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Help With A Robust Porter Recipe

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digahole

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I'm happily about to put down my 2nd BIAB brew and thought I'd go for a nice winter sipper... a Porter. Never brewed one before and being only my 2nd AG brew would like some feedback / opinions on this recipe that I've put together. I'm hoping for a full bodied, strong, fairly sweet beer balanced out with a decent dose of bittering and good aroma.

The Pilsner is only in there because I don't have any more MO, but am figuring it's going to get lost in all that roastiness anyhow.

I'm also not sure about the hopping schedule. Will the Styrian Goldings do the bittering job OK. And will I get a decent aroma with the suggested amount of low AA late hops?


Recipe Specifications
--------------------------
Boil Size: 17.60 l
Post Boil Volume: 15.60 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.059 SG
Estimated Color: 66.4 EBC
Estimated IBU: 32.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) 36.4 %
1.00 kg Munich Malt (17.7 EBC) 18.2 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) 18.2 %
0.40 kg Amber Malt (43.3 EBC) 7.3 %
0.40 kg Caramel/Crystal Malt - 80L (157.6 EBC) 7.3 %
0.40 kg Chocolate Malt (689.5 EBC) 7.3 %
0.20 kg Oats, Flaked (2.0 EBC) 3.6 %
0.05 kg Black (Patent) Malt (985.0 EBC) 0.9 %
0.05 kg Roasted Barley (591.0 EBC) 0.9 %
40.00 g Bobek [3.50 %] - Boil 60.0 min 14.0 IBUs
40.00 g Bobek [3.50 %] - Boil 30.0 min 10.7 IBUs
40.00 g Bobek [3.50 %] - Boil 10.0 min 5.1 IBUs
40.00 g Bobek [3.50 %] - Boil 5.0 min 2.8 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast

Cheers :icon_cheers:
 

manticle

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Styrians are great early and late.

Other than that I reckon the grist looks overcomplicated and your dark/roast additions are underdone.

Personally all maris for base, touch of crystal and build up your roast profile with choc and roast barley and a small amount of black. Biscuit or victory for toast/nuts
 

SJW

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WOW, I thought my Porter was over complicated. Keep it simple. Brush the amber, black and roast and go with either pilsner or pale. If u want a porter just get most of your colour from one or two dark grain. I would not use RB or Black malt, if u want to use anything go with Carafa special.


Choc Porter
Robust Porter
Type: All Grain Date: 4/20/2012
Batch Size (fermenter): 25.00 l Brewer:
Boil Size: 28.00 l Asst Brewer:
Boil Time: 90 min Equipment: Braumeister
End of Boil Volume 25.00 l Brewhouse Efficiency: 80.00 %
Final Bottling Volume: 25.00 l Est Mash Efficiency 80.0 %
Ingredients


Ingredients
Amt Name Type # %/IBU
2000 g Pale Malt (Weyermann) (6.5 EBC) Grain 1 38.1 %
1500 g Smoked Malt (Weyermann) (3.9 EBC) Grain 2 28.6 %
750 g Vienna Malt (Weyermann) (5.9 EBC) Grain 3 14.3 %
600 g Caramunich II (Weyermann) (124.1 EBC) Grain 4 11.4 %
150 g Carafa Special II (Weyermann) (817.5 EBC) Grain 5 2.9 %
150 g Chocolate Malt (Joe White) (750.6 EBC) Grain 6 2.9 %
100 g Caraaroma (Weyermann) (350.7 EBC) Grain 7 1.9 %
20.00 g Magnum [14.40 %] - Boil 90.0 min Hop 8 32.2 IBUs
20.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 9 3.4 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.052 SG Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
 

Ducatiboy stu

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Are you wanting a Robust Porter or Brown Porter..

I just dont think you grain bill is right

Many a good porter has been ruined by using black malt and roast barley. There is a fine line between Stout and Porter,

James Squire Porter is a classic for this, it should really be a stout, not a porter

Go a dark Xtal and choc malt, keep the pils, munich and pale malt

Forget the oats

Would go higher with hops, just a tad, maybe 35-40 ibu... dark beers need mor hops
 

manticle

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Roast and black are great in a porter (especially a robust) - you just need to use a judicious hand and balance the flavours. Overdoing obviously it pushes it into stout territory.
 

brettprevans

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Roast and black are great in a porter (especially a robust) - you just need to use a judicious hand and balance the flavours. Overdoing obviously it pushes it into stout territory.
yup agree completely. listen to the man becasue one of the best robust porters ive had is...

