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  • Yorkshire Porter

    Malt-driven esters abound in this traditional English Porter.

    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    9 lbs Pale Ale Malt Base
    0.75 lb Caramel Malt 60L Caramel, Crystal
    0.5 Carabrown® Malt Roasted, Brown
    4 oz Dark Chocolate Malt Roasted, Chocolate
    1 oz Target (10% AA hop) 60 min boil
    0.25 oz Target (10% AA hop) 5 min boil
    1 vial White Labs WLP037 Yorkshire Square Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Mash grains at 150-152ºF for 60 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 55 minutes
    5. Add second hop addition, boil 5 minutes
    6. Cool to 68ºF, oxygenate wort
    7. Pitch 1 vial WLP037 Yorkshire Square Yeast

    Primary Fermentation: 2 weeks at 68ºF

    Secondary Fermentation: 1 week

    Fermentation Notes: Bottle condition with cane sugar or force carbonate

    Original Gravity: 1.050

    Final Gravity: 1.014

    Alcohol by Weight: 3.8%

    Alcohol by Volume: 4.7%

    IBU: 30

    Color: 32