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Thread: Porter

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    Porter

    BJCP Style Guildelines

    12a: Brown Porter
    12b: Robust Porter
    12c: Baltic Porter

    http://www.bjcp.org/styles04/Category12.html
    Last edited by danno; 05-05-2005 at 07:35 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Feb 2004
    Posts
    569

    Pluto Porter

    Recipe for the Launch Pad's Pluto Porter:

    6# DME
    1# Crystal malt
    1/2# Chocolate malt
    1/8# Black malt

    1oz. Perle for bittering
    1oz. EKG for aroma

    White Labs WLP005 British Ale Yeast

    1 hour boil.

    OG 1.061, FG 1.013, 6.3%abv

    This Porter was excellent. I've learned a lot since I brewed it so I've got to try it again.

    Cheers! Rocket
    As a Matter of Fact - I AM a Rocket Scientist!!

  3. #3
    Join Date
    Jun 2003
    Posts
    545
    * 5.5lbs light DME
    * 1lb - Chocolate barley
    * 3/4lb - Crystal Malt 120L
    * 2/3lb - Roasted Barley
    * 1/4lb - Crystal Malt 40L
    * 1/4lb - Crystal Malt 10L
    * 1/4lb - Dextrine malt
    * 1.5 oz Target hops (60min) 8.4% AA
    * .25 oz Target hops (40min)
    * pinch of irish moss (20 min)
    * .25 oz Target hops (15min)
    * 1 pkg - Wyeast 1084 Irish Ale

    Put grains in a grain bag. Bring 3 gal to 160F, and let steep for 45min. Remove grains, bring to boil. 60 min boil, add hops as scheduled

    I like the target hops - they add a nice "earthy" tone to this beer. however, this one turned out decidedly on the bitter side, so tone down to maybe 1oz at 60min if you like them a little sweeter.

  4. #4
    Join Date
    Feb 2004
    Posts
    569
    I modified the recipe for the current batch of the Pluto Porter Plus (Extended Mission)!

    Recipe for the Launch Pad's Pluto Porter (>> mods for the "Plus"):

    >>6# DME <<Changed to>>
    7# DME (I believe it was the dark)

    1# Crystal malt
    1/2# Chocolate malt
    1/8# Black malt
    >>Added 1/2# Carapils to increase head

    1oz. Perle for bittering
    >>1oz. EKG for aroma <<Changed to>>
    1oz. Fuggle for Aroma

    >>White Labs WLP005 British Ale Yeast
    WLP002 English Ale Yeast (my HBS was out of the WLP005)

    1 hour boil.

    >>OG 1.061, FG 1.013, 6.3%abv
    OG 1.062, FG 1.007, 7.2%abv


    I really love this Porter!! The changes I've made really improve the taste and the head is EXactly what I was trying for!

    Cheers! Rocket
    As a Matter of Fact - I AM a Rocket Scientist!!

  5. #5
    Join Date
    Apr 2004
    Posts
    1,970
    Rocket, are you boiling the Perle for 60 min. and the Fuggles at the last 5 min.?
    I really like that Fuggle hop, made an IPA with it that turned out so tasty and aromatic...
    And for those of you who really don't like beer, there's AB, Coors and MillerSAB products.

  6. #6
    Join Date
    Feb 2004
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    569
    Originally posted by corysdad
    Rocket, are you boiling the Perle for 60 min. and the Fuggles at the last 5 min.?
    I really like that Fuggle hop, made an IPA with it that turned out so tasty and aromatic...
    Yep! That's it exactly!! I've been enjoying Fuggle as well, which is why I made that change!

    The bad thing is.... the Porter is gone...

    Cheers! Rocket
    As a Matter of Fact - I AM a Rocket Scientist!!

  7. #7
    Join Date
    Jul 2003
    Posts
    299
    5 lbs DME
    .5 lb Choc. (400L)
    .25 lb Roasted Barley
    .25 lb Cara Wheat (32L)
    .25 lb Gambrinus Honey (30L)
    .25 lb Gambrinus ESB
    1/8 lb Black Patent

    .5 oz Magnum hops 15% @ 60min.
    1 oz Glacier hops 5.5% @ 30 min.
    1 tsp Irish Moss @ 20 min.
    .5 oz Glacier @ end of boil

    Wyeast 1318 London Ale III

  8. #8
    Join Date
    Dec 2002
    Posts
    65
    Laundry Room Porter
    This is a basic recipe that I keep playing with and track changes.

