We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Raspberry Porter

back to search Back to Search  Style Details 

Raspberry Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter  (12B)
Recipe Type: all-grain
Yield: 5 US gallons

Robust Porter


Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak.


  • 5 pounds, 2--row pale malt (mash)
  • 1 pound, Vienna malt (mash)
  • 1/2 pound, Munich malt (mash)
  • 1/2 pound, 90 L. crystal malt (mash)
  • 1/2 pound, 20 L. crystal malt (mash)
  • 1 pound, chocolate malt (steep)
  • 1/2 pound, Cara-Pils malt (steep)
  • 1/4 pound, black patent malt (steep)
  • 2--1/2 pounds, Australian light DME
  • 1 ounce, Chinook hops (13.7% alpha)
  • 3/4 ounce, Perle hops (7.8% alpha)
  • 1--1/2 ounce, Cascade hops (5% alpha)
  • Wyeast Irish ale yeast
  • 3 pounds, raspberries

Click to Print Recipe


Mash grains using single-step infusion with 170 strike water, held at 150--160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.

Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG.