Porter Grainbill

[Crazy]

JJ
The recipe I use comes out with a bit of a coffee taste but witout adding the coffee. Just a bit of roast.

Derrick

 

[KoNG]

Jimmyjack,
i made a "Mocha Porter" for my old man for christmas.
He loves his coffee as much as his dark beers so i wanted to combine the two. my recipe was fairly similar grist wise, and yeh i used fuggles for my hopping. As i mentioned i also added fresh ground at home "Sumatran Mandheling Grade 1" i only used approx 2 tablespoons steeped in 300ml of warm water for 30 minutes.. and into secondary for 7 days.
The beer came out well, but it definately had a big espresso flavour for the first month or two, it has mellowed out now and is starting to come great.
My suggestion would be to cut back on the coffee depending on what type you are using and how fresh it is.
If you are willing to cellar it for a few months it could be a cracker.

anywho just my copper coins worth
KoNG

 

[Ross]

Jimmyjack,
i made a "Mocha Porter" for my old man for christmas.
He loves his coffee as much as his dark beers so i wanted to combine the two. my recipe was fairly similar grist wise, and yeh i used fuggles for my hopping. As i mentioned i also added fresh ground at home "Sumatran Mandheling Grade 1" i only used approx 2 tablespoons steeped in 300ml of warm water for 30 minutes.. and into secondary for 7 days.
The beer came out well, but it definately had a big espresso flavour for the first month or two, it has mellowed out now and is starting to come great.
My suggestion would be to cut back on the coffee depending on what type you are using and how fresh it is.
If you are willing to cellar it for a few months it could be a cracker.

anywho just my copper coins worth
KoNG

[post="110130"][/post]​

Just got my vanilla mocha porter judged (3 tbls of fresh ground Brazillian) & all 3 judges claimed they could not detect the coffee - Also 1 judge said the "vanilla dominated" whereas the other 2 had difficultty detecting any? :blink:

Oh well, I guess for comp beers it's really got to be "in your face"

cheers Ross

 

[KoNG]

Jimmyjack,
i made a "Mocha Porter" for my old man for christmas.
He loves his coffee as much as his dark beers so i wanted to combine the two. my recipe was fairly similar grist wise, and yeh i used fuggles for my hopping. As i mentioned i also added fresh ground at home "Sumatran Mandheling Grade 1" i only used approx 2 tablespoons steeped in 300ml of warm water for 30 minutes.. and into secondary for 7 days.
The beer came out well, but it definately had a big espresso flavour for the first month or two, it has mellowed out now and is starting to come great.
My suggestion would be to cut back on the coffee depending on what type you are using and how fresh it is.
If you are willing to cellar it for a few months it could be a cracker.

anywho just my copper coins worth
KoNG

[post="110130"][/post]​

Just got my vanilla mocha porter judged (3 tbls of fresh ground Brazillian) & all 3 judges claimed they could not detect the coffee - Also 1 judge said the "vanilla dominated" whereas the other 2 had difficultty detecting any? :blink:

Oh well, I guess for comp beers it's really got to be "in your face"

cheers Ross

[post="110144"][/post]​

Yeh i remember we discussed this Ross,
But you have to remember i didn't add any Vanilla, but i wish i had added a little . I've had about 4 people try the beer so far and all have said "coffee" straight away. Dont get me wrong i love to try different things with a brew, so give it a go JJ and let us know. :super:

 

[warrenlw63]

Just thought I'd fire this one up again.

Just kegged a tweaked 1st anniversary version of this beer that started the thread 12 months ago. It's a really nice beer. :beerbang:

Tastes even better than the previous effort. I could have drank the whole 40 litres flat. :lol:

Here's the recipe;

Warren -

Power Street Easter Porter

A ProMash Recipe Report

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

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 57 Max Clr: 110 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 10.30
Anticipated OG: 1.051 Plato: 12.66
Anticipated EBC: 55.0
Anticipated IBU: 39.5
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 52.94 L
Pre-Boil Gravity: 1.043 SG 10.83 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.7 8.00 kg. Powells Traditional Ale Malt Australia 1.037 4
2.9 0.30 kg. Weyermann Caraaroma Germany 1.034 470
2.9 0.30 kg. Baird's Crystal UK 1.034 145
4.9 0.50 kg. TF Brown Malt UK 1.033 268
4.9 0.50 kg. TF Amber Malt UK 1.033 133
4.9 0.50 kg. Baird's Pale Chocolate UK 1.033 500
1.9 0.20 kg. Bourghul Australia 1.034 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Northdown Pellet 7.20 36.6 60 min.
30.00 g. Willamette Pellet 5.00 2.9 15 min.


