Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Critique - Simple Porter Recipe
Reply
 
LinkBack Thread Tools
Old 12-14-2010, 03:36 PM   #1
Super64
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Pepperell, MA
Posts: 89
Liked 7 Times on 3 Posts

Default Critique - Simple Porter Recipe

Nothing fancy. I want to get a basic recipe down before adding coffee, honey..etc.


Batch = 5 gals
Type = Extract and Steeped Grains
Recipe Gravity = 1.055
Est. FG = 1.014
Bitterness = 34 IBU
Color = 35 SRM
ABV = 5.4%

6.6 lbs Muntons LME - Light
1.50 lbs Crystal 80L
0.50 lb Chocolate Malt
0.75 lb Black Patent Malt

1.50 oz Fuggles (UK) @ 60 minutes
0.50 oz Fuggles (UK) @ 30 minutes

English Ale Yeast - WLP002

Steep grains @ 160 for 30 minutes
Add to main boil
Add Extract
Boil until hot break
Add bittering hops at 60 min
Add flavoring hops at 30 min
No finishing hops
Cool to 80 degrees
Pitch yeast
Primary 1 week
Secondary 2 weeks
Bottle 2 weeks

__________________
Super64 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:43 PM   #2
cenla
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Pineville, LA
Posts: 122
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Super64 View Post
Primary 1 week
Secondary 2 weeks
Bottle 2 weeks
why go to secondary at all? it's a porter, so clarity isn't important and you're not dry hopping.

I'd say leave it in primary for 3 or 4 weeks. Then bottle and leave it for at least 2, just like you're planning.
__________________

call me Mike.

dough, the stuff that buys the beer,
Ray, the guy that buys the beer...

cenla is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:49 PM   #3
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 6,907
Liked 237 Times on 206 Posts
Likes Given: 387

Default

looks decent. i agree with longer primary, my last porter took longer than one week to hit terminal

__________________
motobrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:54 PM   #4
Super64
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Pepperell, MA
Posts: 89
Liked 7 Times on 3 Posts

Default

Thanks guys,

3 in the Primary and 2 in the bottle it is!

Should I use a starter on the yeast or just pitch it?

__________________
Super64 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 04:56 PM   #5
coypoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Cary, NC
Posts: 638
Liked 6 Times on 6 Posts

Default

1055 is close to the "threshold" for not having to make a starter. But I would, happy yeast make better beer

__________________
coypoo is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 05:21 PM   #6
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,726
Liked 282 Times on 253 Posts
Likes Given: 5

Default

I hate Black Malt. I would say dump it, you don't need it, and up the Choc to 0.75 lbs. You have plenty of dark Crystal in there.

If you have to have black, go with 0.25 lbs max.

I don't know if you will get down to 1.014 with that amount of speciality grains. Their sugars are fermentable, but they have a higher amount of unfermentable sugars than regular malt. Maybe 1.017. You could replace 1 lb of the LME with 1 lb of table sugar to get a couple of points lower. I wouldn't go more than a pound.

Add the flavor hops at 10 or 15 to go. Pretty much all the flavor is gone by 20.

Try and pitch yeast closer to ferment temps. 80 is a little high. It will work, but the yeast will start producing esters you might not want at that temp.

Recommend makiing a starter. You really don't know the health of the yeast.

At least 2 weeks in primary.

Maybe add a little licorice, or star annis.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2010, 09:34 PM   #7
cenla
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Pineville, LA
Posts: 122
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Calder View Post
If you have to have black, go with 0.25 lbs max.
but then you can never go back.

seriously- I like black malt and have used it in multiple recipes. don't overdo it- it's easy to do. 4 to 8 oz. should be plenty for your recipe.
__________________

call me Mike.

dough, the stuff that buys the beer,
Ray, the guy that buys the beer...

cenla is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 09:18 PM   #8
rayg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Mass
Posts: 351
Liked 11 Times on 10 Posts
Likes Given: 1

Default

Doesn't look balanced to me. The amount of dark grains you
are using, and the large amount of black malt is appropriate
for what some call an "Imperial" stout, but the alcohol level
is too low. That much dark malt is really overkill, imo.

My porter uses the same dark malts but for a 5 gal batch its
.5 pound crystal 120
3 ounces black malt
1 oz chocolate malt.

Ray

__________________
Zymotechnia Fundamentalis
Ask not for whom the beer twangs; it twangs for thee.
rayg is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2010, 11:45 AM   #9
Super64
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Pepperell, MA
Posts: 89
Liked 7 Times on 3 Posts

Default

I saw a piece on the net that quoted Ray Daniel's book "Designing Great Beers".

The article quotes the ratios for a porter as 55% pale malt, 11% crystal, 4% chocolate and 5% Black.

I replaced the pale with the LME - Light and adjusted the grains to match the above ratios as best I could.

Others quote the target values as OG 1.040+, 20-40 SRM, 18-35 or 55+ IBU.

According to QBrew, my numbers are OG 1.055, 29 SRM, 32 IBU.

Again, I needed a starting point before I began experimenting with adjuncts.

Calder, Rayg - how does that differ from what you do?

__________________
Super64 is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2010, 06:45 PM   #10
rayg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Mass
Posts: 351
Liked 11 Times on 10 Posts
Likes Given: 1

Default

I just followed the recipe in Foster's book on porter,
but adapted the hopping to suit my taste.

Ray

__________________
Zymotechnia Fundamentalis
Ask not for whom the beer twangs; it twangs for thee.
rayg is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for very simple stout recipe. Butcher Extract Brewing 10 08-06-2013 01:13 PM
Opinions on this simple recipe MississippiSlim Extract Brewing 2 02-26-2010 05:29 PM
Porter recipe critique... SRFeldman79 Extract Brewing 2 03-29-2008 12:36 AM
recipe critique (porter) tagz Extract Brewing 4 03-20-2008 05:09 PM
Recipe critique - Pumpkin Porter jpaltan Extract Brewing 4 09-25-2007 03:04 AM



Newest Threads

LATEST SPONSOR DEALS