Any good strong porter recipes?

[coatesg]

Hi chaps,

Am planning on a brew in a couple of weeks with a mate who's really interested in brewing and want's to see the process of making your own Was thinking about doing a strong porter with him - OG about 1060ish - anyone got a good recipe?

I have the following in: Pale, Amber (not the diastatic stuff though...), Choc, Black, Crystal (light & dark), caramalt and carapils, wheat malt, Torr wheat. Would be handy if I didn't have to place an order for a few hundred grams of something I happen not to have (Munich and brown look like a common ones for some recipes I've seen, and of course I don't have either... )

[Barley Water]

There is a recipe for a clone of Edmund Fitzgerald Porter (which in the book "American Clone Brews" which is really good. If memory serves me right, the O.G. is about 1.055 or so (I am here at work posting so I don't have my notes in front of me). I have messed around with the formulation slightly but a couple of years ago, I won a silver metal at a really big contest using this formulation. I have made this beer three times and it always comes out really well. As compared to say, Fuller's London Porter, this stuff is more roasty and is also hopped much more agressively and is just a bigger beer all around (pretty much what you would expect from an American interpretation). I think I substituted the roasted barley in the original formulation for more chocolate malt but the beer will be very good either way you do it. I will whip up another batch of this brew in the next couple of months for a contest in the early spring. I will probably boost the O.G. up to around 1.060 or so since it is really hard to win as a Robust Porter unless the beer is pretty big but I don't expect to change the formulation except for increasing the base malt a little. By the way, I mash pretty hot so that I get good body, these guys over here expect the stuff to be almost chewy.

[oblivious]

there is always the old favorite Whitbread 's London Porter (1850) or Ushers 1883 stout

here is the recipe for Ushers stout 2o liters

Ushers stout 1883

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00
Total Grain (kg): 4.94
Anticipated OG: 1.051
Anticipated SRM: 43.4
Anticipated IBU: 120.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
50.6 2.50 kg. Pale Malt(2-row)
20.3 1.00 kg. Munich Malt
10.1 0.50 kg. Black Patent Malt
6.3 0.31 kg. Amber Malt
6.3 0.31 kg. Brown Malt
6.3 0.31 kg. Crystal 55L




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
162.50 g. Fuggle Whole 5.00 120.6 60 min.

[coatesg]

Thanks guys - all three sound good - a recipe I found for the Edmund Fitzgerald is as follows (I have everything to make this one): clicky

I may tinker with this a bit and bring the hopping down a bit and up the OG slightly (and maybe swap the barley for black malt).

I think ultimately, I'm gonna have to get myself some brown and Munich - there are several recipes I'd like to have a go at with them in - the 1850 porter being one of them. I'll have a think about tinkering with the recipes as bit too (could I replace the brown in the Whitbread with a combination of amber and choc?)

Hmmm.

[Barley Water]

I think that will work, hopefully you will really like it. This is a pretty complex beer, it has the roasty flavor of course but underneath that there is a caramel like flavor from the crystal malt. The reason I swapped out some of the roasted barley is because I felt that the beer was getting very close to my idea of a stout since roasted barley has such a distintive taste. I left the hopping alone and I felt it worked out really well even though I am not a hophead. If you are bumping up the gravity and using WLP02 you might consider leaving the hops where they are otherwise, you risk a too sweet beer. Also, WLP02 will throw off a lot of diacetyl, make sure you give the yeast time to clean it up (I have made that mistake before as I use this strain alot). Anyhow, enjoy, let us know how it comes out.