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Old 07-10-2012, 02:57 AM   #11
BigEd
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Originally Posted by Tim_Kreitz View Post
I'm gonna take that suggestion, too, because I've just discovered that all my Fuggles are gone. As luck would have it, I have exactly two ounces of Chinook.

Updating recipe!
Check the AA% on that Chinook. It may not be a 1:1 sub for the Fuggles, not to mention the totally different flavor characteristics.
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Old 07-11-2012, 04:18 AM   #12
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Check the AA% on that Chinook. It may not be a 1:1 sub for the Fuggles, not to mention the totally different flavor characteristics.
Yes, I actually thought of that as I was driving home this evening. The Chinook I have is extra high in AA, even for Chinook. Here's the final (I think) recipe, to be brewed Friday night:

Tim Kreitz Ales - Homebrew Talk Porter (A.K.A. Placid Porter)

Grain Bill:
8 lb. Maris Otter
1 lb. Torrified Wheat
1 lb. Chocolate Malt
4 oz. Black Patent Malt
4 oz. Crystal 120L
4 oz. Crystal 60L

Hop Schedule:
0.5 oz. Chinook [60 min.]
0.5 oz. Chinook [Flameout]

Inoculation:
WLP005 (500ml starter)

Mash:
154º @ 60 min. (standard batch-sparge w/o mashout)

Primary:
3 weeks @ 66º

Data:
OG: 1.057
FG: 1.013
ABV: 5.8%
EFF: 73%
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Old 07-12-2012, 02:22 AM   #13
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I humbly suggest .5oz at 60, .25oz at 30 and .5oz at flameout. I use this schedule for my stouts/porters and I find it smoothed out the bitterness, just my opinion.

If that's not what you're looking for I think you're on the track to a delicious porter.

Also, I add my roasted, chocolate and heavy Carmel malts(60+) at vorlauf to keep the acrid-ness. So for me those malts are mashed for about 30-45min as opposed to 1 hour and a half+.

They mention this in Brewing Better Beers. You'll be fine with adding them straight to your mash, but in my experience the roasted, Carmel flavors and chocolate is smoother and more balanced without to much acrid-ness.

Cheers! Have a great brew, looks like its gonna be tasty.

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Old 07-14-2012, 01:38 AM   #14
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Definitely gonna take your advice on the vorlauf-stage addition of the dark malts, but will probably leave the hop schedule as is. I appreciate your feedback greatly.

In fact, thanks to *everyone* who offered input. I have no doubt that you all helped to make this porter even better than it otherwise would've been. Now it's officially time to mash in. Everyone have a blessed evening.

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Old 07-23-2012, 05:09 AM   #15
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Kegged and carbonating as of tonight. Thanks again for all the feedback, everyone:



BTW, tasted great out of primary!

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Old 10-10-2012, 09:57 PM   #16
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How did this turn out? I'm putting a Chinook Porter recipe together right now but am having trouble deciding whether to do all of the hopping at 60 min purely for bitterness, or do as you did with half bittering and half aroma. Thanks!

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Old 10-27-2012, 06:57 PM   #17
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How did this turn out? I'm putting a Chinook Porter recipe together right now but am having trouble deciding whether to do all of the hopping at 60 min purely for bitterness, or do as you did with half bittering and half aroma. Thanks!
It turned out great. In fact, it went to Best of Show in the 2012 Basin Brewers Summer Brew-Off. Not bad at all considering it was going up against a bunch of IPAs in the West Texas heat.

Thanks again to everyone who offered their input. This bad boy will definitely be brewed again.

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