Click here to print

Dark Red Ale

Traditional porter recipe with a twist; this beer exhibits a dark red color with a distinct roasty-sourdough malt character.

Type: Ale

Style: Porter

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
8 lbs Pale Ale Malt Base
1 lb Special Roast Malt Roasted, Biscuit
0.5 lb Caramel Malt 120L Caramel, Crystal
2 oz Chocolate Malt Roasted, Chocolate
1 oz Kent Golding Hops (6% AA) Boil 60 minutes
1 vial WLP005 British Ale Yeast
1 capsule Servomyces Yeast Nutrient Boil 10 minutes


  1. Mash grains at 154-158ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Add bittering hops
  5. Add Servomyces as indicated
  6. Remove from heat
  7. Cool to 66ºF
  8. Oxygenation and pitch yeast

Primary Fermentation: 14 days at 66ºF

Secondary Fermentation:

Fermentation Notes:

Original Gravity: 1.046

Final Gravity: 1.014

Alcohol by Weight: 3.4%

Alcohol by Volume: 4.2%

IBU: 20

Color: 26 SRM


©2008-2024 Briess Malt & Ingredients