    Amber LME - 7# (6.6# if you buy the small cans)
    Roasted Barley - 1/4#
    Chocolate Malt - 1/4#
    Crystal 120L - 3/4#

    Hops:
    Bittering - Fuggles (60 min)
    Aroma - EK Goldings (3 min)
    (I change the hops almost everytime. These are the ones in the original recipe)
    Yeast - White Lab British Ale
    (I use Wyeast, this time I'm gonna try #1098)

    I steep grains @ 150 in 2 gals water for 30 mins, and then a 60 min boil.
    This is a fun recipe to play with to try different hops and yeasts.
    -- I.Ed --
    I try to please as many people as I can. Misspellings are placed in my posts on purpose for those who like to find them.

  9. #9
    Join Date
    May 2003
    Posts
    570

    Brown Eyed Girl

    a brown porter, all grain. This had a little sharpness on the back end and I hesitated to post the recipe.....but after it sat in my chest freezer for a couple months that seemed to go away. So here it is:

    brown eyed girl

    Category Porter
    Subcategory Brown Porter
    Recipe Type All Grain
    Batch Size 10 gal.
    Volume Boiled 13 gal.
    Mash Efficiency 72 %
    Total Grain/Extract 19.50 lbs.
    Total Hops 4.0 oz.
    Calories (12 fl. oz.) 189.8
    Cost to Brew $47.25 (USD)
    Cost per Bottle (12 fl. oz.) $0.44 (USD)

    8 lbs. Maris Otter Pale
    8 lbs. American 2-row
    2 lbs. British Crystal 55L
    .5 lbs. English Chocolate Malt .5 lbs. Belgian Special B
    .5 lbs. Special Roast Malt WK

    1 oz. Cascade (Pellets, 5.50 %AA) boiled 60 min.
    1 oz. Willamette (Pellets, 4.0 %AA) boiled 40 min.
    1 oz. Willamette (Whole, 4.0 %AA) boiled 20 min.
    1 oz. East Kent Goldings (Whole, 4.1 %AA) boiled 20 min.
    1 tablespoons irish moss (not included in calculations)

    Yeast : Danstar Windsor

    If i had it to do over again, I'd use a different yeast. I'm actually thinking one of the White Labs Scottish varieties might be nice & bring out the sweetness of the malt a little more. I might do all EKG as well. The American 2-row is Consolidated's "Craftbrewers" malt.

    This is a ten gallon recipe, BTW.....so cut it in half

    Oh--and i kegged this, and carbed with about a third of a cup of corn sugar per keg.

  10. #10
    Join Date
    Nov 2005
    Posts
    2,117
    Originally posted by I'mRocketMan
    I modified the recipe for the current batch of the Pluto Porter Plus (Extended Mission)!

    Recipe for the Launch Pad's Pluto Porter (>> mods for the "Plus"):

    >>6# DME <<Changed to>>
    7# DME (I believe it was the dark)

    1# Crystal malt
    1/2# Chocolate malt
    1/8# Black malt
    >>Added 1/2# Carapils to increase head

    1oz. Perle for bittering
    >>1oz. EKG for aroma <<Changed to>>
    1oz. Fuggle for Aroma

    >>White Labs WLP005 British Ale Yeast
    WLP002 English Ale Yeast (my HBS was out of the WLP005)

    1 hour boil.

    >>OG 1.061, FG 1.013, 6.3%abv
    OG 1.062, FG 1.007, 7.2%abv


    I really love this Porter!! The changes I've made really improve the taste and the head is EXactly what I was trying for!

    Cheers! Rocket
    Rocket,

    My brother-in-law wants to brew a porter with me, and yours looks really good. I was wondering though how much it would change if we added a couple of vanilla beans?(He is partial to vanilla porters)
    "I have a dragon in my garage" - Carl Sagan

    Primary: Schwartzhund Lager, 7 Point IPA(Centennial IPA)
    Secondary: Nothing
    Lagering: Schwartzhund Lager
    Bottle Conditioning: Nothing yet
    Drinking: Pumpkin ale, Lawnmower Wheat Beer, Oatmeal Sweet Stout
    Up Next: Corky's Happy Wife

  11. #11

    Rogue Mocha Porter

    Anyone know how we might go about making a clone of the Rogue Mocha Porter... the ingrediants from their website are...


