📝 About This Recipe
Born in the bustling markets of 18th-century London, the Porter is the quintessential working-class hero of the brewing world. This recipe yields a deep mahogany ale defined by a complex symphony of bittersweet chocolate, roasted coffee, and subtle hints of dark stone fruit. It is a medium-bodied masterpiece that balances rich malt sweetness with a firm hop bitterness, offering a smooth, velvety finish that warms the soul.
🥗 Ingredients
The Grain Bill (Milled)
- 10 lbs Maris Otter Pale Malt (The classic British base malt for biscuit-like depth)
- 1 lb Brown Malt (Provides the authentic historical toasted flavor)
- 12 oz Crystal Malt (60L) (Adds body and caramel sweetness)
- 8 oz Chocolate Malt (For deep color and cocoa aromatics)
- 4 oz Black Patent Malt (Adds a sharp, roasty edge and dark hue)
The Boil & Hops
- 8 gallons Filtered Water (Divided for strike and sparge)
- 2 oz East Kent Goldings Hops (60-minute addition for bittering)
- 1 oz Fuggles Hops (15-minute addition for earthy aroma)
- 1 teaspoon Irish Moss (Added during the last 15 minutes for clarity)
Fermentation & Carbonation
- 1 package Wyeast 1098 British Ale Yeast (Liquid yeast activator or a healthy starter)
- 4.5 oz Corn Sugar (For priming/bottling)
👨🍳 Instructions
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1
Sanitize all equipment thoroughly using a food-grade sanitizer. Cleanliness is the most critical step in brewing to prevent off-flavors.
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2
Heat 4 gallons of filtered water in your mash tun to 163°F (73°C) to achieve a strike temperature. This will allow for a mash rest at 152°F (67°C).
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3
Slowly stir in the milled grains (Maris Otter, Brown, Crystal, Chocolate, and Black Patent) to avoid dry clumps. This process is called 'doughing in'.
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4
Cover the mash tun and let the grains steep for 60 minutes. This converts the starches into fermentable sugars. Ensure the temperature stays between 150°F-154°F.
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5
While mashing, heat your remaining 4 gallons of sparge water to 170°F (77°C).
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6
Perform the 'vorlauf' by draining a small amount of liquid (wort) from the bottom and gently pouring it back over the grain bed until the liquid runs clear of debris.
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7
Slowly drain the sweet wort into your boil kettle while simultaneously rinsing the grains with the 170°F sparge water until you reach a pre-boil volume of about 6.5 gallons.
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8
Bring the wort to a vigorous, rolling boil. Once the boil starts, add 2 oz of East Kent Goldings hops and set a timer for 60 minutes.
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9
With 15 minutes remaining in the boil, add the 1 oz of Fuggles hops and the Irish Moss to help settle proteins.
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10
After the 60-minute boil, immediately cool the wort to 68°F (20°C) using a wort chiller or an ice bath. Rapid cooling is essential for beer quality.
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11
Transfer the cooled wort into a sanitized fermenter, splashing it vigorously to aerate the liquid, which provides oxygen for the yeast.
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12
Pitch the British Ale yeast into the fermenter. Seal with a sanitized lid and airlock.
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13
Store the fermenter in a dark, cool place (65-68°F) for 10-14 days until fermentation is complete and the airlock stops bubbling.
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14
Dissolve the corn sugar in a small amount of boiling water, add to a bottling bucket, and siphon the beer into the bucket. Bottle the beer and cap tightly.
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15
Condition the bottles at room temperature for at least 2 weeks to allow for carbonation before chilling and serving.
💡 Chef's Tips
Always use filtered water; chlorine in tap water can react with malt to create medicinal off-flavors. Don't skip the Brown Malt—it is the signature ingredient that distinguishes a true London Porter from a Stout. Keep your fermentation temperature stable; fluctuations can cause the yeast to produce harsh alcohols. If you want a creamier mouthfeel, replace 8 oz of Maris Otter with Flaked Oats. Be patient with bottle conditioning; dark beers often taste significantly better after 4-6 weeks of aging.
🍽️ Serving Suggestions
Serve in a traditional nonic pint glass at 50-55°F to allow the malt complexities to open up. Pairs beautifully with smoked meats, particularly brisket or grilled sausages. Try it alongside a sharp English Cheddar or a creamy Stilton cheese. For dessert, pair with a rich chocolate lava cake or toasted walnut brownies. Excellent as a base for a 'Porter Float' with a scoop of high-quality vanilla bean ice cream.