James Wilson at 21:42, 18 June 2026

2026-06-18T21:42:38Z

← Older revision		Revision as of 21:42, 18 June 2026
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	== Process ==		== Process ==
	=== Mash ===		=== Mash ===
	* 60 minutes at 64.5C		* 90 minutes at 64.5C (would be better at 70-71C)
	* No Mashout, immediately raise to 80C while sparging with 80C sparge water		* No Mashout, immediately raise to 80C while sparging with 80C sparge water

James Wilson: Created page with "'''By Steven Blackery''' Recipe is part of Recipe Index '''BJCP 2021 Style 13C English Porter''' I reached out to Greg at Five Points who was happy to share with me the recipe for Railway Porter. Unfortunately he initially typo'd the '64.5%' of MO in the grain bill with '64.5C' mash temp, which I brewed (and won with) but it over attenuated down to 1.011 FG and 1% ABV too high. The judges notes in the competition mentioned the only flaws as being that i..."

2026-06-18T21:28:10Z

Created page with "'''<big>By Steven Blackery</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 13C English Porter''' I reached out to Greg at Five Points who was happy to share with me the recipe for Railway Porter. Unfortunately he initially typo'd the '64.5%' of MO in the grain bill with '64.5C' mash temp, which I brewed (and won with) but it over attenuated down to 1.011 FG and 1% ABV too high. The judges notes in the competition mentioned the only flaws as being that i..."

New page

'''<big>By Steven Blackery</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 13C English Porter'''

I reached out to Greg at Five Points who was happy to share with me the recipe for Railway Porter. Unfortunately he initially typo'd the '64.5%' of MO in the grain bill with '64.5C' mash temp, which I brewed (and won with) but it over attenuated down to 1.011 FG and 1% ABV too high. The judges notes in the competition mentioned the only flaws as being that it was a little too dry and with a very slight astringency, I believe brewing with the correct Mash temp of 71C should resolve those issues.

== Awards ==
''' LAB Open 2026 (Queens Arms, London)'''

1st - Dark and Malty British Isles Beers

== Beer Statistics ==
* OG 1.053
* FG 1.016
* ABV 4.8%
* IBU ~35

== Ingredients ==
=== Water ===
* At the recommendation of Five Points I actually used my base Thames Water tap water, the only recipe I have using unfiltered water. Treat with Campden and then add 2-3g of Baking Soda and only calcium chloride, no other salts to mash water, aim for 5.5 mash pH (late grain mash additions will drive this down to 5.2 preboil & 5.0-5.1 into fermenter)
* Ca: 130 Mg: 5 Na: 65 Cl: 90 SO4: 45 HCO3: 350

=== Malt ===
* 64.5% Simpsons Low Colour Maris Otter (regular MO would be fine as well)
* 12% Simpsons Brown Malt
* 7% Simpsons Munich Malt
* 6% Simpsons Crystal Medium
* 3% Simpsons Crystal Dark

Timing of this addition is critical to final roastiness balance - Five points add onto the sparge, not in the Mash. I add for last 3 minutes of mash and then sparge. For no-sparge you will want at least 5 minutes I would think.

* 6% Simpsons Chocolate Malt
* 1.5% Simpsons Black Malt

=== Hops ===

* EKG @ 60 minutes for approx 25 IBU
* EKG @ flame-out/whirlpool 3g/l

=== Yeast ===
* Fermentis US-05
* I used 1 pack of US-05 with a 0.8L starter of 1.036 DME & a pinch of nutrient, cold crashed it for 48 hours and then syphoned off the spent wort before pitching. This resulted in an amazingly fast & clean ferment that reached FG in only 2.5 days.

== Process ==
=== Mash ===
* 60 minutes at 64.5C
* No Mashout, immediately raise to 80C while sparging with 80C sparge water

=== Boil ===
* 60 minute boil

=== Fermentation ===
* Pitch at 19C, free rise to 22.5C and ferment at 22.5C
* 2 day D-rest, Cold Crash 5C/day to 1C, add gelatin for 36 hours, package

[[Category:Recipes]]

Railway Porker - Revision history

James Wilson at 21:42, 18 June 2026