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Beer-lord

Share your favorite porter recipe for me!

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I've been planning on making a porter and have done only one that was so-so about a year ago. I'm looking for ideas and recipes. I prefer all grain (I do BIAB). Likely not a smoked one as I think I'll keep it simple.
It's not really a summer beer but I'll brew it in a month or so and let it sit a spell for the fall.

Jeff, I think you sent me a porter that I recall was very good. Can't really remember it as its been awhile and my IPA's have burned my memory. I'm not really looking for a rye porter or an imperial but pretty much a middle of the road porter that screams PORTER in its entirety.
Feel me?
Thanks in advance.

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I've made this recipe twice now and really like it. I've gotten a lot of compliments on it too.

White House Honey Porter
All Grain BIAB recipe

batch size 2.5 gal

4 lbs 8.0 oz - Maris Otter (Crisp) (3.0 SRM)
8 oz - Caramunich II (Weyermann) (45.5 SRM)
6 oz - Caraamber/Biscuit (Weyermann) (36.0 SRM)
0.5 oz - Golding, Kent (UK) Hop Pellets [5.80 %] - Boil 45.0 min
0.5 lbs - Honey [boil for 30 min](1.0 SRM)
0.5 oz - Fuggle (UK) Hop Pellets [4.30 %] - Boil 1.0 min
0.5 oz - Fuggle (UK) Hop Pellets [4.30 %] - dry hop
1 pkg - SafAle English Ale (DCL/Fermentis #S-04)Yeast

Check the big pot before you put the grain bag in to see if the bag will touch the bottom when clipped or tied in place. I clip mine with binder clips and it doesn't reach the bottom. If it does you need to add a metal collander or something to the bottom of the pot to make sure the bag doesn't touch the bottom or it could melt.

Start with 3 gallons of water inis 5 gallon pot and have another gallon set a side. Heat the 3 gallons to 175 and drop the grain bag in. The water temp should drop to about 165. 155 to 165 is your range. Wrap pot in blankets or towels to help maintain the temp. Mash for 60 min. Bear the end of the mash heat another pot with one gallon up to 180.

Using a broiler pan (the top part), clean of courselift the grain bag and let it rest on the grate or broiler pan and squeeze the liquid out. I wear a rubber/silcone oven mit and squeeze the liquid out. Then slowly pour the 180 degree water over the grain. Once you do this drop the bag into your ale pail with a colander upside down so it can further drip drain. Pour that extra bit in at some time during your boil.

Now you have your wort. From here you are doing a 90 min boil. You will have maybe 3.75 gallons at this point of wort. You lose 1.25 gallons or so per hour of boil so you should end up with the right amount in the end. This is because you are doing a full volume boil,couple this with all grain will have the most positive effect on your final flavor

Start the boil. Watch it like a hawk for the first 10 min of the boil to prevent the risk of boil over. Let it boil for 45 minutes before the first hop addition. From here follow the hop schedule of the recipe.

Use the boil time to clean and sanitze the fermentor and hydrate the yeast.

Once the boil is done cool the wort and rack it to the fermenter. Make sure the temp is between 60* and 70* before pitching the yeast.

About 7-10 days in dry hop with the remaining fuggles hops.

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Thank you Paul for the kind words. Funny you posted this because my son ask me at the wedding to make more. We enjoyed the last bottles while we were there. I have plans to brew it next weekend.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Conans "I'll be back" for more Porter
Brewer: Naked Cat Brewery
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.44 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.05 gal
Estimated OG: 1.058 SG
Estimated Color: 31.8 SRM
Estimated IBU: 29.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 85.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 3.4 oz Pale Malt, Maris Otter (2.0 SRM) Grain 1 78.7 %
1 lbs 0.3 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.9 %
8.2 oz Black (Patent) Malt (500.0 SRM) Grain 3 3.9 %
8.2 oz Victory Malt (25.0 SRM) Grain 4 3.9 %
6.5 oz Chocolate Malt (350.0 SRM) Grain 5 3.1 %
4.9 oz Roasted Barley (300.0 SRM) Grain 6 2.4 %
2.28 oz Fuggles [4.50 %] - Boil 60.0 min Hop 7 29.7 IBUs
0.29 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12 lbs 15.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 37.56 qt of water at 158.5 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

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I like your recipe it has all the English grains and hops to make an outstanding English Porter style beer. To date I've done several Brown Ales and an a Dry Irish Stout using a somewhat different percentages of grain and more Pale Ale malt as the base grain. But the thing I love the most about English Style is pitching a really good sized pitch of yeast from a freshly made starter.

