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First Porter

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JaseH

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Going to try and put down another brew on the new system this weekend and as the weather is starting to cool down I want to try a Robust Porter style. I have no idea about darker malts though so am flying blind. I have looked over a bunch of other Porter recipes and have tried to put together a recipe loosely based on others and using what grains I have available from my LHBS(mainly Joe White/Maltcraft).

I would appreciate anyone commenting on this. I realise porters are all about balancing malts but as I have no experience with darker malts I am flying blind at the moment.

Recipe: Stormy Porter
Brewer: Jase
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.04 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 24.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.061 SG
Estimated Color: 59.1 EBC
Estimated IBU: 33.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 69.4 %
0.80 kg Amber Malt (Joe White) (45.3 EBC) Grain 2 11.1 %
0.60 kg Munich, Dark (Joe White) (29.6 EBC) Grain 3 8.3 %
0.50 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 6.9 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 5 2.8 %
0.11 kg Oats, Flaked (2.0 EBC) Grain 6 1.5 %

20.00 g Warrior [15.00 %] - Boil 60.0 min Hop 7 29.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
15.00 g Motueka [7.00 %] - Boil 10.0 min Hop 9 3.7 IBUs

1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.21 kg

The Warrior and Motueka are because I have them on hand. I think the Warrior should be fine for bittering, what do you think about a bit of late B-Saaz in a robust porter?
 

beachy

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Going to try and put down another brew on the new system this weekend and as the weather is starting to cool down I want to try a Robust Porter style. I have no idea about darker malts though so am flying blind. I have looked over a bunch of other Porter recipes and have tried to put together a recipe loosely based on others and using what grains I have available from my LHBS(mainly Joe White/Maltcraft).

I would appreciate anyone commenting on this. I realise porters are all about balancing malts but as I have no experience with darker malts I am flying blind at the moment.

Recipe: Stormy Porter
Brewer: Jase
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.04 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 24.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.061 SG
Estimated Color: 59.1 EBC
Estimated IBU: 33.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 69.4 %
0.80 kg Amber Malt (Joe White) (45.3 EBC) Grain 2 11.1 %
0.60 kg Munich, Dark (Joe White) (29.6 EBC) Grain 3 8.3 %
0.50 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 6.9 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 5 2.8 %
0.11 kg Oats, Flaked (2.0 EBC) Grain 6 1.5 %

20.00 g Warrior [15.00 %] - Boil 60.0 min Hop 7 29.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
15.00 g Motueka [7.00 %] - Boil 10.0 min Hop 9 3.7 IBUs

1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.21 kg

The Warrior and Motueka are because I have them on hand. I think the Warrior should be fine for bittering, what do you think about a bit of late B-Saaz in a robust porter?
I would replace the Amber malt with the same amount of English Brown Malt. That much Amber will give a very dominant flavour which i don't like much but Brown malt in a porter is :icon_drool2: .
 

JaseH

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Cant really get hold of English brown before the weekend. What if I reduce the amber and up the Munich?
 

Vanoontour

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The motueka is quite a citrusy hop. How would that go against the malt?

One piece of advice I was given is not to mix hop regions so to speak, ie don't use an english hop an american hop and a euro hop in one drink. It becomes conflicting.

My 2c.
 

fraser_john

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I'd be using brown malt over the amber as well.

You could probably use a bit of calcium carbonate in the mash water as well to balance out the acidity of the darker malts and the point about the hops could be a good one as well. If you have fuggles or goldings available, they may be better choices for flavour/aroma hops when using a english ale yeast.

I'll be brewing a robust porter over Easter, formulating recipe now based on a winning recipe from the Australian Conference.
 

JaseH

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Yeah I was a bit concerned about the Motueka as a flavor/aroma hop, so far I have only brewed APAs/AIPA's so all I have on hand is citrus! I'll see if my local has any of the more traditional english hop varieties on the shelf tomorrow when I grab the grains.

As for the brown malt, I cant see anything listed on the grain list at Keg King, I suppose I could ring G&G and get some overnighted to me. Otherwise is there anything else in the Joe White range that I could substitute?
 

JaseH

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Made a few adjustments, I think I'll give this one a bash, got to start somewhere I suppose.

Recipe Specifications
--------------------------
Batch Size (fermenter): 24.00 l
Estimated OG: 1.062 SG
Estimated Color: 66.4 EBC
Estimated IBU: 32.9 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 75.3 %
0.80 kg Munich, Dark (Joe White) (29.6 EBC) Grain 2 11.0 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 3 5.5 %
0.30 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 4.1 %
0.20 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5 2.7 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 6 1.4 %

20.00 g Warrior [15.00 %] - Boil 60.0 min Hop 7 29.2 IBUs
15.00 g Motueka [7.00 %] - Boil 10.0 min Hop 9 3.7 IBUs

0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)

Will change out the Motueka with whatever I can hold of that is more suitable.
 

beachy

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Yeah I was a bit concerned about the Motueka as a flavor/aroma hop, so far I have only brewed APAs/AIPA's so all I have on hand is citrus! I'll see if my local has any of the more traditional english hop varieties on the shelf tomorrow when I grab the grains.

As for the brown malt, I cant see anything listed on the grain list at Keg King, I suppose I could ring G&G and get some overnighted to me. Otherwise is there anything else in the Joe White range that I could substitute?
I don't think JW make anything that can really be subbed for English brown malt.

The new recipe looks good but if you can get some brown malt give it a go next time, you won't be dissapointed.
 

JaseH

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Ok, probably replace the Motueka with 20g of EK Goldings. I think that should suit the style better.
 

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