Banks | London Porter | BeerCo All Grain Brewers Recipe Kit


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Milled: Yes
Yeast: Dry

Banks | London Porter is a rich bold hoppy traditional London Porter based on the styles enjoyed on the banks of the River Thames and exported to India and far-flung lands of the British Empire in the early 1900s.  With lashings of rich malt character from Crisp Black and Brown and Amber Malt and a solid heritage malt base of Plumage Archer Malt this is a beer for the malt fanatics out there!  Raise a toast for the old and modern porters of this world #shippingit happy so you can kick back and relax with a Pint of Banks close at hand.

Cheers! Porters #brewhappy always #enjoyresponsibly

Brewfather App Recipe Link

Vital Stats:

Batch & Boil

  • Batch Size: 23 Litres / 6 US Gallons
  • Boil Time: 90 mins


  • OG 1.066
  • FG 1.017
  • IBU 59
  • ABV 6.4%
  • Colour 83 EBC


Amt     Name                                         Colour       % Grist

3.80 Kg   Joe White Traditional Ale Malt                6.0     EBC        55%

1.00 Kg   Crisp Brown Malt                                    124    EBC        15%

0.90 Kg   Gladfield Malted Maize                          0.8      EBC        13%

0.75 Kg   Crisp Amber Malt                                   65      EBC         11%

0.40 Kg   Crisp Black Malt                                    1375    EBC          6%

6.85 Kg  TOTAL                                                        60    EBC      100%



    Liquid | Bluestone Yeast

        Dry | Lallemand

        Water Adjustments (Optional):

        You could try to match London water, but most homebrewers would rather not mess with water treatments.  So long as mash acidity is in the range pH 5.2–5.5, you have nothing to worry about. If it’s not, add gypsum (1­–2 teaspoons in a mash for 5 gallons or 19 liters of beer).


          1. Mill the Grains and Mash In - Dough in your normal mash regime (say 3 Litres of Mash Water to 1 Kg of Grain or approx. 22 Litres of water at 73C), for a single infusion 60 minutes mash at 67 C.  Vorlauf until your runnings are clear.
          2. Mash Out - Raise the temperature to mash out at 76C (168F) for 10 minutes.
          3. Sparge slowly - with approx. 13 litres of 76C (169F) water, collecting wort until the pre-boil volume is around 29.5 L (7.8 US gal)
          4. Boil - vigorous boil for 90 mins.
          5. Add the bittering hop addition with 60 minutes remaining from end of boil and the following hop additions at times indicated on the ingredients list.
          6. 15 minutes from end of boil: Add 2nd hop addition of East Kent Goldings, any yeast nutrient and a tab of Deltafloc or 1 tsp of Irish Moss (or other Kettle finings).
          7. Add third and final hop addition at flameout 5 minutes from end of boil.
          8. After the Boil, chill the wort rapidly to 18 °C (65 °F), let the break material settle, rack to the fermenter and aerate thoroughly.
          9. Begin fermentation at 20 °C (68 °F) for 7 days then raise temperature to 21 °C (70 °F ) for 72 hours.
          10. Add the final dry hops addition of 50g of East Kent Goldings and leave on the hop for 3 days.
          11. Crash the beer to 2 °C (35 °F) for 48 hours and then bottle or keg the beer and carbonate to approximately 2.4 volumes of CO2.

          Food pairing and Glass Match (Snifter or Pint glass)

          • Rich decadent Chocolate Puddings
          • Oysters
          • Roast or Grilled Meat like a Steak and Char Grilled Vegetables

          BeerCo Recipe Kit Contents:

          • Malt - 6.85 Kg (Milled or Unmilled - You Choose)
          • Hops - 200g East Kent Goldings UK Hops
          • Yeast - 1 x Liquid OYL-006 British Ale I or 2 x Lallemand Brewing Nottingham Ale Yeast
          • Note: Water mineral adjustments and brewing aids - NOT included.

          Sauces of Brewspiration and further reading:

          Further watching on how to brew an original London Porter here: