Dark · BJCP 13C
English Porter
An 18th-century London porter: dark brown, caramel and chocolate, herbal English hops and moderate sweetness.
- Chocolate
- Caramel
- Herbal
Origin: England (London)Difficulty: EasyReady in: 4 weeks❄ Needs chiller
Recipe source: Castle Malting® — English Porter · view original ↗ (scaled to 20 L at 72% efficiency)
Against BJCP 13C guidelines
OG1.050
ABV5%
IBU28
SRM21.7
Stats calculated from ingredients (Tinseth · Morey) — real results depend on efficiency and water.
- OG
- 1.050
- FG
- 1.011
- ABV
- 5%
- IBU
- 28
- SRM
- 21.7
- EBC
- 43
Malt & sugar
| Malt & sugar | Amount | Share |
|---|---|---|
| Pale malt 2-row | 6.7 kg | 73% |
| Melanoidin malt | 1.4 kg | 15% |
| Crystal 60L | 0.7 kg | 8% |
| Chocolate malt | 0.4 kg | 4% |
| Σ | 9.2 kg |
Hops
| Hops | Amount | Use | Time |
|---|---|---|---|
| Fuggle 4.5% AA | 106 g | Boil | 50 min |
| Fuggle 4.5% AA | 22 g | Boil | 10 min |
Yeast
SafAle S-04 · 2 pack(s) (11,5 g) · Ferment at 18–20°C
Water (estimate for an All-in-One brewer)
- Total water
- 53.3 L
- Mash water
- 27.6 L
- Sparge water
- 25.7 L
- Pre-boil volume
- 45 L
Estimated ingredient cost for this batch
Reference retail prices from ABV Beer Shop · 24/09/2026
- Cost of what you use
- ₫855,000
- Retail purchase
- ₫976,000
- Per litre
- ₫21,400
- Per 330 ml glass / bottle
- ₫7,100
Show cost per ingredient
| Ingredient | Amount | Reference price | Cost of what you use | Retail purchase |
|---|---|---|---|---|
| Pale malt 2-row | 6.7 kg | Weyermann Pale Ale · ₫47,200/kg | ₫316,240 | ₫330,400 (7 kg) |
| Melanoidin malt | 1.4 kg | Weyermann Abbey · ₫54,600/kg(equivalent) | ₫76,440 | ₫81,900 (1.5 kg) |
| Crystal 60L | 0.7 kg | Weyermann Caramunich III · ₫60,300/kg(equivalent) | ₫42,210 | ₫60,300 (1 kg) |
| Chocolate malt | 0.4 kg | Weyermann Carafa I · ₫67,800/kg(equivalent) | ₫27,120 | ₫33,900 (0.5 kg) |
| Fuggle | 128 g | Fuggle · ₫105,700/100 g | ₫135,296 | ₫211,400 (2 × 100 g pack) |
| SafAle S-04 | 2 pack(s) | SafAle S-04 11,5 g · ₫129,000/pack | ₫258,000 | ₫258,000 (2 pack(s)) |
Retail purchase rounds hops and spices up to 100 g packs and malt up to 0.5 kg — leftovers keep for the next batch. Excludes power, water, CO₂ and cleaning chemicals. Prices may change.
Mash
- 67°CMid saccharification rest50 min
- 72°CAlpha rest (iodine test)15 min
- 78°CMash-out2 min
Boil
Boil 60 minutes
Carbonation
2.3 vol CO₂
Fermentation
- 15°CPitch & primary fermentation2 days
- 18°CFree rise to finish5 days
- 8°CDrop to 8°C, settle / harvest yeast1 days
- 1°CCold conditioning12 days
Tips for success
- Mash at 67°C for medium body and gentle sweetness.
- Converted from Castle Malting's (Belgium) 100 L recipe — Château malts replaced with equivalents.