Briess Recipe Database

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Malt: Caramel Malt 20L

• 

  Pally Porter

  
  

  The perfect porter for prolonged sessions with pals.

  
  

  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
  7.5 lbs	Pale Ale Malt		Base
  1 lb	Caramel Malt 60L		Caramel, Crystal
  .5 lb	Carapils® Malt		Dextrine
  .5 lb	Chocolate Malt		Roasted, Chocolate
  .25 lbs	Blackprinz® Malt		Bitterless Black
  1.5 oz	East Kent Golding Hops (5% AA)	Boil 60 minutes
  1 oz	East Kent Golding Hops (5% AA)	Boil 15 minutes
  .5 oz	East Kent Golding Hops (5% AA)	Boil 0 minutes
  1 vial	WLP039 East Midlands Ale Yeast
  1 capsule	Servomyces Yeast Nutrient

  
  

  Procedures

  1. Mash grains at 154-158ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Cool to 68ºF
  6. Oxygenate wort
  7. Pitch 1 vial WLP039 East Midlands Ale Yeast

  ---

  Primary Fermentation: 2 weeks at 68ºF

  Secondary Fermentation: 2 weeks

  Fermentation Notes:

  Original Gravity: 1.046

  Final Gravity: 1.013

  Alcohol by Weight: 3.5%

  Alcohol by Volume: 4.4%

  IBU: 33

  Color: 52

  Tags: