Porter Recipes

[brew captain]

I got a Robust Porter coming into the world this coming weekend.

Hop Out Porter

BJCP Style and Style Guidelines
12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 33.50
Anticipated OG: 1.068 Plato: 16.53
Anticipated SRM: 31.1
Anticipated IBU: 54.5
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
29.9 10.00 lbs. Pale Malt(2-row) America 1.036 2
29.9 10.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.9 4.00 lbs. Munich Malt Germany 1.037 10
6.0 2.00 lbs. Crystal 30L America 1.035 35
4.5 1.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.5 1.50 lbs. CaraMunich Malt Belgium 1.033 75
3.0 1.00 lbs. Flaked Barley America 1.032 2
3.0 1.00 lbs. Honey Malt Canada 1.030 25
3.0 1.00 lbs. Special Roast Malt America 1.033 50
2.2 0.75 lbs. Black Patent Malt America 1.028 525
2.2 0.75 lbs. Chocolate Malt America 1.029 350

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz. Eroica Pellet 8.00 5.8 Mash H
0.50 oz. Galena Pellet 13.50 9.8 Mash H
0.75 oz. Galena Pellet 13.50 19.1 60 min
0.50 oz. Eroica Pellet 8.00 6.8 45 min
0.75 oz. Galena Pellet 13.50 9.7 30 min
0.50 oz. Eroica Pellet 8.00 2.0 15 min
0.50 oz. Eroica Pellet 8.00 1.3 5 min
1.00 oz. Willamette Whole 5.00 0.0 0 min

Yeast
White Labs WLP001 California Ale

Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33

If it turns out as I hope then I would be more than happy to submit some samples for evaluation. Eroica hops no longer exist (so I am led to believe), so I hope I don't like it too much as this one can not ever be replicated!

Cheers!



Cheers!

[maltbarley]

That's quite a bill there capt'n.

[backyard brewer]

That's quite a bill there capt'n.

No shit! That's quite an inventory cleaner there.

[spkrtoy]

Robert, no flaked oats? I think you should also put some coffee and special B to round it out!

[dhempy]

I won't be posting my recipe

Dan

[maltbarley]

If it's good Dan, please do. I plan to brew a porter soon and would like something a bit more reasonable.

[BrewMasterBrad]

Robert, no flaked oats? I think you should also put some coffee and special B to round it out!

Don't forget the kitchen sink!!

[backyard brewer]

I won't be posting my recipe

Dan

Oh come on!

OK, OK... I'll post a porter recipe. This is my vanilla porter recipe, but it would be very good without the vanilla.

• Vanilla Bean Porter
  
  A ProMash Recipe Report
  
  Recipe Specifics
  ----------------
  
  Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
  Total Grain (Lbs): 23.25
  Anticipated OG: 1.060 Plato: 14.65
  Anticipated SRM: 36.4
  Anticipated IBU: 24.8
  Brewhouse Efficiency: 73 %
  Wort Boil Time: 60 Minutes
  
  
  Grain/Extract/Sugar
  
  % Amount Name Origin Potential SRM
  -----------------------------------------------------------------------------
  25.8 6.00 lbs. Pale Ale Malt (2-row) USA 1.037 2
  47.3 11.00 lbs. Pale Malt(2-row) America 1.036 2
  8.6 2.00 lbs. Cara-Pils Dextrine Malt 1.033 2
  6.5 1.50 lbs. Chocolate Malt America 1.029 350
  4.3 1.00 lbs. Carafa Germany 1.030 400
  6.5 1.50 lbs. Crystal 60L America 1.034 60
  1.1 0.25 lbs. Flaked Barley America 1.032 2
  
  Potential represented as SG per pound per gallon.
  
  
  Hops
  
  Amount Name Form Alpha IBU Boil Time
  -----------------------------------------------------------------------------
  2.00 oz. East Kent Goldings. Pellet 6.20 20.6 60 min.
  0.50 oz. Fuggle Pellet 4.00 2.6 30 min.
  0.50 oz. Fuggle Pellet 4.00 1.7 15 min.
  
