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Porter recipe roundup (all grain edition)

This came up in another thread, and it was suggested to add this where it belongs. Here’s my all grain Porter recipe… I count on 65-68% efficiency when I do this:

10 lbs 2 row
2 lbs dark munich
1 lb c120
.5 lb chocolate malt
.5 lb black malt

Fuggles at 60 and 10 to 45 IBUs.

(Yes, I know this looks like too much specialty grain, but it is tasty).

Adjusted distilled water to:

Ca- 123
Mg- 11
Na- 32
Cl- 170
SO4- 111

Add any of your porter recipes below!

Recipe: Fool’s Porter
brewed 4/1/16 based on a British Treacle Porter recipe substituting black strap molasses for treacle.
Brewer: Danny Boy
Style: Robust Porter
TYPE: All Grain


Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.6 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 2 10.9 %
1 lbs 4.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 3 10.9 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.3 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 5 2.2 %
1.50 oz Willamette [5.20 %] - Boil 60.0 min Hop 6 25.0 IBUs
1.01 oz Fuggle [4.10 %] - Boil 30.0 min Hop 7 10.3 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
0.53 oz Willamette [5.20 %] - Boil 10.0 min Hop 9 3.4 IBUs
4.0 oz Black Strap Molasses [Boil for 10 min](80.0 SRM) Sugar 10 2.2 %
450ml 2 wk old slurry American Ale II (Wyeast Labs #1272) [124 Yeast 11 -

Mash Schedule: BIAB - Danny’s
Total Grain Weight: 11 lbs 8.0 oz

Mash Step BIAB 20 qt of water at 154.0 F 60 min
Sparge to get 7.25 gals preboil 168.0+ F

Water: Brunwater Black Malty Profile

Recipe designed for 80% efficiency for BIAB w/sparge. I usually finish the boil with close to 5.5-6 gallons with the intent to get 5.25 - 5.5 in the fermenter.

Sweeter, heavier and more complex than my house porter but a few of my friends really liked it.

Served it as a desert beer at a cookout one night. Dipped the rim of the glass in chocolate fudge and let it run inside the glass, then dipped the rim in crushed oreo cookies and filled it with the porter. Got the idea from an oreo stout I had once. So freaking good!

1 Like

Here’s one I’ve got going now

Title: Gingerbread porter

Brew Method: All Grain
Style Name: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.062
Efficiency: 80% (brew house)

Original Gravity: 1.079
Final Gravity: 1.012
ABV (standard): 8.79%
IBU (tinseth): 39.2
SRM (daniels): 25.34

10 lb - United Kingdom - Maris Otter Pale (75.5%)
1 lb - United Kingdom - Dark Crystal 80L (7.5%)
0.25 lb - United Kingdom - Chocolate (1.9%)
0.25 lb - United Kingdom - Roasted Barley (1.9%)
12 oz - Molasses - (late addition) (5.7%)
1 lb - Rolled Oats (7.5%)

0.75 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 38.54
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 1 min, IBU: 0.66


  1. Infusion, Temp: 154 F, Time: 60 min, Amount: 5 gal
    Starting Mash Thickness: 1.5 qt/lb

1.5 tsp - Ginger root, Time: 7200 min, Type: Spice, Use: Secondary
1 tsp - Cinnamon stick, Time: 7200 min, Type: Spice, Use: Secondary
0.25 tsp - Fresh nutmeg, Time: 7200 min, Type: Spice, Use: Secondary
0.25 tsp - Cloves, Time: 7200 min, Type: Spice, Use: Secondary

Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (custom): 85%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F

I don't secondary but add the spice to the primary after 2 weeks

This recipe has been published online at:

Generated by Brewer’s Friend -
Date: 2016-12-30 02:09 UTC
Recipe Last Updated: 2016-11-30 19:29

Porter sour

Brewhouse efficiency: 72%
OG: 1.086
FG: 1.016
ABV: 9.2%
IBUs: 33

10 lb (4.5 kg) Munich malt
5 lb (2.3 kg) Pilsner malt
8 oz (227 g) Fawcett Crystal 65
8 oz (227g) Briess Extra Special malt
8 oz (227 g) Carafa II
4 oz (113 g) Chocolate rye

0.5 oz (14 g) Nugget [13% AA] at 60 minutes (6.5 AAU)
1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes (5.5 AAU)

Wyeast Lactobacillus 5335 or White Labs WLP677 Lactobacillus delbrueckii Bacteria
White Labs WLP830 (German Lager)

Mash at 152°F (67°C) for 60 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level.

Boil for 60 minutes, following the hops schedule. Ferment at 53°F (12°C) with a slow increase in temperature (1°F/0.5°C per day) to make a clean but fully attenuated beer. Primary fermentation should complete within 10–14 days. Lager at least 2 months before drinking!

I had it it my head to do a sour porter. I’m finishing fermenting my first kettle sour now if that comes out good maybe I’ll try a porter

Brewed that recipe early summer bottled 5 gallons in corked bottles and kegged the other 5 gallons . Keg didn’t last long. Nice to see some one else that likes sours. You should definitely give this recipe a try.

Uber, thanks for posting your porter recipe. As you mentioned, I thought it looked a little busy on the specialty malts as well. I’m looking for a smooth, less roasty porter recipe and I’m a little gun-shy based on the last one I tried, which was also a little busy on inputs and not quite what I was after. I wanted see if there is a commercial brew that your recipe syncs with. maybe Black Butte or Guinness Draught perhaps? If not, I’d appreciate a taste profile.

Guinness Draught is a dry irish stout and is quite roasty. Porters should be less roasty and have more sweet malt component to put it simply. Hence the specialty malts. If you want a less roasty one use less roasted malt but if that’s the case I’m confused by your comparison to Guinness…

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