13C English Porter

English Porter

Name: English Porter
Prep time: 60 min
Cook time: 60 min
Yield: 21.5 litres
Cuisine: Beer
Ingredients: 4kg Gladfield Ale Malt; 1.4kg Gladfield Munich Malt; 0.4kg Gladfield Light Crystal Malt; 0.3kg Gladfield Light Chocolate Malt; 0.25kg Gladfield Shepherds Delight Malt; 0.15kg Gladfield Eclipse Wheat Malt; 20g Pacific Jade (60min boil); 30g Pacific Jade (0min boil); 20g Taiheke (10min boil); 30g Taiheke (0min boil); LalBrew Nottingham — 1 packet; half tsp Yeast nutrient; half tablet Whirlfloc

Brewed 2025-04-07 Batch · 21.5 L Owen Paterson

ABV5.8% OG1.055 FG1.011

Against the style · 13C English Porter

ABV 5.8%, style 4.0% to 5.4%
OG 1.055, style 1.040 to 1.052
FG 1.011, style 1.008 to 1.014
EBC est. 61, style 39 to 59

Grain bill

Gladfield Ale Malt	4 kg	61.5%
Gladfield Munich Malt	1.4 kg	21.5%
Gladfield Light Crystal Malt	0.4 kg	6.2%
Gladfield Light Chocolate Malt	0.3 kg	4.6%
Gladfield Shepherds Delight Malt	0.25 kg	3.8%
Gladfield Eclipse Wheat Malt	0.15 kg	2.3%

Adjuncts

Yeast nutrient	half tsp @ 10 min
Whirlfloc	half tablet @ 10 min

Hop schedule

Hop	60 min	10 min	0 min
Pacific Jade 50 g	20g	·	30g
Taiheke 50 g	·	20g	30g

Yeast

LalBrew Nottingham

1 packet

Water additions

Calcium Chloride	4 g in mash
Calcium Sulphate	2 g in mash
Sodium Bicarbonate	4 g in mash
Calcium Carbonate	6 g in mash
Magnesium Sulphate	1 g in mash
Lactic acid (88%)	5 drops in sparge

Tasting notes

Smooth, creamy porter with malty chocolatey character. Third brew of this recipe. Kegged.

Fermentation profile

RAPT Pill · 332 readings over 13d 20h · OG and FG as measured · ·

Gravity

1.055 OG

1.011 FG

80% Attenuation

13d 5h To terminal

Temperature

21.9°C Peak

17.3°C Mean

6.3°C Min

15.6°C Range

Time— Gravity— Temp— Rate—

About This Beer

Third iteration of Owen’s English Porter, on the Gladfield grain recipe he has returned to across several years.

The grain bill is consistent: Ale Malt, Munich, Light Crystal, Light Chocolate, Shepherds Delight, and a small proportion of Eclipse Wheat for a smooth finish. Pacific Jade and Taiheke split between the 60 minute addition and flameout.

Fermentation

Nottingham at 19°C for the first three days at zero pressure, then raised to 22°C for four days with the spunding valve wound in to capture CO2. Reduced gradually to 7°C over the final week.

Kegged.

How it turned out

A smooth, creamy dark beer, and in Owen’s words a great winter drink.