English Porter Recipe Writing, Brewing & Style Guide

London Porter Recipe
Calculations by Brewfather
Recipe link:- share.brewfath...
Type: All Grain
ABV: 5.3%
IBU : 33 (Tinseth)
BU:GU: 0.61
Colour : 56 EBC
Carbonation : 2.0 - 2.4 CO2-vol
Pre-Boil Gravity : 1.048
Original Gravity : 1.054
Final Gravity : 1.014
Batch Size : 21 L / 5.54 US LIQUID GALLONS
Boil Time : 60 min
Brewhouse Efficiency: 72%
Mash Efficiency : 75.4%
Fermentables (5.08 kg)
3.864 kg / 8.51 lbs - Pale Ale 6 EBC (76%)
613 g - 21.6 oz Brown Malt 128 EBC (12.1%)
504 g - 17.77 oz Caramel/Crystal Malt 335 EBC (9.9%)
101 g - 3.56 oz Carafa III 1035 EBC/ Chocolate malt (2%)
Hops (53.2 g)
60 min - 41.4 g / 1.46 oz - East Kent Goldings (EKG) 30 IBU
10 min - 11.8 g / 0.41 oz - East Kent Goldings (EKG) 31 IBU
ALWAYS ADJUST IN A CALCULATOR FOR TRUE IBU
Yeast
Norwegian Farmhouse Kveik Sigmund Gjernes
1 low teaspoon suits 25-30L of Wort.
Mash Profile
High fermentability plus mash out
65 °C / 149 °F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out
Fermentation Profile
Voss Kveik
35 °C / 95 °F - 7 days approx - Primary only
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[@samstock6565]

This is a beautiful beer/recipe and deserves the accolades it’s been getting. I’m at the 70 day mark of it being kegged and it’s one I’ve been cherishing. Pairs well with an open fire. Thanks David

[@DavidHeathHomebrew]

Many thanks Sam, I love it myself 🍻

[@ypirnay]

David heath for president. Make porter great again! Thank you so much for sharing. Your eagerness to educate the crowds is beyond human. Thumbs up all the way. 👍

[@DavidHeathHomebrew]

Haha. This did make me laugh! Much appreciated :) More coming soon :)

[@Technotrucker57]

Just subscribed, and can I say many thanks to David for the way you deliver your videos. No boring loud background music, just you explaining about the topic of the video you have chosen. I've been brewing all-grain for a number of years but gave it up about 4 maybe 5 years back, sold my BM, but I'm now back brewing. Bought a Karlstein just to get me started again, and as I like a dark beer I can see me brewing this recipe in the next month or so....again many thanks...back to the rest of your vids.

[@DavidHeathHomebrew]

Great to hear, thank you :)

[@davidbota605]

So I brewed my first Porter by this recepie about 2,5 weeks ago. I used - 3,8 kg maris otter - 0,6 kg brown malt - 0,5 kg special B - 0,2 kg choclate malt - Espe kveik - hops remained the same I wanted to gave him a good body, so I went higher with the mashing temp. at 68 °C. Thanks to this my OG was 1.060 wich went down to 1.020 The result.... fantastic. Thanks for the wisdom David, I love it! I found that, what I can not buy in the shops! Now I only need to give it some aging time. My watch begins... : D Cheers!

[@DavidHeathHomebrew]

That is fantastic to hear :) Brewing like this is so much better I feel. You can shape the recipe to your taste as well as learning as you go. Much more satisfying :)

[@tedschuurmans]

Awesome, looks a lot like my recipe. How did it turn out ??

[@DavidHeathHomebrew]

🍻🍻🍻

[@A2an]

Thank you for sharing your wisdom and recipes so we can learn THANK YOU

[@DavidHeathHomebrew]

Many thanks Allan. Great to hear :)

[@AllianceOfCalgon]

A wonderful beer. Grain to glass in a week. Brewing again soon. Thanks David.

[@DavidHeathHomebrew]

Thank you :) I prefer it after a month if I use normal yeast.