  
  Extras
  
  Amount Name Type Time
  --------------------------------------------------------------------------
  0.10 Oz Irish Moss Fining 15 Min.(boil)
  4.00 Unit(s)Vanilla Bean Spice 14 Days(fermenter)
  
  
  Yeast
  -----
  
  White Labs WLP005 British Ale
  
  
  Mash Schedule
  -------------
  
  Mash Type: Single Step
  
  Grain Lbs: 23.25
  Water Qts: 23.75 - Before Additional Infusions
  Water Gal: 5.94 - Before Additional Infusions
  
  Qts Water Per Lbs Grain: 1.02 - Before Additional Infusions
  
  Saccharification Rest Temp : 152 Time: 60
  Mash-out Rest Temp : 170 Time: 15
  Sparge Temp : 170 Time: 60
  
  
  Total Mash Volume Gal: 7.80 - Dough-In Infusion Only
  
  All temperature measurements are degrees Fahrenheit.
  
  
  
  Notes
  -----
  
  Slice vanilla beans, extract into vodka, add at end of primary

[dhempy]

OK ... But this one has a bunch of elements as well. I'm tempted to swap from Brown Malt for some of the M.O. as well just to layer in a little more complexity.

Dan

Bighead Brown 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): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.78
Anticipated OG: 1.052 Plato: 12.88
Anticipated SRM: 39.5
Anticipated IBU: 31.3
Brewhouse Efficiency: 72 %
Wort Boil Time: 75 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.38 Gal
Pre-Boil Gravity: 1.042 SG 10.55 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: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
13.3 1.57 lbs. Golden Promise England 1.037 2
66.5 7.83 lbs. Maris Otter 1.038 3
6.6 0.78 lbs. Chocolate Malt Great Britain 1.034 475
2.9 0.34 lbs. Crystal 120L Great Britain 1.033 120
2.9 0.34 lbs. Special Roast Malt America 1.033 40
2.2 0.26 lbs. Aromatic Malt Belgium 1.036 25
1.1 0.13 lbs. Special B Malt Belgian 1.030 120
1.1 0.13 lbs. Biscuit Malt Great Britain 1.035 35
1.1 0.13 lbs. Roasted Barley Great Britain 1.029 575
2.2 0.26 lbs. Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.04 oz. Goldings - E.K. Whole 4.75 18.3 60 min.
1.04 oz. Fuggle Whole 5.00 9.8 30 min.
1.04 oz. Fuggle Whole 5.00 3.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1318 London Ale III


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

Profile: Camarillo
Profile known for: Local Water

Calcium(Ca): 99.6 ppm
Magnesium(Mg): 60.3 ppm
Sodium(Na): 132.9 ppm
Sulfate(SO4): 91.1 ppm
Chloride(Cl): 91.0 ppm
biCarbonate(HCO3): 303.8 ppm

pH: 8.34


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

Mash Type: Single Step

Grain Lbs: 11.78
Water Qts: 14.72 - Before Additional Infusions
Water Gal: 3.68 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 70
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 4.62 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[brew captain]

Ha, Ha!

Hey Dan - I got you beat by one grain!!!



Oh, and I took out the Special B I had in there originally...



Cheers!

[dhempy]

Now you know why I didn't want to post .. did you count the Brown Malt I'm thinking of adding?

Dan

BTW This recipe garnered a gold at a state fair a year or two ago ... having read the history of porter made me think of adding the Brown Malt (and thus make it my "own" recipe).

[brew captain]

I think Porter is one of the few styles that can really benefit from a complex grain bill. Done correctly the result can be a wonderful drinking experience. Done incorrectly can lead to a "muddy" character, but I think that happens when too many dark malts and roasted unmalted grains are used...

Your recipe looks damn tasty Dan. I say we swap samples in a couple months. I love a nicely aged porter. I feel they can overwhelm the palate and be too satiating when they are really fresh...


Cheers!

[dhempy]

I'm planning to steep the darker grains as well to keep the astringency down. What is your plan in this area?

Dan

[brahn]

Done incorrectly can lead to a "muddy" character, but I think that happens when too many dark malts and roasted unmalted grains are used...

I don't think I've ever tasted a porter that didn't taste like mud...Maybe that's why I don't brew this style.

[dhempy]

Really? It isn't that far removed from a stout ...

DAn