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  • Multigrain Porter


    Malted wheat lends a richness and malted rye lends a dryness that complement the chocolate malts in this California-style porter.


    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    5 lbs CBW® Golden Light LME Extract, LME
    1 lb Brewers Malt Base
    1.5 lb Wheat Malt, White Wheat
    1 lb Rye Malt Kilned, Rye
    8 oz Caramel Malt 60L Caramel, Crystal
    8 oz Chocolate Malt Roasted, Chocolate
    1 tsp Irish Moss Boil 15 minutes
    1 oz Fuggles Hops (5% AA) Boil 60 minutes
    0.5 oz Cascade Hops (6% AA) Boil 15 minutes
    0.5 oz Cascade Hops (6% AA) Boil 1 minute
    1 vial WLP039 East Midlands Ale Yeast

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 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 65ºF

    Secondary Fermentation: 4 days at 35ºF

    Fermentation Notes:

    Original Gravity: 1.056

    Final Gravity: 1.015

    Alcohol by Weight: 4.3%

    Alcohol by Volume: 5.4%

    IBU: 30

    Color: 30-35 SRM

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