Yeast
-----

WYeast 1187 Ringwood Ale (repitched) (fermented 18 degrees)


Mash Schedule
-------------

Mash Name:

Total Grain kg: 10.30
Total Water Qts: 12.21 - Before Additional Infusions
Total Water L: 11.56 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
40 degree 10 30 40 40 Infuse 47 11.56 1.12
Sacc Rest 10 90 65 65 Infuse 99 11.70 2.26
2nd Sacc 10 30 70 70 Infuse 99 4.77 2.72


Total Water Qts: 29.61 - After Additional Infusions
Total Water L: 28.02 - After Additional Infusions
Total Mash Volume L: 34.90 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

 

[stoutdrinker]

Warren,
I really enjoy dark ales/porters/stouts.
I have been reading this thread with a great deal of interest and a bit of drooling too! I have spent a lot of time reading & researching this and other websites & have finally got my gear together (Thanks to a fellow Adelaide brewer for his generous time/help/skills) and wish to do my first AG brew.
I would like to try this recipe or at least a very similar version such as earlier in this thread but want to know what your take would be on doing a single temp infusion rather than a multi rest mash. I have been reading John Palmers book & have seen the calculations etc for that but dont want to make things too hard first up. I can always revisit this recipe later when my skills have improved. Will the flavour/mouthfeel etc be much different?
Cheers.

 

[warrenlw63]

Stoutdrinker.

Single temp mash will be more than fine, in fact I'd highly recommend it.

I only did a 2 step mash because I used Powells Trad. Ale as the base grain. I only experience 55% efficiency with this malt used in a single temp mash.

If you're using Baird's Marris Otter (highly recommended) or Joe White Traditional Ale a single temp mash will give you normal efficiency.

Enjoy your Porter. It's a great style.

Warren -

 

[KoNG]

Good luck with your research 'stoutdrinker'...
i've been doing a little of my own lately, i'm planning a robust porter for brewing in a coupla weeks. Ive started a base recipe that will get tweaked until brew day.
Warren and other "porter people", your comments would be much appreciated, anything is able to be re-arranged at this point.. but i'd like to keep the basic structure.
i guess its that time of year where this style starts to get on everyones lips.

Lets Brew....
KoNG



Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.13 L
Estimated OG: 1.062 SG
Estimated Color: 56.4 EBC
Estimated IBU: 43.7 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 70.4 %
800.00 gm Munich, Light (Joe White) (17.7 EBC) Grain 11.3 %
400.00 gm Chocolate Malt - JWM (700.0 EBC) Grain 5.6 %
300.00 gm Amber Malt - JWM (45.0 EBC) Grain 4.2 %
300.00 gm Crystal, Dark (Joe White) (216.7 EBC) Grain 4.2 %
300.00 gm Oats, Flaked (2.0 EBC) Grain 4.2 %
20.00 gm Target [11.00%] (60 min) Hops 22.8 IBU
15.00 gm Target [11.00%] (40 min) Hops 15.0 IBU
14.00 gm Goldings, East Kent [5.60%] (15 min) Hops 3.7 IBU
20.00 gm Styrian Goldings [5.60%] (5 min) Hops 2.1 IBU
2.00 items Vanilla Bean (essence) (Secondary 5.0 daysMisc
1 Pkgs SafAle American Ale (DCL Yeast #US-56) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 7100.00 gm
----------------------------
Name Description Step Temp Step Time
Mash In Add 21.30 L of water at 74.9 C 69.0 C 60 min
Mash Out Add 11.83 L of water at 89.0 C 75.6 C 10 min

 

[warrenlw63]

How about a couple of coffee beans Kong

Just joking. :lol: Seriously looks the goods. Probably the only critical point would be swapping your spec. malts if it's possible.

Baird's Amber, Crystal & Choc would be elegant replacements that would just finish the whole thing more nicely.

I can highly recommend Baird's Pale Choc. Very smooth finish.

Warren -

 

[wee stu]

Warren,
I really enjoy dark ales/porters/stouts.
I have finally got my gear together and wish to do my first AG brew.
I want to know what your take would be on doing a single temp infusion rather than a multi rest mash. Cheers.

[post="124305"][/post]​

Stoutdrinker.

