(Fullers) London Porterish

[WishboneBrewery]

Based around the Fullers London Porter Recipe in the GW book, a mixture of using up some odd ends of malts and hops.
Hops are liable to change if I've not quite got enough in the freezer. I might knock this one out at the weekend so its going to be ready around Christmas.
S-04 or Notts?
Other suggestions (Late additions to the Willamette) for hops welcomed too

Code: Select all

London Porterish

Fermentable	Colour	lb: oz	Grams	Ratio
Pale Malt	5 EBC	8 lbs. 5.5 oz	3790 grams	70%
Brown Malt	150 EBC	1 lbs. 4.9 oz	590 grams	11%
Crystal Malt	120 EBC	0 lbs. 11.3 oz	320 grams	6%
Wheat Malt	3.5 EBC	0 lbs. 9.5 oz	270 grams	5%
Chocolate Malt	940 EBC	0 lbs. 7.6 oz	215 grams	4%
Crystal Rye Malt	150 EBC	0 lbs. 5.6 oz	160 grams	3%
Crystal Malt, Dark	300 EBC	0 lbs. 1.9 oz	54 grams	1%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Willamette	Whole	4.4 %	60 mins	0 lbs. 2.4 oz	70 grams	75%
Willamette	Whole	4.4 %	10 mins	0 lbs. 0.8 oz	23 grams	25%

Final Volume:	23	Litres
Original Gravity:	1.055	
Final Gravity:	1.015	
Alcohol Content:	5.2%	ABV
Total Liquor:	33.7	Litres
Mash Liquor:	13	Litres
Mash Efficiency:	80	%
Bitterness:	33	EBU
Colour:	136	EBC

I need to use up over a kilo of Amber at some point, might have to be a Stout/Porter with a load of Black malt.. Hmmm

[TheMumbler]

Spooky, I have a demijohn of fullers yeast starter ready to rule and was thinking about a porter to use up some brown malt.

[WishboneBrewery]

ay... Great Minds an all...

What characteristics has the Fullers yeast got?

[Barley Water]

Oh, you for sure want to use the Fuller's yeast. It will do three things for you, all of which are good in this type of beer. First of all, that strain is known to produce diacetyl which in moderate amounts is really nice in a porter. It tends to completment the chocolate flavor as well as the really nice taste added by the brown malt, kind of a carmel/butter scotch effect. Secondly, it is not the most attenuative yeast in the world so the malt sweetness offsets some of the drying effect of the dark malts in the beer. What makes porter so good is the interplay between the roast and sweet flavors (some of which of course is provided by the crystal malt) so a less attenuative strain is good. Finally, the stuff is very floculent, in fact ,it will almost form a big yeast plug at the bottom of your fermenter. This of course leaves your beer very clear which is not really that big a deal in a darker brew but still allows you to bottle quicker, freeing up equipment for you next brew. I am a big fan of that strain (and all of the Fuller's products that I have had the pleasure of tasting), can you tell?

[WishboneBrewery]

You get commission?
I could use the yeast from work which was originally from Thwaits brewery I think. Though it is pretty attenuative though, I'd have to Mash high.

[Barley Water]

Humm, getting rich in the homebrew hobby, one brew at a time. Seriously though, mashing hot will produce dextrins but will not yield sweeter beer as dextrins are tasteless. If you use a yeast which is more attenuative, you might consider upping the crystal malt if you are after more residual sugars.

[Sarsfield]

Have you used all Williamette previously? I did a Styrian Stunner subbing williamette for all of the Styrian, called it a Williamete Whammy. After I brewed it, I did a search for all williamette beers and in every case I found, the brewer thought it was terrible - "like biting into a root". Sure enough when I bottled mine it was like biting into a root. After a month or so it was drinkable, but just barely. YMMV and a Porterish might not be as bad. Good luck.

[TheMumbler]

ay... Great Minds an all...

What characteristics has the Fullers yeast got?

I'm not sure really, I just cultured some up to see and then thought I'd do a porter to use the brown. Their IPA seemed a bit more fruity than US style ones. Looks like Barley Water has you covered though.

[WishboneBrewery]

But Willamette really that bad? A somewhat harsh analogy?? The Hops are taking a back seat to the Malts in this beer...
Food for thought, I might do a Blend of two hops for both additions anyway... Just a matter of which to use.

[Deebee]

You get commission?
I could use the yeast from work which was originally from Thwaits brewery I think. Though it is pretty attenuative though, I'd have to Mash high.

Any chance of packing some up and sending it to me... the yeast not the beer??

[WishboneBrewery]

NOt sure how I'd do that.

[dave-o]

Put some in a specimen jar and post it, i would think.

[WishboneBrewery]

Ah, like an old white labs tube.

[TheMumbler]

this is what I went with today, bit of a stab in the dark really. I doubt the rauchmalt will do anything but a bit of smoke would work and I'm using up grain. The odd crystal choices are for the same reason

1.058 OG
1.014 FG
Recipe Bitterness 35 IBU Alcohol by Volume 5.6%
Recipe Color 22° SRM Alcohol by Weight 4.4%

3.20 kg Maris Otter Malt
1.76 kg British brown
0.30 kg Crystal Wheat
0.15 kg Crystal Extra Dark
0.50 kg Rauch malt

[WishboneBrewery]

should be nice, what hops are you using?