[@itterman]

Love that you added pics or the finished beer and tasting notes! This is on my to brew list! !!!!

[@DavidHeathHomebrew]

Thanks Bruce. Yes I think this will be how I do things from now :)

[@mrericmmurphy]

Fantastic video. Thank you! Showed this to a friend who is just getting into making beer recipes. He subscribed immediately. :)

[@DavidHeathHomebrew]

Great to hear Eric. Plenty more styles and other types of content on my channel also. Check out my playlists :)

[@lucasonthegrind8072]

I'm going to brew it this saturday. Thanks for a great informative video and recipe guide.

[@DavidHeathHomebrew]

Great :) Sure is a popular recipe this one :)

[@tedschuurmans]

What was the result ?

[@acdmonteiro]

I missed your brewing recipes. Great content as usual.

[@DavidHeathHomebrew]

Many thanks Augusto. More coming soon :)

[@timmaa6469]

Just in Time...I planned a porter for my next brew day. Thank you David!

[@DavidHeathHomebrew]

Great to hear Tim :)

[@daveepelone6221]

This recipe looks great I will try it soon. I brewed my first porter earlier this year after 6 years of brewing, it was more an American style (Sierra Nevada clone) and it came out very good, want to try an authentic English style now. Thanks for the video !

[@DavidHeathHomebrew]

I love this one Dave, let me know what you think :)

[@PJBhm]

I just finished your recipie David. The color looks like a brown ale - it is less dark as I expected. But it's very good - taste like Moka !

[@DavidHeathHomebrew]

Great, colour can vary depending on what you used and the variables. Glad you are enjoying it :)

[@scottn1au]

Great video David, I’ll definitely be using your recipe when I brew my first porter. Thanks for sharing. I would love to see some more videos like this profiling the style followed by a recipe.

[@DavidHeathHomebrew]

Thanks. I have done quite a few already and more are coming :) There is a recipe writing playlist on my channel.

[@scottn1au]

David Heath Homebrew great I’ll have to check out your older videos.

[@kenfowler5407]

Thanks David, I have developed a taste for the dark beers since I started brewing all grain. Another great video and definitely a recipe I’m going to try! Cheers

[@DavidHeathHomebrew]

Great to hear Ken. I was raised on dark beer living in the UK. :)

[@martybassula6137]

Hi Dave thanks for that great video. Your London porter recipe made me not want to drink anything else but. Brewed it over and over love it!

[@DavidHeathHomebrew]

Great to hear Marty, yes its something I just have to keep in stock here :)

[@docrw]

The recipe I came up with 15 years ago is almost the same as this, and I always separate the dark grain without fail.

[@DavidHeathHomebrew]

Ive had this one for a long long time also. This is not a new style afterall :) Separating the grain is a matter of taste of course.

[@MrTerott]

I am starting my homebrew carree and I found that these vids helps me to understand reciptes and try to make my own. It is perfect with history part.

[@DavidHeathHomebrew]

Great to hear. Yes I like to provide the whole picture within these guides within one place. They take a lot of time to make and are longer than some other videos out there but I am making it the way I would want it myself :)

[@beeroquoisnation]

I only compete with myself when it comes to anything. I do everything so poorly that it is easy to come away victorious at the awards banquet. Great vidya David. With all do respect, Mrs. Heath wins all apparel competitions for sure if she sticks to the outfits she wears at the conclusion of your vidyas. Cheers. Thanks buddy.

[@DavidHeathHomebrew]

Haha many thanks :) Mrs Heath would never wear those outfits at her age :p

[@beeroquoisnation]

Your modesty is a quality deserving of revival. Cheers.

[@danielbalatoni3622]

I've just made one using 90% vienna 10% chocolate - 10g Magnum for 20 IBU - and some bourbon vanillia beans in the secondary. It still needs some maturing, but so far so good, I like to keep it simple. Mangrove Jack's new world strong ale really attenuates. I mashed at 69 C and ended up with 1.008 :O ...

