Caller All Porter Pro's

[SJW]

I have not been able to make a sensational Porter so I was wondering what u thought of this. I have kept it simpel ans I dont want a panty dropper.

#89 Choc Porter (June)
Robust Porter


Type: All Grain
Date: 12/05/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 86.21 %
500.00 gm Crystal Malt - Medium (Thomas Fawcett) (240.0 EBC) Grain 8.62 %
300.00 gm Chocolate Malt (886.5 EBC) Grain 5.17 %
20.00 gm Target [11.00 %] (60 min) Hops 20.8 IBU
30.00 gm Goldings, East Kent [4.80 %] (20 min) Hops 8.2 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
150.00 gm Lindt 85% Cacao Chocolate (Boil 20.0 min) Misc
1 Pkgs SafAle American Ale (US-56) (DCL Yeast #US-05) Yeast-Ale






Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.15 % Actual Alcohol by Vol: 0.00 %
Bitterness: 40.0 IBU Calories: 0 cal/l
Est Color: 51.3 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5800.00 gm
Sparge Water: 14.65 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 13.81 L of water at 75.3 C 67.0 C
10 min Mash Out Add 9.21 L of water at 91.7 C 76.0 C

 

[warrenlw63]

Steve if you have some on hand adding 5% each of Baird's Amber, Brown Malts & Pale Choc will transform it nicely. B)

Warren -

 

[SJW]

Steve if you have some on hand adding 5% each of Baird's Amber, Brown Malts & Pale Choc will transform it nicely.

Warren -

And 85% Pils malt?

 

[BoilerBoy]

Steve if you have some on hand adding 5% each of Baird's Amber, Brown Malts & Pale Choc will transform it nicely. B)

Warren -

I would also 2nd that, infact I think it was one of Warren's porter recipe's that inspired me to do exactly as he suggested.

Im sure I have read a couple of times that some dont recommend using brown & amber malt together, but I must say it has worked really well in the porters
I have done.

Also I would use ale malt and a couple of kg of Munich for base malts not pilsner.

Cheers,
BB

 

[warrenlw63]

And 85% Pils malt?

Steve depends on how you like them. If you want a bit of a sweeter finish 5% dark crystal is nice too. I've had good results with Cara Aroma.

Thanks Boiler Boy and stay tuned. I've been reading Dr. John Harrison's Old British Beers and How to Make them. After sampling The Drunk Arab's Younger's Ale No3 I'm inspired to do an old style porter or double stout.

Warren -

 

[tourist]

I did this the other day - first porter for me and not yet ready to drink, but I am hopeful it will be tops (n.b. the torrefied wheat was only because I ran short or Maris Otter and I just threw it in to make up to 4.5kg)

Style: Brown Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.43 L
Estimated OG: 1.052 SG
Estimated Color: 50.8 EBC
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.37 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 74.7 %
0.50 kg Amber Malt (43.3 EBC) Grain 8.5 %
0.30 kg Brown Malt (128.1 EBC) Grain 5.1 %
0.30 kg Caramunich II Malt (110.3 EBC) Grain 5.1 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 3.4 %
0.13 kg Wheat, Torrified (3.3 EBC) Grain 2.2 %
0.05 kg Black (Patent) Malt (985.0 EBC) Grain 0.9 %
22.00 gm Northdown [8.10%] (60 min) Hops 18.8 IBU
16.00 gm Goldings, East Kent [4.80%] (10 min) Hops 2.9 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale


I have heard suggestion that black malt is a standard component of a Robust Porter, which should display some firm roast character.

I do and will not put chocolate in beer...ever.

 

[jayse]

You haven't got what you need there to give it the right depth of malty character, needs to be richer. Like boiler boy said it needs to be a ale malt base with a fairly heathy dose of real munich malt. Of course if you have some floor malted english ale malt even better.
Also as warren said some amber malt etc goes a very long way to add to the extra depth of malty character.

 

[warrenlw63]

You haven't got what you need there to give it the right depth of malty character, needs to be richer. Like boiler boy said it needs to be a ale malt base with a fairly heathy dose of real munich malt. Of course if you have some floor malted english ale malt even better.
Also as warren said some amber malt etc goes a very long way to add to the extra depth of malty character.

