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Blonde Porter


We wanted to deconstruct the flavor profile of a porter and recreate those flavors without using the traditional roasted malts to create a light blonde colored, full flavored beer. We used oats and wheat to build a full creamy body aged with coffee and chocolate for a rich roasted aroma and robust finish.

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Perrin Brewing Co

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Interactive Brew – Russian Imperial Stout – 5 Gallon Batch

Grain Bill:

2 Row – 13# / 70%

C-120 – 1# / 6%

Carapils – 1# / 6%

Flaked Oats – 1# / 6%

Caramalt – .5# / 3%

Roasted Barley – .5# / 3%

Chocolate Wheat – .5# / 3%

Munich – .5# / 3%


Water Profile/Mash:

Use your typical Stout water profile if you have one. We are going to go high on Carbonate (200 ppm) with a semi-balanced Sulfate to Chloride ratio. Sulfate: 50-100 ppm Chloride: 100 ppm

Due to the high percentage of roasted malts no acid additions are needed. Aiming for a pH of 5.50.

This is going to be a thick mash at 3.5#/gal.

Rest at 155F for an hour. This higher temperature will help give a nice full body to the beer.



90 minute boil, post boil target 21.5 Plato (1.090 SG). Aiming for 60 IBU. 75% of IBU from first strike, 25% from last.

60 min: Nugget (11.2% AA) 1.5 oz

15 min: Nugget (11.2% AA) .75 oz + Kettle Finings and Yeast Nutrient

Whirlpool: Marshmallow Fluff (2 oz), Cocoa Nibs (2.5 oz)



We are using American 1056 yeast, fermenting at 68-70F.

After reaching terminal, we will be adding additional chocolate and vanilla to taste and then crashing the beer.

Please be aware, we have a sterile filter at Perrin that this beer will be going through. Thus, not allowing any yeast into a package product. Be careful with secondary additions to avoid refermentation.


LIVE STREAM of the brewing process on Thursday, June 4 at 8:30AM

Set a reminder on YouTube here:

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