Transatlantic Porter 22-02-09

[spearmint-wino]

Was supposed to be doing the Durden Park 1850 porter today but whilst I was measuring out the grain bill I realised I don't have any black malt in

So instead I put this together which will do me fine as I need beer to drink soon rather than in August so the D-P can wait. From the smell of the FWH Cascades I think it was a good choice, amaaaaaaaaaazing

SW's TRANSATLANTIC PORTER

Size: 24.0 L

Original Gravity: 1.052
Terminal Gravity: 1.013
Alcohol: 5.12%
Bitterness: 43.9 IBU

Ingredients:
5000 g Maris Otter Pale Ale Malt
170 g Crystal 120
110 g Chocolate Malt
150 g Roasted Barley
250 g Brown Malt

20.0 g Cascade (6.9%) - first wort hopped
30 g Northdown (8.6%) - 60.0 min
10.0 g Cascade (6.9%) - 10.0 min
20.0 g Cascade (6.9%) - steeped after boil

[Garth]

Good looking there sw, the Cascade will come through nice I reckon, it seems to work well in dark beers the 4 Shades I did had it in.

[mixbrewery]

Sure looks a tasty brew sw. Hope your day goes to plan.

[spearmint-wino]

Haha, got to laugh, just finished clean-up and found the black malt I was missing for the Durden Park recipe! Typical!

Oh well shouldn't complain, I've got 24l of OG1.052 hoppy porter sitting in the fermenter which should be ready mid-march

D-P next up!

[oblivious]

The cascade should give it an interesting twist, looks good

[spearmint-wino]

Yeah I thought so too. I've had so many good dark US beers with the obligatory 'C' hop character that I had to give one a go.

[spearmint-wino]

Only vague signs of the yeast starting up when I left for work this morning. There's normally a 4" yeast-head on top of the beer by now. Hmmmm...

[adm]

Good stuff !

I have also recently brewed a Stout with Cascade - and it's come out lovely....

[bikedoc]

what yeast did you pitch? Do you rehydrate and feed it 1st? and what was the pitch temp?
thanks
bikedoc
cornwall

[spearmint-wino]

All is in order now, it just took a little longer to start up than I'm used to! Every porter I've done before has seen the yeast head climbing out of the top of the fermenter by the 24-hour mark, this one seems a little more subdued for some reason.

FYI bd, it was a packet of rehydrated and fed Nottingham, I pitched at about 23°c and let the fermentation temp drop slowly to where it is now - somewhere around 18°c.

Just had a bottle of SN Porter which has got me looking forward to this one a lot

[SiHoltye]

Nice one SW, anytime is Porter-time!

[coatesg]

Good job! The Cascade and dark malt sounds like a good combo - and Nottingham should let all that shine through I reckon

[spearmint-wino]

Thought I'd feed back on this one for anyone who is interested.

I think I'll back off the roast barley a little next time as there is maybe a little too much burnt-roast flavour to this. While it is mellowing over time, I think maybe 75g will do the trick. Otherwise its a good'un, good body and creamy mouthfeel (slightly oatmeal stout-y) and complex with just enough hops to add an extra dimension to all the roast flavours.