Looking for Porter idea's
Looking for Porter idea's
Hi,
I'm looking for a lightly smoked Porter. Not too dark possibly with a little rye and more red/ amber, with a nice fruit and nut flavour. Around 5% which will end up bottle conditioned and develops a creamy head.
Any suggestions most welcome
Many thanks
C
I'm looking for a lightly smoked Porter. Not too dark possibly with a little rye and more red/ amber, with a nice fruit and nut flavour. Around 5% which will end up bottle conditioned and develops a creamy head.
Any suggestions most welcome
Many thanks
C
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Re: Looking for Porter idea's
Check out this recent thread: Smoke Bomb Imperial Smoked Chipotle Porter
If you wanted to, you could simply omit the spicy peppers and reduce the gravity. In any case, it's a delicious starting point for your consideration.
If you wanted to, you could simply omit the spicy peppers and reduce the gravity. In any case, it's a delicious starting point for your consideration.
Re: Looking for Porter idea's
Thanks for the suggestion Seymour, I did see that recipe and considered it. I make my own Chipotle en adobo (Thomasina Meirs recipe for UK folk, and I can recommend Chilli Pepper Pete on line store for real Mexican Chipotles).
I guess what I'm trying to create is an old London Porter where the malt would have had some smokiness from the firing.
Cheers
C
I guess what I'm trying to create is an old London Porter where the malt would have had some smokiness from the firing.
Cheers
C
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Re: Looking for Porter idea's
Ah well, then. 100% diastatic Brown Malt. Take a look at FuggleDog's posts round here.
Re: Looking for Porter idea's
Update. Made this before Christmas after quite a bit of reading, thanks to Seymour theres plenty of recipes out there
Well bottling today, really quite pleased with the results, did a combination/ turn up at Hop and Grape and adjust to what was in stock! .
Maris Otter 41.7 %
Brown Malt 24%
Crystal Malt 17.75%
Rye Malt 8%
Crystal Rye 4.44%
Black Malt 4.11%
EKG for 75mins, and 15mins. EBU 34.5, EBC 85.2 , OG 1057
English Ale 2 (WLP002) for a slightly sweeter finish.
Bottling at 1015, with no priming sugar. Did 1 week at 20'C, 5 days at 18'C, no change in gravity, 2 days at 14'C. Hoping no bottle bombs.
Nice milk chocolate malt flavour with a hint of smokiness. Colour a pleasing dark reddish brown. See what 4 weeks bottle conditioning does.
C
Well bottling today, really quite pleased with the results, did a combination/ turn up at Hop and Grape and adjust to what was in stock! .
Maris Otter 41.7 %
Brown Malt 24%
Crystal Malt 17.75%
Rye Malt 8%
Crystal Rye 4.44%
Black Malt 4.11%
EKG for 75mins, and 15mins. EBU 34.5, EBC 85.2 , OG 1057
English Ale 2 (WLP002) for a slightly sweeter finish.
Bottling at 1015, with no priming sugar. Did 1 week at 20'C, 5 days at 18'C, no change in gravity, 2 days at 14'C. Hoping no bottle bombs.
Nice milk chocolate malt flavour with a hint of smokiness. Colour a pleasing dark reddish brown. See what 4 weeks bottle conditioning does.
C
Everybody's got to believe in something. I believe I'll have another beer. W.C Fields
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Re: Looking for Porter idea's
That sounds delicious, great work!
Re: Looking for Porter idea's
Update
This is drinking very well! Best feed back from friends yet.
It has changed a lot over the weeks in the bottle.
Modification : it's too dark for a Porter , I'll half the black malt next time.
Head is good ( I don't add priming sugar so it's all natural conditioning)
However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?
C
This is drinking very well! Best feed back from friends yet.
It has changed a lot over the weeks in the bottle.
Modification : it's too dark for a Porter , I'll half the black malt next time.
Head is good ( I don't add priming sugar so it's all natural conditioning)
However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?
C
Last edited by Cheesey on Sun Feb 22, 2015 5:09 pm, edited 1 time in total.
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Re: Looking for Porter idea's
What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..
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Re: Looking for Porter idea's
+1Padalac wrote:What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..
...and maybe a combo of some amber malt and Simcoe hops. Mmmm.
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Re: Looking for Porter idea's
I did this back on December 10: Rye porter, three gallons, O G 1.053, F G 1.022, IBUs 30
3 3/4 pounds pale ale malt
1 1/4 pounds rye malt
12 ounces British brown malt
12 ounces chocolate rye malt
8 ounces carawheat malt
2 ounces pale chocolate malt
mashed at 152f for 45 minutes
2 handfuls rice hulls
7/8 ounce goldings for 48 minutes
pinch irish moss plus 1/8 teaspoon nutrient for 15 minutes
1/4 ounce goldings for 12 minutes
1 pack S-33
8 ounces caraway tea on day three
3 ounces corn sugar to prime
The F G was higher than I expected, probably from the large % of specialty grains, but I think it's actually better for the higher F G.
I'm really happy with the way that it turned out.
3 3/4 pounds pale ale malt
1 1/4 pounds rye malt
12 ounces British brown malt
12 ounces chocolate rye malt
8 ounces carawheat malt
2 ounces pale chocolate malt
mashed at 152f for 45 minutes
2 handfuls rice hulls
7/8 ounce goldings for 48 minutes
pinch irish moss plus 1/8 teaspoon nutrient for 15 minutes
1/4 ounce goldings for 12 minutes
1 pack S-33
8 ounces caraway tea on day three
3 ounces corn sugar to prime
The F G was higher than I expected, probably from the large % of specialty grains, but I think it's actually better for the higher F G.
I'm really happy with the way that it turned out.
I'm just here for the beer.
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Re: Looking for Porter idea's
Use some flaked barley, which would also give it a bit more body and mouthfeel from the lipids. Torrified wheat would also help with head retention.Cheesey wrote: However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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Re: Looking for Porter idea's
+1orlando wrote:Use some flaked barley, which would also give it a bit more body and mouthfeel from the lipids. Torrified wheat would also help with head retention.Cheesey wrote: However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?
Any unmalted grain will help with that, like, say...ahem, oats.
That's a bit of an inside joke, as I have the reputation for putting oats in everything.
Re: Looking for Porter idea's
It's Fawcetts Brown Malt. It should have some smokiness I thought , from the drying process?.Padalac wrote:What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..
Thanks every one else. I'll probably up the brown malt and add oats or wheat.
Any guidence in % for head retention?
Cheers
C
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Re: Looking for Porter idea's
5-10% wheat for head retention.Cheesey wrote:
Any guidence in % for head retention?
Cheers
C
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Re: Looking for Porter idea's
Some interesting stuff here, maybe you gents can give me a little critiqueing as well.
I tasted a delicious porter before Christmas, it was Xporter by Sixpoint. A strong, smooth porter, not roasty but with chocolatey notes and a rich hoppy flavour. Mindblowing, unexpectedly good.
Cobbling together ideas for grist for when I get back to AG brewing and have this so far;
76% Pale Malt
10% Crystal 120
5% Chocolate Malt
4% Wheat Malt
2% Oats
3% Carafa Special II
Planning to bitter to around 30 IBU, and OG around 1.056.
Hops undecided, but whatever it is will be dry hopped.
What are your thoughts gentlemen?
I tasted a delicious porter before Christmas, it was Xporter by Sixpoint. A strong, smooth porter, not roasty but with chocolatey notes and a rich hoppy flavour. Mindblowing, unexpectedly good.
Cobbling together ideas for grist for when I get back to AG brewing and have this so far;
76% Pale Malt
10% Crystal 120
5% Chocolate Malt
4% Wheat Malt
2% Oats
3% Carafa Special II
Planning to bitter to around 30 IBU, and OG around 1.056.
Hops undecided, but whatever it is will be dry hopped.
What are your thoughts gentlemen?
The Hand of Doom Brewery and Meadery
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.