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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

We are committed to crafting high quality and consistent beer with a leading-edge taste.

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Calling all Home Brewers for the recipe on a Stout with Chocolate, Caramel, and Coconut

Grain Bill

2-Row: 12.75# (77.4%)
White Wheat: 1.5# (9.1%)
UK Chocolate Malt: .75# (4.5%)
Carafa III: .5# (3.0%)
C-60: .5# (3.0%)
Flaked Oats: .5# (3.0%)
Maltodextrin: 6 oz (Boil Addition)

Water Profile/Mash

Use your typical Stout Water Profile if you have one.
We are aiming for..

Calcium: 50 ppm
Sulfate: 34 ppm
Chloride: 42 ppm
Bicarbonate: 124 ppm
Mash Ph: 5.50
Water to grist ratio: 1.33 QTS/LB
Mash Rest: 155 degrees for 1 hour for a full bodied beer.


90 minute boil, post boil target of 21.5 Plato (1.090 SG).
Aiming for 66 IBU.
60 min: (14.00% AA) German Magnum – 1 oz
45 min: (17.00% AA) Summit – .7oz
20 Min: Maltodextrin – 6 oz
15 min: Kettle Fining + Yeast Nutrient


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

After reaching terminal, we will be adding chocolate, caramel & coconut to taste 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 packaged product. Be careful with secondary additions as they may cause refermentation.

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