New Realm Brewing Company’s English Porter clone

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.015
SRM = 35 IBU = 41 ABV = 6%

A deeper-colored London porter made from all English ingredients based in the tradition of the great English classics. Simpsons is New Realm’s preferred maltster, if available.

Ingredients
10 lbs. (4.5 kg) Maris Otter pale ale malt
1 lb. (454 g) brown or coffee malt (190 °L)
0.75 lb. (340 g) medium crystal malt (55 °L)
0.5 lb. (227 g) chocolate malt (450 °L)
7.1 AAU East Kent Goldings hops (60 min.) (1.5 oz./43 g at 4.75% alpha acids)
14.25 AAU East Kent Goldings (0 min.) (3 oz./85 g at 4.75% alpha acids)
SafAle S-04, White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or equivalent yeast
¾ cup corn sugar (if priming)

Step by Step
Mash in with 3.4 gallons (13 L) of water. With the goal of creating a dextrinous wort, achieve a mash temperature of 155 °F (68 °C) and hold for 45 minutes or until converted. If brewing with reverse osmosis or other pure water, be sure to add the salts as indicated in the “Tips for Success” section at the end of this recipe. Upon completion of the mash, raise temperature to 168 °F (76 °C) for mash out, recirculate, and prepare for sparge.

With sparge water at 170 °F (77 °C) and as close to 5.2 pH as possible, collect about 6 gallons (23 L) of wort, adding hops at beginning of boil and at the end of boil. If you choose to add a clarifier such as Irish moss or Whirlfloc, do so with 10 minutes left in the boil. At completion of boil, begin whirlpool then add final hops. Let sit for about 20 minutes.

Upon completion of whirlpool, chill as quickly as possible to 68 °F (20 °C), pitch yeast, and aerate if using a liquid yeast strain. Allow the beer to free rise to 72 °F (22 °C) but no higher. Fermentation should be fully complete in two weeks. If you want to achieve further clarity, chill before kegging or bottling. Carbonate to 2.65 v/v or bottle condition.

New Realm Brewing Company’s English Porter clone

(5 gallons/19 L, partial mash)
OG = 1.060 FG = 1.015
SRM = 35 IBU = 41 ABV = 6%

Ingredients
6.6 lbs. (3 kg) Muntons Maris Otter liquid malt extract
1 lb. (454 g) Maris Otter pale ale malt
1 lb. (454 g) brown or coffee malt (190 °L)
0.75 lb. (340 g) medium crystal malt (55 °L)
0.5 lb. (227 g) chocolate malt (450 °L)
7.1 AAU East Kent Goldings hops (60 min.) (1.5 oz./43 g at 4.75% alpha acids)
14.25 AAU East Kent Goldings (0 min.)(3 oz./85 g at 4.75% alpha acids)
SafAle S-04, White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or equivalent yeast
¾ cup corn sugar (if priming)

Step by Step
Using a muslin bag for easy removal of the grain, mash your pale ale and brown malts for 30 minutes in 3 gal. (11.4 L) of water at about 155 °F (68 °C). The goal is to break down any residual starch in the brown malt. Add the chocolate and crystal malts and allow to steep another 15 minutes.

When the mash is complete, remove the bag(s), draining the liquid without squeezing the bags. Raise temperature to near boiling and slowly stir in half of the malt extract. Return to the heat source and raise to boil. Boil for 60 minutes, adding bittering hops at the beginning, Whirlfloc/Irish moss (if desired) at 10 minutes remaining, and the rest of the extract with 5 minutes remaining. At completion of boil, whirlpool, adding final hops. Let sit for about 20 minutes.

Meanwhile, boil and chill about 2.5 gallons (9.5 L) of water so you can “top up” your fermenter later.
Upon completion of whirlpool, chill wort quickly to 68 °F (20 °C). Add pre-boiled and chilled water to top up to 5 gallons (19 L). (Ideally, your chilled water is also 68 °F/20 °C.) Pitch yeast and aerate if using a liquid yeast strain. Allow the beer to free rise to 72 °F (22.2 °C) but no higher. Fermentation should be fully complete in two weeks. If you want to achieve further clarity, chill before kegging or bottling. Carbonate to 2.65 v/v or bottle condition.

Tips For Success:

For all-grain brewers wanting the most authentic replication as possible, it’s important to mirror the water profile of the traditional London porters. This can be accomplished with the additions of ½ tsp. each of CaSO₄ and CaCl₂, a ¼ tsp. of MgSO₄, and just under 1 tsp. of CaCO₃ in the mash, with the same additions, minus the CaCO₃, in the kettle at start of boil.

Additionally, according to Steele, using Simpsons brand brown and chocolate malt is the preferred choice as this particular brand of malt delivers a unique flavor profile that is absolutely perfect for this beer style.