Here’s an all-grain beer to brew in anticipation of those cold, wintery nights that will soon be here. Malt-driven esters abound in this traditional English Porter which gets a nice dose of smooth coffee flavor from Briess Dark Chocolate Malt.
The recipe can be found as a tear-out recipe card in the November issue of Brew Your Own magazine. For a printer-friendly version of this recipe visit the Briess Recipe Database. Happy brewing!
Yorkshire Porter
- Type: Ale
- Style: Porter
- Batch Size: 5 gallons
- Recipe Type: All Grain
- Recipe Contributed By: Briess Technical Services Team
Ingredients
- 9 lbs Briess Pale Ale Malt
- 0.75 lbs Briess Caramel Malt 60L
- 0.5 lbs Briess Carabrown® Malt
- 4 oz Briess Dark Chocolate Malt
- 1 oz Target (10% AA) – 60 minute boil
- 0.25 oz Target (10% AA) – 5 minute boil
- 1 vial White Labs WLP037 Yorkshire Square Yeast
- 1 capsule Servomyces Yeast Nutrient – 10 minute boil
Procedures
- Mash grains at 150-152ºF for 60 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 55 minutes
- Add second hop addition, boil 5 minutes
- Cool to 68ºF, oxygenate wort
- Pitch 1 vial White Labs WLP037 Yorkshire Square Yeast
Fermentation
- Primary Fermentation: 2 weeks at 68ºF
- Secondary Fermentation: 1 week
- Bottle condition with cane sugar or force carbonate
Stats
- Original Gravity: 1.050
- Final Gravity: 1.014
- Alcohol by Volume: 4.7%
- IBU: 30