Porter Recipe

Discussion on brewing beer from malt extract, hops, and yeast.
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Monkeybrew
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Porter Recipe

Post by Monkeybrew » Wed Aug 22, 2012 10:45 pm

I am planning my 2nd Extract brew to use up some ingredients that I've got and fancied knocking up a Robust Porter :)

How does this look?

Cluster Porter

Batch Size (L): 12.00L
Original Gravity (OG): 1.055
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 5.40%
Colour (EBC): 81.0
Bitterness (EBU): 42.0
Boil Time (Minutes): 60


Fermentables

1.500kg Light LME (64.10%) - 8 (EBC)
0.500kg Wheat DME (21.40%) - 12 (EBC)
0.220kg Crystal Malt (9.40%) - 120 (EBC)
0.120kg Chocolate Malt (5.10%) - 800 (EBC)



Hop Bill

30.0 g Cluster Leaf 7.80%AA @ 60 Minutes
10.0 g Cluster Leaf 7.80%AA @ 10 Minutes


Misc Bill

1.5 g Irish Moss @ 10 Minutes


Yeast - 11.5g of Safale S-04 - fermented @20C


Recipe generated with Beer Engine.
FV:


Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%

On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
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orlando
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Re: Porter Recipe

Post by orlando » Thu Aug 23, 2012 7:38 am

A porter would, traditionally at least, contain some brown malt.
I am "The Little Red Brooster"

Fermenting:
Conditioning:
Drinking: Southwold Again,

Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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Monkeybrew
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Re: Porter Recipe

Post by Monkeybrew » Thu Aug 23, 2012 8:07 am

orlando wrote:A porter would, traditionally at least, contain some brown malt.
Hmmn, do you have to mash brown malt?
FV:


Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%

On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
Top
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Jocky
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Location: Epsom, Surrey, UK

Re: Porter Recipe

Post by Jocky » Thu Aug 23, 2012 11:24 am

Yes you do need to mash brown malt.

What's the wheat extract for?
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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Monkeybrew
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Re: Porter Recipe

Post by Monkeybrew » Thu Aug 23, 2012 1:11 pm

Jocky wrote:Yes you do need to mash brown malt.

What's the wheat extract for?
Can't see the point in using a grain that has to be mashed when brewing an extract batch.

I am basically using up some bits and bobs and didn't think the wheat DME would be a negative addition, I thought that it would help to create a fuller bodied porter.

MB
FV:


Conditioning:
AG#41 - Vienna Lager - 5.6%
AG#42 - Heritage Double Ale - 10.5%

On Tap:
AG#44 - Harvest ESB - 5.4%
AG#45 - Amarillo Gold APA - 5.2%
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Jocky
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Re: Porter Recipe

Post by Jocky » Thu Aug 23, 2012 2:53 pm

Fair enough. More of a 'kitchen sink' porter than a robust one then!

Having googled it, people certainly make wheat porters... I may have to try this myself!
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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Rookie
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Re: Porter Recipe

Post by Rookie » Sat Aug 25, 2012 5:28 pm

Monkeybrew wrote:
orlando wrote:A porter would, traditionally at least, contain some brown malt.
Hmmn, do you have to mash brown malt?

It's a small leap from steeping to a mini-mash. Add .120 k of brown malt and .220 k of 2-row and steep at 67 for 30 minutes and that's all there is to it.
I'm just here for the beer.
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