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Homebrew Recipes

Brown Bag Brown Porter

Jamie Klarman of Fallston, MD, member of the Wootown Brewers, won a gold medal in Category #12: Porter during the 2012 National Homebrew Competition Final Round in Seattle, WA with the help of Phil Bayle. Klarman’s Porter was chosen as the best among 326 final round entries in the category.

To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Brown Bag Brown Porter | Brown Porter

Ingredients

  • For 11.5 Gallons (43.53 L)
    • 16.0 lb (7.2 kg) Maris Otter pale malt
    • 1.75 lb (0.79 kg) 70° L U.K. brown malt
    • 1.75 lb (0.79 kg) 40° L U.S. crystal malt
    • 1.06 lb (0.48 kg) Thomas Fawcett 200° L chocolate malt
    • 2.oz (57 g) Fuiggle pellet hops, 4.5% a.a. (60 min)
    • 0.75 oz (21 g) E.K. Goldings pellet hops, 4.5% a.a. (60 min)
    • 1.0 oz (28 g) E.K. Goldings pellet hops, 4.7% a.a. (10 min)
    • Wyeast 1028 London ale yeast, 3qt starter

    Specifications

    • Original Gravity: 1.052
    • Final Gravity: 1.022
    • ABV: 3.94%
    • IBU: 28.3
    • SRM: 20

    Directions

    1. Mash grains at 153° F (67° C) for 60 minutes.  Mash out at 170° F (77° C) for 15 minutes.  Batch sparge to get 13.5 gallons (15.1 L) before the boil.  Cool to 65° F (18° C) and pitch.
    2. Primary fermentation for 2 weeks at 68° F(20°C).
    3. Forced CO2 to carbonate.
     
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