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Broham1 · 02-17-2013, 07:28 PM

Transferred onto the port-soaked cubes. OG was 1.122 and FG measured 1.027, so we're looking at 12.5%! Very boozy, but I'm sure it'll mellow out. Very excited for this one!

**mike_in_ak** · 02-18-2013, 12:03 AM

Port-soaked. That is such a good effing idea.

I recently had a mead from a commercial micro-meadery that was aged and mixed with port and it was basically amazing. I was thinking that maybe the port characteristics were better than the mead characteristics. Anyway it was awesome.

And then I failed to put two and two together and didn't even think of putting it in my beer.

orangehero · 02-19-2013, 03:53 PM

Has anyone added port to taste?

Mine's been sitting on oak cubes for over a year...I'm about to bottle and looking for recommendations and tasting notes for amount of port to add.

I see 1 oz to a cup in 5 gal.

**bleme** · 02-19-2013, 05:45 PM

Quote:

Originally Posted by orangehero

Has anyone added port to taste?

Mine's been sitting on oak cubes for over a year...I'm about to bottle and looking for recommendations and tasting notes for amount of port to add.

I see 1 oz to a cup in 5 gal.

I just watched a YouTube interview of Denny Conn last night about this very subject. His advice, which I think is great, is that you are the ONLY one that can decide how your beer should taste. He suggests taking small samples, carefully measuring a very small amount of port, and scaling it up when you decide it is the right amount.

**1Mainebrew** · 02-22-2013, 12:52 AM

Its really hard to mess this beer up, the recipe is just so incredibly delicious!

**Vigo_Carpathian** · 02-23-2013, 08:39 PM

In the first post, he said that the pre-boil gravity was supposed to be 1.104 right? It really looks like that's what he meant. That's a ****load of alcohol.

" Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity."

Broham1 · 02-23-2013, 09:33 PM

Quote:

Originally Posted by Vigo_Carpathian

In the first post, he said that the pre-boil gravity was supposed to be 1.104 right? It really looks like that's what he meant. That's a ****load of alcohol.

" Collect about 1/3rd of your wort and sparge to collect 6.5 gals (for a 5 gal. yield) at 26 degrees Plato or 1.104 degrees Specific Gravity."

Yep. I hit a personal record OG of 1.122 when I brewed this 5 weeks ago.

**Vigo_Carpathian** · 02-23-2013, 10:24 PM

When I plug that pre-boil gravity (1.104) into Beersmith, I get a O.G. of 1.135 after the boil, and 15.5% alcohol with that FG. I looked up the original alc% and it says 12%. Now I see, he did mean the O.G. was 1.104 and not the pre-boil.

Matteo57 · 02-25-2013, 08:52 PM

Will have to brew this one of these days! Looks great

againstthegrain · 03-07-2013, 06:56 PM

Quote:

Originally Posted by Vigo_Carpathian

When I plug that pre-boil gravity (1.104) into Beersmith, I get a O.G. of 1.135 after the boil, and 15.5% alcohol with that FG. I looked up the original alc% and it says 12%. Now I see, he did mean the O.G. was 1.104 and not the pre-boil.

I think he miss typed that. i think he wanted 1104 post boil cause that would
give a 12%ish beer based on efficiency. I hit 1.108 post boil and get to 1.024 and it is delicious. i plugged it in to my calc with temps and came out to 11.7% so do as you feel but mine sat for 4 months on oak cubes i soaked in port for 2 months. so good! you really cant go wrong with this recipe.