Robust Porter Recipe - Bellusaurus Blackberry Porter

Recipe Info

Recipe Image

Bellusaurus Blackberry Porter

by on
Extract
6 Gallon(s)
5 Gallon(s)
60 min
75%
Extract Robust Porter homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Light - US, Liquid Malt Extract - Amber - US, Crystal 60L - CA, Chocolate Malt - US, Carapils - DE, East Kent Goldings Hops, Fuggles Hops, Wyeast Northwest Ale 1332 Homebrew Yeast, Irish Moss, Frozen Blackberrries.

This recipe was cloned from Chasmosaurus Chocolate Cherry Porter.

Fermentables

% lb fermentable ppg   L   usage  
25% 3 Dry Malt Extract - Light - US 44
Extract
55% 6.6 Liquid Malt Extract - Amber - US 35
10°
Extract
8% 1 Crystal 60L - CA 34
60°
Steep
8% 1 Chocolate Malt - US 34
350°
Steep
4% 0.5 Carapils - DE 33
Steep
12.1 lb

Hops

oz variety type usage time AA   IBU  
1 East Kent Goldings Pellet Boil 60 minutes 5.5 14.9
1 Fuggles Pellet Boil 40 minutes 4.8 11.4
1 Fuggles Pellet Boil 20 minutes 4.8 7.9
1 East Kent Goldings Pellet Boil 5 minutes 5.5 3.0
4 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Northwest Ale 1332 69%
 

Other Stuff

amount unit name usage
1 tsp Irish Moss Flame Out
6 lb Frozen Blackberrries Secondary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Steep grains at 150-160 degrees for 30 minutes
  2. Add DME and bring to a boil
  3. Add hops at start of 60 minute boil
  4. Add irish moss at 15 minutes left
  5. Cool and pitch yeast
  6. 6 lbs frozen blackberries soaked in blackberry vodka for three days
  7. Strain off vodka, mash and add blackberries to secondary
  8. Rack beer onto blackberries for one week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bellusaurus Blackberry Porter
Robust Porter
6.00 Gallons Liters
5.00 Gallons Liters  @  60  min
1.068
1.021
31.6° SRM
75%
37.1 IBU (tinseth)
0.55
6.0% ABV
231 per 12oz
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