Question about extract Porter recipe

Hello all,

I am trying to come up with an extract/partial mash porter recipe. Here is what I have so far. Any comments/advice are welcome. By the way, my favorite porter is Olfabrikken Porter.

eon Porter
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3.3 lbs. Dark LME
3.3 lbs. Light DME

1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Roasted barley (maybe not this?)
0.25 lbs. caramel malt 80L
0.25 lbs. caramel malt 10L

1 ounce centennial Hops @ 60 minutes
1 cup Billington's Dark Brown Molasses Sugar @ 10 minutes

Steep Grains @ 155F for 30-45 minutes in 2 gallons of water

Add another 3 gallons or so to fermenting bucket bringing it up to 5 gallons.


WLP023 Burton Ale Yeast
WLP041 Pacific Ale Yeast
WLP051 California Ale V Yeast

Wyeast 1318 London Ale III
Wyeast 1332 Northwest Ale
Wyeast 1968 London ESB Ale

I am having a hard time choosing between the above six strains. I need helping choosing a yeast for this beer. Also, Am I using enough hops? Thanks again!

You might get more os a sweet stout. I'd drop the Molasses!

I'd replace the Centenials with either East Kent Goldings or Willamette.

My choice for yeast Wyeast 1318 London Ale III

I might get more os a sweet stout? I'm confused. This recipe is not set in stone. just something I am playing around with. Feel free to swap out ingredients etc..

Like I said before I would like to make a stout similar to Olfabrikken. I know that Olfabrikken porter has brown sugar in it. It also has a heavier body to it which I like.

I'm really shooting for a porter here not a sweet stout. Perhaps this can be considered in the style of a Baltic porter?

My impression of Ølfabrikken is that it's pretty hoppy, green and bright. Especially with a partial boil, you may not get the same kind of profile with just an ounce. Most Baltic Porters are more malty than Ølfabrikken.

My favorite porter is Speakeasy Payback.

Thanks for the advice 944play. How does the rest of my recipe look? I'm a beginner at creating recipes.

I would:

Ditch the dark extract and replace it with light
Forget the Molasses
Substitute Black Patent for the roasted barley
Sub crystal 10 for something a little darker, 20-40, and bump it to half a pound

944play said:

My favorite porter is Speakeasy Payback.

Click to expand...

My top 3:
Deschutes Black Butte
Ballast Point Black Marlin
Firestone Walker Walker's Reserve

Thanks Brewsmith! any suggestions on the yeast? I am leaning towards the Wyeast 1968 London ESB Ale. Not sure though. How about my hops? Should I add more or a different kind? I am only doing a partial mash. 2 or 3 gallon boil.

Oh and why does everybody suggest ditching the molasses?

Molasses can be tricky to balance it just right. You already have plenty going on in there with the Brown Malt, Chocolate and Roasted Barley/Black Patent. I'd leave it at that.

As for the yeast, the London ESB is a fine choice.

Ok, I revised the recipe a bit. I would appreciate any comments. I am probably going to brew this as is so It would be nice to know what kind of trouble I'm getting myself into!

I narrowed down the yeast choices some more but still haven't decided. Would appreciate any opinions on that as well. Thanks again for all your help!

Let me know what you all think.

eon porter
----------------------

1.060
1.018

42* SRM

Mash Efficiency 75%

33.7 IBU
5.6% ABV

INGREDIENTS
------------------------

6.6 lbs. Light DME

1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. Caramel malt 80L
0.25 lbs. Caramel malt 40L

0.75 oz. Chinook hops @ 60 minutes
0.75 oz. Hallertau hops @ 20 minutes
0.75 oz. Willamette hops @ 20 minutes
0.25 oz. Hallertau hops @ 1 minute
0.25 oz. Willamette hops @ 1 minute

Steep Grains @ 156F for 30-45 minutes in 3 gallons of water

WLP023 Burton Ale Yeast
Wyeast 1318 London Ale III
Wyeast 1332 Northwest Ale
Wyeast 1968 London ESB Ale
Wyeast 1098 British Ale

Anyone?

Well, personally, I'd back off the chocolate and brown.

I absolutely *love* Chinook in porter.

Any suggestions on why I should back off on the brown and chocolate? Also, Would my beer turn out "bad" if I brewed it as is? Just curious. I wanna brew a porter that is nice and sweet!

Choc and brown can get dry and bitter. Ideally, brown malt should be mashed, so adding in some base malt would be a good move.

Personally, I don't have any issue with the Brown and Chocolate malts, or the Black Patent.

I'd add

.25# Victory
.25# Special B
.25# Biscuit Malt

To the grain Bill

Thanks Dunerunner! will adding those help make it sweeter? Any suggestions on which yeast you would use? I'm still leaning towards the Wyeast 1968 London ESB Ale. Will probably end up going with that.

Ok, so here is the finished recipe. I can't wait to try this out!

6.6 lbs. Light DME

1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Black Patent
0.25 lbs. Crystal 120L
0.25 lbs. Caramel malt 80L
0.25 lbs. Caramel malt 40L
0.25 lbs. Victory
0.25 lbs. Special B
0.25 lbs. Biscuit Malt

0.75 oz. Chinook hops @ 60 minutes
0.75 oz. Hallertau hops @ 20 minutes
0.75 oz. Willamette hops @ 20 minutes
0.25 oz. Hallertau hops @ 1 minute
0.25 oz. Willamette hops @ 1 minute

Wyeast 1968 London ESB Ale

Steep Grains @ 156F for 30-45 minutes in 3 gallons of water