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Homebrew Recipes

Back East Brewery Porter

Back East Brewery in Bloomfield, Conn., describes their porter as a hearty beer with a thick, light-brown head that is hopped just enough to offset the sweet maltiness and roast undertones.

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Back East Brewery Porter | Brown Porter


  • For 10 gallons
    • 16.5 lb British 2-row malt
    • 2.75 lb Crystal 10 malt
    • 2.5 lb Chocolate malt
    • 1.25 oz Northern Brewer hops (60 min)
    • 2 oz Wilamette at (10 min)
    • Calcium Chloride (optional)
    • Safale S-04, Wyeast 1028 London Ale or White Labs WLP013 London Ale


    • Original Gravity: 1.055
    • Final Gravity: 1.012
    • ABV: 5.7%
    • IBU: 30
    • SRM: 33
    • Boil Time: 60 minutes


    Add calcium chloride to taste depending on your water source. Mash for 45 minutes at 149° F. Collect first runnings and forlauf for 15 minutes. Collect 11 gallons of wort and boil for 60 minutes.

    Chill to 65° F then pitch yeast. Ferment at 66° F. Once terminal gravity is reached, chill the fermenter to 33° F for two days before proceeding to kegging or bottling.

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