*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > A little help from my friends
Reply
 
LinkBack Thread Tools
Old 06-16-2007, 07:18 PM   #1
VermVerm
Feedback Score: 0 reviews
 
VermVerm's Avatar
Recipes 
 
Join Date: May 2007
Location: Indianapolis IN
Posts: 159
Default A little help from my friends

Brewers,

Below you will see a brew that I did in April. I have won 3rd place twice with this beer. It is getting very good remarks. I have hit a road block with the perfection of this one. Some of the critiques are that it is one deminsional in flavor.(even though most like the taste). Also that the aroma is nice but its not as strong as it should be. It has been called roasty, great body, chocolaty and balanced. How do I take it to the 1st place level? Any Ideas are welcome!
Cheers
VermVerm



Vermilion Robust Porter Batch -04-10-2007 brewdate

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.053 Plato: 13.19
Anticipated SRM: 33.3
Anticipated IBU: 37.7
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.045 SG 11.28 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.8 8.50 lbs. Pale Malt(2-row) England 1.038 3
10.4 1.25 lbs. Munich Malt Belgium 1.037 8
6.3 0.75 lbs. Chocolate Malt America 1.034 475
4.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.2 0.50 lbs. CaraMunich 60 France 1.034 60
4.2 0.50 lbs. Crystal 80L 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.20 10.4 30 min.
0.50 oz. Goldings - E.K. Pellet 6.91 16.7 60 min.
1.00 oz. Cascade Pellet 8.20 10.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.83 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale Yeast


Water Profile
-------------

Profile: Distilled Water/Spring w
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 5.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.00
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.67 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 20


Total Mash Volume Gal: 5.96 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

3:55PM Strike temperature was at 165 degrees. Outside temperature is 58 de
grees. Started yeast pack at time of strike, . Started mash with 5 gallons
At one hour 4:55 temp was 155 .Expected to lose 1 gallon to grain absorbtio
n, and 1 to under the screen. Sparging with 1.75 gallons at 165 degrees @ 5
25pm, added 1.25 sparge at 5:40pm. Boil began at 5:50 and added Goldings ho
ps (pellets). 620PM added hallerton hops. 6:35 added irish moss and Cascad
e hops. 6:50 ended boil gave 15 min whirlpool with lid on boil kettle.

Actually ended with 1 gallon of sparge left and half gallon of water not
used. Meaning 6 gallons was actually needed to make this with my system.

Because of the leftover sparge OG was actually 1.054 which is still withi
n robust porter range. Yeast did not initially take and was not active unt
il I shook the fermenter vigorously. It activated and at 2:30 pm the next
day was average active and did not have any unusual odors or taste. Put int
o secondary fermenter at 4 gallons on the end of 4th day. Gravity was at 1
.020. Bottling on 12 th day after brew day. OG was 1.053 and final was 1.
017= ABV=4.75

Awards
------

6 out of 14 at US Open in NC. 2007
3rd out of 8 ABC brewoff Ypsilanti MI 2007
3rd out of 8 Boneyard brewoff 2007

__________________
VermVerm is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2007, 09:01 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

My experience with Robust Porters says another 4 ounces of Crystal 80L. A little more caramel flavor and aroma, very slightly sweeter.

[Disclaimer: This opinion submitted by someone who never has and never will enter or judge a competition, he just likes porters.]

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 02:36 AM   #3
Got Trub?
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Washington State
Posts: 1,538
Liked 7 Times on 5 Posts

Default

One tip I heard from Jamil is to split your crystal. In your case cut the 80 in half and use an equal amount of either 60 or 120 depending what you want. I've got his recipe for a robust in a secondary now. Can't wait until christmas to try it...

__________________
Got Trub? is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 03:03 AM   #4
VermVerm
Feedback Score: 0 reviews
 
VermVerm's Avatar
Recipes 
 
Join Date: May 2007
Location: Indianapolis IN
Posts: 159
Default good tip

Quote:
Originally Posted by Got Trub?
One tip I heard from Jamil is to split your crystal. In your case cut the 80 in half and use an equal amount of either 60 or 120 depending what you want. I've got his recipe for a robust in a secondary now. Can't wait until christmas to try it...
You know I was thinking about adding another .5 lb of crystal to this when I put up the post. Thanks for the handy tip.
Verm
__________________
VermVerm is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 04:02 AM   #5
Cheesefood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,809
Liked 32 Times on 22 Posts

Default

Distilled water? Hmm...I'd go with spring. You want those mineral tastes. Perhaps even consider a chlorinated water that's been boiled briefly. Chlorine will sweeten up your beers.

__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.


Cheesefood is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 04:12 AM   #6
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,182
Liked 581 Times on 342 Posts
Likes Given: 214

Default

When I brew/drink a porter, I expect a lot of mouth feel and a certain sweet "chewy-ness". Maybe the extra dimension your looking for is in the form of 1/2 lb of quick oats and some malto...

BierMuncher is online now
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 01:05 PM   #7
VermVerm
Feedback Score: 0 reviews
 
VermVerm's Avatar
Recipes 
 
Join Date: May 2007
Location: Indianapolis IN
Posts: 159
Default Water

Quote:
Originally Posted by Cheesefood
Distilled water? Hmm...I'd go with spring. You want those mineral tastes. Perhaps even consider a chlorinated water that's been boiled briefly. Chlorine will sweeten up your beers.
Yeah I know that now from reading other blogs. Too little to late for that batch but I think you are right that the minerals would help. Unfortunately I am on well so I don't have chlorinated water. Is there a way to safely chlorinate Spring water?
__________________
VermVerm is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 01:06 PM   #8
VermVerm
Feedback Score: 0 reviews
 
VermVerm's Avatar
Recipes 
 
Join Date: May 2007
Location: Indianapolis IN
Posts: 159
Default When

Quote:
Originally Posted by BierMuncher
When I brew/drink a porter, I expect a lot of mouth feel and a certain sweet "chewy-ness". Maybe the extra dimension your looking for is in the form of 1/2 lb of quick oats and some malto...
I've got some flaked oats...is that what you are talking about? Also when would you add it to the recipe?
__________________
VermVerm is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2007, 02:50 PM   #9
Got Trub?
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Washington State
Posts: 1,538
Liked 7 Times on 5 Posts

Default

Quote:
Originally Posted by VermVerm
I've got some flaked oats...is that what you are talking about? Also when would you add it to the recipe?
Flaked oats is what you want and you add it to your mash. The "flaking" process gelatinizes the starches and makes them available for conversion by the amylases in your mash.
__________________
Got Trub? 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
Friends don't let friends brew drunk! BrettMan General Beer Discussion 45 11-23-2009 01:52 PM
Friends. Orfy HomeBrewTalk Announcements & Feedback 15 07-26-2008 12:09 AM
More Friends TDorty3 General Beer Discussion 10 07-06-2007 06:43 PM
A Little Help From My Friends? SkaBoneBenny Recipes/Ingredients 7 01-21-2007 04:11 AM