Imperial Porter Recipe

I haven’t brewed in a while, mainly due to money and time. My next brew should be an imperial porter. I put this recipe together toward the mid-late summer, and intended it to be bottled by now and conditioning for the Christmas/New Years time period, but that didn’t happen. Perhaps it’ll be ready by St. Patrick’s Day…

Anyway, here’s what I intend to do:


  • 6.6 lbs pale malt extract
  • 3.3 lbs brown/dark malt extract
  • 2 lbs Crystal malt
  • 1 lb chocolate malt
  • .5 lb black patent malt
  • 1 oz Willamette hops
  • 1 oz Fuggles hops
  • 2 oz Northern Brewer hops
  • White Labs WLP007 dry English ale yeast

As you can see, this is going to pack a punch. The yeast I’ll be using is intended for higher gravity worts and can sustain in fairly high alcohol levels. I’m going to wing the Crystal malt and extract selections based on what’s available, but I’d prefer syrups and a lighter Crystal.



3 Responses to Imperial Porter Recipe

  1. darknova306 says:

    2 pounds of Northern Brewer hops? That’s gonna kick you in teeth, alright! :p

  2. Patrick says:

    If you are going to put that much crystal and chocolate malt into the mix you might want to change the 3.3 lbs of dark extract to pale, give the wort more fermentability.

    And like poor Rochester Met fan said, 2lbs of Northern Brewer, ouch ;)!

    Tasty beer Imperial Porters are.

  3. techcommdood says:

    LOL! pounds, ounces… it’s all good. šŸ˜‰ Corrected the post. Thanks!

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