Porter...

[Ducatiboy stu]

stout is supposed to be brown, but it looks black in a glass.

Its actually very deep red

 

[sp0rk]

I've had quite a few good compliments about my Choc Porter and Baltic Porter
I think Skelly22 placed 2nd with my Choc Porter in the Grafton Show the year before last and the Baltic Porter got me a 2nd in the Dark Beer All Grain category at the Grafton Show this year

I've got a Tap King bottle full of the Baltic Porter left that aged on red wine soaked oak staves for a month and has been aging in bottle for a year now, might crack this one on the weekend for father's day with the father and brother in laws

Sp0rk's Choc Porter (Robust Porter)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)

80.54% Maris Otter Malt
10.5% Munich I
5.4% Chocolate
3.55% Black Roasted Barley

2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1728 - Scottish Ale

Notes: 100 grams of Cacao nibs 10 minutes before the end of boil


I thought I had the recipe for the Baltic Porter here at work but apparently not, will have to grab it when I get home this afternoon

 

[strods]

That sounds brilliant id love to try that. Thanks for sharing that recipe. Im not sure which brew to put on next, debating if to buy a coopers stout kit or have a go at making one from scratch. Undicided.

 

[sp0rk]

Pretty sure this was the final recipe I used, but the dark grains seem really low :/
Will check my recipe sheets when I head home on the weekend

Pearler Polish Porter (Baltic Porter)

Original Gravity (OG): 1.071 (°P): 17.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 7.40 %
Colour (SRM): 27.1 (EBC): 53.4
Bitterness (IBU): 32.1 (Average - No Chill Adjusted)

74.63% Pale Ale Malt
14.93% Candi Sugar, Amber
7.46% Munich I
1.49% Black Malt
1.49% Chocolate

1.6 g/L Perle (7.1% Alpha) @ 60 Minutes (Boil)
1.1 g/L Hallertau Tradition (3.5% Alpha) @ 0 Minutes (Boil)
1.1 g/L Hallertau Tradition (3.5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 15°C with Wyeast 2112 - California Lager

 

[Tr0yza]

Wasn't a dark beer drinker but went on a brewery tour and fell in love with the porters. The beechworth brewery porter was my favourite and the sweet water brewery porter was really nice aswell

 

[Ducatiboy stu]

i can vouch for Sp0rks porter. His choc porter was fantastic.

 

[Coodgee]

Having a couple of Newstead Brewing porters tonight due to a gap in production here. I'm getting a real soy sauce flavour tonight which is interesting.