BJCP Comparable Category: 20A - American Porter
This is the description of how the Brown Porter style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Brown Porter beer style.
- Body: Low to medium
- Malt Flavors & Aromas: Low to medium malt sweetness. Caramel and chocolate attributes are acceptable. Strong roast barley or strong burnt or black malt character should not be present.
- Hop Flavors & Aromas: Very low to medium
- Fermentation Characteristics: Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
- Common Ingredients: May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.
- Commercial Examples: Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter
Brewing Properties of Brown Porter
The functional properties of brewing Brown Porter beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.4 - 6.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|20 - 30 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–20 - 35 SRM
(39 - 69 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.040 - 1.050|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.006 - 1.014|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.