Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Holy Grail Porter (#12)
Reply
 
LinkBack Thread Tools
Old 02-08-2006, 06:50 PM   #1
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default Holy Grail Porter (#12)

I hope this one comes close to what I like.

Walker's Holy Grail
(my ideal porter, attempt #12)


Grains (steeped at 160
°F for 45 minutes)
1.0 # brown malt
1.0 # chocolate malt
0.5 # 40L crystal

Extract
6.0 # extra light DME

Hops
@ 60 minutes
- 1.5 oz Kent Goldings
- 1.0 oz Fuggles

@ 30 minutes
- 0.5 oz Fuggles

@ 15 minutes
- 0.5 oz Fuggles

Dry
- 0.5 oz Kent Goldings

Yeast
have not decided yet. one of these, most likely:
1084 Irish Ale
1318 London Ale III

Specs (approximations)
OG 1.055
FG 1.013
5.4% ABV
35 IBUs
31 SRM / 84 HCU

__________________
Ground Fault Brewing Co.

Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 05:54 PM   #2
adrphij
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Bellingham, Mass
Posts: 43
Default

why the extra light DME....will the brown & chocolate make it dark enough?...and just using the EL DME for fermentables?...

__________________
adrphij is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:02 PM   #3
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default

I use extra light DME as much as possible, and darken the beer with roasted grains or darker crystal when I want to have a dark beer. extra light DME is the most versatile malt extract in terms of achieving the color you want, becase you can make a REALLY light colored beer with it alone, or make a dark colored beer with the use of some specialty grains.

As for this recipe, the color comes in at about 31 SRM, and that's plenty dark enough for a brown porter.

With regards to the fermentables: what is your concern that I get all of my fermentables from the extract? if you are an extract brewer, that's simply where your fermentables come from. steeping a pound or two of grains doesn't add a lot of sugar to your wort.

__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:12 PM   #4
Darth Konvel
Feedback Score: 0 reviews
 
Darth Konvel's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Columbus, OH
Posts: 1,046
Liked 1 Times on 1 Posts

Default

As far as using extra light DME, as Walker mentioned, it just lets you make the widest range of beers. Once you start steeping specialty grains, there's not much point in using darker varieties of DME.

There's also been some congecture whether lighter DME's have higher protein content (better head retention and such), but I haven't seen anything solid on that.

__________________
-LupusUmbrus
Up Next: ???


Darth Konvel is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:16 PM   #5
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default

also, it's important to note that DME is DME is DME in terms of fermentablilty (as long as you are comparing DMEs from teh same manufacturer). The color of that DME does not affect anything other than the color.

I mention this in case you were thinking that the ligher the DME, the less fermentable sugar it has in it. It doesn't.



-walker

__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:17 PM   #6
jeffg
Feedback Score: 0 reviews
 
jeffg's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Boston, MA
Posts: 282
Liked 1 Times on 1 Posts

Default

Does brown malt have another name, I am not familiar?

__________________
Primary: nada
Secondary: nada
On Tap: Uncle Willie's Pale Ale; Kolsch
Bottled: Salvator Dopplebock
Up Next: Octoberfest
jeffg is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:17 PM   #7
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default

It's basically pale malt that has been toasted a little bit.

-walker

__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:21 PM   #8
jldesign
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: pennsylvania
Posts: 162
Liked 2 Times on 2 Posts

Default

yummy! let us know sounds like my type of porter.

I've been enjoying this one...tasty as well FWIW positively porter recipe

6 lbs. Light Malt Extract
1.75 lbs. Special B Malt
1.25 lbs. Roasted Barley, 300 L
0.5 lbs. Chocolate Malt
0.33 lbs. Black Patent Malt

1.25 oz. Nugget, 13.0% Alpha Acid, 60 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 30 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 0 min.

Wyeast 1056 pitched on a SNPA primary yeast cake

__________________

busy busy busy
jldesign is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:28 PM   #9
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 86 Times on 77 Posts
Likes Given: 11

Default

Quote:
Originally Posted by jldesign
yummy! let us know sounds like my type of porter.

I've been enjoying this one...tasty as well FWIW positively porter recipe

6 lbs. Light Malt Extract
1.75 lbs. Special B Malt
1.25 lbs. Roasted Barley, 300 L
0.5 lbs. Chocolate Malt
0.33 lbs. Black Patent Malt

1.25 oz. Nugget, 13.0% Alpha Acid, 60 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 30 min.
1.0 oz. Chinook, 13.0% Alpha Acid, 0 min.

Wyeast 1056 pitched on a SNPA primary yeast cake
Damn, that's a LOT of special B and roasted barley. Doesn't this come out tasting like charcoal and raisens? (I hate raisens.)

I've got no problem with roasted barley, but I find that I only use it when making a stout.

That definately looks like a big-@ss roastey and bitter beer, for sure.

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2006, 06:34 PM   #10
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 17 Times on 16 Posts

Default

Doesn't making darker extract involve using roasted grains? And then you wouldn't know exactly what the makeup is (or could vary from brand to brand) and it could be counter to your recipe? Just askin'.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I've found it..I've found the Holy Grail! Panzermann General Beer Discussion 117 02-22-2009 05:50 AM
Quest for the Holy Grail (aka Eau Benite) Wildcat1975 Recipes/Ingredients 2 02-08-2008 11:44 PM
Holy Grail of Label Materials... HomerT Label Display & Discussion 6 12-15-2006 09:22 PM
Holy Grail in sight Walker Recipes/Ingredients 3 10-02-2006 03:19 PM
Monty Python's Holy Grail (ale) cgravier Commercial Brew Discussion 1 02-09-2006 06:20 PM



Newest Threads

LATEST SPONSOR DEALS