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Thread: Porter

  1. #46
    Join Date
    May 2006
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    2,813
    Quote Originally Posted by Beermakazi
    Anyone have a good Cinnamon Porter?

    Ski season's/X-mas is coming up and I need something to keep me going/ give as gifts.
    That sounds good.
    -
    RDW, the worst that can happen is that you have to actually 'buy' beer.

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  2. #47
    Join Date
    Jul 2009
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    24

    winter warmer cocoa porter?

    Last winter I tried a cocoa porter from Tommy Knocker and loved it and was looking for a recipe for something similar- I'm looking for something big with cocoa and honey and higher in gravity than the TK. Any suggestions?

  3. #48
    Join Date
    May 2003
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    239

    Peruvian Porter

    1st Place, Best Florida Beers Competition...

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

    Batch Size (Gal): 10.00 Wort Size (Gal): 7.00
    Total Grain (Lbs): 29.00
    Anticipated OG: 1.068 Plato: 16.65
    Anticipated SRM: 24.2
    Anticipated IBU: 25.1
    Brewhouse Efficiency: 64 %
    Wort Boil Time: 60 Minutes

    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


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    69.0 20.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
    13.8 4.00 lbs. CaraMunich 40 France 1.034 40
    8.6 2.50 lbs. Caramel Pils Malt Belgium 1.034 2
    6.9 2.00 lbs. Crystal 60L America 1.034 60
    1.7 .50 lbs. Chocolate Malt Great Britain 1.034 475

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.75 oz. Hallertau Northern Brewer Whole 6.50 20.6 60 min.
    0.50 oz. Hallertau Hersbrucker Whole 4.75 1.4 20 min.
    1.00 oz. Willamette Whole 5.00 3.0 20 min.


    Extras

    Amount Name Type Time
    --------------------------------------------------------------------------
    4.00 Tbsp Chocolate Powder Spice 15 Min.(boil)
    4.00 Tbsp Chocolate Powder Spice 0 Min.(boil)


    Yeast
    -----

    WYeast 1028 London Ale


    Mash Schedule
    -------------
    **DO NOT GRIND CHOCOLATE MALT**
    Place a few qts of hot water in a pot with the chocolate malt in it for 5 minutes, then add the entire mixture to the mash. The chocolate malt tends to turn to dust when in a grinder...
    Mash in with 1.0 qts/lb to 148° for 20 minutes stirring gently every 5 minutes. Add .5 qts/lb water to increase to 154° for 40 minutes. Mash out 165°


    Some of the extra points I got with this beer came from the high level of carbonation; for some reason it really allowed the non astringent aspects chocolate flavor. Peruvian chocolate powder is what i typically use but Ghiardelli is a good substitute...
    Last edited by Shaun Goeckner; 09-02-2009 at 08:42 PM.
    The Screaming Scotsman
    "Democracy is 2 Wolves & a Sheep voting on what to have for dinner.
    Liberty is a heavily armed Sheep contesting the Vote."

    Now Serving:
    Fish Hawk Peruvian Porter
    Fish Hawk Amber Ale
    Kilt Lifter Klone

    Primary:

    Secondary:
    Light House Ale

  4. #49
    Join Date
    Jun 2010
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    685
    So I had the idea to expand on a brown ale recipe to the point where it seams to be more of a porter. I realize that dark candy sugar is not at all a porter thing but I want to try it. I'd made some a few weeks ago and it has a slight burnt taste that I think would compliment a beer like this. I'm using the French Strisserspalt because it's supposed to provide a black currant flavor. I want to get some of the dried fruit flavors that you get from quads and dubbels. With that being said, any suggestions that you have to acheive that would be very much appreciated. Let me know if there is a better thread to post this one on as well.



    "Porter?"

    9.25 Northern Brewer Gold LME
    1 lb Dark Belgian Candy Sugar
    .5 Special B Malt
    .25 Briess Special Roast
    .25 Simpsons Chocolate
    .25 Biscuit Malt

    2 oz Fuggles 60
    1 oz French Strisserspalt 30
    1 oz French Strisserspalt 15

    Nottingham Ale Yeast

    ABV 8.0%
    IBU 23.0
    SRM 38
    Last edited by Baacktoberfest; 12-27-2010 at 12:27 PM.
    "Nothing matters
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    with cheap dreams and a beer."
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    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  5. #50
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    Jul 2010
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    346
    Uhm, I know that you're a fan of huge beers, but the BJCP style guidelines specify between 4-5.5% ABV I think for porters.

    Not that you have to follow the guidelines, but I was under the impression that porter was developed for the common working man (the porters of london as it were) and would likely be lower in alcohol since the poor man can't afford a really big beer.

    I only address it because I like drinking porter largely because I can sip a lower ABV beer all night and not end up getting to0 schwilly....(that's a technical term for drunk)

    Also, I personally would not use Nottingham, I would go with a London ale strain as I enjoy the minerally "English" taste.

