🍺 Top-down Brew: American Porter

Recipe Variables

Enter the parameters

Variations

For steeped grains plus malt extract:

  • Delete the American two-row malt line.
  • For liquid malt extract, add sugar: Liquid light malt extract, 87, 5, 76
  • For dry malt extract, add sugar: Dry light malt extract, 87, 3.5, 96
  • Set the mash efficiency variable to 55% (eff: 55) for steeping.

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Results

Notes

2021 BJCP 20A - American Porter characteristic ingredients: "Pale base malt, frequently crystal malt. Dark malts, often black malt or chocolate malt. American hops typically used for bittering, but US or UK finishing hops can be used. Ale yeast can either be clean US versions or characterful English varieties."

Vital Statistics: OG: 1.050 – 1.070, FG: 1.012 – 1.018, IBUs: 25 – 50, SRM: 22 – 40, ABV: 4.8 – 6.5%

The base malt is usually American two-row or pale ale. The roasted malts - chocolate, black patent, roasted barley, and brown - provide the critical roasted flavor. Black patent and roasted barley can become acrid or too stout-like if the proportions are high. A recommendation is to keep the total percentage of roasted malts no higher than 10%. Crystal malts help to balance the roasted character and compose 5% to 10% of the grist. Oats, wheat malt, and cara-pils are optional malts for mouth-feel and beer head.

The hops are usually American or British varieties. One strategy is high-alpha bittering addition followed by low-alpha aroma varieties like Goldings or Fuggle. Citrusy varieties may be problematic by clashing with roasted flavors. Aim for a BU/GU ratio of .60. Late hopping is permissible, but likely not worth the bother.

The yeast should have a neutral character. American ale varieties are a good choice. Relatively clean British strains that attenuate well may also be used.

Sources

Beer-analytics.com American Porter

Strong, G. (2023, March-April). American porter: A robust dark brown ale. Brew Your Own, 22 - 24.

Zainasheff, J. (2012, September). Robust porter: Brown and roasty. Brew Your Own, 19 - 23.