In less than a month Briess will be joining thousands of other beer geeks at the AHA National Homebrewers Conference in Grand Rapids, Mich. I’ll be there and hope many of you are able to attend and visit us at the Briess display in the Homebrew Expo. Not to let the cat out of the bag, but we’ll be distributing samples of one of our more unique specialties and this recipe just may come in handy after the event…it uses Briess Dark Chocolate Malt in place of black patent malt to achieve triple chocolate delight 🙂

Brew Your Own magazine subscribers can find this recipe on a Briess/White Labs tear-out recipe card in December 2008 issue. It can also be found in a printer-friendly version at the Briess Recipe Database. Happy brewing!


Pack Your Bags Porter

  • Type: Ale
  • Style: Porter
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team


  • 6.6 lbs—Briess CBW® Golden Light LME
  • 8 oz—Briess Caramel Malt 60L
  • 4 oz—Briess Extra Special Malt
  • 4 oz—Briess Dark Chocolate Malt
  • 8 oz—Cane Sugar
  • 1 tsp—Irish Moss—15 minute boil
  • 1.25 oz—Fuggles hops (5% AA)—60 minute boil
  • 0.5 oz—Goldings Hops (6% AA)—1 minute boil
  • 1 vial—WLP006 Bedford British Ale Yeast


  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add finishing hops and Irish Moss as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast


  • Primary Fermentation: 10 days at 65-70ºF
  • Secondary Fermentation: 4 days at 35ºF
  • Fermentation Notes: Bottle condition


  • Original Gravity: 1.059
  • Final Gravity: 1.014
  • Alcohol by Weight: 4.7%
  • Alcohol by Volume: 5.9%
  • IBU: 30
  • Color: 35-45 SRM