Recipe of the Week: Yorkshire Porter

Briess_DarkBeerMug_72dpiHere’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


  • 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


  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 White Labs WLP037 Yorkshire Square Yeast


  • Primary Fermentation: 2 weeks at 68ºF
  • Secondary Fermentation: 1 week
  • Bottle condition with cane sugar or force carbonate


  • Original Gravity: 1.050
  • Final Gravity: 1.014
  • Alcohol by Volume: 4.7%
  • IBU: 30

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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