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Bryker's Chocolate Blackberry Porter

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Bryker's Chocolate Blackberry Porter

back to search Back to Search  Style Details 

Beer Style: Baltic Porter  (12C)
Recipe Type: extract
Yield: 5 US gallons

Baltic Porter
Beer Color


Steep 1 lb. Maris Otter Pale Malt with the other malted grains listed above in 6.5 quarts of water heated to a strike temperature of 175°F. The mash should then stabilize at a temperature of about 155°F. Knock it down 3 degrees if you want more fermentables. Hold at that temperature for 45 minutes then strain and sparge the grains and collect the wort. (If you can't boil a total volume of 6.5 gallons, boil it in a total boil volume of 3 gallons and after collecting the wort, top off the fermenter with room temperature water to a final volume of 5 gallons. Boiling a smaller volume in a smaller pot will allow you to cool the wort at the end of the process without using a wort chiller. Just place the boil pot into a sink of cold water and change out the water as it heats up. That will cool the wort temperature a little more slowly than using a wort chiller but it will get the job done. Just monitor the wort temperature with a sanitized thermometer.). I also only start the boil using a portion of the liquid malt extract (say 1 lb. of it). I then add the remaining liquid extract at the end of the 60 minute boil and waiting 10 minutes to sanitize it. To take a hydrometer reading to determine the Original Gravity (O.G.) of the wort, extract a sample of the wort with a sanitized Fermtech wine/beer thief (19” long) and I insert the hydrometer in it to measure the gravity instead of pouring the wort sample into a hydrometer jar. After measuring the gravity, dispose of the sample to prevent contamination of the batch. I also use a Fermtech Auto-Siphon to rack or transfer liquids from one container (fermenter) to another or during bottling (to which I attach a bottle filler). It's easier to use than a racking cane to rack the liquids. Follow this and you will have a premium chocolate porter to drink and to experiment with in future batches. Using an extract with grains recipe will really make for a fine b


  • 5.00 gal - New Milford Water (Water)
  • 1 lbs 11.4 oz - Munich Malt - 10L (10.0 SRM) (Grain)
  • 1 lbs 8.2 oz - Pale Malt, Maris Otter (3.0 SRM) (Grain)
  • 1 lbs 2.3 oz - Biscuit Malt (23.0 SRM) (Grain)
  • 7.9 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
  • 4.1 oz - Chocolate Malt (450.0 SRM) (Grain)
  • 3.9 oz - Special B Malt (180.0 SRM) (Grain)
  • 1.6 oz - Black (Patent) Malt (500.0 SRM) (Grain)
  • 7 lbs 14.3 oz - light Liquid Extract (17.5 SRM) (Grain)
  • 1.3 oz - Northern Brewer [8.5%] - Boil 60 min (Hops)
  • 1.2 oz - Goldings, B.C. [5.0%] - Boil 60 min (Hops)
  • 0.25 tsp - Irish Moss (Boil 10 min) (Misc)
  • 1 pkgs - London Ale Yeast (Wyeast Labs #1028) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.062 (15.2° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 6.3%
Color SRM: 28.5  Color Sample 
Bitterness IBU: 41.1
Recipe Type: extract
Yield: 5.00 US Gallons

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review rating
 Reviewed by cb791468 on Sun Apr 20 2014