New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Recipe Help -> Porter: Nuts, Plums, Molasses




Reply
 
LinkBack Thread Tools Display Modes
Old 07-29-2009, 06:25 PM   #1
arathustra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Chicago, IL
Posts: 3
Default Recipe Help -> Porter: Nuts, Plums, Molasses

Long time listener, first time caller. My plan is to do a series of porters: Smoke Porter, Breakfast Porter w/ Oats & Honey, Rasberry Porter, Vanilla Porter, a Porter with Nutty, Plums, and Molasses character, etc...

Question: Looking for any feedback on the Nuts, Plums, and Molasses porter recipe design. Here is what I came up with? Does this look like it could produce the Nuts, Plums, and Molasses character? Any thoughts if adding darker black patent malts would detract or enhance the flavor?

Thanks,
Nathan

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.26 % [80L = Plums?]
0.75 lb Brown Malt (65.0 SRM) Grain 5.56 % [Nutty?]
0.75 lb Victory Malt (25.0 SRM) Grain 5.56 % [Nutty?]
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.70 % [Nutty?]
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.85 %
1.00 oz Magnum [14.00 %] (60 min) Hops 42.1 IBU
1.00 oz Northern Brewer [8.50 %] (15 min) Hops 12.7 IBU
1.00 oz Mt. Hood [6.00 %] (5 min) Hops 3.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 lb Molasses (80.0 SRM) Sugar 7.41 %
8.68 gal Chicago, IL (New) Water
1 Pkgs Reused American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.62 % Actual Alcohol by Vol: 7.05 %
Bitterness: 58.3 IBU Calories: 258 cal/pint
Est Color: 32.9 SRM Color: Color


Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.50 lb
Sparge Water: 2.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 166.1 F 153.0 F
10 min Mash Out Add 8.75 qt of water at 199.3 F 168.0 F



__________________

"Ceruisam Ergo Sum"
-I brew therefore I am

arathustra is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 01:40 PM   #2
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,975
Liked 109 Times on 80 Posts
Likes Given: 42

Default

Are you trying to get the nut/plum character from the base beer?

I might split the crsytal between 80 and something darker, special B, 120, cararoma, simpson's dark etc... those darker ones tend to give more dark fruit character.

I don't think you need black patent, the molasses and other malts will boost the dark character (but I might boost the chocolate malt to 1 lb or go with .25 lbs of black patent to make sure it didn't taste like a big brown ale). You might want to start with just .5 lbs of molasses, you can always add more to secondary if it needs it.

I would drop the .25 lbs of carapils, with all that crystal malt I don't think you need a head/body boost. I might also tone down the late hopping if you want those malt flavors to shine.



__________________

Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 06:18 PM   #3
arathustra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Chicago, IL
Posts: 3
Default

Yep. I was hoping to get the nutty and plum/raisiny charater from the specialty malts. I've been reading that the Crystal 80 - 120 gives a dark fruit flavor as you mentioned and I wanted to try that out.

I like all of your ideas about splitting the crystal 80, only starting with 1/2lb molasses and upping if necessary in the secondary. I also agree with your assessment of dropping the carapils and upping the chocolate. I had the same thought that this might be more brown than porter.

As far as the hops, this was another source of internal debate. I definitely don't want it to be cloyingly sweet, so I wanted to have a good base of IBUs for balance. Your thoughts about minimizing the flavor hops make a lot of sense. I'm going for a malt forward type of thing, so overhopping aroma hops would probably hide some of the malty characteristics I am going for.

I think the challenge for this recipe is getting the right malts to produce those three distinct flavors and make sure they are balanced. I don't want so much nuttyness that the dark fruit and molasses can't be found or vise versa.

Thanks a ton those were excellent suggestions that I think will improve the recipe. Probably brew it in the next week or two. I'll have to post the final recipe and results when I get some in a glass.

__________________

"Ceruisam Ergo Sum"
-I brew therefore I am

arathustra is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2009, 06:38 PM   #4
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 2,975
Liked 109 Times on 80 Posts
Likes Given: 42

Default

Good luck brewing. It is hard to hit something really complex and layered on the first shot, so take good notes and brew it again if it needs to be tweaked.

__________________

Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 08-13-2009, 03:35 AM   #5
pickles
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
pickles's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Columbus
Posts: 1,895
Liked 39 Times on 32 Posts
Likes Given: 22

Default

I am actually researching a for a beer recipe with plums in it. I've found that special B has alot of plum character, so I would add that. Also, the black patent malt is used in Baltic Porters and they has dark fruit flavors in them, so maybe thats a way to go. I have decided my recipe will be a Baltic Porter but am not sure how to integrate the plums. Good luck brewing!

__________________
pickles is online now
 
Reply With Quote Quick reply to this message
Old 08-13-2009, 02:57 PM   #6
arathustra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Chicago, IL
Posts: 3
Default

Yea I had just heard that too about Special B, so I decided to through some in. The ingredients have been purchased, just waiting to reuse yeast from a smoked porter. In the next week or two it should get brewed up. It looks like this is what I am going with...

9.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 70.59 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.88 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
0.75 lb Victory Malt (25.0 SRM) Grain 5.88 %
0.50 lb Brown Malt (65.0 SRM) Grain 3.92 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.96 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.96 %
1.00 oz Magnum [10.50 %] (60 min) Hops 33.6 IBU
1.00 oz Mt. Hood [5.00 %] (20 min) Hops 9.7 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
0.50 lb Molasses (80.0 SRM) Sugar 3.92 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



__________________

"Ceruisam Ergo Sum"
-I brew therefore I am

arathustra is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ah Nuts! (using nuts in brewing) cmdrico7812 Recipes/Ingredients 39 08-16-2013 02:33 PM
How do you like my Nuts? Brown recipe? KingBrianI Recipes/Ingredients 7 02-24-2010 01:26 AM
Molasses in a Porter jennieD Beginners Beer Brewing Forum 22 07-16-2009 01:27 AM
All-Grain - Clementine's Molasses Porter HopsTat Porter 0 11-13-2008 06:09 PM
Anyone used plums in a hefe before? JMO Recipes/Ingredients 0 03-25-2008 11:47 PM