Stout Porter

This is the strongest of my range of related brown beers so far. Although the name is confusing to many that have tasted it, I called it Stout Porter as a nod to the historical use of the term ‘stout’, which used to just mean ‘strong’. This recipe is my Porter recipe with the ABV bumped up and the addition of some roasted barley to the grist.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 55.5 IBUs 38.2 SRM 1.074 1.025 6.5 %


Name Amount %
Pale Malt, Maris Otter 20.934 lbs 70.4
Brown Malt 3.307 lbs 11.12
Crystal Malt - 60L (Thomas Fawcett) 3.307 lbs 11.12
Chocolate Malt 1.095 lbs 3.68
Roasted Barley 1.095 lbs 3.68


Name Amount Time Use Form Alpha %
Phoenix 93 g 60 min First Wort Pellet 10.6


Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 10 min Boil Fining


Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F


Step Temperature Time
Mash In 158°F 45 min


0.70-0.75 GU/IBU

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