Guess I'll have to do a bit more reading now about the porter style, since there were also stout porters and porter house steaks in dockside pubs in 16th century England. I even brewed a few sample batches of Brown Ale using East Coast Yeast ECY10 - Old Newark Ale™ yeast and some using White Labs WLP007 - Dry English Ale Yeast™ yeast starters too.

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Ok Paul, you are forcing me out of my computer comfort zone.

I know you use BeerSmith and I just posted 7 recipes in the cloud as shared under Inkleg. Still looking, reading and learning, so if you know how to find them, enjoy.
I have make all of them except Stones SSR. The Centennial and Belas goes fast, Tits-Up is in there also.

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I'm perfectly comfy in the cloud. I tip-toed barefoot like an angel (how's that for a picture before you go to bed?) and found them.
Thanks, I'll download them to my computer.
Thanks also Louie for the recipe. Never used caraamber and have only used honey ages ago in small amounts. Looks great.

To anyone else, I also welcome your favorite porter recipe......with appreciation.

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"Beer-lord" post=370934 said:

I'm perfectly comfy in the cloud. I tip-toed barefoot like an angel (how's that for a picture before you go to bed?) and found them.
Thanks, I'll download them to my computer.

Your welcome and I picture you floating lightly with beer in hand not spilling a drop. :laugh:

The Brown Ale is the 1st place winner and Tits-Up is...well.....just damn good and we go through alot of the Centennial Blonde, it's just an easy drinking good beer.
I hope when you download it that it changes the hop amounts from what I'm seeing to what it is.
All the hop weights in the Blonde are .25oz and I see .2 oz in the cloud. Not that .05 will make that big a difference, but still.

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Yeah, it's showing .25 of both Centennial and Cascades. So , it has .5 of Centennial and .5 of Cascades, why does Centennial win out for the name? :P
Sooner or later, I'm make a few of these. When I buy in quantity, I have a rough idea of what I'm going to do for quite a few beers ahead of time.
Thanks again.

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This is the porter I made. I really liked it. It is pretty much American style other than the yeast.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Muddy Paws Porter
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 36.2 SRM
Estimated IBU: 30.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 3 5.0 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.5 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 5 2.5 %
1.00 oz Sterling [7.00 %] - First Wort 60.0 min Hop 6 30.5 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs

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This is the smokey porter I did in Dec.
It's a BIAB. I had 1/2 LB DME I needed to get rid of so I threw that in too!
Next time I'll cut the smoke by 1/3 to 1/2.

This is just getting good! :P


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: ApocolypseNot Smoky Porter
Brewer: JohnEC
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.94 gal
Post Boil Volume: 4.94 gal
Batch Size (fermenter): 4.75 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.066 SG
Estimated Color: 40.8 SRM
Estimated IBU: 38.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.7 %
1 lbs Smoked Malt (9.0 SRM) Grain 2 8.5 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 4.2 %
8.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4 4.2 %
8.0 oz Chocolate (Dingemans) (340.0 SRM) Grain 5 4.2 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6 4.2 %
5.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 7 2.6 %
1.00 oz Goldings, East Kent [5.80 %] - First Wor Hop 8 27.8 IBUs
8.0 oz Amber Dry Extract (12.5 SRM) Dry Extract 9 4.2 %
0.50 oz Goldings, East Kent [5.80 %] - Boil 20.0 Hop 10 7.3 IBUs
0.50 oz Goldings, East Kent [5.80 %] - Boil 7.0 Hop 11 3.2 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs 13.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 22.58 qt of water at 168.0 F 156.0 F 75 min
Dunk Sparge Add 8.49 qt of water and heat to 168.0 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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