Warped Porter

By James Cross

Recipe is part of Recipe Index

BJCP 2021 Style English Porter

This recipe won Gold in the Session Stouts and Porters category at GBBF 2023. It's based on Malt Miller's Twisted Stout recipe but using LALBREW London yeast and whole hops, reduced from the recipe to aim for 30 IBU. The result came out more like a porter than a stout, but that didn't matter as the GBBF category covered both.

Awards

Great British Beer Festival 2023

1st - Session Stouts and Porters

Statistics

• Batch size - 23 Litres
• IBU 30
• ABV 4.9%
• OG 1.052
• FG 1.014

Ingredients

Water

• London water
• Aim for pH 5.4 in mash

Malt

• Crisp Pale Ale Malt (4000 grams)
• Thomas Fawcett – Oat Malt (400 grams)
• Crisp Flaked Barley (390 grams)
• Weyermann® CaraAroma® (170 grams)
• Weyermann® Carafa Special® Type 3 (300 grams)

Hops

• 30g Bramling Cross @ 70m
• 20g Bramling Cross @ 10m

Yeast

• LALBREW London English-Style Ale Yeast 12g

Process

Mash

• Single infusion mash at 67C for 60 minutes
• This was a 30 Litre BIAB, with a 5 litre sparge

Boil

• Boil for 70 minutes

Ferment

• 1.8 litre starter
• Ferment at 20C
• Done in 2 days, bottled at 6 days.

Serving

• Primed at 5g/l