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-   -   Looking for input on Porter recipe (http://www.homebrewtalk.com/f164/looking-input-porter-recipe-368317/)

Cainepolo12 11-17-2012 03:44 AM

Looking for input on Porter recipe
 
This is a recipe I have come up with, but I am looking for input to make it turn out as well as possible. As it stands now:

4 lbs BRS
2 lbs toasted rolled oats covered in 1 lb maple syrup (steeped then added to mash)
1 lb d-180 candi
1 lb corn sugar (enough for body?)
6 oz molasses

.5 oz UK Northdown @60
.5 oz Challenger @ 60
Irish moss @ 15

3.5 lb crushed cranberries in secondary


If anyone sees any redflags, feel free to let me know. I plan to brew Sunday.

igliashon 11-17-2012 02:08 PM

What do you mean "steeped then added to mash"?

Corn sugar doesn't add body, it subtracts it. You might be confusing it for maltodextrin.

I'd recommend D-90 rather than D-180, it's a bit less roasty and possibly more appropriate for a Porter. And if this is a 5-gallon batch, I'd strongly recommend at least 2 lbs of it.

Yooper 11-17-2012 02:13 PM

I'm drawing a blank- what's BRS?

I don't like corn sugar in it, but that's because it ferments fully and leaves no body or flavor behind. With the corn sugar and the candi sugar, it looks like it might be pretty thin.

mloster 11-17-2012 05:04 PM

BRS= brown rice syrup

It's often used in gluten free beers for a part of the fermentables. You're definitely going to end up with a dry beer as previously mentioned. Ditch the corn sugar and add some more candi syrup. Also, think about adding some maltodextrin for body. Otherwise, you're on the right track.

frothdaddy 11-17-2012 08:19 PM

Won't 2#'s of oats add a considerable amount of body?

Yooper 11-17-2012 09:18 PM

Quote:

Originally Posted by frothdaddy (Post 4599086)
Won't 2#'s of oats add a considerable amount of body?

i've never had oats add body. It does has a "slick" or even slippery mouthfeel, though, so it's pretty silky feeling.

Cainepolo12 11-18-2012 01:02 PM

This is great. Thanks for all the input I am going to replace the 180 and corn sugar with 2# maltodextrin. I did have that confused as the same thing. When I say steeped then added to the mash, I was planning on steeping the toasted oats at 150 for an hour then adding everything to the boil. Bad idea? Thanks for all the help, I am going to put off the brew til next week.

igliashon 11-18-2012 04:03 PM

Wait, you're going to replace the D-180 with maltodextrin? No no no, bad idea. 2# maltodextrin, also not a good idea. Replace the 1# of corn sugar with 1# of maltodextrin, and double the candi syrup to 2# (maltodextrin doesn't ferment, so since you took out the corn sugar, you'll end up with a lower ABV than you want unless you compensate with more fermentables). Do NOT boil the grains after steeping. Steep and strain, then boil. If you boil the oats after steeping, they're basically going to turn your wort into a thick sludge and be very difficult to remove.

Cainepolo12 11-18-2012 11:49 PM

I think I have a final recipe now. I'm still picking things up, but I think this should turn out pretty well. Thank you Igliashon and everyone else!

4 lbs Brown Rice
2 lbs Maple toasted oats
2 lbs D-90 Candy
1 lb maltodextrin
1 lb molasses

.5 oz. UK Northdown @ 60
.5 oz. Challenger @ 60

I have Safale US-05 on hand so I was going to use that, but I need to go to the brew shop so I can use something else if there is something better.

igliashon 11-19-2012 02:20 PM

I like S-04 or Windsor, but I've actually never tried US-05 in a dark beer, so I can't say if it's a good or bad idea.


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