London Porter

[SiHoltye]

Hello,

Great beer, classic recipe (my available hops though), brewed last Friday, can't wait

Ingredients
23L @ 62% efficiency, 66°C 90min mash, 90min boil , liquor = porter
Amount Item Type % or IBU
6.00 kg Maris Otter (5.9 EBC) Grain 80.00 %
0.50 kg Brown Malt (150.0 EBC) Grain 6.67 %
0.50 kg Caramel/Crystal Malt - 55L (120.0 EBC) Grain 6.67 %
0.50 kg Chocolate Malt (Pale) (500.0 EBC) Grain 6.67 %
31.00 gm Styrian Goldings [3.00 %] (90 min) Hops 8.9 IBU
35.00 gm Pioneer [8.22 %] (90 min) Hops 30.4 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.26 %
Bitterness: 39.3 IBU
Est Color: 58.1 EBC

[OldSpeckledBadger]

Sounds yummy

EDIT: what's the reason for using two different yeasts?

[spearmint-wino]

Looks good Si

[SiHoltye]

Cheers all. You brewin' -wino? [you know you want to]

[SiHoltye]

EDIT: what's the reason for using two different yeasts?

No good reason, that's what I had available. Given the choice I'd favour S04 as I have a sweet tooth. Might be more to others tastes using a more attenuative yeast though. Notts is good for this.

BTW, I sneaked a bottle tonight and VERY TASTY. I've undercarbonated the bottles a tadge but the flavour and sweetness is right up my street. A bit like Nethergate Old Growler though a touch sweeter. I really should try this recipe with Notts.

[coatesg]

You've got a good old whack of crystal in there so the yeast may continue to chew their way through the complex sugars as it conditions so there's a chance the carbonation could be perfect in a few months time (I overdid mine and landed up with well conditioned beer in 1-2 weeks, really gassy fobbing beer in 4 and overflowing bottles in 6 weeks. Had to fridge, degas and recap them... )

Good looking recipe there too - brown malt really does give an amazing porter flavour. I must get another on myself soon (have everything in too which is kinda rare for me!) - bar the 6 bottles of it I'm taking to Sutton, I'm now out of porter

[Rookie]

The grain bill looks close to my next batch except I am going to add some smoked malt. Also I'll be using goldings from my back yard to hop with. And I have a tube of WLP005.

[leedsbrew]

The grain bill looks close to my next batch except I am going to add some smoked malt. Also I'll be using goldings from my back yard to hop with. And I have a tube of WLP005.

I have something similar in mind. I've got some peat smoked malt and WLP005 coming from H&G and was wanting to do a smokey porter ala 'meantime brewing Co' London Porter. Would it be rude of me to ask you to post the recipe Rookie?

[Rookie]

The grain bill looks close to my next batch except I am going to add some smoked malt. Also I'll be using goldings from my back yard to hop with. And I have a tube of WLP005.

I have something similar in mind. I've got some peat smoked malt and WLP005 coming from H&G and was wanting to do a smokey porter ala 'meantime brewing Co' London Porter. Would it be rude of me to ask you to post the recipe Rookie?

Glad to.
Three gallons.
5 pounds maris otter pale malt.
1 pound rauchmalt.
8 ounces wheat chocolate malt.
8 ounces brown malt.
6 ounces carastan malt.
(I have 4 ounces of victory laying around that I may put in)
3/4 ounce of backyard goldings for 45 minutes.
1/4 ounce b. y. goldings for 15 minutes.
WLP005.

I am using wheat chocolate because I got a pound with plans of a dunkle wheat in the new year and only need 1/2 pound.
My wife has a bunch of smoked tea that I might use a bit of if the smoke is too subtle with only one pound of rauchmalt.
Go easy on the peat malt it doesn't take a lot to dominate a beer.

[SiHoltye]

Here she is, and quite a mouthfull ending up at 1.017.



Please forgive the crummy photos.

[sllimeel]

Si

That looks nice I have noticed that a lot of the London Porters on here have finished around the 1019-1017. Is this due to the high amount of roasted malts? Mine was at 1018 on Saturday, i'm leaving it a week to see what i have then before kegging/bottling.

[SiHoltye]

Dunno a definitive answer to that, but doubt those have not used 3 packs of rehydrated Notts in them like I intend to try next time!

[oblivious]

Its a great beer all right, must brew something similar over Christmas

[leedsbrew]

Dunno a definitive answer to that, but doubt those have not used 3 packs of rehydrated Notts in them like I intend to try next time!

Looking good matey!

You should try using a Nottingham yeast cake. I've just used about 150mls of Nottingham slurry from a blond ale to ferment my Four Shades of Stout. It dropped from 1.045 to 1.018 in under 48 hours and it's still going! Hopefully down to 1.011 . I'm sure it would tackle the roasted malts in your porter!

[SiHoltye]

That's all I'm thinking, more yeast.