Fellow Brewers,
I am currently located in Germany, and because I cannot get a *True* porter here, I endeavor to brew one (Kostritzer isn't bad at all, but I want a REAL porter, not a Schwartzbier).
I discovered that, in Germany, not all of the components that would constitute a "typical", "complex" porter recipe were available from the few local suppliers here that are actually willing to cater to homebrewers (fewer than you would think). Therefore, I was going to have to try and substitute with all German/Weyermann Malts for my recipe. This is what I came up with (shooting for a BJCP "Robust Porter"):
10 GALLONS:
6.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 54.55 %
3.50 kg Munich Malt (9.0 SRM) Grain 31.82 %
0.75 kg Carafa Special II (415.0 SRM) Grain 6.82 %
0.75 kg Carared (20.0 SRM) Grain 6.82 %
50.00 gm Pearle [9.40 %] (45 min) Hops 28.0 IBU
25.00 gm Pearle [9.40 %] (15 min) Hops 7.6 IBU
I am going to mash at 156deg F, pitch 2000ml WLP002 starters.... Yadda, Yadda... Est. OG 1.062... Black as night.
Okay: Three questions (a burdensome bugger I am, indeed):
First: Will this stink or not?... -I AM going to brew this recipe on Sunday. (I can't get new ingredients in a timely manner, so your suggestions/corrections will have to wait for batch two...) However, I will be able to give results on the back end of this batch to validate or disprove predictions. Feel free to critique lack of complexity, ingredient choice, hop schedule, etc.
Second: Any other tips for a first time porter brewer? I have done pale ales, dunkelweizens and bitters before, but I am in new territory here.
Third: When to add the specialty malts during the mash for a smooth, non-burnt, non-acidic brew? -Now, in my imagination, I am doing this recipe to test a potential recipe for a larger future brewing endeavor (aren't we all in some way?). With that, are there any large (multi barrel plus) breweries that mess around with late grain additions while making porters in order to ensure mild, creamy smoothness? (I desire a milky smooth porter, but I don't want to utilize a method that I wouldn't reasonably use in a large scale brewery.) Somebody MUST have strong feelings about this. WHICH is the best way? I have head the debates (yes, I google), but I want a passionate, definitive answer. Mash it all for full time, or add carafa II or carared/carafa II late (and how, at what time...)?
...Or ignore all of the above and just tell a good story about your favorite porter recipe. What made it great? What would you have changed? What are your favorite dark specialty malts? Have you experienced unexpected results?
I am a sponge waiting to drink from the fire hose....
Thank you all in advance for taking any time to reply!!!!
I am currently located in Germany, and because I cannot get a *True* porter here, I endeavor to brew one (Kostritzer isn't bad at all, but I want a REAL porter, not a Schwartzbier).
I discovered that, in Germany, not all of the components that would constitute a "typical", "complex" porter recipe were available from the few local suppliers here that are actually willing to cater to homebrewers (fewer than you would think). Therefore, I was going to have to try and substitute with all German/Weyermann Malts for my recipe. This is what I came up with (shooting for a BJCP "Robust Porter"):
10 GALLONS:
6.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 54.55 %
3.50 kg Munich Malt (9.0 SRM) Grain 31.82 %
0.75 kg Carafa Special II (415.0 SRM) Grain 6.82 %
0.75 kg Carared (20.0 SRM) Grain 6.82 %
50.00 gm Pearle [9.40 %] (45 min) Hops 28.0 IBU
25.00 gm Pearle [9.40 %] (15 min) Hops 7.6 IBU
I am going to mash at 156deg F, pitch 2000ml WLP002 starters.... Yadda, Yadda... Est. OG 1.062... Black as night.
Okay: Three questions (a burdensome bugger I am, indeed):
First: Will this stink or not?... -I AM going to brew this recipe on Sunday. (I can't get new ingredients in a timely manner, so your suggestions/corrections will have to wait for batch two...) However, I will be able to give results on the back end of this batch to validate or disprove predictions. Feel free to critique lack of complexity, ingredient choice, hop schedule, etc.
Second: Any other tips for a first time porter brewer? I have done pale ales, dunkelweizens and bitters before, but I am in new territory here.
Third: When to add the specialty malts during the mash for a smooth, non-burnt, non-acidic brew? -Now, in my imagination, I am doing this recipe to test a potential recipe for a larger future brewing endeavor (aren't we all in some way?). With that, are there any large (multi barrel plus) breweries that mess around with late grain additions while making porters in order to ensure mild, creamy smoothness? (I desire a milky smooth porter, but I don't want to utilize a method that I wouldn't reasonably use in a large scale brewery.) Somebody MUST have strong feelings about this. WHICH is the best way? I have head the debates (yes, I google), but I want a passionate, definitive answer. Mash it all for full time, or add carafa II or carared/carafa II late (and how, at what time...)?
...Or ignore all of the above and just tell a good story about your favorite porter recipe. What made it great? What would you have changed? What are your favorite dark specialty malts? Have you experienced unexpected results?
I am a sponge waiting to drink from the fire hose....
Thank you all in advance for taking any time to reply!!!!