[@DavidHeathHomebrew]

Sounds interesting Daniel, hope it turns out well for you :)

[@Cojak2012]

Great to see the finished product! Want to brew porter myself soon so this was a big help. Cheers

[@DavidHeathHomebrew]

Yes! It seems that seeing the end beer was a popular request so I will include this in my guides from now on :) Hope you enjoy this one as much as myself and others have :)

[@theculturebrewingchannel5619]

I find these style guide videos very useful indeed - thanks!!!

[@DavidHeathHomebrew]

Great to hear :) They take a lot of work but I see a lack of them on KZbin and recipe writing is a dying skill.

[@fdk7014]

One more entry for my To Do list. Thank you David!

[@DavidHeathHomebrew]

Hope you enjoy this one :)

[@karrea4128]

Thinking I may brew this before winter, thanks David!

[@DavidHeathHomebrew]

Go for it Jennifer, I enjoy this one year round :)

[@vikramjitsingh4538]

uve nailed it David. beautifully brewed porter......spot on details......cheers

[@DavidHeathHomebrew]

Many thanks Vikramjitt, glad you enjoyed it. I covered the ESB today also :)

[@Melman888]

Thank you very much I enjoy the smplicity of this recipe. Also glad recipes and guides are back

[@DavidHeathHomebrew]

Thanks Mel. Yes, these more old style recipes are simple yet great! Less is often more :)

[@adamh.4490]

I really appreciate your videos. I am sharing this hobby with a friend and your videos have been helpful in teaching him.

[@DavidHeathHomebrew]

Great to hear Adam, spreading the good word is important stuff :)

[@jakobfredriksson2272]

Cant even explain how grateful I am for this channel; partly because english isnt my mother tongue, but since i started to homebrew this february my skill curve has almost been vertical due to all wisdom and tricks from here. Thanks! I do have some questions in general about brewing though and wonder David, since your channel has grown, if you still have time (and motivation) for answering private questions? If so, on which platform do you prefer receiving them?

[@DavidHeathHomebrew]

Thanks Jakob, that is great to hear :) I am more than happy to answer any questions. Feel free to ask here or via Facebook messenger. If you search FB for my name plus Norway then I should be top of the list :)

[@marcarch3872]

I love your recipe videos. Thank you for sharing

[@DavidHeathHomebrew]

Many thanks Marc :)

[@Jim-nh6go]

Thank you for the brilliant videos. Would you be able to add a rough guideline as to where your water profiles were with each recipe please? I'm just getting into water treatment and would find it really useful to see what your thought process is when deciding on water treatment for different styles :)

[@DavidHeathHomebrew]

Thanks Jim. I use Brewfather for water calculations but I wipe than clean before sharing as you need to input you water details, mine are not relevant.

[@tedschuurmans]

Your videos are awesome David !! I must have paid close attention to your previous videos, because I wrote my own recipe for a porter and it quite matches yours ;-) I am going to add some fruity extra's, but I'm sure it will work out. Thanks for this video, keep up the good work !!

[@DavidHeathHomebrew]

Many thanks Ted, sounds great to me 🍻🍻🍻

[@TheDizastarmaster]

Interesting vid thanks. This is very similar my favorite Porter recipe although I've never tried Kveik in anything.

[@DavidHeathHomebrew]

Thank you. Yes, good porter recipes are usually similar.

[@CO-hi1dx]

Fantastic video David. Thanks a lot!!!

[@DavidHeathHomebrew]

Great that you found it useful Pablo, thank you :)

[@CO-hi1dx]

Massive fan of yours, David!!! I am starting with this new adventure reading all books I am able to find on homebrewing, and watching many many videos. I find yours very well documented and extremely usefull to newcomers like myself (best videos I have found so far) Many thanks again!!😁

[@DavidHeathHomebrew]

Thank you Pablo, great to hear :) I am still enjoying the adventure myself :)

[@davidrogers6262]

Okay David, You've got me convinced! I must brew a porter and plan on fermentis safe ale S04 for the yeast since I just bought it. I am once removed British, so I am sure my taste buds will enjoy a 5 gallon batch. Lol 😂 Thanks for the grain bill that I'm planning using for your tried and true recipe. Happy brewing!

