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 % |
Fermentables
| 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 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Phoenix |
93 g |
60 min |
First Wort |
Pellet |
10.6 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
1.00 Items |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Burton Ale (WLP023) |
White Labs |
72% |
68°F - 73°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
158°F |
45 min |
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