London Porter Recipe For Home Brewers
This is the recipe for our London Porter. We don’t mind publishing these, there’s no ‘secret sauce’ to these recipes and part of the pleasure in brewing beer is sharing – so we are sharing all our recipes. If you brew the beer let us know, and if you want to buy a recipe kit it’s here: London Porter Recipe Kit
All of our recipe kits are designed to use a starting volume of 23lt, which should yield 18lt into the keg or bottles, and a brewhouse efficiency of 70%. This is the complete recipe, it can be scaled to suit any batch size.
Porter is an intriguing beer style and we were very pleased to design a kit from a customer request; and we found ourselves so intrigued by the style that we brewed it in the shed and immediately installed it as a firm favourite. It’s like a stout without the rasping bitterness that makes stout such a ‘marmite’ style – people seem to love it or hate it and there’s not much middle ground. Porter, or at least our version of it, is a lot softer with a real mellow bitterness and lots of deep chocolate notes; a cracking beer.
Note that the dry hop addition is very optional with this one – we don’t add it when we brew but it’s included in the kit; up to you!
London Porter Recipe
Original Gravity 1.045 Final Gravity 1.011 ABV 4.5% IBU 26.1 SRM 32
Fermentables:
2.5kg Maris Otter – Classic English pale ale malt
250gm Caramalt – For golden colour and sweetness
350gm Torrefied Wheat – To promote head retention
350gm Malted Naked Oats – For a fuller ‘mouthfeel’
250gm Crystal Malt – Colour and sweetness
350gm Chocolate Malt – Colour, sweetness and depth
Hops:
Fuggles – Classic English hop
Yeast:
Safale S04
Mash Guidelines:
The kit is designed to use 22.5 litres of water (kettle volume) which should give 18-19 litres into the fermenter.
Mash temp 66°C for 60 min
Boil 60 min
Hop Schedule:
15gm Fuggle at first wort or as boil starts
25gm Fuggle at 10 minutes before flameout
25gm Fuggle at 5 minutes before flameout
25gm Fuggle at flameout
25gm Fuggle dry hop – at 3 days into fermentation – Optional!
Yeast Pitch:
15-20°C Ideally 18°C and fermented to final gravity – expect 5-7 days.