[@DavidHeathHomebrew]

Go for it David :) Let me know what you think :)

[@rallealyt]

I tried Kveik Voss in several beers of different styles (this recipe included), and I'm not a fan of a specific flavor in the finish: a (maybe) grapefuity, citrusy, slightly bitter. It may be ok in most styles I used Voss, but I would prefer if it was a cleaner finish. Never tried to ferment at lower temperature (i.e. less than 35ºC).

[@DavidHeathHomebrew]

Fermenting at 20 is pretty clean. However Lutra is much cleaner

[@rallealyt]

@@DavidHeathHomebrew but at 20 I suppose it's almost as slower to ferment as other non-kveik strains and so there's no point on using Kveik at those temperatures. Or is still considerably quicker?

[@DavidHeathHomebrew]

The point of using kveik is not just about fermentation speed. Its also about conditioning speed and the qualities it brings which range from very fruity to neutral. At 20C its not going to be slow. 3-5 days usually.

[@ActingTanka]

Excellent vid as always

[@DavidHeathHomebrew]

Many thanks :)

[@jeffreyrainey1015]

You should narrate audiobooks, you're a natural presenter.

[@DavidHeathHomebrew]

Thanks Jeffrey, much appreciated :)

[@phillipmiller6614]

Your original London Porter was my first beer to brew ever. Loved it, as did the wife. Ready to brew again. Recently obtained dried Kveik yeast via Mainiacal Yeast.: Stranda, Opshaug, & Juggernaut(a blend). Have not used any of them yet. Is there one of these you would recommend? Thanks again for all the great info and guidance.

[@DavidHeathHomebrew]

Thanks Phillip, great to hear :) Ive not tried any of those. They are US isolates and we do not get them here in Norway. If you are on Facebook then check out the group “Milk the funk”. They have a lot of knowledge there on US kveik isolates.

[@alanman5328]

Very interesting video, many thanks :)

[@DavidHeathHomebrew]

Glad you enjoyed it!

[@jaskats1]

Thank you!!!

[@DavidHeathHomebrew]

Much appreciated :)

[@morris1891]

Hi David, thanks for this recipe! I live in Costa Rica and here the homebrew malt availability is somewhat limited, we have access in small homebrew quantities to Castle Malting Belgian malts, so I can the get pale, chocolate and crystal, but my problem is brown malt. In larger quantities (25kg bag) I can get Weyerman malts. How could I replace the brown malt? I can get munich, vienna, special B.

[@DavidHeathHomebrew]

Hi :) There really is not sub for brown malt so best to skip it. Replace it with pale malt.

[@morris1891]

Thanks a lot David!

[@henryyounker4951]

Hey David. I love this recipe. I'm new to brewing and, I've brewed this once with some obvious mistakes, but am planning another brew to make things better. Can you explain the "30 IBU" and "31 IBU" numbers in the recipe? I can't seem to find math that makes that work. Also, obviously, my locally available grain will have varying EBC values. Should this be considered, and if so, is there a formula for converting the total weight of one EBC to another? I recycled an old chest freezer (wouldn't get cold enough to freeze) into a temperature controlled fermenter. This brew was my first with Kveik and wow! 95 degrees gets things going fast! I use a 100w incandescent light bulb and a muffin fan as a heat source. Works great. Thanks for any help.

[@DavidHeathHomebrew]

Great. IBU is bittering units. You will need to adjust your hops using a recipe software to match it up. I have a guide on this channel that I will link to you at the end of this message.Colour is really some thing where you can only use the EBC of malts available to you. Yes, kveik is a miracle :) kzbin.info/www/bejne/ooqkkIiwedCKb9E

[@henryyounker4951]

@@DavidHeathHomebrew Thanks for the reply. I understand adjusting the amount of hops to achieve the proper IBUs based on alpha acid percentages. I can't figure out the 31 in your recipe. Is that a total IBU for the 10 minute addition, or the IBU for all additions. My Fuggles was 4.7% AA, meaning to add one IBU would be to add just .1 ounces. And to add 31 IBU I would need to add 2.8 ounces. These numbers are not close to yours, causing me to question my math. Thanks for the videos.

