Bring Your Daughter to the Porter

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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

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

Malt

  • Pale, 3 EBC, 71.3%
  • Amber, 50 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

  • 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
  • bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example For a 40 litre boil, 36 litres at end of boil: 40g Goldings pellets 4.8%aa at 15 mins 30g Colombus pellets 14.2%aa at 60 minutes

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
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