Brown Porter – All Grain GONE


General Info

Recipe derived from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Southern English Browns are characterized by a sweeter palate with no hop flavor or aroma. A bigger version of mild, beers in this style have plenty of caramel flavor.

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 72.3%
1.00 pounds Crystal Malt 80L 10.3%
0.68 pounds Crystal Malt 120L 7%
0.50 pounds Belgian Special B Malt 5.2%
0.40 pounds German Carafa II 4.1%
0.10 pounds British Chocolate Malt 1%
9.68 pounds Total Grain Weight 100%


Amount Hop Time AA
1.00 ounces Styrian Golding 60 min 5.0%
1.00 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid 1000 ml starter or slurry


  • Single infusion mash at 153° for 60 minutes.
  • Sparge to collect 6 gallons of wort.
  • 60 minute boil, adding hops according to schedule.

Fermentation and Aging

7 days @ 68° F
14 days @ 68° F
35 days @ 60° F

Brown Eyed

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.060 / 14.7° P    
Mash PH:      
Boil PH:      

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