American Porter

This rich, dark American Porter brings toasty, chocolate and toffee notes from the roasted malts.  Dry hop with 30g Chinook, and up to 50g of Cascade, Citra or Columbus for resiny, earthy aromas. 23L; 6.1% ABV; Colour, black, 96 EBC; Bitterness low-medium 22 IBU.
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: American Porter, Brick Road, Home Brew Beer
Cost: 35


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 Cup


  • 1.5 kg Brick Road Classic American Porter kit
  • 1.5 kg Brick Road Dark Malt
  • 1 kg Brick Road Amber DME


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt cans in hot water for about 5 minutes.
  • Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.3% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 16-25 degrees Celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. Ideally ferment at 18-24 degrees Celcius for 10 - 14 days.
  • After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
  • NOTE: For WilliamsWarn and pressure brewing systems, follow the fermenting instructions for an Ale yeast recipe.

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