Style: English Porter

• 65% Pale
• 9% Toast
• 9% Crystal
• 8% Pilsner
• 6% Roast

% of total grain weight across all recipes · sums to ~100%

• 89% Pale (77%)
• 80% Roast (7%)
• 77% Crystal (9%)
• 52% Toast (11%)

% of English Porter recipes using each malt category (addition % in brackets)

• 29% East Kent Goldings
• 28% Fuggle
• 9% Willamette
• 9% Northern Brewer
• 9% Cascade
• 6% Magnum
• 4% Chinook
• 4% Challenger
• 3% Golding
• 2% Nugget

% of English Porter recipes using each hop

dated English Porter recipes with at least one dry-hop addition

• 20% Chocolate Malt
• 12% United Kingdom - Maris Otter Pale
• 11% Brown Malt
• 11% American - Chocolate
• 9% Pale Malt, Maris Otter
• 8% Black (Patent) Malt
• 7% Pale Malt (2 Row) US
• 6% Caramel/Crystal Malt - 60L
• 6% United Kingdom - Chocolate
• 6% Flaked Oats

Colour = malt category · bar = % of recipes

• 19% SafAle English Ale (S-04) Fermentis
• 10% Safale American (US-05) Fermentis
• 5% English Ale (WLP002) White Labs
• 4% London Ale Yeast (1028) Wyeast Labs
• 4% Nottingham Lallemand
• 3% British Ale (WLP005) White Labs
• 3% London Ale (WLP013) White Labs
• 2% Dry English Ale (WLP007) White Labs
• 2% Windsor Yeast Lallemand
• 2% London ESB Ale (1968) Wyeast Labs

% of English Porter recipes using each strain

• 78% Single Infusion
• 19% Step Mash
• 3% Decoction

% of English Porter recipes with mash data

• 100 ppm Ca²⁺
• 5 ppm Mg²⁺
• 35 ppm Na⁺
• 60 ppm Cl⁻
• 50 ppm SO₄²⁻
• 265 ppm HCO₃⁻

median across recipes with a declared water profile