Porter Recipe For This Weekend

[Rustyc30]

Hi Guys

Putting this down over the weekend just wanted to see what people thought its the first time I have done a porter so I could be right off the mark

Amount Item Type % or IBU
4.41 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.1 %
0.55 kg Caramalt (Joe White) (49.3 EBC) Grain 9.5 %
0.28 kg Chocolate Malt (689.5 EBC) Grain 4.8 %
0.28 kg Munich II (Weyermann) (16.7 EBC) Grain 4.8 %
0.28 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 4.8 %

61.32 gm Fuggles [4.50%] (60 min) Hops 29.4 IBU
25.00 gm Styrian Goldings [5.40%] (10 min) Hops 5.2 IBU

0.30 tsp Irish Moss (Boil 10.0 min) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 34.6 IBU
Est Color: 72.7 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.80 kg
Sparge Water: 11.96 L
Sparge Temperature: 75.6 C


Name Description Step Temp Step Time
Mash In Add 15.11 L of water at 76.1 C 67.8 C 60 min
Mash Out Add 9.67 L of water at 89.9 C 75.6 C 10 min



Cheers

Rusty

 

[Screwtop]

Hi Guys

Putting this down over the weekend just wanted to see what people thought its the first time I have done a porter so I could be right off the mark

Amount Item Type % or IBU
4.41 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.1 %
0.55 kg Caramalt (Joe White) (49.3 EBC) Grain 9.5 %
0.28 kg Chocolate Malt (689.5 EBC) Grain 4.8 %
0.28 kg Munich II (Weyermann) (16.7 EBC) Grain 4.8 %
0.28 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 4.8 %

61.32 gm Fuggles [4.50%] (60 min) Hops 29.4 IBU
25.00 gm Styrian Goldings [5.40%] (10 min) Hops 5.2 IBU

0.30 tsp Irish Moss (Boil 10.0 min) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 34.6 IBU
Est Color: 72.7 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.80 kg
Sparge Water: 11.96 L
Sparge Temperature: 75.6 C


Name Description Step Temp Step Time
Mash In Add 15.11 L of water at 76.1 C 67.8 C 60 min
Mash Out Add 9.67 L of water at 89.9 C 75.6 C 10 min



Cheers

Rusty

Wouldn't use roasted in a porter rusty, bit out of place, are you able to swap it for a bit of Carafa II or replace it with more Choc. Fuggle and SG are more aroma hops, maybe use Northern Brewer for bittering and either of the others for aroma. Simply my opinion, there will be heaps more.

Cheers,
Screwy

 

[Ross]

I agree, drop the roast barley & go with carafa special II. Hops however i like, fuggles works great in this style & the small amount of styrian at 10 mins should add a nice touch.

cheers Ross

 

[Randall the Enamel Animal]

Ditto what the learned above have said. I'd also suggest upping the Munich II, adding a sneaky bit of melanoidin and if you can, get some flaked barley or rolled oats into it for a bit of silkiness on the palate. Those Carafa Specials are the go.

 

[SJW]

Must agree with the boys and brush the roast, not required at all in a Porter. This is one I am drinking now and it is pure gold. If I do say so myself.

#42 Porter
Robust Porter

Batch Size: 28.00 L
Boil Size: 37.63 L Asst Brewer:
Boil Time: 90 min Equipment: Big teds keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
5000.00 gm Pale Malt, Ale (IMC) (3.9 EBC) Grain 72.5 %
600.00 gm Chocolate Malt (886.5 EBC) Grain 8.7 %
500.00 gm Oats, Flaked (2.0 EBC) Grain 7.2 %
400.00 gm Amber Malt (43.3 EBC) Grain 5.8 %
300.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.3 %
100.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 1.4 %
15.00 gm Target [11.00%] (60 min) Hops 14.5 IBU
30.00 gm Goldings, East Kent [5.00%] (60 min) Hops 13.2 IBU
35.00 gm Goldings, East Kent [5.00%] (15 min) Hops 7.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
50.00 gm Cocoa Powder (Mash 60.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 5.6 %
Bitterness: 35.3 IBU Calories: 539 cal/l
Est Color: 70.6 EBC Color: Color

Mash Profile

Name Description Step Temp Step Time
Mash In Add 17.99 L of water at 75.5 C 67.8 C 60 min
Mash Out Add 10.08 L of water at 91.5 C 75.6 C 10 min

Primed 175g Dex for 23.5 litres

 

[Randall the Enamel Animal]

Oh, and WLP002 is ber-floculant, so make sure you ferment hard and fast to avoid it flocking out and leaving your beer under attenuated.

