Walker's Holy Grail - Page 2

**Walker** · 09-13-2010, 07:19 PM

Yeah... I'll be making it sometime in the next month or two as well. I only have it around during the colder months. Julie doesn't drink much dark beer and I've already got 5 gallons of scottish on deck. Between that batch and the porter, I think it'll stave off my dark beer cravings for most of the colder months. I'll have to keep pales and other hoppier stuff on tap for her.

loapathy · 12-09-2010, 10:47 PM

I'm drinking this right now. Delicious.

I only made two changes. I added 6 or 7oz of aromatic malt, and since I bottle I used brown sugar instead of corn sugar.

Of the 4 Porters I've made this is by far my favorite. And SWMBO likes it, as well. And she normally HATES Porters and stouts.

**Walker** · 12-10-2010, 02:46 AM

Glad you like it!

I've got my own batch carbing up right now. Should be tapping into it in about a week or so.

elkdog · 12-10-2010, 02:39 PM

Yeah, this is a nice recipe- smooth flavor, nice character with the WLP013 (smack packs annoy me for reasons that have nothing to do with their quality, so I use White Labs and make starters), and a nice complexity with the molasses. I used Maris Otter because I love it in porters (and stouts, and pale ales, and ambers...), and Willamette because I had it on hand and it's in the ballpark, but did everything else, IBUS and all, according to Walker's recipe. Great beer. Will certainly brew it again.

**Blackhawkbrew** · 12-11-2010, 07:18 PM

Walker, did you add anything for a better head on your last batch?

**Walker** · 12-11-2010, 07:35 PM

i didn't have the red wheat this time like I did last January, so I just put in 0.5# carapils.

**Blackhawkbrew** · 12-11-2010, 08:52 PM

0.5# carapils it is then. Thanks

**Blackhawkbrew** · 12-11-2010, 10:57 PM

How would this be oaked? No bourbon, just oak chips.

elkdog · 12-12-2010, 05:59 PM

Quote:

Originally Posted by Blackhawkbrew

How would this be oaked? No bourbon, just oak chips.

The London Ale yeast in Walker's recipe already gives it a nice oaky ester profile, so you may not need to to oak it. Beyond that, an oaked porter can be a nice thing. I like to oak lightly, as it can get overpowering if you're not careful.