Porter Grainbill

[KoNG]

yeh i think i'll stick with it Gerard. outside the box a little.
p.s i only replied so that i was one post count ahead of you again.!

 

[wee stu]

The porter that I have brewed and been most pleased with had 5% crystal rye in it. A little bit outside the square, but not beyond the bounds of reason.

I subsequently upped the amount to 10% and used it a dry stout grainbill. Not a standard inclusion in a dry stout recipe either, but one I thought might work given the nature of the grain and my past experience with the grain.

The result? One of the best beers I have ever brewed and a piece of nice bright stainless steel in the form of a trophy won.

Sometimes thinking a little outside the square pays dividends. When it doesn't, there can still be a learning experience. And if you are pleased with the results of the experiment, don't be afraid to share it with others, maybe by way of a competition entry.

awrabest, stu

 

[THE DRUNK ARAB]

Have been asked to brew a "Dark Ale" for a mate's 30th birthday party coming up so have gone with Bill Pierce's St. Chucks Porter recipe from here:

http://www.brewery.org/gambmug/recs/975183377-19305.shtml

It gets very good reports in Brews and Views.

I have subbed the malts and scaled the recipe up for my equipment. Here is what I will be brewing.


St Chucks Porter
Brew Type: All Grain
Style: Robust Porter Brewer: Mark Rasheed
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.33 L Boil Time: 90 min
Equipment: My Equipment Brewhouse Efficiency: 72.0 %


Ingredients Amount Item Type % or IBU
3.64 kg BB Ale Malt (6 EBC) Grain 68.3 %
0.39 kg Barley, Flaked (3 EBC) Grain 7.3 %
0.39 kg TF Chocolate Malt (940 EBC) Grain 7.3 %
0.39 kg Weyermann Caramunich II (124 EBC) Grain 7.3 %
0.26 kg Weyermann Caraamber (71 EBC) Grain 4.8 %
0.26 kg Weyermann Caraaroma (351 EBC) Grain 4.8 %
25.00 gm Centennial [9.0%] (60 min) Hops 33.6 IBU
51.00 gm Williamette [4.3%] (10 min) Hops 6.6 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.051 SG (1.050-1.065 SG)
Estimated Final Gravity: 1.014 SG (1.012-1.016 SG)
Estimated Color: 70 EBC (59-118 EBC)
Bitterness: 40.9 IBU (25.0-45.0 IBU)
Estimated Alcohol by Volume: 4.8 % (4.8-6.0 %)

Any comments welcome but will be brewing as above for the first attempt.

C&B
TDA

 

[warrenlw63]

Go the Arab!! :beerbang:

If you don't like it I'll drink it. :beer:

Warren -

 

[Ross]

TDA,

That looks awesome - might borrow the recipe myself :beer:


cheers Ross

 

[SteveSA]

TDA

I'm not a big fan of that much crystal in a porter. I'd lose the caramunich altogether and drop the caraaroma and caramber to around 3% each.

Good choice of yeast

Steve

 

[wee stu]

Good choice of yeast

[post="125704"][/post]​

Wrong, it a GREAT choice of yeast

Does look like a lot of crystal.

Ever used or thought of using crystal rye, TDA?

It is a crystal that doesn't know it is. Adds interesting complexity to a dark beer grain bill, without the residual sweetness often associated with the barley crystal malts.

 

[Guest Lurker]

Must just be me, but I find crystal rye in a porter gives a subtle aftertaste that is pretty similar to the twang imparted by dark malt extract.

 

[wee stu]

Must just be me, but I find crystal rye in a porter gives a subtle aftertaste that is pretty similar to the twang imparted by dark malt extract.

[post="125707"][/post]​

Remind me never to offer you my 10% crystal rye stout

 

[KoNG]

Just quietly, BeerSmith tells me flaked oats and flaked barley produce the same "effects" in porters and stouts.

therefore i likes TDA's outside the box recipe.

 

[tdh]

re the Arabs recipe, I'd suggest drop the Caramunich (crystal total at ~10%) and reduce the Choc to 5% and add 2.5% Black malt.

