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Martin's Porter

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Martin's Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter  (12A)
Recipe Type: partial mash
Yield: 5 US gallons

Brown Porter


If this beer doesn't have enough body, you might try substituting unmalted barley for the wheat malt and extend starch conversion rest to 2 hours. Bitterness can be reduced by cutting back bittering hops to 8 AAUs or so.


  • 3 pounds, 2-row pale lager malt
  • 10 ounces, black patent malt
  • 8 ounces, wheat malt
  • 4 pounds, Scottish light malt extract
  • 12 AAUs, Northern Brewer hops (boil)
  • 1 ounce, Fuggles hops (finish)
  • 3 teaspoons, yeast nutrient
  • Edme ale yeast
  • 1 teaspoon, gelatin finings
  • 1/2 cup, corn sugar (priming)

Click to Print Recipe


Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil. Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch yeast.