Brown Porter

Vital Statistics

O.G.	1.040 – 1.052
F.G.	1.008 – 1.014
ABV	4.0 – 5.4 %
IBU	18 – 35
SRM	20 – 30
Volumes CO2	1.7 – 2.3

Statistics from [1] and [2]

Related Styles

Brown Porter occupies a stylistic space somewhere between robust porter and brown ales such as southern English brown ale and American brown ale. Historically Baltic porter may be derived from interpretations of brown porter.

Brewing Brown Porter

Grains – English pale malt (or historically brown malt) as the base malt. Color and roasted flavors provided by chocolate malt and small amounts of roast barley or black patent malt. Residual sweetness and additional complexity from crystal malts and/or various toasted malts.

Hops – UK hop cultivars used primarily for subtle bittering and balance.

Yeast – Relatively clean strains of English or Irish Ale yeast. May be produced as a lager.

Water – Moderate carbonate water similar to that of London or Dublin.

References

1. ^ Beer Judge Certification Program style guide 12a http://www.bjcp.org/2008styles/style12.php#1a
2. ^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html