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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



Ingredients

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

Procedures

  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

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