My Robust Porter 'rule of thumb' is

10% crystal
5% choc malt
2.5% black malt
balance ale malt

have fun,

tdh

 

[bindi]

re the Arabs recipe, I'd suggest drop the Caramunich (crystal total at ~10%) and reduce the Choc to 5% and add 2.5% Black malt.

My Robust Porter 'rule of thumb' is

10% crystal
5% choc malt
2.5% black malt
balance ale malt

have fun,

tdh

[post="125752"][/post]​

tdh can you/do you up the choc malt if you don't have black malt? Anyone?

 

[tdh]

You could use roast barley, but I'm not a fan of RB in a porter.

Without Black Malt it's closer to a Brown Porter.

tdh

p.s. was your Anzac Ale made with the same ingredients as the biscuits?

 

[bindi]

You could use roast barley, but I'm not a fan of RB in a porter.

Without Black Malt it's closer to a Brown Porter.

tdh

p.s. was your Anzac Ale made with the same ingredients as the biscuits?

[post="125765"][/post]​

No no oates or syrup but 3 kg of pilsner malt
2 kg pale
.61 munich
.25 caramalt
.10 menanoidin
.25 caramunich
Chinook and Tettnang and Nottingham yeast ,yeah I know too much carra <_< but I love it AND it's NOT a porter.

: Spelling again

 

[warrenlw63]

Just quietly, BeerSmith tells me flaked oats and flaked barley produce the same "effects" in porters and stouts.

[post="125717"][/post]​

:lol: :lol:

Warren -

 

[Ducatiboy stu]

Caraaroma goeas nice in Porter...But I would add a touch of black malt to give it a bit of an edge

 

[THE DRUNK ARAB]

Thanks for the input.

Okay, thanks SteveSA and Ducatiboy Stu, I know it's a lot of crystal malt however I will leave the crystal additions as is and "take one for the team" if it does not work out. One change is flaked oats for flaked barley (good on ya KoNG :super: ) as I have none in stock. And if I can obtain some Pale Choc malt by tomorrow then I will use it as the Choc malt addition as recommended by Warren :beerbang: .

Stu, I used crystal rye ages ago in an APA and was fairly happy with it. Might have to experiment with it again.

Ross, go for it. And I converted it from someone elses recipe so if it turns out crap blame him .

tdh, not really brewing to style but I called it Robust Porter in my BeerSmith programme (which absolutely rocks btw )

Great replies all the same.

I will report in a month.

C&B
TDA

 

[warrenlw63]

TDA.

Haven't you heard? Oats are out of style for a Porter. :lol:

(Personally I reckon they'd be great)

Stu, I agree... Cara Aroma gives some nice, raisiny/fruity notes to a Porter. Mine's on tap ATM and I'm loving it.

Let the first man who brews a Porter exactly to it's original style guidelines cast the first stone.

Warren -

 

[MHD]

Hi all, Decided it's time to do a porter,
I want to aim for a sweet style, not driven by roastiness, so just a hint...

Similar to Nelson's Blood at the Lord Nelson in Sydney (SWMBO likes that one)


I was thinking along the lines of (for a 25l batch)
3kg ale
1kg munich
500g caramalt
500g dk xtal
300g pale choc
50g roast barley (or should I use dark malt or black patent?)

Using probably halertau mitenfru for bittering..

Suggestions??

 

[goatherder]

Hi all, Decided it's time to do a porter,
I want to aim for a sweet style, not driven by roastiness, so just a hint...

Similar to Nelson's Blood at the Lord Nelson in Sydney (SWMBO likes that one)


I was thinking along the lines of (for a 25l batch)
3kg ale
1kg munich
500g caramalt
500g dk xtal
300g pale choc
50g roast barley (or should I use dark malt or black patent?)

Using probably halertau mitenfru for bittering..

Suggestions??

[post="126504"][/post]​

My understanding of the style is you probably should skip the roast barley - go for the dark or patent for colour. The roast barley is more of a stout ingredient as I understand.