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Old 07-30-2009, 08:32 PM   #11
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Thanks for the help again Bokonon,

What about this updated grain bill? Comes out to 1.040 at 83% efficiency

5LB 2-row Pale 66.6%
1.25LB Peat Smoked malt 16.66%
.75LB C60 10%
.25LB Black Patent malt 3.33%
.25LB Chocolate Malt 3.33%

Do you think that 16% smoked malt would make this too smokey? Beersmith says 20% max in a batch.
Only going on what I've read about the beer and never having tried it, I'd say that is too much peat. I have used peat before and a little bit goes a long way. In order to have just a slight background I'd say 1-4oz would be good, probably on the lower end. If its too low you can always change the next batch and still drink it, if its too much then you might not want to keep drinking it.

I'd go up to .75lb chocolate malt, For a little more complexity you could use two kinds of crystal.
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Old 07-31-2009, 03:28 PM   #12
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Ok, here is an updated grain bill. I saw the other thread started back in June and they are looking close except the starting gravity.

I am wondering if the starting gravity should be higher than 1.040. The beer is listed as 3.8% ABV so I thought 1.040 would be good. 1.040 to 1.010 will get 3.9%

6LB 2-row Pale 81.41%
.50LB Chocolate Malt 6.78%
.25LB C40 3.39%
.25LB C80 3.39%
.25LB Black Patent malt 3.33%
.12 LB Peat Smoked malt 1.63%

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Old 07-31-2009, 04:29 PM   #13
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I don't think you have enough dark malts in there. I would raise it up to 1 pound of chocolate malt, and 3/4 of a pound of black patent malt. I don't know how it will be having such a low OG..... I feel like it would have the body of a schwartzbier (like saranac black forest) rather than a true porter.

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Old 07-31-2009, 04:47 PM   #14
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Originally Posted by humann_brewing View Post
Ok, here is an updated grain bill. I saw the other thread started back in June and they are looking close except the starting gravity.

I am wondering if the starting gravity should be higher than 1.040. The beer is listed as 3.8% ABV so I thought 1.040 would be good. 1.040 to 1.010 will get 3.9%

6LB 2-row Pale 81.41%
.50LB Chocolate Malt 6.78%
.25LB C40 3.39%
.25LB C80 3.39%
.25LB Black Patent malt 3.33%
.12 LB Peat Smoked malt 1.63%
I think you might want to go up to around 1.045-1.050 and mash high (156-158) so your FG ends up around 1.014-1.016 or so. At 1.010 your going to be really thin.
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Old 07-31-2009, 04:52 PM   #15
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I don't think you have enough dark malts in there. I would raise it up to 1 pound of chocolate malt, and 3/4 of a pound of black patent malt. I don't know how it will be having such a low OG..... I feel like it would have the body of a schwartzbier (like saranac black forest) rather than a true porter.
Beersmith is calculating this at about 25-26 SRM which is right in the middle of the style. I also remember being able to see that redish tint when held up to the light. So I definitely want to stay about the same on the color. Making the changes you suggest bump the SRM to 44.4 and well over the style.

I do think I will shoot for a OG of 1.045 or so though. I don't remember it being dry and with a ABV of around 4 it shouldn't go down to 1.010
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Old 08-07-2009, 04:57 AM   #16
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I was doing some research for a future brew (plum/prune porter or stout) and came across this post. Bert Grant's Perfect Porter is possibly the first porter that i liked. Now porters are my favorite. I would love to brew it. I haven't had one in a few years but i remember it being easy to drink. I wish i could remember more to help with recipe.

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Old 08-07-2009, 05:01 AM   #17
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i've never used peat but i suppose it was responsible for the charcoal aroma when poured.

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Old 08-07-2009, 05:25 AM   #18
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I was doing some research for a future brew (plum/prune porter or stout) and came across this post. Bert Grant's Perfect Porter is possibly the first porter that i liked. Now porters are my favorite. I would love to brew it. I haven't had one in a few years but i remember it being easy to drink. I wish i could remember more to help with recipe.
Thanks I plan on brewing a 3 gallon test batch in a couple of weeks. I bought a second mash tun so I could do this along side my other brew.

I am hoping to do 2 brews in about 5 hours.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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Old 08-07-2009, 05:36 AM   #19
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Cool thread. Subscribed.

I love porters and used to drink a lot of Grant's back when I lived in Seattle.

FWIW, before they stopped brewing, Grant's Perfect Porter was listed as having an OG of 1.049, a FG of 1.015, a bitterness level of 25 IBUs and an ABV of 4%. The only hop listed is Willammette.

The original web page is preserved here:
http://web.archive.org/web/200108192...erfp/perfp.htm

I'm eager to see how the recipe develops.

My blind stab at 5.5 gallons of it:

7 lbs 2 Row Pale
1 lb Crystal 90L
1 lb Crystal 60L
10 oz Chocolate
4 oz Black
2 oz Peated

1.5 oz Willamette 60 minutes

Danstar Windsor yeast or another low attenuator like Wyeast 1968

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Last edited by carbon111; 08-07-2009 at 05:10 PM. Reason: typos
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Old 08-07-2009, 03:02 PM   #20
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Cool thread. Subscribed.

I love porters and used to drink a lot of Grant's back when I lived in Seattle.

FWIW, before they stopped brewing, Grant's Perfect Porter was listed as having an OG of 1.049, a FG of 1.015, a bitterness level of 25 IBUs and an ABV of 4%. The only hop listed is Willammette.

The original web page is preserved here:
Perfect Porter

I'm eager to see how the recipe develops.

My blind stab at 5.5 gallons of it:

7 lbs 2 Row Pale
1 lb Crystal 90L
1 lb Crystal 60L
10 oz Chocolate
4 oz Black
2 oz Peated

1.5 oz Willamette 60 minutes

Danstar Windsor yeast or another low attenuator like Wyeast 1968
Very nice, I never found that archived page. Your recipe looks very close to what I was thinking, just a little more crystal.

I was thinking of using WLP002 as well.

I will be trying this out in 2 weeks.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
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