Briess Recipe Database

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  • Dark Red Ale


    Traditional porter recipe with a twist; this beer exhibits a dark red color with a distinct roasty-sourdough malt character.


    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    8 lbs Pale Ale Malt Base
    1 lb Special Roast Malt Roasted, Biscuit
    0.5 lb Caramel Malt 120L Caramel, Crystal
    2 oz Chocolate Malt Roasted, Chocolate
    1 oz Kent Golding Hops (6% AA) Boil 60 minutes
    1 vial WLP005 British Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes

    Procedures

    1. Mash grains at 154-158ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Add bittering hops
    5. Add Servomyces as indicated
    6. Remove from heat
    7. Cool to 66ºF
    8. Oxygenation and pitch yeast

    Primary Fermentation: 14 days at 66ºF

    Secondary Fermentation:

    Fermentation Notes:

    Original Gravity: 1.046

    Final Gravity: 1.014

    Alcohol by Weight: 3.4%

    Alcohol by Volume: 4.2%

    IBU: 20

    Color: 26 SRM

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