As a wise old sage named Jayse told me on a thread a long, long, long time ago.

It needs to be "robusted up" :lol:

Warren -

 

[Ronin]

You haven't got what you need there to give it the right depth of malty character, needs to be richer. Like boiler boy said it needs to be a ale malt base with a fairly heathy dose of real munich malt. Of course if you have some floor malted english ale malt even better.
Also as warren said some amber malt etc goes a very long way to add to the extra depth of malty character.

I agree...definately an ale base malt. I've never used munich in a porter, but I won't make it with anything less than a good british ale malt.

Simplest one I've made was 5% Chocolate, 3% Crystal and 1.5% Black Malt. The balance is Marris Otter. O.G. 1.050, IBU 35, whatever yeast you like. 1084 or 1028 work well. I'm waiting to try this with 1469.

Not a robust porter...but it was the simplest.

 

[Jakechan]

I'm the first to admit, I dont know nuthin' bout brewin'.
But your recipe looks tasty to me.

I made my own Porter recipe last week actually (only my 4th AG), and I'm going to keg and carb it tonight, and it tastes bloody fantastic already.

Recipe: Stormy Porter
Brewer: Jake
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.17 L
Estimated OG: 1.059 SG
Estimated Color: 51.5 EBC
Estimated IBU: 30.3 IBU
Brewhouse Efficiency: 77.40 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 89.35 %
0.25 kg Chocolate Malt Pale [Bairds] (800.0 EBC) Grain 4.47 %
0.10 kg Brown Malt (145.0 EBC) Grain 1.79 %
0.10 kg Caraaroma (Weyermann) (390.0 EBC) Grain 1.79 %
0.10 kg Munich II (Weyermann) (25.0 EBC) Grain 1.72 %
0.05 kg Black Malt (Bairds) (1350.0 EBC) Grain 0.89 %
28.30 gm Goldings, East Kent [4.70 %] (90 min) Hops 14.3 IBU
28.30 gm Challenger [7.90 %] (15 min) Hops 11.2 IBU
28.30 gm Goldings, East Kent [4.70 %] (10 min) Hops 4.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs CraftBrewer Nottingham (CraftBrewer #DYNOYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.60 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.66 L of water at 75.1 C 67.8 C


Cheers,
Jake

 

[tdh]

10% Medium Crystal Malt
5% Chocolate Malt
2.5% Black Malt
Balance ale malt
Favourite British ale yeast
Fuggles, Northern Brewer or Pride of Ringwood
OG = 1.050
IBU = 35-40

tdh

 

[Bribie G]

I haven't deliberately made a porter but have ended up going in that direction with over liberal use of Carafa T3 which is black as the ace of spades. It's dehusked and is just pure flavour and colour without any danger of tannins.

On recent trip to NSW I had a few James Squires porters on tap and made a mental note that if I was going to try something similar then T3 would definitely be in the grain bill. If used with crystal and or choc, then 100g subbed instead of the amber malt should nail it.

 

[Snow]

I would back up Jayse's comments, and also add that a good 8-10% of home-roasted brown malt adds a wonderful complex roastyness to the brew. Do a search on roasting your own malt and give it a go!

Cheers - Snow

 

[Jakechan]

I think I might be an arsey *******, because Im having a glass of my new porter now (posted above) and bugger me if doesnt taste just like the FWK Original Porter from ND Brewing.

I think I will brew this again...soon!

Cheers,
Jake

 

[Fatgodzilla]

jayse' date='Feb 18 2009, 04:51 PM' post='417690']
You haven't got what you need there to give it the right depth of malty character, needs to be richer.

Beg to differ about the ale malt. Using a sack of Weyermann Bohemian Pils at the momemt and have made a number of darks - the call whether porters, stouts or swartzbiers depending on who's tasting and their expectations. Using Munich Malt and carahell / caraaroma / carafa will make a difference in the final colouring. How and what you hop with will make a difference in a number of areas too. Question also on the need for a "malty character" - what the heck is a malty character anyway ? Porter is such a broad name for a dark beer that you can bring most things to the table, so to speak.

BJCP styles are reasonably open ended to reflect the diversity of the brew.