[@WulfPAK100]

Looks like David just left the decimal point out (typo) of the 3.1 IBU-10 minute hop addition. Total IBU's are 33, so it's 30 IBU from 1st addition and 3.1 IBU from 2nd addition. Excellent video and recipe David

[@DimpieDeBruyn]

Thanks or the recipe 👍

[@DavidHeathHomebrew]

No problem :) More coming soon :)

[@mikemotta9754]

Great video, thank you. I've read in different publications that the difference between Porters and Stouts is subjective can be used interchangeably. Do you have a video which details the difference or a quick explanation? I've made a few Stouts but I'd like to try to make a Porter, the difference between the 2 seems to be a grey area.

[@DavidHeathHomebrew]

Thanks Mike. Traditionally the differences are :- colour, stout is darker. Porters are not as dry, though sweeter stouts have emerged. Different grain bill (compare my Irish stout to this one). Also standard porters have more ABV. Real mixed bag really :)

[@KelrynGrey]

I would argue that the definitions and conventions around the two styles have changed a lot in practice, just like they ought to. Historical stouts and porters often had enormous amounts of hops in them as well as huge dry hop additions on some styles. That fell out of popularity and has swung back around through time. I definitely agree that an English porter probably shouldn't have a big citra dry hop though! You could do it with one of those historical styles, like the Export India Porter that had a huge dry hop of Goldings. That said we should all experiment with stuff without worrying about if something is going to meet some rigid standard, beer is for drinking.

[@DavidHeathHomebrew]

@@KelrynGrey Some good points there Joshua, thank you :)

[@Bioplast6]

Looks like your original recipe is well liked. Would it be possible to adapt this to a plum porter, if so what would you advise. Do you have any recommendations on natural flavorings and how much needs adding - i would be aiming for the same level as the Titanic plum porter taste. Many thanks

[@DavidHeathHomebrew]

You certainly could adapt it but the amount to use is very much down to effect desired and personal taste. Due to this all I can really share is how I like things. Ive never used plumb, not being a fan. I have shared other recipes with other fruits though. Have a look through and see what fits.

[@2moon4moon]

Thanks for the video! It just so happens that I have planned to brew an English porter within the next two weeks. I tweaked the recipe a bit after hearing your tips :) I have one more question though. What do you think about using melanoidin malt (~3-4%) in such a beer?

[@DavidHeathHomebrew]

Great to hear. Melanoidin can be used but keep it really low (

[@TheChemicalOli]

Hi David, this is gonna be my next recipe to try. Actually I am a little insure wich caramel malt to take, it’s not always easy to optain the same malts that you use, because some of them they don’t sell here in Germany. Would Weyermann caraaroma fit, or should I give Weyermann Special W a try. Or would u suggest something completely different to choose? (It was a nearly impossible mission to optain brown malt, wether it was not listed or out of stock, found it finally in one single online shop!)

[@DavidHeathHomebrew]

I would say just get as close as you can. You can always adjust for EBC, no problem:)

[@rimmersbryggeri]

What about a Baltic Porter recipe? Alot of the commercial baltic porters I found seem to not be baltic porters by defintition and or style.

[@DavidHeathHomebrew]

On my list for sure :) You will see various darker styles now we are entering this time of year :)

[@dimash244]

In process of making shopping list to make this beer, hopefully this weekend. Have a question, why do you prefer doing mash and sparge and not full volume of water ? Haven't seen all your videos yet, maybe there is an answer somewhere

[@DavidHeathHomebrew]

Great to hear Sima. Mash and sparge is how I was trained. It allows for a great efficiency and thus a greater range of brews. I have experimented with no sparge but like many feel the end beer lacks some of the flavour. Sparging is hardly time consuming either.

[@ivara.geithung8534]

Det ser meget godt ut. Jeg vil smake en porter med Sigmund's Kveik.

