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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

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.

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

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!

The cascade should give it an interesting twist, looks good

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.

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...

Good stuff !

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

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

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

Nice one SW, anytime is Porter-time!

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

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.