    Then again, disregard everything above if you're shooting for a baltic porter, they're more like imperial stouts than porters, IMO.
    Last edited by Tronathon; 12-27-2010 at 12:55 PM.
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  6. #51
    Join Date
    Oct 2005
    Posts
    5,075
    Yeah....he is brewing a baltic there, but I still like London ale or Nottingham
    ________________
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  7. #52
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    May 2009
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    2,324
    Quote Originally Posted by Baacktoberfest
    So I had the idea to expand on a brown ale recipe to the point where it seams to be more of a porter. I realize that dark candy sugar is not at all a porter thing but I want to try it. I'd made some a few weeks ago and it has a slight burnt taste that I think would compliment a beer like this. I'm using the French Strisserspalt because it's supposed to provide a black currant flavor. I want to get some of the dried fruit flavors that you get from quads and dubbels. With that being said, any suggestions that you have to achieve that would be very much appreciated. Let me know if there is a better thread to post this one on as well.



    "Porter?"

    9.25 Northern Brewer Gold LME
    1 lb Dark Belgian Candy Sugar
    .5 Special B Malt
    .25 Briess Special Roast
    .25 Simpsons Chocolate
    .25 Biscuit Malt

    2 oz Fuggles 60
    1 oz French Strisserspalt 30
    1 oz French Strisserspalt 15

    Nottingham Ale Yeast

    ABV 8.0%
    IBU 23.0
    SRM 38
    The only changes i would make is to use White Labs WLP500 Trappist Ale Instead of Notti, this yeast will add some more of those dried fruit flavors your looking for. Also i would add .25 Lbs Black Patent to your Steeped Grains, that will give more of a "porterish flavor" Other than those two i think it looks great!
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  8. #53
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    Apr 2005
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    6,445
    I would go with 1.5 oz's at 20 minutes-the 30 and 15 don't really accomplish anything, especially in a porter.
    I like the black patent idea vance but I would stick with Nottingham. The Special B will add the raisiny flavor, Notti will help attenuate it and dry it out without making it thin.
    Molasses is not a common adjunct in a porter, it has a slightly burnt taste. Just don't use too much. 1/2 pound will give you a fairly strong flavor.
    It's always time for a beer

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  9. #54
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    Jun 2010
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    685
    Quote Originally Posted by corkybstewart
    Molasses is not a common adjunct in a porter, it has a slightly burnt taste. Just don't use too much. 1/2 pound will give you a fairly strong flavor.

    So are you saying I should replace the Belg candy sugar with molasses?
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  10. #55
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    Jun 2010
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    685
    It's going to be tuff to keep this below the 70 degree mark that's recomended for Notty so I'm going with Neo Britannia. It has a maximum temp of 74 degrees so I'm going to just make a starter and try to get my wort temp to 68-69. I really like the clean flavor I get from colder ferm temps. Has anyone on the forum used NB Neo Britannia?
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  11. #56
    Join Date
    May 2003
    Posts
    239
    You could try WLP500 or WLP530. They have a 72f limit and produce plum/raisen flavors that blend well. Nottingham finishes very low in gravity and with all your darker malts you'll have a real high level of astringency-you need to leave some sweetness in there to counter them.

    Molassas does go well but you should always experiment, changing just one thing at a time and keeping track of the flavor changes....

    A note on Porters I learned while in London:

    A Porter can be brewed as an Ale OR a Lager. I was told it was all the rage back in the day because it was a heavier beer, and the workers in the Docklands were treated twice a day to a pint, which due to its high calorie level would nourish the worker without him needing to take a break to eat. The "Bosses" scored points with their people and increased productivity at the same time at minimal expense....
    The Screaming Scotsman
    "Democracy is 2 Wolves & a Sheep voting on what to have for dinner.
    Liberty is a heavily armed Sheep contesting the Vote."

    Now Serving:
    Fish Hawk Peruvian Porter
    Fish Hawk Amber Ale
    Kilt Lifter Klone

    Primary:

    Secondary:
    Light House Ale

  12. #57
    Join Date
    Jun 2010
    Posts
    685
    [QUOTE=Shaun Goeckner]
    Molassas does go well but you should always experiment, changing just one thing at a time and keeping track of the flavor changes....
    QUOTE]

    Shaun, do you usually go with black strap molassas?
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  13. #58
    Join Date
    May 2003
    Posts
    239
    Ive used it and Unsulphured both. Unsulphured has a milder flavor to it wheras Black Strap is a bit stronger....

    Experiment a bit by making a starter with yeast and pale DME, and add some black strap to one sample and unsuphured to another....
    The Screaming Scotsman
    "Democracy is 2 Wolves & a Sheep voting on what to have for dinner.
    Liberty is a heavily armed Sheep contesting the Vote."

    Now Serving:
    Fish Hawk Peruvian Porter
    Fish Hawk Amber Ale
    Kilt Lifter Klone

    Primary:

    Secondary:
    Light House Ale

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