Briess Recipe Database

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  • Oakley Barrel Porter

    With its prominent alcohol content and large dose of high color Caramel Malt this porter was formulated to compliment the flavors gained by aging on Bourbon oak.

    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    12.0 lbs Synergy Select Pilsen Malt Mash Grain Base
    1.0 lb Caramel Malt 120L Mash Grain Caramel, Crystal
    0.7 lb Carabrown® Malt Mash Grain Roasted, Brown
    0.2 lb Blackprinz® Malt Mash Grain Bitterless Black
    1.0 oz Northern Brewer Hops (8.5% AAU) 60 min boil
    2 packs WLP004 Irish Ale Yeast (plus 1/4 pack for bottle conditioning) fermenter


    1. Mash grains at 154-157ºF for 60 minutes
    2. Lauter and bring to volume
    3. Bring to boil, add 1.0 oz of Northern Brewer Hops
    4. Boil for 60 minutes
    5. Turn off heat and cool wort to 65ºF
    6. Transfer to fermenter
    7. Pitch two packs of WLP004 Irish Ale Yeast

    Primary Fermentation: 2-3 weeks at 65-67ºF

    Secondary Fermentation: 4 weeks at 34-40ºF with 2 oz of Bourbon Oak Cubes

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP004 Irish Ale Yeast for 2-3 weeks

    Original Gravity: 1.074

    Final Gravity: 1.022

    Alcohol by Weight:

    Alcohol by Volume: 6.8%

    IBU: 23

    Color: 45 SRM