Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Porter > All-Grain - Bee Cave Brewery Robust Porter

Reply
 
LinkBack Thread Tools
Old 12-28-2008, 05:36 PM   #71
BeerPressure
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Dunkirk, NY
Posts: 837
Liked 3 Times on 3 Posts

Default


I just bottled my batch that i brewed on 11/29. I got 48 bottles. Beersmith said my actual abv is 6.66% so i'm calling it satan's porter

__________________
BeerPressure is offline  
 
Reply With Quote Quick reply to this message
Old 01-08-2009, 12:07 AM   #72
Chello
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Atlanta, GA
Posts: 892
Liked 3 Times on 3 Posts

Default


Any thoughts about using US-05 instead of Nottingham on this?

__________________

"Retail is for suckers."

Chello is offline  
 
Reply With Quote Quick reply to this message
Old 01-08-2009, 12:41 AM   #73
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,967
Liked 263 Times on 138 Posts
Likes Given: 7

Default


Quote:
Originally Posted by Chello View Post
Any thoughts about using US-05 instead of Nottingham on this?
Nottingham will give you some fruity esters that US-05 will not. Porter is an English beer, so I would stick with Nottingham.
EdWort is offline  
 
Reply With Quote Quick reply to this message
Old 01-08-2009, 12:48 AM   #74
chefchris
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Gainesville, Florida
Posts: 1,637
Liked 11 Times on 11 Posts
Likes Given: 2

Default


I used 05, for lack of Notty, on my first batch on this and it won an award. So it won't turn out bad. When I brewed it a second time I used Nottingham.

__________________
staygoldBREWING

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
chefchris is offline  
 
Reply With Quote Quick reply to this message
Old 01-16-2009, 01:09 AM   #75
BeerPressure
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Dunkirk, NY
Posts: 837
Liked 3 Times on 3 Posts

Default


My robust porter has been primed with a packet of priming sugar. Bottled about 2.5 weeks ago, and i just opened a bottle to sample. It has very little carbonation, no head. Anyone god ideas?

__________________

Last edited by BeerPressure; 01-16-2009 at 01:19 AM.
BeerPressure is offline  
 
Reply With Quote Quick reply to this message
Old 01-18-2009, 06:09 PM   #76
BlackNotch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Wilmington, DE
Posts: 141
Liked 3 Times on 3 Posts
Likes Given: 1

Default


I'm trying a glass of this right now...MMMMMMM! This was brewed 4 weeks ago, its only been in the keg for a few days and its might fine! I did make one change, I added another 1/4 oz of Cascade at 30 minutes, I was trying to get close to the hop flavor of a Sierra Nevada Porter, and it's pretty close. This is a keeper..

__________________

-Mike

BlackNotch is offline  
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 01:42 AM   #77
BeerPressure
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Dunkirk, NY
Posts: 837
Liked 3 Times on 3 Posts

Default


Well, I rolled the bottles around to kick the sediment back up. That did the trick in carbonating.

This is a damn good beer.

Ed has some pretty kickass recipes, i love them. I am bringing a sixer of haus pale and and robust porter to a homebrew club meeting tomorrow.

__________________
BeerPressure is offline  
 
Reply With Quote Quick reply to this message
Old 01-21-2009, 05:16 AM   #78
GroosBrewz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: West Richland, WA
Posts: 835
Liked 7 Times on 7 Posts
Likes Given: 9

Default


Hey guys-

I bought all the stuff to try this brew today.. My first attempt at anything other than a pale/IPA/amber ale... It's for my wife.. she likes porters.. Anyway, I didnt see anything at the LHBS that said "Black Roasted Barley".. What they did have was something called "Domestic Black Barley" (500L).. It says on the package that its the dominant flavor or dry stouts, and that is adds roastiness, acrid dry flavor and lowers mash ph.. It also says that the grain will impart it's character without mashing and to use a grain steeping bag...

Two questions-
#1 is this the same as black roasted barley?

#2- Should I mash this??

Thanks guys

__________________

Tap 1- JubelAle Clone
Tap 2- Evening Bite Pale Ale
Tap 3- Twilight Clone
Tap 4- Dicks Danger Ale Clone

"Today I felt like burning some calories....So I found a fat kid and set him on fire"

GroosBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 01-23-2009, 01:23 PM   #79
kevincad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Snellville, Georgia
Posts: 38
Default


Quote:
Originally Posted by EdWort View Post
11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Black Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

Ferment for 2 weeks, then rack to keg or secondary.

I haven't went all grain yet, but getting ready. One thing I'd like to know about these recipes is how much it makes. I just plain don't understand how someone would know what amount of water to mash in with, and how much to batch sparge with etc. Please help me understand!!!!!
__________________

KGB Brewing
Snellville, GA

kevincad is offline  
 
Reply With Quote Quick reply to this message
Old 01-23-2009, 02:57 PM   #80
humann_brewing
More Humann than human
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
humann_brewing's Avatar
Recipes 
 
Join Date: Oct 2008
Location: the sun
Posts: 15,689
Liked 311 Times on 309 Posts
Likes Given: 18

Default


Quote:
Originally Posted by kevincad View Post
I haven't went all grain yet, but getting ready. One thing I'd like to know about these recipes is how much it makes. I just plain don't understand how someone would know what amount of water to mash in with, and how much to batch sparge with etc. Please help me understand!!!!!
Biggest suggestion I can give is to try out beersmith software and keep reading on this forum.

To address your questions though, the general rule of thumb for most cases would be to mash with 1.25 quarts of water to 1LB of grain. So if you have a 10LB grain bill, you would mash with 12.5 quarts.

For batch sparging, I drain the mash/tun before putting sparge water in so my dead space is already taken up from the initial amount. So I take the amount I got from the initial run and subtract that from my pre-boil volume.

For example if I need 7.5 gallons to boil and I got 2 gallons from my first runnings, I would batch sparge with 2.25G twice to get the remaining 5.5G needed. This way I maximize the gravity without leaving too much liquid in the mash/tun.
__________________
humann_brewing 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
All-Grain - Bee Cave Brewery IPA EdWort India Pale Ale 251 09-15-2014 02:00 PM
Spruce robust porter/christmas porter? cs2to4 Recipes/Ingredients 1 08-19-2009 10:15 PM
bee cave brewery mr jones General Beer Discussion 7 03-20-2009 04:51 PM
Rye Porter to enter into BJCP 12B. Robust Porter ? sirsloop Recipes/Ingredients 11 02-13-2008 02:17 PM
Pascha's Porter ( Robust Porter ) (AG) Mutilated1 Porter 1 12-24-2007 01:57 AM