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05-16-2010, 03:16 AM
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#1
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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Can you Brew It recipe for Captain Lawrence Smoked Porter
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All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1068
FG 4.5 plato
SRM 35.9
IBU 35
70 minute boil
4.3kg U.S. 2-row
1.45kg weyerman smoked malt
670g dark munich
670g crystal 80
300g carafa III
60g UK chocolate (475lov)
12.5g summit 18.5%AA FWH
43.8g crystal 3.25%AA @20m
WLP001
Mash at 154 for 60min
Ferment at 69F
add 0.56g per gallon of gypsum and 0.56g Ca Carbonate to the mash
Discussion notes:
JP actually used carafa II instead of carafa III.
Last edited by EricCSU; 05-25-2010 at 04:59 PM.
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05-25-2010, 03:32 PM
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#2
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Senior Member
Join Date: Apr 2009
Location: Milwaukee, WI
Posts: 283
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The listed ingredients do not give the expected OG, looks like a base malt is missing or an error in the amounts listed? Either way, thanks for the database Eric!
__________________
Fermenters: Empty
Bottled: Old Peculier, Bourbon Vanilla Porter
Kegs: Epic Pale Ale, Oktoberfest (2)
On Deck: Centennial Summer Ale
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05-25-2010, 04:05 PM
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#3
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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Quote:
Originally Posted by 14thstreet
The listed ingredients do not give the expected OG, looks like a base malt is missing or an error in the amounts listed? Either way, thanks for the database Eric!
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You are correct. I will fix it ASAP. |
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05-25-2010, 05:00 PM
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#4
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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Fixed. Thank you for pointing that out 14thstreet.
Eric
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05-26-2010, 04:26 AM
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#5
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Senior Member
Join Date: Jul 2008
Location: SW Oregon
Posts: 510
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Off topic, but find me a CYBI for Twilight Ale (Deschutes)!!
__________________
I used to be dyslexic, but am KO now!!
Enola Gay--Far East Tour Summer '45--Coming to Your Town, Limited Engagement--Get Your Seats Now!!--They'll Be Gone in a Flash!!
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05-27-2010, 02:58 PM
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#6
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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Quote:
Originally Posted by Pete08
Off topic, but find me a CYBI for Twilight Ale (Deschutes)!!
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That has not been attempted to my knowledge. Feel free to email them if you would like.
Eric |
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05-28-2010, 12:51 PM
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#7
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Senior Member
Join Date: Jul 2008
Location: SW Oregon
Posts: 510
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Quote:
Originally Posted by EricCSU
That has not been attempted to my knowledge. Feel free to email them if you would like.
Eric
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I have and am awaiting a responce.
__________________
I used to be dyslexic, but am KO now!!
Enola Gay--Far East Tour Summer '45--Coming to Your Town, Limited Engagement--Get Your Seats Now!!--They'll Be Gone in a Flash!!
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07-20-2010, 01:11 AM
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#8
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Member
Join Date: Dec 2009
Location: San Diego
Posts: 62
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Why would you want to use a neutral yeast like wlp001 instead of a more malt-forward strain? maybe like wlp002, s-04, or one of the British strains. with 3+ lbs of munich in there you're going for a malty flavor i'd think.
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07-20-2010, 01:56 AM
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#9
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Senior Member
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,160
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Quote:
Originally Posted by Craigvu
Why would you want to use a neutral yeast like wlp001 instead of a more malt-forward strain? maybe like wlp002, s-04, or one of the British strains. with 3+ lbs of munich in there you're going for a malty flavor i'd think.
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In my opinion, the malt is what is accentuating the malty flavor, not the yeast. WLP002 would make a more fruity, estery beer, not necessarily more malty. Mashing high (at 154F like the recipe calls for) as well as the grain bill, will accentuate the malt flavor. I think an english strain could possibly distract from the desired flavor profile.
But that is only my opinion.
Eric |
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07-20-2010, 03:03 AM
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#10
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Senior Member
Join Date: Feb 2009
Location: Alexandria, VA, USA
Posts: 2,059
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Quote:
Originally Posted by EricCSU
In my opinion, the malt is what is accentuating the malty flavor, not the yeast. WLP002 would make a more fruity, estery beer, not necessarily more malty. Mashing high (at 154F like the recipe calls for) as well as the grain bill, will accentuate the malt flavor. I think an english strain could possibly distract from the desired flavor profile.
But that is only my opinion.
Eric
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plus, the head brewer from Captain Lawrence was on and said they use one of the Chico strains (wlp001 or wyeast 1056, I forget which). They used the wyeast version of the Anchor Liberty yeast for the first couple of years before switching.
__________________
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)
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