Porter Extract/steeped Grain Recipe

[leroy_brown]

G'day,

I'm about to put down my second ever brew and want to do a kit with extract/steeped grains that will (hopefully) come out like a James Squire or Speights Porter.

I bought a Cascade Chocolate Mahogany porter 1.7kg kit and Safale S-04 yeast and am thinking of adding the following:

Crystal malt - 200g
Dark Crystal Malt - 200g
Chocolate Malt - 100g
LDME - 1kg
20 min boil
Loose pellet hops
5g EKG @20mins
5g Fuggles @ 10mins
5g Fuggles @0mins

assuming kit IBU of 25 @23L, as I'm still waiting to hear back from Cascade about this...

How does this sound/look?
I put all ingredients etc. into beer alchemy and it comes out on spec. for a robust porter, assuming the Squire & Speights are this... :unsure:
I know it's a bit ambitious for my second ever brew, but my mates' have been doing partials for a while now and after talking to them, I reckon I can handle it.
Any suggestions and tips are most welcome!

Leroy Brown
p.s. not too concerned about colour at this point in time, just flavour etc.

 

[WarmBeer]

I would add more Chocolate Grain (about 300g total), and maybe 100-150g Roast Barley, if you've got it available, to bring out that roasty taste.

If you're feeling like it, add 500g Lactose powder for a higher FG (Lactose doesn't ferment, so you get additional sweetness and corresponding gravity points), but you'll need to offset it with a little more hops @ 60 minute boil.

I did a similar Porter, using the same kit, about 3 months ago, and had one last night. Mmmmmm, mother's milk on a cold Melbourne night.

 

[cdbrown]

According to the kit info I have in beersmith. Cascade Choc Mahogany Porter is 19 IBU and 31 EBC in 23L.

After putting the rest into beersmith and using a 10L boil, bitterness is too low for the style and there's not enough fermentables - perhaps use an extra 500g LDME or even dark dme.

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 10.00 L
Estimated OG: 1.043 SG
Estimated Color: 46.9 EBC
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 20 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1000.00 gm Light Dry Extract (15.8 EBC) Dry Extract 31.25 %
1700.00 gm Cascade Choc Mahogany Porter (99.0 EBC) Extract 53.13 %
200.00 gm Caramel/Crystal Malt - 20L (39.4 EBC) Grain 6.25 %
200.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 6.25 %
100.00 gm Chocolate Malt (689.5 EBC) Grain 3.13 %
5.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 1.6 IBU
5.00 gm Fuggles [4.50 %] (10 min) Hops 0.8 IBU
5.00 gm Fuggles [4.50 %] (0 min) Hops -

 

[Bribie G]

I'd use some Carafa T3. Black as, and perfect in stouts and porters. Just sub 60 g for some of the crystal. It gives a smooth almost smoky flavour and a 500g pack will keep you going for many brews. Great for giving a copper colour to ales as well.

(no affiliation with the above sponsor, I inserted that link for info only :icon_cheers: )

 

[leroy_brown]

According to the kit info I have in beersmith. Cascade Choc Mahogany Porter is 19 IBU and 31 EBC in 23L.

After putting the rest into beersmith and using a 10L boil, bitterness is too low for the style and there's not enough fermentables - perhaps use an extra 500g LDME or even dark dme.

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 10.00 L
Estimated OG: 1.043 SG
Estimated Color: 46.9 EBC
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 20 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1000.00 gm Light Dry Extract (15.8 EBC) Dry Extract 31.25 %
1700.00 gm Cascade Choc Mahogany Porter (99.0 EBC) Extract 53.13 %
200.00 gm Caramel/Crystal Malt - 20L (39.4 EBC) Grain 6.25 %
200.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 6.25 %
100.00 gm Chocolate Malt (689.5 EBC) Grain 3.13 %
5.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 1.6 IBU
5.00 gm Fuggles [4.50 %] (10 min) Hops 0.8 IBU
5.00 gm Fuggles [4.50 %] (0 min) Hops -

Ooh yes, I see. I'm having a bit of trouble understanding how beer alchemy works, I've got a Mac and Beersmith won't work on it. How did you work out the boil size of 10L?

 

[leroy_brown]

Thanks for the quick responses everyone! I've got some more working out to do so I'll post back here when it's a bit more refined and see how it looks.

Cheers!

 

[cdbrown]

I just normally use a boil size of 10L as it matches nicely with the 1kg of LDME to give an OG of around 1.040 for hop utilisation. If you need to do a smaller boil then reduce the LDME 100g/1L to get the right ratio, but remember to still chuck the rest of the LDME in at around 10min

 

[DKS]

G'day,

I'm about to put down my second ever brew and want to do a kit with extract/steeped grains that will (hopefully) come out like a James Squire or Speights Porter.

I bought a Cascade Chocolate Mahogany porter 1.7kg kit and Safale S-04 yeast and am thinking of adding the following:

Crystal malt - 200g
Dark Crystal Malt - 200g
Chocolate Malt - 100g
LDME - 1kg
20 min boil
Loose pellet hops
5g EKG @20mins
5g Fuggles @ 10mins
5g Fuggles @0mins



assuming kit IBU of 25 @23L, as I'm still waiting to hear back from Cascade about this...

How does this sound/look?
I put all ingredients etc. into beer alchemy and it comes out on spec. for a robust porter, assuming the Squire & Speights are this... :unsure:
I know it's a bit ambitious for my second ever brew, but my mates' have been doing partials for a while now and after talking to them, I reckon I can handle it.
Any suggestions and tips are most welcome!

Leroy Brown
p.s. not too concerned about colour at this point in time, just flavour etc.

Hey Leroy
Just read through replies and posts The only thing I could let you know is the 2 porters Ive done take some time to reach their best.(months and months) Ive heard of other brewers cracking them after years and they are great. Being only your 2nd brew it will be hard to wait for best results and if you drink to early you may be dissappointed. Suggest doing 2 brews in tandum, one of something else if you have a second fermenter, so you have something to tie you over while you wait.
I usually have only one tally of porter towards the end of the night when it takes my fancy so a 23lt batch x 1 bottle now and then lasts a year giving plenty of time to mature the next one.If your right into these then you probably do need that second fermenter anyway. :icon_cheers:
Daz

 

[leroy_brown]

Hey Leroy
Just read through replies and posts The only thing I could let you know is the 2 porters Ive done take some time to reach their best.(months and months) Ive heard of other brewers cracking them after years and they are great. Being only your 2nd brew it will be hard to wait for best results and if you drink to early you may be dissappointed. Suggest doing 2 brews in tandum, one of something else if you have a second fermenter, so you have something to tie you over while you wait.
I usually have only one tally of porter towards the end of the night when it takes my fancy so a 23lt batch x 1 bottle now and then lasts a year giving plenty of time to mature the next one.If your right into these then you probably do need that second fermenter anyway. :icon_cheers:
Daz

Ha ha, yeah i see your point! Thanx for the tip, looks like I'll just have to put another one on a lot sooner
Now, to convince my better half...