Bert Grant's Perfect Porter tribute - Page 2

**humann_brewing** · 01-03-2010, 03:30 AM

Quote:

Originally Posted by teach

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?

I used US-04 on the first time I brewed this and turned out fine. I have not used windsor though.

DOTY · 07-18-2010, 02:31 AM

how close did you feel you came to the original taste?

MVKTR2 · 07-18-2010, 10:09 AM

Said I:d update when my brew was done so...

It turned out great, thanks for the inspiration! Mine is a (non-peated) smoked porter which relied heavily on this recipe to make. Recipe is in my recipe drop down.

Thanks for the inspiration Human Brew.

Schlante,
Phillip

**humann_brewing** · 07-22-2010, 09:00 PM

Quote:

Originally Posted by DOTY

how close did you feel you came to the original taste?

it was close but 2 key things I added for the next batch was using WLP028 for the yeast and adding a Tbs of alcohol based vanilla extract at kegging/bottling. I feel that will sinch the deal on this clone.

gomb · 07-27-2010, 01:14 AM

I am strictly an extract brewer due to the fact that i live in an apartment and really hate clean up. The woman absolutely loved the perfect porter so I used the calculator at http://beercalculus.hopville.com to attempt to get an extract version of your recipe. This is what i came up with:

5lb Extra Light DME
1lb Chocolate
1lb Crystal 40L
1oz. Peat Smoked Malt
1oz. Black Patent Malt
1oz. Williamette 60min
1oz. Williamette 20min
1oz. Williamette 5min
1tsp. Irish Moss
1tbs Alcohol based vanilla extract
WLP028 Edinburgh Scottish Ale

Steep grains in 2gal at 150° for 45min. Sparge with 1gal 170° water.
Add extract and bring to a boil. Add 60min hops.
Add 20min hops.
Add Irish moss.
Add 5min hops.
1 week in primary
1 week in secondary with the addition of the vanilla extract.

The extra hops are there to hit the IBU, probably needed the extra due to the smaller boil volume. Does this look like it will hit close to the mark?

**humann_brewing** · 07-27-2010, 03:53 PM

Quote:

Originally Posted by gomb

I am strictly an extract brewer due to the fact that i live in an apartment and really hate clean up. The woman absolutely loved the perfect porter so I used the calculator at http://beercalculus.hopville.com to attempt to get an extract version of your recipe. This is what i came up with:

5lb Extra Light DME
1lb Chocolate
1lb Crystal 40L
1oz. Peat Smoked Malt
1oz. Black Patent Malt
1oz. Williamette 60min
1oz. Williamette 20min
1oz. Williamette 5min
1tsp. Irish Moss
1tbs Alcohol based vanilla extract
WLP028 Edinburgh Scottish Ale

Steep grains in 2gal at 150° for 45min. Sparge with 1gal 170° water.
Add extract and bring to a boil. Add 60min hops.
Add 20min hops.
Add Irish moss.
Add 5min hops.
1 week in primary
1 week in secondary with the addition of the vanilla extract.

The extra hops are there to hit the IBU, probably needed the extra due to the smaller boil volume. Does this look like it will hit close to the mark?

I am not good with Extracts so I hope someone else comes along. I am not positive but I think if you use a 1lb of chocolate in the AG version that doesn't transfer to a whole LB for the extract steeping and same with the Crystal but I am not sure.

gomb · 07-27-2010, 03:56 PM

I saw the SRM was higher in the calculator, i thought that was due to some of the SRM values being different then what you posted. I'll revise it when i get home and see if i can get closer to 30-34, it was 38 in the calculator.

**motobrewer** · 07-27-2010, 03:57 PM

humann, have you brewed this recently? any updates?

**humann_brewing** · 07-27-2010, 03:59 PM

Quote:

Originally Posted by motobrewer

humann, have you brewed this recently? any updates?

haven't brewed recently, will be brewing septemberish to have for the winter though.

gomb · 07-27-2010, 10:46 PM

I modified the recipe and got this:

5lb Extra Light DME
12oz. Chocolate
12oz. Crystal 40L
1oz. Peat Smoked Malt
1oz. Black Patent Malt
1oz. Williamette 60min
1oz. Williamette 30min
1tsp. Irish Moss
1tbs. Alcohol based vanilla extract
WLP028 Edinburgh Scottish Ale

Steep grains in 2gal at 150° for 45min. Sparge with 1gal 170° water.
Add extract and bring to a boil.
Add 60min hops.
Add 30min hops.
Add Irish moss at 10min.
2 weeks in primary.
2 weeks in secondary with the addition of the vanilla extract.

Predicted-
SRM 30
IBU 23.7
OG 1.049
FG 1.013
ABV 4.8

I think this may be as close as i can get to the numbers doing an extract brew. Hopefully i can fire it through this weekend and see how it acts in a couple months.