Blackberry Porter


Posted by Nate

Saturday, September 24th, 2011

Last Update: April 8, 2012

Blackberry Porter

5 Gallons, Extract – Robust Porter – Kent, WA
OG: 1.064 FG: 1.020 %ABV: 6.00+ IBU: 24.8 SRM: 32.4
Grains Steep at 155° F
0.75 lb Crystal 40L 30 minutes
0.75 lb Special B 30 minutes
0.50 lb Chocolate 30 minutes
Extract Total Boil Time
8.50 Lb Dark LME 60 minutes
Hops Add
1.00 oz Northern Brewer (8.1% AA), whole 60 minutes
0.50 oz Fuggles (4.2% AA), pellet 60 minutes
0.50 oz Fuggles (4.2% AA), pellet 15 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1028 London Ale Pitched from packet
Additives Time
1.00 Whirlfloc Tablet 15 minutes
6.00 lbs Blackberries, frozen then thawed Secondary
3.00 oz Priming Sugar Bottling

After liking the Blackberry Wheat Ale I made last year around this time, I decided to try a different style of blackberry beer. I found this recipe sometime last year and made some modifications based on the advice of one of the employees at Larry’s Brewing Supply. I think it is going to turn out well, and I’m excited to try a porter with fruit.


Activated the yeast pack. Put 1 gallon of water into my cooking pot and heated it to 155 F, at which point I added my grains in a grain bag to steep for 30 minutes. After steeping I rinsed the grains with another gallon and a half of warm water, and then I heated the wort to a boil. As it was heating I added my liquid malt extract to dissolve.

When the boil began I added my ounce of Northern Brewer and half an ounce of Fuggles hops for bittering. At 15 minutes I added the other half ounce of Fuggles for flavor, and also added the malto-dextrine for some added body and the Whirlfloc tablet to help clarify the beer. After 60 minutes of boiling I removed the pot from the heat and poured it into my primary bucket with some ice to cool it to around 80 F, reaching a volume of 5.5 gallons. I then pitched the yeast and sealed with a blow-off tube.

9-24-11: Put into primary. OG measured at 1.064 giving an alcohol potential of 8.6 %ABV.

10-1-11: Added blackberries to secondary and then racked beer onto them. SG measured at 1.026 giving a strength of 5.3 %ABV before the blackberries were added.

10-18-11: Racked off the blackberries and yeast into a bottling bucket, and I ended up with just 5 gallons of beer. I dissolved the priming sugar in a pint of water and added it to the bucket and then bottled. FG measured at 1.020 giving a strength of 6.0 %ABV, though this figure is based only off the OG before the blackberries were added so it is a  bit stronger than this.


The beer pours an almost black color, with a slightly reddish tint visible through the stream while pouring. It is a dark, opaque beer in the glass. The tan head is initially a good inch or so, and it dissipates  to a small ring around the outside of the glass after several minutes. Quite a bit of lacing appears as you drink. The flavor is upfront fruity and malty sweetness balanced by roasted malt and hops, a flavor similar to oak is present, and the fruit flavor lingers a bit in the aftertaste. The smell is of oak, chocolate, and faint blackberry.

The Blackberry Porter is the best fruit beer I have made so far. It has nice roasted malt characteristics and a subtle blackberry flavor which balance well together. If anything, it could maybe use a bit more blackberry to make that flavor more pronounced.


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One Comment on "Blackberry Porter"

  1. avatar Brian says:

    Enjoying my second one of these right now. Subtle blackberry flavors with a strong flavor from the chocolate malt. Delicious. Some extra sharp cheddar cheese complements this nicely.

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