Manticle Robust Porter 2009 xmas caseswap

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 7.30
Anticipated OG: 1.058 Plato: 14.36
Anticipated SRM: 56.7
Anticipated IBU: 26.4
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.2 6.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
2.1 0.15 kg. Biscuit Malt Great Britain 1.035 35
2.1 0.15 kg. JWM Crystal 140 Australia 1.035 74
1.4 0.10 kg. JWM Chocolate Malt Australia 1.032 381
10.3 0.75 kg. Black Malt Belgium 1.030 600
2.1 0.15 kg. JWM Roast Barley Australia 1.036 711


Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Fuggle Pellet 5.00 10.9 45 min.
30.00 g. Goldings - E.K. Pellet 4.75 15.5 45 min.


Yeast
-----
WYeast 1099 Whitbread Ale


Mash Schedule
-------------
Saccharification Rest Temp : 60 Time: 67
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 80 Time: 5


Notes
-----
caramalise 6-8L of first runnings until thick syrup consistency
post fermentation crash chill for 4 days if bottling.
cold condition 4 weeks after bottleing/kegging



The yeast can also make or break a robust porter. the whitebread yeast in this works magnificently. I made this recently and upped the choc and roast another few hund grams as I was low on black patent. so my current version, whilst tasty is on outter limits of style. I would suggest you majke one within style first then play.

and yes styrians is an awsome hop for this ype of beer
 

digahole

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Thanks for all the replies.

Ha, ha... yeah. The original recipe is a bit complicated. Probably more a result of my indecision than anything. The fact that the beer pushes close to stout territory is probably a bit of the same. I was tossing up whether to go porter or stout, so decided on a robust porter. If it ends up being considered more a of stout, I'm not really fussed. But I definitely would like to make full bodied beer with some really roasty notes, balanced out with some sweetness.

But I will simplify things. Especially being only my second AG it makes sense to keep it simple to get a better feel for what each of the malts contributes. So the revised recipe:


Recipe Specifications
--------------------------

Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.060 SG
Estimated Color: 70.3 EBC
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 81.8 %
0.40 kg Chocolate Malt (689.5 EBC) Grain 2 7.3 %
0.30 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 5.5 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 4 1.8 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 5 1.8 %
0.10 kg Roasted Barley (591.0 EBC) Grain 6 1.8 %
40.00 g Bobek [3.50 %] - Boil 60.0 min Hop 7 13.8 IBUs
40.00 g Bobek [3.50 %] - Boil 30.0 min Hop 8 10.6 IBUs
40.00 g Bobek [3.50 %] - Boil 10.0 min Hop 9 5.0 IBUs
40.00 g Bobek [3.50 %] - Boil 5.0 min Hop 10 2.8 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast 11 -


I was going to knock this one over tomorrow, but since I probably won't have the time anyway I thought I'd get over to G&G and get some more MO and grab the 1099 and give that a go as well.

Thanks again to everyone who offered their opinions and experiences.
 

Brewer_010

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I like this porter recipe:

80% base malt
8% wheat
5% choc malt
4% crystal
3% roasted malt

Bittering addition and one flavour addition of hops (20 mins) total around 35-40 IBUs.

cheers,
 

digahole

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I like this porter recipe:

80% base malt
8% wheat
5% choc malt
4% crystal
3% roasted malt

Bittering addition and one flavour addition of hops (20 mins) total around 35-40 IBUs.

cheers,
In terms of malt, that's pretty close to what I've ended up with. I'm sold. Cheers.
 

Brewer_010

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In terms of malt, that's pretty close to what I've ended up with. I'm sold. Cheers.
Cool, this was a starting recipe from a recognised craftbrewer and it is very very tasty. Made it a few times and is awesome.

I really like using Green Bullet in it BTW.

Cheers
 

SJW

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Well I disagree, I like my Porters ligher and smokey with a choc kick. If I want to use black malt I will make a stout. Hence my choc Poerter recipe posted earlier.

Steve
 

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