[@DavidHeathHomebrew]

Tusen takk Ivar :)

[@ragas0415]

Great video again! This is on my "To brew" list (as most of recipes from this channel). Quick question: what was the Kveik fermentation temperature?

[@DavidHeathHomebrew]

Great to hear, many thanks :) I went with 35 deg c :)

[@ragas0415]

@@DavidHeathHomebrew Mother of Kveik! Cheers David

[@DavidHeathHomebrew]

@@ragas0415 Haha :)

[@ragas0415]

I wonder would dried Lallemand Windsor yeast work with this recipe? Have you had any experience with Windsor yeast?

[@DavidHeathHomebrew]

I have used it a little. Its pretty good stuff and worth trying.

[@stormhawk31]

Can you do an American Robust Porter?

[@DavidHeathHomebrew]

Sure, I will add this to my list :)

[@MrMittens1974]

I want to try brewing a porter with heritage chevallier malt as the main base. I'm thinking though that crystal malt might not be wise to add as chevallier is supposed to be quite sweet itself?

[@DavidHeathHomebrew]

I would do a straight swop personally. There is not a big difference. Try it this way first and see what you think. A side by side comparison would probably not reveal any difference for most peoples taste buds.

[@MrMittens1974]

@@DavidHeathHomebrew Will do David cheers. It was just that I was reading that crystal may have been added later to porter to try and replicate the notes of chevallier when people switched to pale ale malt. Will give it a go anyway. Thanks 🍻

[@DavidHeathHomebrew]

@MrMittens1974 🍻🍻🍻

[@nstofberg98]

Hi David. What can I substitute caramal) crystal malt for. I cannot find it anywhere. Simpsons DRC?

[@DavidHeathHomebrew]

Almost every maltster has crystal/caramel malt. I suggest talking to your store for a match.

[@nstofberg98]

@@DavidHeathHomebrew Thanks

[@ianjones6849]

Hi David, great video again. I have lots of stock of Progress, Target and Warrior Hops can you please advise if I can use any of these as an alternative, thanks David

[@DavidHeathHomebrew]

Hi Ian. Progress subs very well for EKG :)

[@ianjones6849]

Thanks again

[@fdk7014]

I'm about to brew this today but it turns out I've only got 360 grams of Brown malt left! I'm thinking of subbing the rest with Aromatic malt, would that work? It's not quite the same flavor profile but I think the toasty flavor would work well in a porter. I think Biscuit malt should work too

[@DavidHeathHomebrew]

It won't be the same sadly but it should be ok.

[@thechileacademy4800]

Would love to try this. Would this lend well to pressure fermenting and if so, what pressure would you recommend

[@DavidHeathHomebrew]

I would suggest zero pressure for the first 4 days to allow the esters and aromas to form. After this 10-12 PSI of pressure will work nicely. 🍻🍻🍻

[@thechileacademy4800]

@@DavidHeathHomebrew ty! And how long would you think the pressure fermentation would take. Wondering if I can make this porter before Xmas.

[@DavidHeathHomebrew]

You could have it ready and carbonated in time. It will taste better after a month though

[@simonbiggs1125]

With this yeast and the fermentation only being 7 days, do you drop the yeast and if so after how any days? Since your conversion to camlock's do you restrict the flow on the return arm when mashing or just leave it at full flow?

[@DavidHeathHomebrew]

Hi Simon. I do a little yeast dumping on day 2-3. I also top crop day 2. Full flow always :)

[@lauriecharlton4437]

Hi David, very keen to brew this but I can only get hold of Simpson's Brown Malt which is 400-600 Ebc. Could this be used in smaller amounts than 12% and still yield similar results?

[@DavidHeathHomebrew]

Hi Laurie, I would use the same amount. It's there for flavour only :)

[@lauriecharlton4437]

@@DavidHeathHomebrew Thanks will do! Reckon it would be worth dropping the carafa III? Will be very dark otherwise

[@DavidHeathHomebrew]

I would not worry about that personally. Flavour is king.

