Bring Your Daughter to the Porter
By Lee Immins
BJCP 2021 Style 13C English Porter
The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.
This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.
You can also see Lee's presentation on this beer here: Bring Your Porter
Awards
Black Friday 2015 (UBrew London, 11/2015)
1st - Table
3rd - Best in Show
London and South East Craft Brewing Competition (UBrew London, 05/2015)
3rd - Table
UK National Homebrewing Competition, 2016 (Bristol 2016)
1st - Table
Black Friday 2016 (UBrew London, 11/2016)
3rd - Table
Brew Con World Series I (Oval Space London, 11/2017)
2nd - Table
Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018)
1st - Table 7: Porter and Brown Ale
1st - Best in Show
Welsh National 2018 (Tiny Rebel Newport, 9/2018)
1st - Table 6: Brown Ale & Porter
London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021)
1st - Champion
Measures
- IBU 38
- ABV 5.5%
- OG 1.061
- FG 1.018
- EBC 62
Ingredients
Water
London Water
You can aim for pH 5.45 mash, sulphate to chloride ratio 0.7 absolute values (ppm:) : C1 187 CL2 145, SO4 101
Malt
- Pale, 3 EBC, 71.3%
- Brown, 100 EBC, 12.5%
- Crystal, 150 EBC, 4.4%
- Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
- Dextrin/Cara-Pils, 2 EBC, 2.5%
Added at end of mash:
- Pale chocolate, 500 EBC, 3.1%
- Chocolate, 1000 EBC, 1.3%
- Black, 1280 EBC, 1.9%
Hops
For a 40 litre boil, 33
- 1.2g/litre Fuggles or Goldings at 15 minutes
- 30g Columbus 14.2% at 60 minutes
Keep late hop ratio to boil volume the same and adjust
Yeast
West Yorkshire Ale (Wyeast 1469)
Process
Mash
- 60 minutes at 68C
- 15 minutes at 72C
- 10 minutes at 76C
Boil
60 minute boil
Ferment
- Pitch at 17C
- Raise to 18.5C after 2 days
- Rest at 21C for 2 days at end of fermentation