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Porter? Porter?

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Porter? Porter?

back to search Back to Search  Style Details 

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

Brown Porter


This produces a well-balanced (there's that word again!) porter, neither too dry nor too sweet. I currently have a batch of this fermenting with Wyeast Irish Stout Yeast to see if that will make it a wee bit drier.


  • 6.6 pounds, Telford's porter (2 cans)
  • 1 ounce, Styrian Goldings plugs (alpha 5.3) (1 hour boil)
  • 1 ounce, Hallertauer plugs (alpha 2.9) (10 minute boil)
  • Wyeast #1056

Beer Profile

Original Gravity: 1.048
Final Gravity: 1.020
Alcohol by Vol: 3.66%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Add the 2 cans of malt extract to 3 gallons boiling water, bring the mix back to a boil, then add Bittering Hops. I used a hop bag, so the utilization probably wasn't that teriffic, but then again the malts are pre-hopped some, so I wasn't too concerned about that. Add finishing hops with 10 min left in the boil. Add tap water to 5 gallons, cool to 75F and pitch yeast starter (~12oz). Lag time is about 12 hours.