Bert Grant's Perfect Porter tribute
If you don't know who Bert Grant was, take a look here:
Michael Jackson's Beer Hunter - How Bert Grant Saved The World
From writings of Bert in his book "The Ale Master", the key to this recipe is Scottish Peated malt to give it a hint of smokiness. Another key is to leave some residual sweetness, the website said that is goes from 1.048 to 1.014. It is also heavy on chocolate on purpose. Somewhat of a session porter, it is a all together a perfect porter. Enjoy!
From the old website:
Original Gravity (Degrees Plato) 11.8°
Final Gravity (Degrees Plato) 3.5°
Alcohol (% by Vol.) 4.0%
Bitterness Units (IBU) 25
Color Units 90.0
Malts Used Pale, Caramel, Chocolate, Black & Peat-smoked (imported from Scotland)
Hops Used Willamette
Adjuncts Used None
This is based on 81% efficiency, so please adjust accordingly.
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 30.6 SRM
Estimated IBU: 25.3 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes
Amount Item Type % or IBU
7.00 lb Great Western 2 Row (2.0 SRM) Grain 77.09 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 11.01 %
0.90 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.91 %
0.09 lb Peat Smoked Malt (2.8 SRM) Grain 0.99 %
0.09 lb Black (Patent) Malt (560.0 SRM) Grain 0.99 %
1.00 oz Williamette [5.00 %] (90 min) Hops 18.3 IBU
0.75 oz Williamette [5.50 %] (15 min) Hops 7.0 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) [StarteYeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.08 lb
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
1.00 tsp Neutral Alcohol based Vanilla Extract in secondary during conditioning.
You may recognize these labels
I remember Grant's Brew very well. I went to school not to far from Yakima and loved his porter. His Yakima Cider is still one of the only ciders I have ever liked. I already had the receipe on my list to brew over the holidays with a buddy who grew up in the Yakima Valley.
I will let you know how it turns out.
I mocked up his Lazy Days a few months back. I can't remember what it used to taste like, but the one I brewed was mighty tasty. I was sad to see his pub go down hill and close.
As for the bier, I believe I'll be using this as a base for an upcoming porter recipe. It'll be a while before I get around too it, but I'll let you know how it goes in a few months! This'll give me a 3rd brew to make with the vile of Edinburgh yeast I ordered yesterday!
Do you ferment this on the cool side, 60-62?
Btw that's an EXCELLENT read you've linked. Love the closing lines, "I heard this morning that Bert had died, aged 74. To whom will we turn next time the world needs saving?" Some eulogy!
Wow, quite a little history behind this one. I have a Scottish background myself, this is going on the need to brew list.
So I found this on white labs site regarding the yeast.
Optimum Fermentation Temperature: 65-70°F
Does not ferment well less than 62°F
So I would shoot for 65-67
What temp would you use for a single step mash? Thinking about trying this recipe.
Would 154 deg work out?
Here's my grain bill, just scaled down to 70% efficiency for us normal types:
6 lbs, 1 oz 2-row (76.98%)
14 ounces chocolate malt (11.11%)
12 ounces crystal 40L (9.52%)
2 ounces peated malt (1.59%)
1 ounce black patent (0.79%)
Total grain bill: 7 lbs, 14 ounces (7.8625 lbs)
Also, what do you think about Windsor or S-04 as dry yeast substitutes?
|All times are GMT. The time now is 12:00 AM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.