% efficiency
Ingredients:
- 4 kg Pale Malt (2-Row)
- 400 g Munich Malt
- 300 g Crystal 60L Malt
- 250 g Chocolate Malt
- 150 g Black Patent Malt
- 25 g Fuggle Hops (4.5% alpha acid) – for bittering
- 15 g East Kent Goldings Hops (5% alpha acid) – for flavor
- 10 g East Kent Goldings Hops (5% alpha acid) – for aroma
- 1 packet of English Ale yeast (e.g., Wyeast 1098 or White Labs WLP002)
- 5 g Irish Moss (clarifying agent)
Instructions:
- Mash:
- Heat 17 liters (4.5 gallons) of water to around 70°C (158°F) and add to your mash tun.
- Add the crushed grains to the water and mix well to ensure all grains are moistened.
- Maintain the mash temperature at around 66°C (151°F) for 60 minutes.
- Sparge with hot water at around 75-77°C (167-171°F) to collect the desired pre-boil volume.
- Boil:
- Bring the wort to a rolling boil.
- Add Fuggle hops for bittering and boil for 60 minutes.
- Add East Kent Goldings hops for flavor and boil for 15 minutes.
- Add Irish Moss for clarification during the last 10 minutes of the boil.
- Add East Kent Goldings hops for aroma and boil for 5 minutes.
- Chill and Fermentation:
- Rapidly cool the wort using a wort chiller or an ice bath to reach yeast pitching temperature (around 18-20°C or 64-68°F).
- Transfer the chilled wort to a sanitized fermenter.
- Pitch the English Ale yeast.
- Seal the fermenter with an airlock and ferment at the specified temperature range.
- Fermentation and Conditioning:
- Allow fermentation to continue until activity subsides and the target final gravity is reached.
- Once fermentation is complete, you may opt for a secondary fermentation at a cooler temperature range (10-12°C or 50-54°F) for additional clarity and flavor development.
- After fermentation, package the beer into bottles or kegs and carbonate using the appropriate method.
Enjoying the Porter:
The Porter is best enjoyed after a period of conditioning to allow the flavors to meld together. Store the bottles or kegs in a cool place for a couple of weeks, allowing the beer to mature and reach its full potential. Serve at a temperature of around 10-12°C (50-54°F) to enhance the flavors.
Note: It’s important to practice good sanitation throughout the brewing process to ensure the best quality beer.
This Classic Porter recipe will deliver a deliciously smooth and flavorful brew. Experiment with different malt variations and fermentation techniques to personalize the recipe to your preferences. Cheers and happy brewing!
