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Old 09-23-2008, 02:55 AM   #1
enohcs
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Default All-Grain - 40 point Robust Porter


Mash at 152 for 60min. I had 70%eff
American Rahr (2 row) Pale: 9.30lbs
Light Munich 1.50lbs
Crystal 60 1.40lbs
Chocolate 0.80lbs
Black Patent 0.60lbs

Northern Brewer (Pellet) 1.0oz 60min
Cascade (Pellet) 1.0oz 30min
Cascade (Pellet) 0.5oz 10min
Cascade (Pellet) 0.5oz At flame out

This took silver at both Blues N Brews and the Colorado State Fair. The porters that won gold must have been damn good as this is probably one of the most tasty beers I have ever made.

If you brew, let me know how it comes out.

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Old 11-03-2008, 12:54 AM   #2
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I'll have to try this one when my hops from the lottery come in. Never used cascades in a porter, might be interesting.

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Old 10-26-2013, 06:37 PM   #3
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Is this a 5 gallon batch? OG? FG?

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Old 11-07-2013, 01:44 PM   #4
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Judging from the grain bill, it looks to be 5 gallons. I would also like to know the og/fg as well.

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Old 11-07-2013, 05:29 PM   #5
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Quote:
Originally Posted by Damoxemus
Judging from the grain bill, it looks to be 5 gallons. I would also like to know the og/fg as well.
Also, what yeast did you use?
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Old 11-13-2013, 04:20 PM   #6
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So, I did this on the weekend, but changed a few things -

10lbs. of Canadian Pale
1lbs. of Chocolate (350l)
1lbs of Munich
1lbs of Crystal 60

Mashed for 60 minutes at 154F. Got about 65% efficiency (OG 1.064)

1oz of Northern Brewer @ 60
1oz Cascade @ 30
1oz Cascade @ 5

I upped the Cascade amounts as they're about a year old (stored sealed in freezer).

Pitched a WLP001, sitting at 18.4*C (65*F) and that airlock is going crazy. Once it calms a bit I'll bump it to 67-68F.

Smelled great, looking forward to seeing how this turns out (my first porter and first AG).

Thanks for the recipe enohcs!

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Old 11-24-2013, 12:08 AM   #7
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So, at the risk of jacking this thread I thought I'd just update how my beer is going.

It's been 14 days and it's down to 1.010. I tasted the sample and it's bangin'! A little hoppier than I thought but once it's kegged and sits a bit I imagine that will dissipate. I was planning on adding maple syrup to the keg but I think I might just let it stand as is because it's a really good Porter.

I fermented at 65F (18.5) for the first few days, ramping it up from day 6 to day 14 (about .5*C every couple days) and right now it's sitting at 21*C (about 70F).

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Old 01-22-2014, 06:29 AM   #8
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How did the porter turn out? I am looking for a good complex robust porter recipe.

Thanks, T

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Old 01-26-2014, 01:26 AM   #9
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It turned out really well. There's a slight "spice" to it that I am not sure is supposed to be there but that I do enjoy. It could be from using older hops but I am not sure. For my first time AG session I am quite happy with it.

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