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Multigrain Porter


Malted wheat lends a richness and malted rye lends a dryness that complement the chocolate malts in this California-style porter.


Type: Ale

Style: Porter

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
5 lbs CBW® Golden Light LME Extract, LME
1 lb Brewers Malt Base
1.5 lb Wheat Malt, White Wheat
1 lb Rye Malt Kilned, Rye
8 oz Caramel Malt 60L Caramel, Crystal
8 oz Chocolate Malt Roasted, Chocolate
1 tsp Irish Moss Boil 15 minutes
1 oz Fuggles Hops (5% AA) Boil 60 minutes
0.5 oz Cascade Hops (6% AA) Boil 15 minutes
0.5 oz Cascade Hops (6% AA) Boil 1 minute
1 vial WLP039 East Midlands Ale Yeast

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 45 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add finishing hops and Irish Moss 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:

Original Gravity: 1.056

Final Gravity: 1.015

Alcohol by Weight: 4.3%

Alcohol by Volume: 5.4%

IBU: 30

Color: 30-35 SRM

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