Porter recipe?

[DC]

Hi all, After recently getting a bulk batch of stout brewed up to fill my 2 Cornies I am once again looking at doing an experimental brew for my next batch. After the recent success with my RIS I am thinking of doing a Porter after recently sampling a bottle of Orkney Porter from the Highland Brewing Company http://www.highlandbrewingcompany.co.uk ... ey_porter/ which was fantastic. I have of course searched the net for a all grain clone recipe but to no avail So I was just wondering if anyone can suggest an all grain Porter recipe that might get me close to the Orkney Porter? Looking to get the

A lovely roasted grain aroma and some dark berry fruit.

as described in the link above for the Orkney Porter.

Cheers DC

[seymour]

Here's Jamil Zainasheff's award-winning Robust Porter recipe from The Brewing Network show. A good starting point, anyway.
http://beerdujour.com/Recipes/Jamil/Jam ... orter.html

You know me, though: I'm going to insist you ignore his California Ale/Chico yeast recommendation. Especially to enhance the dark fruit esters you desire, you should use an estery English or Scottish yeast such as the Fullers, Windsor, Wyeast 1728/White Lab WLP028, Wyeast 1469, Wyeast 1318, Wyeast 1275/White Lab WLP023, Wyeast 1187/White Lab WLP005, etc.

[Barley Water]

I think with Robust Porters it's probably best to choose a strain that is a decent attenuator since the O.G. is relatively high otherwise the beer will end up too sweet. I am currently drinking my version of a Robust (it's essentially a clone of Edmund Fitzgerald which I of course screwed around with) and I want to say I used WLP13 if I remember correctly. When I make Brown Porter on the other hand I like WLP02 but then that beer is not quite as big. I think the reason the great Jamil uses the Chico strain is because Robust Porter is essentially an American interpretation of a classic British Brown Porter (you know, we made it bigger and hopped it up) and many American brews don't have the yeast character that the British beer does. Once the IBU's get up there and the beer starts tasting like a cross between a pine tree and a grapefruit I don't know that most drinkers taste the more subtle yeast contribution anyway.