    Northwest Harrington and Klages; 135-165, 95-115, and 70-80 Crystal; Beeston Chocolate, Black, Munich and Carastan malts. Perle and Centennial hops.

    Are all those malts pretty easy to obtain?
    Any guesses at amounts?

  12. #12
    Join Date
    Sep 2006
    Posts
    33
    what would you recommend for a dry yeast for the pluto porter, and also which crystal malt is it?

  13. #13
    Join Date
    Dec 2004
    Posts
    7,349
    I'd suggest SafAle s-04 or Danstar Nottingham
    My posts are definitive. Reality is frequently inaccurate.

  14. #14
    Join Date
    Mar 2007
    Posts
    23

    Porter

    Originally posted by corysdad
    Rocket, are you boiling the Perle for 60 min. and the Fuggles at the last 5 min.?
    I really like that Fuggle hop, made an IPA with it that turned out so tasty and aromatic...
    Have you done this recipe? How did it turn out. I love porters, especially a local here called Pigs Ass. I have only brewed with kits and want to venture out to doing one from scratch now that I know of some sources. Could you please (in some detail) give me the recipe.
    Thanks
    One good beer deserves another and of course another

  15. #15
    Join Date
    May 2006
    Posts
    3,695

    1st attempt at Anchor Porter clone

    Here's a recipe that I'm working on with a general target of something like Anchor Porter. I pitched in onto a yeast cake from a steam lager, and it uses a full 2 lb of brown malt, which gives a rich but mellow flavor. A little calcium carbonate was added to both the mash and sparge water. SWMBO has decided it's one of her favorites.

    Edit:
    I bought a bottle of Anchor Porter and did a side-by-side. AP is actually a little darker than this recipe and slightly sweeter. This recipe comes across slightly more full-bodied and has a noticable chocolate aftertaste. Hops are a minor flavor component in both brews. So this still needs a little tuning if it's going to be a clone, OTOH I really like mine better. Decisions, decisions...

    Gold rush porter

    A ProMash Recipe Report

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

    12-A Porter, Brown Porter

    Min OG: 1.040 Max OG: 1.052
    Min IBU: 18 Max IBU: 35
    Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond

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

    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 10.00
    Anticipated OG: 1.052 Plato: 12.94
    Anticipated SRM: 26.6
    Anticipated IBU: 37.4
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

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

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 5.88 Gal
    Pre-Boil Gravity: 1.044 SG 11.07 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: Mosher
    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 SRM
    -----------------------------------------------------------------------------
    5.0 0.50 lbs. Chocolate Malt Belgium 30.00 425
    20.0 2.00 lbs. Brown Malt Great Britain 32.00 70
    75.0 7.50 lbs. Pale Malt(2-row) America 36.00 2

    Potential represented as Points per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.50 oz. Northern Brewer Whole 6.10 13.5 60 min.
    1.00 oz. Kent Goldings Pellet 4.00 19.5 60 min.
    0.50 oz. Fuggle Whole 4.00 3.0 20 min.
    0.50 oz. Fuggle Whole 4.00 1.5 5 min.


    Yeast
    -----

    White Labs WLP810 San Fransisco Lager


    Water Profile
    -------------

    Profile: Aurora IL
    Profile known for:

    Calcium(Ca): 36.0 ppm
    Magnesium(Mg): 19.5 ppm
    Sodium(Na): 63.0 ppm
    Sulfate(SO4): 58.0 ppm
    Chloride(Cl): 111.0 ppm
    biCarbonate(HCO3): 80.0 ppm

    pH: 8.32


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

    Mash Type: Multi Step

    Grain Lbs: 10.00
    Water Qts: 10.00 - Before Additional Infusions
    Water Gal: 2.50 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

    Acid Rest Temp : 0 Time: 0
    Protein Rest Temp : 122 Time: 30
    Intermediate Rest Temp : 0 Time: 0
    Saccharification Rest Temp : 150 Time: 90
    Mash-out Rest Temp : 170 Time: 10
    Sparge Temp : 170 Time: 90


    Total Mash Volume Gal: 3.30 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.
    Last edited by Mill Rat; 10-05-2007 at 09:20 PM.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

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