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Home Brew Forums > Home Brewing Beer > Extract Brewing > Need some input on a recipe
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Old 01-24-2006, 08:06 PM   #11
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Quote:
Originally Posted by BeeGee
Lay off El P's beer...he's not mashing!

hehehehehe....
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Old 01-24-2006, 08:09 PM   #12
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Quote:
Originally Posted by BeeGee
Lay off El P's beer...he's not mashing!
oops....my bad
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Old 01-24-2006, 10:50 PM   #13
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I have noticed that some Porter recipes have flaked wheat. What is that doing for the brew?

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Old 01-24-2006, 10:52 PM   #14
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Head retention and body.

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Old 01-24-2006, 11:09 PM   #15
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Here is what I have come up with so far....any opinions? Still don't know if I want to put in any Malto Dextrine yet.

Big Bob House Porter

Extract w/grain
.75 lb. American crystal 90L
.63 lb. American chocolate
.5 lb. Flaked barley
.25 lb. Flaked wheat
7lb Pale LME
.5lb Brown Sugar
.33 oz. Galena (13% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Tettnanger (4.5% AA, 15 min.)
Color - 68 HCU (~27 SRM)

Bitterness - 27 IBU
OG - 1.061
FG - 1.010
ABV - 6.6%
ABW - 5.2%

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Old 01-25-2006, 04:59 AM   #16
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if it where me, i'd cut the wheat and oats, and add about a 1/4 lb Special B and maybe a .5 lb carapils, and go with amber malt extract and White Labs British or English Ale yeast. just me :~)

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Old 01-25-2006, 05:08 AM   #17
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Recipe looks good...keep the oats and barley, it'll add the mouthfeel you are craving.
Personally, me thinks you should up the IBUs a little bit. 30-35 in that recipe will go good.

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Old 01-25-2006, 07:34 AM   #18
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Default another vanilla porter

Quote:
Originally Posted by anthrobe
I brewed up a vanilla porter a few months back in which I used a vanilla bean. I was very pleased with how it came out and is getting better by the day as it ages. I want to use the base recipe of this porter and build from there to make the ultimate porter for a house brew always on tap. The recipe is below

.63lb Chocolate Malt
.75lb UK Dark Crystal Malt
.50lb Flaked Barely
6.6lb Pale LME
1tsp Gypsum
1tsp Irish Moss
.33oz Galena (60min)
1oz Dasdade (30min)
1oz Tettnang (10min)
Robert
I'm a newbie with 6 batches under my belt. I just picked up the makings for a "Viennese Spiced Porter" which calls for a vanilla bean and 2 tsp of almond extract. Here's the recipe:
6 2/3 #dark malt extract
1/2# chocolate malt
1/4# black patent malt
1# rolled oats
2 oz Mount Hood hops (bittering)60 min
1/2 oz Fuggles (aroma)5 min
1pkg American Ale yeast
1 vanilla bean
2tsp almond extract

Add the vanilla bean to the secondary and the almond extract to the bottling bucket. It was suggested in the HBS that I taste the secondary periodically and pull the bean out when vanilla is enough. Any other suggestions to make sure I have a drinkable beer?
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Old 01-25-2006, 07:19 PM   #19
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Quote:
Originally Posted by 2pugbrews
I'm a newbie with 6 batches under my belt. I just picked up the makings for a "Viennese Spiced Porter" which calls for a vanilla bean and 2 tsp of almond extract. Here's the recipe:
6 2/3 #dark malt extract
1/2# chocolate malt
1/4# black patent malt
1# rolled oats
2 oz Mount Hood hops (bittering)60 min
1/2 oz Fuggles (aroma)5 min
1pkg American Ale yeast
1 vanilla bean
2tsp almond extract

Add the vanilla bean to the secondary and the almond extract to the bottling bucket. It was suggested in the HBS that I taste the secondary periodically and pull the bean out when vanilla is enough. Any other suggestions to make sure I have a drinkable beer?
I think that you will be fine. My last porter, I added a whole vanilla bean to the secondary. I let is sit there for 2.5 weeks. I was skeptical the first beer that I had. Now I cannot get enough of the porter. If you are bottling, it should have plenty of time to age.
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Primary1 -Hop Knot 10/04/07
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Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
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Old 01-25-2006, 07:21 PM   #20
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Quote:
Originally Posted by ORRELSE
Recipe looks good...keep the oats and barley, it'll add the mouthfeel you are craving.
Personally, me thinks you should up the IBUs a little bit. 30-35 in that recipe will go good.
I was thinking about that some. I had a porter the other night that was sooooo smooth and low bitterness. I think that I will leave it there for now and see what happens.
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On Deck -
Primary1 -Hop Knot 10/04/07
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Secondary1 -
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On Tap
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Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
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