Bert Grant's Perfect Porter Clone - Page 10

**humann_brewing** · 11-22-2010, 10:47 PM

I think the acceptable range is between 1-2% for the peat, probably leaning toward the 1% but to each their own really, especially if it is something that will mellow with time.

I think 2% would be strong for me, I have made this a couple times and 1.1-1.3% is where I like it. Seems weird that that fine of a measure can make the difference but it does with this stuff.

carbon111 · 11-22-2010, 10:47 PM

One 5.5gal batch of this I did with 1oz was waay too smokey...finally starting to mellow a little after almost a year now.

1/2 oz was the sweet spot for me - that batch is already gone.

Could be I had especially strong peated malt? IDK...

**forceten** · 11-22-2010, 10:49 PM

Maybe I'll drop it to 1.3%. That'd be 3.7oz?

**forceten** · 11-22-2010, 11:06 PM

Carbon111 - what malt did you use? I ordered Simpsons Peated Malt (UK) from Northern Brewer, they state the phenol content is 12-24ppm.

I'd be curious to compare it to your malt.

**humann_brewing** · 11-22-2010, 11:07 PM

Either, way it should be a good beer, 1.3% peat sounds good. you could always, steep some peat in a small amount of water, boil it and add if you think it isn't enough. I'm sure if you only did a pints worth it would effect the other qualities too much in 10 gallons.

Glad to hear you guys are having success with this one too.

**forceten** · 11-23-2010, 10:26 PM

Updated:

10 gallon batch

13 lbs, 6.1 oz - Maris Otter Malt (UK) (75.94%)
2 lbs - Briess Organic Chocolate Malt (11.35%)
1 lb, 13.1 oz - Briess Caramel 40L Malt (10.33%)
3.7 oz - Simpsons UK Peated Malt (1.31%)
3 oz - Belgian Debittered Black (500L) Malt (1.08%)

Hops: Willamette 1.7 oz @ 90, Willamette 1.2 oz @ 15
Finings: Irish Moss 1tsp @ 15

Yeast: 2 x Wyeast 1728 Scottish Ale

Expected stats:
OG 11.82
FG 3.43
Color: 32.9 (87.2)
IBU: 25.1
ABV: 4.48%

Only change was to drop the Peat to 1.3% and replace the difference with more Maris Otter.

**forceten** · 12-28-2010, 05:28 PM

OK that brew is delicious. Fermentation was slow to really kick in but finished up after 5 days at 3.5%. I did a diacetyl rest and pulled the yeast out. Let it sit for another week and then kegged through rough filter. Carbonated to normal CO2 (next time, I'd slightly under carbonate).

Taste: Malty, chocolatey finishing with a delicate but noticeable smoke. Perfect! Not much bitterness at all.

Because of the low ABV its an easy drinker - can have 2-3 pints without feeling wasted.

I'll be making this again.