Single temp mash will be more than fine, in fact I'd highly recommend it.

I only did a 2 step mash because I used Powells Trad. Ale as the base grain. I only experience 55% efficiency with this malt used in a single temp mash.

If you're using Baird's Marris Otter (highly recommended) or Joe White Traditional Ale a single temp mash will give you normal efficiency.

Enjoy your Porter. It's a great style.

Warren -

[post="124308"][/post]​

I second Warren's advice, single stage will be fine, and there is more than enough to get used to in the first all grain, without adding further complications.

i guess its that time of year where this style starts to get on everyones lips.

Lets Brew....
KoNG

[post="124318"][/post]​

KoNG, not only is it a great time to think about Porters because the weather is drawing in, it is also a great time to get brewing porters ready for the Mash Paddle all grain comp within ANAWBS this year.

If anybody hasn't heard of the Mash Paddle - check out this thread as well. Entrie close on 29 September, with full details on the ANAWBS website.

Stoutdrinker, good luck with the first all grain, I am sure it will be a great success.
I would encourage you to enter the beer into the mash paddle too, Not only would it be a great way to get feedback, but it is amazing how often first brews do well in the most reputable of competitions. Even better, ANAWBS is being held in Adelaide, so there is the chance for you to get involved in things on the day, if you want - PM or email me if you want more info.

Into the black...............

stu

 

[Ross]

Kong,

Not sure I'd be adding flaked oats to a porter - but other than that, it looks the goods :super:

Cheers Ross

 

[KoNG]

Stu, i'm yet to enter a comp, but could do in the future. i wouldnt think portwer would be my pick though, i've only done one previously hence the questions

Ross, as above if i was entering a competition maybe the oats wouldnt fit, but i dont see why oats wouldnt go well in a fairly big winter beer. Is there a reason you mention removing them.? i will say i havent tried them before, but if you have had problems i'd love to hear them.

Dark Brown
KoNG

 

[Steve]

Kong - noticed you are using both SO4 and US56?? Ive never tried mixing two yeasts together. How does it go?
Cheers
Steve

 

[KoNG]

steve,
ive never tried it either! i dont know if i will still go with it, the reason being i had the OG at around 1.070 to begin with, but i'ts come down a little since. Recently i've been having trouble with S-04 dropping out and forming a brick in the fermenter. i still may go with it for the hell of it... they should be both fine in a porter.
will keep you posted.

 

[Ross]

Ross, as above if i was entering a competition maybe the oats wouldnt fit, but i dont see why oats wouldnt go well in a fairly big winter beer. Is there a reason you mention removing them.? i will say i havent tried them before, but if you have had problems i'd love to hear them.

[post="124561"][/post]​

Kong, I think oats will go fine, just out of style for a porter IMO & that's what you said you wanted to make...

cheers Ross

 

[Tony]

use the oats in an oatmeal stout.

I am planing one of these one day. I recon the oats would compliment the dry bitterness of the roast barly..... which shouldnt be in a porter.

i have no problem with experimenting but brewing to styles will usually result in beers that work better, they are like that cause they do work well.

cheers

 

[warrenlw63]

Why would adding a small amount of oats to a Porter be any different than adding wheat?

If the grainbill had wheat (which isn't traditional either) would there be any comments? Grist for the mill.

Can't see how they'd hurt. It's only going to change the mouthfeel slightly and add a bit of a head.

Kong. If it feels good do it.

Warren -

 

[stoutdrinker]

Thanks guys for the feedback.

I'm still a couple of weekends away from brewing but am currently enjoying an extract stout and a nut brown ale made last october - both very enjoyable.

I will post my recipe and how things go, post brewday.

Cheers.

 

[KoNG]

use the oats in an oatmeal stout.

I am planing one of these one day. I recon the oats would compliment the dry bitterness of the roast barly..... which shouldnt be in a porter.

i have no problem with experimenting but brewing to styles will usually result in beers that work better, they are like that cause they do work well.

cheers

[post="124613"][/post]​

Ummm, the way i see it is, there'd be no such thing as an oatmeal stout if someone didnt come along and add it at some stage. The 'forums' would have been in uproar all those moons ago

 

[Gerard_M]

KoNG throw whatever you like in it. I have always used Roast Barley or Roast Wheat in my Porters as well as flaked barley, torrified wheat, or crystal wheat. If you want just call it a Dark Ale. It's Dark & it's an Ale!
Cheers
Gerard