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