Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Porter Recipe Critique
Reply
 
LinkBack Thread Tools
Old 09-27-2010, 11:59 PM   #1
SAMPLER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: South Portland, Maine
Posts: 533
Liked 4 Times on 4 Posts
Likes Given: 1

Default Porter Recipe Critique

Hello all

Looking for some quick responses if I could on this Porter recipe I am brewing tomorrow. I have run into some issues in the last 24 hours. To start I missed the brew shop hours yesterday to pick up my yeast and lactose and figured I would get this afternoon. Oppps... new hours! CLOSED Mondays!

So after a few alteration here my recipe with 2 yeast options (these are dry yeast I had on hand).

Sweet Porter

5.5 gallon

8.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)

0.50 oz Fuggles [4.52%] (60 min)
0.50 oz Fuggles [4.20%] (2 min)

1.00 cup Malto-Dextrine (Boil 20.0 min)

Yeast (Dry)

Salbrew S-33
or
Safale S-04

Mash Temp - 156 degrees

Please let me know what you think?

Cheers

__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen
SAMPLER is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 12:33 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 38 Times on 30 Posts
Likes Given: 35

Default

Looks pretty good. Either yeast should be fine. S-33 is an Edme yeast, if you didn't know that. The Fermentis site calls it Belgian, which is stretching the truth pretty hard.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 12:58 AM   #3
SAMPLER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: South Portland, Maine
Posts: 533
Liked 4 Times on 4 Posts
Likes Given: 1

Default

I wanted to use lactose as well but I can't get my hands on any at the brew shop. Are there any solutions that I may be able to pick up the grocery store.

I have read that Splenda might be an option but I not a fan. Anything thing else that you may think will work?

__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen
SAMPLER is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 01:12 AM   #4
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 38 Times on 30 Posts
Likes Given: 35

Default

Mash at 158 and don't worry about needing lactose. Lactose adds very little sweetness, but adds body. A hot mash and oats will do something similar.

I would definitely not add Splenda. It'll be sweet enough as it is.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 01:19 AM   #5
SAMPLER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: South Portland, Maine
Posts: 533
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Wow 158F? I never have mashed that high before. Usually 148 to 154F.
What are the other benefits of mashing that high?

__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen
SAMPLER is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 01:44 AM   #6
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 38 Times on 30 Posts
Likes Given: 35

Default

http://www.realbeer.com/jjpalmer/ch14.html
__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 01:53 AM   #7
tonton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Reinholds, PA
Posts: 30
Liked 1 Times on 1 Posts

Default

Just mashed a similar porter recipe @158. The OG was 1.058. My final runnings were @ 1.030, so we made 3 loaves of porter bread. Yummy!

__________________
tonton is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 02:44 AM   #8
yodalegomaster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: MN
Posts: 420
Liked 5 Times on 5 Posts

Default

I am assuming your trying to make more of a "milk stout style" porter. The SA-04 is an English yeast that would work great in either styles. Splenda works great, you can't tell the difference between lactose and Splenda. I have fooled BJCP grand masters in contests no one can tell the differance.

__________________
yodalegomaster is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 03:01 PM   #9
SAMPLER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: South Portland, Maine
Posts: 533
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Final Recipe.... Dough in at 10am. any last minute comments or suggestions?


Sweet Porter

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.060 Plato: 14.69
Anticipated SRM: 27.8
Anticipated IBU: 19.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.0 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.0 1.00 lbs. Chocolate Malt America 1.029 350
8.0 1.00 lbs. Crystal 20L America 1.035 20
4.0 0.50 lbs. Munich Malt(2-row) America 1.035 6
8.0 1.00 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Fuggle Pellet 4.75 15.2 60 min.
0.50 oz. Fuggle Pellet 4.75 2.7 15 min.
0.50 oz. Fuggle Pellet 4.75 1.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Malto-Dextrin Other 20 Min.(boil)


Yeast
-----

DCL Yeast S-33 SafBrew Specialty Ale


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

Mash Type: Single Step

Grain Lbs: 12.50
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 158 Time: 75
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 15


Total Mash Volume Gal: 4.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen
SAMPLER is offline
 
Reply With Quote Quick reply to this message
Old 09-28-2010, 03:03 PM   #10
SAMPLER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: South Portland, Maine
Posts: 533
Liked 4 Times on 4 Posts
Likes Given: 1

Default

The thought of adding 1/4# of roasted Barley had crossed my mind but I am unsure still.

__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen
SAMPLER 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
Please critique my Coffee Porter recipe Yankeehillbrewer Recipes/Ingredients 4 03-19-2010 06:59 PM
porter recipe critique wcarter1227 Recipes/Ingredients 2 12-02-2009 03:07 PM
Critique Honey Porter recipe? mattmcl Recipes/Ingredients 6 02-05-2009 05:46 PM
Porter Recipe Critique please adamjab19 Recipes/Ingredients 16 09-16-2008 03:29 AM
Recipe Critique - Porter MNBugeater Recipes/Ingredients 7 03-22-2008 10:09 PM



Newest Threads

LATEST SPONSOR DEALS