Thames PorterDark Inception Imperial PorterArcane Alchemy SaisonJeff The Hefe WeissbierYou and the Hops You Rode In On Pale Ale

Mash all malts in London porter water (adjust as necessary to produce a mash pH of 5.5 to 5.6) at a temperature between 150-154° F (65-68°C) for 60 minutes. A mashout step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.4 and 5.7. Boil the wort for 60 minutes. Use a program such as Bru’n Water to guide the mineral additions needed to produce the London porter brewing liquor. Variations Many English hop varieties can be substituted. London Ale yeast is preferred for its minerally character and fruity ester profile. However, the English or U.S. ale yeasts may be substituted.