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Old 08-07-2009, 03:17 PM   #21
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The original web page is preserved here:
Perfect Porter
I noticed they list the color units at 90. How does this scale compare to SRM?


Original Gravity (Degrees Plato) 11.8°
Final Gravity (Degrees Plato) 3.5°
Alcohol (% by Vol.) 4.0%
Bitterness Units (IBU) 25
Color Units 90.0
Malts Used Pale, Caramel, Chocolate, Black & Peat-smoked (imported from Scotland)
Hops Used Willamette
Adjuncts Used None
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Old 08-07-2009, 03:42 PM   #22
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I noticed they list the color units at 90. How does this scale compare to SRM?
Maybe they're using the EBC (European Brewing Convention) Scale.

To convert EBC to SRM, multiply EBC by .375 and add .46

So, 90 EBC = 34 SRM...a little dark but not out of the question for a porter.

My "blind stab" recipe comes right in at 34° SRM!

Pretty lucky really, because I only tweaked the less fermentable ingredients' amounts to hit the 1.049 OG (11.8° P), and the 1.015 FG (3.5° P), and just let color "fall where it would".
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Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

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Last edited by carbon111; 08-07-2009 at 05:13 PM. Reason: floon
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Old 08-07-2009, 05:29 PM   #23
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BTW, to anyone who hasn't read this, this always chokes me up:

Michael Jackson's Beer Hunter - How Bert Grant Saved The World

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Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

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Old 08-07-2009, 05:44 PM   #24
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BTW, to anyone who hasn't read this, this always chokes me up:

Michael Jackson's Beer Hunter - How Bert Grant Saved The World
Man where are you digging this stuff up from? That is great.

I will say it again, Bert was the man. I wish I knew really how good his beer was when I lived in Yakima but I was a little too young.
I like this quote:

"When you were brewing Canada, ales were still very popular. How many units of bitterness did they typically have?" I once asked. "I don't know. I hadn't invented the scale," he replied. He was reputed to carry a vial of hop oil, and to add it to glasses of Bud, Miller or Coors when they were the only brews available.
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Old 08-07-2009, 05:55 PM   #25
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We lost two "beer greats" in Bert and Michael.

BTW, my earlier post was just a guess that color was EBC...but it makes sense.

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Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

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Old 08-07-2009, 06:30 PM   #26
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We lost two "beer greats" in Bert and Michael.

BTW, my earlier post was just a guess that color was EBC...but it makes sense.
Yes that is very true.

Very nice on the color too. I can't wait to try this.
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Old 08-07-2009, 06:42 PM   #27
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Let me know how it turns out.

You've totally got me fiending for Grant's Perfect Porter now!
I'm thinking I'll give my recipe a shot too as my pipeline is pretty much empty at this point. I've currently got a high gravity porter I made with real cherries bottle conditioning - but it's going to take months for that beast to mellow out. A "Bert's Porter" in the meantime might be just the ticket!

Cheers!

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Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA


Last edited by carbon111; 08-07-2009 at 06:52 PM.
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Old 08-17-2009, 04:43 AM   #28
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+1 on Bert Grant. His beers turned me on to beer in general. Sad story what happened to his company after he passed.

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Old 09-08-2009, 04:20 PM   #29
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I had my first taste at bottling yesterday on my first attempt at this recipe. The smokiness is definitely there, maybe more than the original and the chocolate is not as present as I remember. We will see when I have one ready, but may be going down a little on the Peat and up a little on the chocolate in the next batch.

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Old 09-21-2009, 05:50 PM   #30
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Update: This is a good porter but not Grants yet. As said before at bottling, I will descrease the peat and increase the chocolate. Also, my yeast didn't work out last time so I need to try something else next time. Any suggestions on yeast. Bert had his own that he brought over from working in Canada but sounds to be like a english style.

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