PORTER

[pas8280]

Mad as i am i have decided to have a go at another porter despite the abject failure of my Chocolate Porter.So inbetween brewing i have searched and found this recipe for the good old Taddy Porter now i have put the recipe into Beer Engine and cant get my OG and FG to match up with the recipe unless i alter the grain bill significantly also the EBC is way way too high compared to the recipe am i missing something or is there something fundamentally wrong with the recipe ??? ( i have left in the full recipe for the benefit of the extract brewers etc)
Samuel Smith's Taddy Porter
Samuel Smith Old Brewery, Tadcaster, England

This black, full-bodied porter, sold in England as Nourishing Strong Stout, was originally named for train porters who were its servers and consumers. It enters with a malt and molasses aroma with a hint of butterscotch followed by an intense, dry character of roasted grain packed with full-bodied flavor.

Yield: 5 gallons (18.9 L)

Final gravity: 1.011-1.013
SRM 128
Original gravity: 1.052-1.054
IBU 33
5.2% alcohol by volume

Crush and steep in 1 gallon (3.8 L) 150°L (65.5°C) water for 20 minutes:
1 lb. (.46 kg) 55°L British crystal malt
12 oz. (.34 kg) British black malt
6 oz. (.17 kg) British chocolate malt
Alternate Methods
Mini-mash Method: Mash 1.5 lb. (.68 kg) British 2-row pale malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2 lb. (.9 kg) DME at the beginning of the boil.

All-grain Method: Mash 7.75 lb. (3.5 kg) British 2-row pale malt with the specialty grains at 150°F (65.5°C) for 90 minutes. Add 6.5 HBU (24% less than the extract recipe) of bittering hops and the black treacle for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 3 minutes.

Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:
6 lb. (2.7 kg) M&F light DME
2 oz. (57 g) black treacle
1.5 oz. (42 g) East Kent Goldings @ 5.7% AA (8.5 HBU)
(bittering hop)

Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:
1 tsp. (5 ml) Irish moss
½ oz. (14 g) Fuggles (flavor hop)
Boil for 12 minutes then add:
½ oz. (14 g) East Kent Goldings (aroma hop)
Boil for 3 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.
Wyeast's 1084 Irish ale yeast
(Ferment at 68-74°F [20-23°C])
Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:
1¼ cup (300 ml) M&F extra-light DME

Serve at 55°F (13°C) in a pint glass or a tumbler.

[boingy]

Have you set the efficiency and the brew length in the software?

[coatesg]

This is the Clone Brews recipe. The gallons are US gallons so check a) your final volume, and b) efficiency. I agree the colour is off though.

Scaling this to 23L, I get:

4.24kg British pale
0.56kg British crystal 50-60L
0.21kg British chocolate
0.41kg British black patent

70g Black Treacle

47g EKG (5.7%) 60min
16g Fuggles 15min
16g EKG 3min

@75%, 1.055; 42SRM (~110EBC?); 32IBU

Not too far off.

[pas8280]

AH yes gentlemen thank you i hadn't realised it was US gallons, just goes to prove you can't do two jobs at once effectivly

[pas8280]

Gents this is pencilled in for this weekend i have ammended my grain bill to suit my 17L brew length and factored in my average efficiency but i have concerns regarding the colour i get it at 276 EBC using beer engine, which seems way too dark even darker than the wife's moods anyone assist ? could it be a typo with the Patent Black malt ?

[coatesg]

The recipe is as in the book (for 5 US Gallons (ie 18.9L)) - 128SRM is correct (which is pretty dark). Modern day porters come out anywhere between brown and dark black - old recipes for porters would have used higher amounts of black and brown (and be stronger!) - don't worry about the colour, you'll get a good flavoursome amount of roast from the black.