Slaughter Porter

[dave-o]

I'm planning this one for next Christmas, so it'll be laid down for a while.

What i want:
Strong
Rich flavour
Malty
Deep colour
Complex taste

I'm not really bothered if it's an authentic porter.

Here's the recipe I have in mind so far:

(15 litre batch size)

3500g Pale Malt
500g Brown Malt
500g Wheat Malt
300g Extra Dark Crystal Malt
300g Munich Malt
200g Aromatic Malt

20g Pacific Gold (14.9AA) - 90 Mins
15g Aurora (8.1AA) - 15 mins

This gives:

Est OG 1.082
Est FG 1.021
Est ABV 8%
EBC 50
IBU 50

I haven't brewed such a high alcohol beer before, but was wondering about S-33 as the yeast - any recommendations?

I'll be bottling it but i'm guessing i probably won't need to prime given the types/amount of malt here and the long conditioning time.

[jonnyhop]

with a higher alchol beer that your leaving for a bit I would be tempted with more bittering hops. I used nottingham for both my recent "keeping" beers and it got the IPA down to 1011 and the porter down to 1016. Pretty happy with it.

[jubby]

Handy post dave-o. Exactly what i'm thinking of doing.

jonnyhop; I notice you have the very porter conditioning that i am thinking of brewing, Whitbread 1850. I think that it should just about cover dave-o's criteria. I was thinking of Goldings and 10% oats also.

If you're interested dave-o, the recipe is:
2 1/4lb pale, 7oz brown, 2 1/2oz black and 1oz Goldings or Fuggles per imperial gallon. Needs to be matured for 4-5 months.

[jonnyhop]

jonnyhop; I notice you have the very porter conditioning that i am thinking of brewing, Whitbread 1850. I think that it should just about cover dave-o's criteria. I was thinking of Goldings and 10% oats also.

Yep, I used fuggles and added 500g crystal for the 5 gallon batch. It has been in the keg for a month and currently is shaping up to be the best beer I have made. Tastes a lot like the meantime 1750's Porter. Highly reccomended.

[EccentricDyslexic]

how'd you get on with this one? I am currently enjoying meantimes London porter, very keen on this older beers at the mo!

Steve

[dave-o]

Well, i'm not convinced yet!

Three things really;
1) It's a little bit sweet - S-33 was probably a poor choice as it may be good with high alcohol but it doesn't attenuate as far as most others. In future, i'd probably use Notts.
2) I think the brown malt is overpowering it a bit, but hopefully this will mellow
3) I chose not to prime the bottles, as i figured there would be loads of slow-fermenting sugars. Mistake. When i tried one last month it was quite flat.

I still hope that in the next 3 months some more of those sugars will ferment out, helping the carbonation and sweetness problem.