[@lauriecharlton4437]

@@DavidHeathHomebrew Thanks David! I thought the higher colour might mean it would impart too much flavour

[@DavidHeathHomebrew]

No problem :)

[@ejmillion]

David can you please recommend a different option for the Caramel Crystal and Carafa 3 as I am unable to get them.

[@DavidHeathHomebrew]

Sure, no problem. With the crystal get one as close as you can in colour. The carafa 3 special is a dehusked chocolate malt. Again get one as close as you can in colour. Adjust as needed to keep the same colour. Hope this helps:)

[@ejmillion]

@@DavidHeathHomebrew which of the caramel Crystal is it.

[@rimmersbryggeri]

LAst year I had a porter that tasted very much like wood glue. What causes that?

[@DavidHeathHomebrew]

This solvent off flavour is usually where a yeast was pushed too high in temperature.

[@rimmersbryggeri]

@@DavidHeathHomebrew Could it be because of insufficient conditioning of a dark beer? It was a commercial beer not a homebrew.

[@DavidHeathHomebrew]

Unlikely. You would need the temperature for the yeast to produce this effect.

[@nhahuynh9286]

Can any other yeast be replaced, where we do not have the above type

[@DavidHeathHomebrew]

Sure, no problem there if you stick with English yeast.

[@cameronjansz767]

Hi, Keen to try this. I’ve loaded into Brewfather using the same equipment (zilla 35) your mash is 17.22L mine says 21.96. Boil is the same at 25.92. Do you know why this would be different? Thanks

[@DavidHeathHomebrew]

Sounds like you might have more grain/a lower efficiency built in. Something is different.

[@cameronjansz767]

Thanks for getting back to me. I changed my efficiency to 72 same as listed on the recipe and grains are pretty much the same, yours was 5.082kg mine 5.07. Could it be ton dead space? I did the default 6.75 All good if your don’t know I’ll try get in contact with Brewfather. Thanks again. Love you videos👍🏻

[@DavidHeathHomebrew]

It certainly could be. There are lots of settings but if you save my recipe you will also see my equipment settings also.

[@cameronjansz767]

All the same, weird!

[@DavidHeathHomebrew]

Yes :)

[@brokentreebrewingco7034]

I've learned that if you keep rearranging the brewery, the wife can't possibly see everything you add. "No honey, that's a red co2 tank, not a new nitro tank".

[@DavidHeathHomebrew]

Haha totally :)

[@bassjunk3]

time to start a porter or stout for xmas ?

[@DavidHeathHomebrew]

Depends on the yeast used. If you use British yeast then I suggest 4-6 weeks for this one. If you use Kveik yeast then a week is plenty enough time.

[@ejmillion]

What is optimum waiting time in the keg until its at its peak.

[@DavidHeathHomebrew]

This is really about personal taste but for me it sits at 4-6 weeks if you use regular yeast.

[@ejmillion]

@@DavidHeathHomebrew would this be the sweeter option vs your US Porter.

[@danielebarnabo43]

Hey David! I really enjoyed this video especially cause a friend of mine keeps talking about this style but I need your help before trying to brew it I don't have a false bottom or a bazooka screen yet but I don't have much money left so what do you suggest I go for? Thank you

[@DavidHeathHomebrew]

Hi, great to hear :) I will be happy to help. What is it that you are using to brew with that needs a filter?

[@danielebarnabo43]

@@DavidHeathHomebrew it's a simple all in one system from klarstein with no pump

[@danielebarnabo43]

@@DavidHeathHomebrew Klarstein Maischfest • Kit Birra Artigianale • Fermentatore Mosto Vino Birra • Coperchio ermetico • Scala in litri e galloni • 30 L • Rubinetto • Tubo di fermentazione • Impugnature • Acciaio Inox www.amazon.it/dp/B078495RGZ/ref=cm_sw_r_cp_apa_i_bC9vDb1HH0Y5R This is it

[@danielebarnabo43]

@@DavidHeathHomebrew any idea?

[@henryyounker4951]

Would you mind recommending a water profile?

[@DavidHeathHomebrew]

A London water profile or Burton will work well.