 

[Uncle Fester]

While we are on the topic of "Show me yur Porter", Here's the porter I am laying down next weekend. Loosely based on Tony's Choc Porter.

Fester's Chocolate Porter

Type: All Grain
Date: 11/07/2007
Batch Size: 22.00 L
Brewer: Uncle Fester
Boil Size: 26.49 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.5 %
0.30 kg Chocolate Malt (689.5 EBC) Grain 6.8 %
0.12 kg Caraaroma (256.1 EBC) Grain 2.7 %
15.00 gm Pride of Ringwood [14.10%] (60 min) Hops 24.4 IBU
20.00 gm Fuggles [5.70%] (20 min) Hops 8.0 IBU
10.00 gm Fuggles [5.70%] (7 min) Hops 1.8 IBU
Yeast Nottingham Ale



Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 0.6 %
Bitterness: 34.2 IBU Calories: 90 cal/l
Est Color: 43.2 EBC Color: Color


Comments welcomed.

Fester :chug:

 

[jayse]

He has roast malt listed guys not roast barley, Joe White roast malt is basically black malt I gather and not so out of place in a porter, 5% is a bit too much though especially with 5% choc.

 

[SJW]

Nice pick up Jayse. Keep a Porter light I reckon.

 

[Ross]

Nice looking recipe SJW :super:

Cheers Ross

 

[Phrak]

I brewed this one for the last Big Brew Day (yes, I know it wasn't an "official" recipe, but so what? ).

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Big Brew Day Porter
Brewer: Tim
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Comments:
Full Cube (concentrated) = 16L @ 18.8Brix = 1.076SG. 68% mash efficiency

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.27 L
Estimated OG: 1.067 SG
Estimated Color: 75.9 EBC
Estimated IBU: 44.6 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3500.00 gm Pale Malt, Traditional Ale (Joe White) (5.9 EBGrain 55.6 %
1500.00 gm Munich, Light (Joe White) (17.7 EBC) Grain 23.8 %
500.00 gm Amber Malt (Joe White) (45.3 EBC) Grain 7.9 %
500.00 gm Chocolate Malt (Joe White) (750.6 EBC) Grain 7.9 %
250.00 gm Crystal (Joe White) (141.8 EBC) Grain 4.0 %
50.00 gm Roasted Malt (Joe White) (1199.7 EBC) Grain 0.8 %
40.00 gm Fuggles [4.50%] (90 min) Hops 22.0 IBU
30.00 gm Goldings, East Kent [5.00%] (60 min) Hops 17.1 IBU
15.00 gm Fuggles [4.50%] (15 min) Hops 3.8 IBU
15.00 gm Goldings, East Kent [5.00%] (5 min) Hops 1.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 6300.00 gm
----------------------------
Name Description Step Temp Step Time
Full-volume InfusioAdd 0.00 L of water at 65.0 C 65.0 C 60 min
Mash Out Heat to 75.0 C over 20 min 75.0 C 20 min

Well, what can I say about this choc porter... How about that this was the fastest drunk brew I've ever had? or that it was one of the best beers I've ever tasted?

Suffice to say I was very happy with it :beerbang: 500gms of choc malt worked out beautifully!

Just after fermentation, the beer was a little too roasty for my liking, but once it was chilled down and aged (for a whole week! :blink: I was in a hurry h34r it drank very very smoothly. Final SG was 1.022

 

[ohitsbrad]

While we're at it, I was planning on doing an extract robust porter, based on the one in Palmer. Anyone brewed this? I would like suggestions, more for which specialty grains to steep, since I already have the hops left over. I'll be getting the grains from TWOC.

1.7kg Pale liquid extract (60min boil)
1.7kg Pale liquid extract (end of boil)
230g British crystal 120-140 EBC
230g British chocolate 900-1100 EBC
110g British black malt 1200-1400 EBC

15g Target hop pellets (60min)
15g Willamette hop pellets (40min)
15g Willamette hop pellets (20min)
15g Willamette hop pellets (0min)

S-05 yeast (recultured)
Boil volume 11.5 litres
Final volume 18.9 litres
35 IBU
32 SRM

It looks pretty good to me already, but what is this carafa malt I hear?