Porter recipe - questions
So I just finished my first PM by recking to a secondary, and I was thinking about going for a porter next. I am looking for a good porter recipe, either PM or extract with specialty grains, and here are two I have come across. If anyone has another great porter (or stout) recipe that they LOVE, please share! I want to do AG, but won't have that capability until after Xmas, so PM or extract it is! Here are the recipes:
6 oz. chocolate malt
2 oz. black patent malt
0.5 lb. crystal malt, 120° Lovibond
0.5 lb. wheat malt
0.5 lb. victory malt
7 lbs. Alexander's pale malt extract
1 oz. Chinook hops (13% alpha acid), for 60 min.
1 oz. Cascade hops (5.5% alpha acid), for 10 min.
1 oz. Strissal Spalt hops (4% alpha acid), for 2 min.
1/2 tsp. Irish moss, for 20 min.
Wyeast 1084 Irish Ale yeast
6.6 lbs. Telford’s amber malt extract syrup
1 lb. Muntons amber dry malt extract
0.5 lb chocolate malt
.75 lb. roasted black barley
8.7 AAU Magnum hops (0.67 oz. of 13% alpha acid) (bittering)
3.7 AAU Kent Golding hops (1.0 oz. of 3.7% alpha acid) (aroma)
California V Ale yeast (White Labs WLP051) or London Ale III (Wyeast 1318)
3/4 cup of corn sugar for priming.
Also, since these are very dark beers, is a secondary necessary? Will it hurt it if I use one? Thanks for any and all suggestions!
This is an Anchor Porter Clone out of "Beer Captured" by Tess and Mark Szamatulski.Mine has been in the bottle now for a little over 3 weeks, and I can say that it is a GREAT BEER.
13 oz British Chocolate Malt
12 0z 60L Crystal Malt
4 oz US Black Malt
1 oz Roasted Barley
4 lbs Pale Malt Extract Syrup
4 lbs Extra Light DME
12 oz Malto Dextrin
3/4 oz Northern Brewer (Bittering)
3/4 oz Cascade (Bittering)
Wyeast 1056 American Ale
Thanks! Do I steep the grains at 150? and for how long? Also, is maltodextrin the same as cara-pils? And lastly, for the hops, only a 60 min addition?
Malto-dextrine is a non-fermentable sugar that is used to increase body (very few people perceive it as being sweet by itself). It does the same thing, in effect, as carapils in all-grain or PM brewing, that is, it adds long-chain, non-fermentable dextrines to curb attentuation.
I like your first recipe, although I'd have to plug some numbers in to see the IBUs; that seems like a pretty high amount of Chinook, which can lend itself to harshness.
Thanks! If no Chinook, what else could I use to make it more smooth?
I agree with the_bird. I think that the first one is better, but I'd lower the Chinook to 1/2 ounce. With a porter, you want to taste the body, maltiness, residual sweetness, etc., not the bitterness. I'd even bump up the chocolate to maybe 10 ounces, or even a pound. I made a fantastic porter with 1# chocolate.
7# 2 row
2 oz black patent
8 oz special b
3/4 oz East Kent Goldings (about 4%, flavor)
3/4 oz Willamette (about 4.6%, bittering)
In porters, I like chocolate malt over BP. The first recipe is more of an Americanized porter than an English one. You could use some more Cascade at 60 minutes, or use a modest amount of something like a Warrior or a Perle or a Magnum (something that's known for being pretty clean). Alternatively, drop those hops and go with East Kent Goldings and Fuggles (50/50) for more of an English flavor. In any case, it seems like a pretty good starting point.
I'm brewing the Anchor Porter clone mentioned above. It's been in the primary for almost 3 days now. I'd also be interested in any response as to the usefullness of a secondary for such a dark beer.
My Anchor Poter sat in the secondary for almost 4 weeks(I was preoccupied with Brewing, and not Bottling :mug: ), and I can say that it did not imapct the final flavor of the beer. I am sipping on one right now, and as I look at the beer, it is clear, clear, clear, and yes, YUMMIE!!!:rockin:
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