I had been looking for this beer for a number of years after having it in a small bar in Ohio. Just realized the Bert passed away a few years ago and the brewery is being sold. I would love to have a clone recipe if anyone has it!
So I have a tap for this beer on the way, now I just need to be able to brew it. anyone....anyone???
Bert Grant is no longer around and this is not made anymore but was the best porter I have had to date and porter is one of my favorite styles so that says a lot.
Anyways, I was just hoping someone out there has the same thoughts.
__________________
Fermenting: #54 Flanders Red 1.059 16 IBUS 12/22/11
#53 First sour 1.054 ~8 IBUs 12/15/11
So I am going to attempt to brew this for the upcoming winter. Hopefully someone is familiar with the taste of this session porter and has some recipe skills as I don't right now.
Here is what I have come up based on the link above. Let me know if this looks good for a lighter porter than has plenty of coffee aroma and smoke taste.
Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Great Western American Pale (3.0 SRM) Grain 53.33 %
0.85 lb Brown Malt (65.0 SRM) Grain 11.33 %
0.85 lb Peat Smoked Malt (2.8 SRM) Grain 11.33 %
0.85 lb White Wheat Malt (2.4 SRM) Grain 11.33 %
0.70 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.33 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
1.25 oz Williamette [5.50 %] (60 min) Hops 25.1 IBU
1 Pkgs British Ale (White Labs #WLP005) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 7.50 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 9.38 qt of water at 162.5 F 151.0 F
10 min Mash Out Add 6.00 qt of water at 198.4 F 168.0 F
The color is not within the style of a porter, I know it was on the lower part of the porter SRM but it could probably use a little more dark. I was thinking of smoking the brown malt after reading the "perfect porter" article in BYO about all the old styles. That may add some lovibond to the Brown malt.
Thoughts? Suggestions?
__________________
Fermenting: #54 Flanders Red 1.059 16 IBUS 12/22/11
#53 First sour 1.054 ~8 IBUs 12/15/11
I've never had this beer (or any of Bert's others) but just this past weekend picked up a copy of "The Ale Master" from Powell's in portland (a used copy that was signed "To Laura. Bert Grant. 9/1/98"
I haven't read it yet and there is no index but I flipped through it till I found some perfect porter info.
Quote:
Brewing my porter is complicated by the fact that we use so many different malts: pale malt, caramel malt, chocolate malt, black malt, as well as peat-smoked malt (our only imported ingredient, from Britain). The peat-smopked malt--the same kind of malt that's used to make Scotch whiskey--is included to give a hint of the smokiness that surely was present in the original English porters, which were developed at a time when all malt was dried over smoky direct fires. To provide a little bit of the vanilla character you might have gotten from oak casks, we originally aged the porter with wood chips for a day or two. You might still detect a hint of vanilla in it today.
We call it Perfect Porter because it's a balancing of all those different kinds of malts, plus the suggestion of oak or vanilla. One day, back when we were developing it, we had done five or six trial brews. On the sixth batch, all the right tastes came together. Most porters taste like coffee; ours tasted like chocolate. Everyone who tried it said, "This is perfect." The name stuck, and so did the beer.
Theres a few more paragraphs in that section but I think this is the important stuff.
I've never had this beer (or any of Bert's others) but just this past weekend picked up a copy of "The Ale Master" from Powell's in portland (a used copy that was signed "To Laura. Bert Grant. 9/1/98"
I haven't read it yet and there is no index but I flipped through it till I found some perfect porter info.
Theres a few more paragraphs in that section but I think this is the important stuff.
Thank you for the info, I didn't know about this book. I just ordered a copy
__________________
Fermenting: #54 Flanders Red 1.059 16 IBUS 12/22/11
#53 First sour 1.054 ~8 IBUs 12/15/11
Bert Grant's Perfect Porter Clone
Linear Mode
