How To Brew American Porter: U.S. Staple From Colonial Era to Craft Beer

American Porter dates back to the 1700s. Porters were known to English beer drinkers as Brown Porter, now referred to as English Porter largely due to the 2015 BJCP style guidelines.

There are four recognized Porter styles. The four styles include: English Porter, Baltic Porter, Pre-Prohibition Porter, and American Porter.

The American Roots

The original roots of the American porter reflected the traditions and tastes from the British who colonized this new land.

One of the more noticeable differences in American brewing was the use of adjuncts. 

Due to the unreliable grain crops, corn, molasses, pumpkin, peas, and squash was used in addition to malt. The use of adjuncts would have a significant effect on porter production in America for two centuries. 

Porters…The President’s Beer of Choice

Robert Hare is said to have brewed the first commercial porter in America dating back to 1776 in his brewery. 

As an anti-Imperialist, Hare was forced to flee to Virginia when the British occupied Philadelphia in 1777-1778.

Hare’s porter was in great demand by George Washington, whose 1789 “Buy America” campaign prompted Washington to state he would only drink porter made in America. 

The Production of Porters in America

With the president declaring his allegiance to American porters, many Philadelphia breweries were brewing their own porters.

These included: Joseph Potts’ brewery, Morris Brewing Company, Reuben Haines, and the Robert Smith Brewing Company.

The porter that was brewed was for local consumption and also distributed to the mid-Atlantic states as far south as the Carolinas. 

The Heyday of American Porters

By the 19th century, breweries in every state were producing porters. The German immigrants brought lager beer to the U.S., however, porters were so popular that even the German brewers were producing these same American porters.

One could say that this was the heyday of American porters. 

Style Profile for American Porter

Appearance

The color of an American porter is usually fairly dark brown, it can appear to be almost black. Held to the light the beer shows its beautiful ruby and mahogany highlights.

Clarity should be good. It will have a mocha colored head and contain good to moderately good head retention. 

Aroma

The aroma is driven by the dark malt. Medium-light to stronger dark malt aroma characterized as lightly brunt. There are notes of graininess, caramel, coffee, chocolate, bread, and toffee.

Hop aroma is resin, earthy, or floral. Hop notes can range from low to high. Dry hopping is an option for an American porter and will increase the hop aroma. 

Flavor

For the style there should be a mid-strong profile that equated to light burnt malt, as well as coffee and/or chocolate notes.

The dark grains can contribute a sharpness to the malt profile, but should not be harsh, acrid, or burnt.

The dark malts may add medium to high bitterness. Hops balance the malt with flavors such as: resinis, earthy, or floral. Fruity esters are moderate if present at all. Beer finished dry to medium-sweet. 

Mouthfeel

Medium to medium-full body should be expected of this style. Some slight astringency from the roasted grains may be present, but should not be overpowering. Moderately low to somewhat high carbonation. 

Food Pairing

When it comes to pairing an American porter with food, roasted or smoked food, barbecue, sausages, blackened fish.

Cow milk cheeses such as Tilsit or Gruyere. For dessert, an American porter will pair well with anything peanut butter, chocolate, and coconut. 

Tips for Brewing your own American Porter

Grain

The grist for an American porter is usually some sort of American pale malt; usually domestic 2-Row. The base malt should make up 70-90% of the grain bill. In a five gallon batch, most American porters use 0.5 to 0.75 pounds of dark grain.

These dark grains usually include: chocolate malt, and black patent. Some brewers will argue that roasted barley can be added to a porter and then some will say that makes the beer more of a stout.

Coffee malt, debittered black malt, and Carafa malts can be added as well.

Crystal/caramel malts can provide body, some sweetness, and color. They usually make up 10% of the total grist. Normally a 40 – 60°L crystal/caramel malts are used. 

Hops

The use of American hops is used for a bittering addition. The flavor and aroma hops can be American or English varieties.

Good bittering hops include: Northern Brewer, Cascade, or Chinook.

Yeast

An American yeast strain that is clean, neutral, and well attenuating is probably best for an American porter ale.

White Labs California Ale V WLP051 and Edinburgh Ale WLP028 and Wyeast Londen ESB 1968 or British Ale 1098 all work well.

Also, dry yeasts could work well here too, such as Danstar Nottingham or Safale US-05. 

American Porter the By the Numbers

• Color Range: 22 – 40 SRM
• Original Gravity: 1.050 – 1.170 OG
• Final Gravity: 1.012 – 1.018 FG
• IBU Range: 25 – 50
• ABV Range: 4.8 – 6.5%

American Porter Recipe

Grain

• 61%            7 lbs        Pale Malt (2-Row)     
• 17 %           2 lbs        Munich Malt  
• 10 %           1 lb          Crystal 45
•   4 %           8 oz         Black Patent Malt
•   4%            8 oz         Chocolate Malt
•   4%            8oz          Carapils

Hops

• 1.00 oz         Cascade – Boil 60 min
• 1.00 oz         East Kent Goldings – Boil   10 min
• 1.00 oz         Willamette – Boil 10 min

Yeast

• 1.0 pkg   London Ale Wyeast 1028

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What Are the Key Ingredients in an American Porter Recipe?

The American Porter recipe primarily consists of American pale malt, usually domestic 2-Row, making up 70-90% of the grain bill. Dark grains like chocolate malt and black patent are also used.

For hops, American varieties like Northern Brewer, Cascade, or Chinook are recommended. Yeast strains that are clean, neutral, and well-attenuating are ideal.

How Does American Porter Differ from Other Porter Styles?

American Porter is generally more robust, darker, and drier compared to its English counterpart.

It also has a more pronounced hop character, making it distinct from other porter styles like Baltic Porter and Pre-Prohibition Porter.

What Are the Ideal ABV and IBU Ranges for an American Porter?

The American Porter typically has an ABV range of 4.8 – 6.5% and an IBU range of 25 – 50.

These numbers can vary depending on the specific recipe and brewing process, but they serve as a general guideline for what to expect.

What Foods Pair Well with American Porter Beer?

American Porter pairs excellently with roasted or smoked foods, barbecue, sausages, and blackened fish. For cheese, cow milk cheeses like Tilsit or Gruyere are recommended.

For dessert, it goes well with anything containing peanut butter, chocolate, and coconut.

How Important is pH Level in Porter Brewing?

Maintaining the right pH level during the mash is crucial for achieving consistent conversion and good brew house efficiency.

The article recommends using a pH meter to ensure that the mash pH is within the desired range, which is typically around 5.2.