Warren got it right .. it depends how you like them. Grab hold of a commercial variety you like (in my case I think JS Porter is a good effort for a commercial brew) and determine whether this style is what you want (or don't want). Far easier then for someone to come up with alternative suggestions cos we know then what you consider a "good" porter.

 

[SJW]

Thanks for the tips. I have never really nailed a good Porter probably because I have been to scared to go hard with crystal and other specialtiys, as I am a German Lager man. This is what I came up with. Ballsy enough? I just want a big rich easy drinking Porter that u would be happy to have 3 or 4 pints of in a session. I have used the Lindt 85% cacao before and its sensational.



Choc Porter
Robust Porter


Type: All Grain
Date: 18/02/2009
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 31.86 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2500.00 gm Munich II (Weyermann) (16.7 EBC) Grain 38.17 %
2500.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 38.17 %
500.00 gm Amber Malt (43.3 EBC) Grain 7.63 %
500.00 gm Brown Malt (128.1 EBC) Grain 7.63 %
500.00 gm Crystal Malt - Dark (Thomas Fawcett) (350.0 EBC) Grain 7.63 %
50.00 gm Carafa Special III (Weyermann) (925.9 EBC) Grain 0.76 %
25.00 gm Target [11.00 %] (60 min) Hops 24.9 IBU
30.00 gm Williamette [5.50 %] (20 min) Hops 9.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
150.00 gm Lindt 85% cacao (Boil 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.30 % Actual Alcohol by Vol: 0.00 %
Bitterness: 34.0 IBU Calories: 0 cal/l
Est Color: 47.9 EBC Color:

 

[Tony]

Hi Steve.

TDH advised me on the same Porter advice he just gave you many years ago and it works!

To me a porter should be simple. Especialy if its a milder brown porter.

mate 15% brown/amber malt is going to be way over the top.

I liked the look of your origional recipe! ballanced with about 50% more crystal than chocolate malt so the sweet holds up the roast.

If i were you......... and im not cause i have more hair and im shorter i would swap the Pils for the ale malt. Use maybe 10 to 15% munich II and add 2% amber for a touch of complexity and dryness to cut the sweet crystal.

I think the sugestion for all that amber/brown was to replace the crystal/chocolate? Not entirely sure but it is strong flavoured stuff.

The chocolate (coca... not the malt) will be personal preference i guess but I think it will be great without it. Id say get the Porter base right to your liking first..... then make it with chocolate/coffee/whatever.

cheers

Oh.... and drop the bitterness to 35 IBU.

 

[schooey]

Just to add something new for confusion's sake...

I've done this one a few times now, Steve, it's a very nice, very smooth choc porter.

Recipe: Chocolate Porter
Brewer: Schooey
Asst Brewer: Fred Nirk
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 30.00 L
Boil Size: 36.13 L
Estimated OG: 1.054 SG
Estimated Color: 29.2 SRM
Estimated IBU: 33.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pale Malt, Maris Otter (Thomas Fawcett) (3Grain 61.2 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 14.4 %
0.50 kg Amber Malt (22.0 SRM) Grain 7.2 %
0.50 kg Caraamber (Weyermann) (36.0 SRM) Grain 7.2 %
0.50 kg Chocolate Malt (450.0 SRM) Grain 7.2 %
0.20 kg Oats, Malted (1.0 SRM) Grain 2.9 %
45.00 gm Fuggles [4.50%] (90 min) Hops 17.4 IBU
30.00 gm Goldings, East Kent [5.00%] (60 min) Hops 12.0 IBU
15.00 gm Fuggles [4.50%] (15 min) Hops 2.7 IBU
15.00 gm Goldings, East Kent [5.00%] (5 min) Hops 1.2 IBU

100g Lindt 85% Cocoa Dark choc @ 15 min
1 Whirlfloc @ 10 min

Single infusion mash 75 mins @ 67C, Sparge @ 78C

Fermenting with Safale S-04 @ 18C

 

[SJW]

That looks sensational Schooey. I think I should have enough to go on now.

Steve

 

[AndrewQLD]

Hi Steve,

Here's my one and with a crappy pic too.
Porter
Turned out very nice.

Andrew