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dfwddr

Community Recipe Collaboration --- Porters......

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Trying to continue Foothillers start, I bottled up 3 different Porters last weekend. I offer these up not only as starting points, but to open them up for suggestions. I was trying to get a jump on my fall beers, as I don't know how much longer I can maintain brewing temps here in Nashville. If you use any of these, or tweak one out somehow, please  post your recipe and results here.

Also, any thoughts you have on my recip are welcome

# 18  Maple Porter

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Brewer: Derrick

Style: Robust Porter

Batch: 2.25 galExtract

Characteristics

---------------

Recipe Gravity: 1.056 OG

Recipe Bitterness: 45 IBU

Recipe Color: 30° SRM

Estimated FG: 1.014

Alcohol by Volume: 5.4%

Alcohol by Weight: 4.3%

Ingredients

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CaraPils - [body, Head]       0.25 lb, Grain, Steeped

Chocolate Malt (US)- [Chocolate, Coffee, Nutty, Toasted]0.25 lb, Grain, Steeped

Coffee Malt - [Rich, Coffee] Use in dark ales0.25 lb, Grain, Steeped

Dark LME                      1.50 lb, Extract, Extract

Mr. Beer/Coopers American Porter1.68 lb, Extract, Extract

Falcons Flight                0.50 oz, Pellet, 60 minutes

Maple Extract                 1.00 unit, Flavor, In secondary at bottling,  to taste

Safale S-05 Dry Ale Yeast     2.00 unit, Yeast, American: Temperature Range: 59°-75° F   11.5 GRAMS

Notes

-----

Recipe Notes:

Started 4/27/14

OG = 1.060

FG = 1.014

ABV = 6.5%

5 oz Maple extract at bottling

Bottled = 5/17/14

Yeild = 13 1/2 lt & 2 12 oz

# 19 Coffee Porter

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Brewer: Derrick

Style: Robust Porter

Batch: 2.25 galExtract

Characteristics

---------------

Recipe Gravity: 1.061 OG

Recipe Bitterness: 88 IBU

Recipe Color: 34° SRM

Estimated FG: 1.015

Alcohol by Volume: 5.9%

Alcohol by Weight: 4.6%

Ingredients

-----------

CaraPils - [body, Head]       0.25 lb, Grain, Steeped

Chocolate Malt (US)- [Chocolate, Coffee, Nutty, Toasted]0.25 lb, Grain, Steeped

Coffee Malt - [Rich, Coffee] Use in dark ales0.50 lb, Grain, Steeped

Dark LME                      1.50 lb, Extract, Extract

Mr. Beer/Coopers American Porter1.87 lb, Extract, Extract

Falcons Flight                1.00 oz, Pellet, 60 minutes

Crushed Kona coffee beans     7.00 unit, Other,

Safale S-05 Dry Ale Yeast     2.00 unit, Yeast, American: Temperature Range: 59°-75° F   11.5 GRAMS

Notes

-----

Recipe Notes:

Started 4/27/14

OG = 1.060

FG = 1.014

ABV = 6.5%

Bottled = 5/17/14

Yeild = 12 1/2 lt & 3 16oz

Added 7 oz crushed Kona beans

#20 Chocolate Porter

-------------------

Brewer: Derrick

Style: Robust Porter

Batch: 4.53 galExtract

Characteristics

---------------

Recipe Gravity: 1.065 OG

Recipe Bitterness: 38 IBU

Recipe Color: 36° SRM

Estimated FG: 1.016

Alcohol by Volume: 6.3%

Alcohol by Weight: 4.9%

Ingredients

-----------

CaraPils - [body, Head]       0.50 lb, Grain, Steeped

Chocolate Malt (British) - [Chocolate, Coffee, Nutty, Toasted]1.00 lb, Grain, Steeped

Crystal 70-80L (British) - [body, Caramel, Head, Sweet]0.50 lb, Grain, Steeped

Dark DME                      1.00 lb, Extract, Extract

Dark LME                      6.00 lb, Extract, Extract

Cascade (Argentine) - Pleasant aroma with slight herbal, peppery, sweet grassy component almost like a spicy lemon grass1.00 oz, Pellet, 1 minutes

Cluster - Bittering and flavor/aroma with clean, neutral, somewhat floral bitterness1.25 oz, Pellet, 60 minutes

Cocca Nibs                    1.00 unit, Other, 1/2 ounce

Safale S-05 Dry Ale Yeast     2.00 unit, Yeast, American: Temperature Range: 59°-75° F   11.5 GRAMS

Notes

-----

Recipe Notes:

Started 4/27/14

OG = 1.063

FG = 1.020

ABV = 5.2%

Bottled = 5/17/14

Yeild = 30 1/2Lt

Happy Brewing !!

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I hope folks will take interest in the comparisons that Dfwddr has offered.  My own plans are along a slightly different direction, but I will be glad to share my results when I have them.  That is, so far I have brewed 10 different Stout batches, some being refinements on others while others cover a range of variations, but so far only one Porter.  My plan is to use the Mr Beer American Ale HME as a foundation for a variety of styles, with steeped grains or partial mash grain additions and an aroma & flavor hop boil, as a time-saver compared to all-grain or straight extract recipes (saving on the time of the bittering hop boil through its starting high IBU).  The first using this approach is an American Brown Ale and will be bottled soon, with the second being a Porter.  This will use the MB American Ale HME with additional DME, steeped CaraMunich, Chocolate Malt, Crystal 40, and a small amount of Roasted Barley, and Goldings and Northern Brewer hops as an aroma and flavor addition.  I am trying this approach since I like getting control over what goes into the basic recipe, so I can know what to vary, rather than just guessing what has gone into the more flavorful HMEs like the Mr Beer Porter.  I know these HMEs are great, though.  The timing will depend on how soon summer temperatures here lead me into brewing my Belgian recipes.

Dfwddr, what I see in your variations, while I am not familiar with Coffee Malt, is that within the range of overlap between Porter and Stout, the Maple Porter and Coffee Porter may end up similar to Stouts.  That's not a bad outcome, as I clearly like Stouts, but it will be interesting to see your results.  (Historically, Porter was a popular style and developed a variation called Stout Porter, which evolved into just "Stout".  We are left with a range of overlap.)  The Chocolate Porter looks like one one the things I will want to experiment with once I get my basic approach worked out for a straight Porter.

Dfwddr, please let us know your results, and others, I hope you will try some variations like Dwfddr's and similarly tell us your results.

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