Briess Recipe Database

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  • Smoked Porter

    Rich and complex with a subtle smoke character, this strong porter will age well for years. A great pair for cheese, game and other rich foods.

    Type: Ale

    Style: Smoked Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Golden Light LME Extract, LME
    2.5 lbs Smoked Malt, Cherry Wood Kilned, Smoked
    8 oz Caramel Malt 80L Caramel, Crystal
    8 oz Dark Chocolate Malt Roasted, Chocolate
    4 oz Carapils® Malt Dextrine
    1 tsp Irish Moss Boil 15 minutes
    1.5 oz Mt. Hood Hops (6% AA) Boil 60 minutes
    0.5 oz Mt. Hood Hops (6% AA) Boil 15 minutes
    0.5 oz Mt. Hood Hops (6% AA) Boil 1 minute
    2 vials WLP039 Nottingham 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 Irish Moss and finishing hops 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: Bottle condition and age for one month

    Original Gravity: 1.066

    Final Gravity: 1.017

    Alcohol by Weight: 5.1%

    Alcohol by Volume: 6.4%

    IBU: 40

    Color: 50-60 SRM