This has been a huge success. I consistently get ~40 points in BJCP comps. It is balanced, with distinct chocolate and coffee notes, not roasty, with just enough bittering to keep things in balance. Most of all, it is my wifes (and co-brewer) favorite beer. In short, a great session beer.
All the malt is British except the Melanoiden Malt. It was that touch of Melanoiden Malt that took this recipe to the next level.
The name is from a locale in Dickens' last novel, "Our Mutual Friend." The Six Jolly Fellowship Porters Pub is where a lot of the action takes place. It is described as
"a tavern of a dropsical appearance, [which] had long settled down into a state of hale infirmity. In its whole constitution it had not a straight floor, and hardly a straight line; but it had outlasted, and clearly would yet outlast, many a better-trimmed building, many a sprucer public- house."
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Six Jolly Fellows Porter
Brewer: Steve Cook
Asst Brewer: Sylvia Cook
Style: Brown Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.64 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.051 SG
Estimated Color: 26.7 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal St Cloud, MN (filtered) Water 1
2.20 g Calcium Chloride Water Agent
2.20 g Gypsum (Calcium Sulfate)
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 71.9 %
1 lbs Brown Malt (65.0 SRM) Grain 5 9.0 %
10.0 oz Chocolate Malt (Crisp)(320.0 SRM) Grain 6 5.6 %
8.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7 4.5 %
8.0 oz Dark Crystal (Simpsoms) (80.0 SRM) Grain 8 4.5 %
6.0 oz Pale Chocolate (British) (185.0 SRM Grain 9 3.4 %
2.0 oz Melanoiden Malt (20.0 SRM) Grain 10 1.1 %
1.00 oz UK Fuggles [5.00 %] - First Wort 60.0 min Hop 11 21.2 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 12 -
1.00 oz UK Fuggles [4.40 %] - Boil 15.0 min Hop 13 4.5 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) 1.5L Starter 15 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 8.55 gal of water at 156.8 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 0 min 168.0 F 15 min
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
All the malt is British except the Melanoiden Malt. It was that touch of Melanoiden Malt that took this recipe to the next level.
The name is from a locale in Dickens' last novel, "Our Mutual Friend." The Six Jolly Fellowship Porters Pub is where a lot of the action takes place. It is described as
"a tavern of a dropsical appearance, [which] had long settled down into a state of hale infirmity. In its whole constitution it had not a straight floor, and hardly a straight line; but it had outlasted, and clearly would yet outlast, many a better-trimmed building, many a sprucer public- house."
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Six Jolly Fellows Porter
Brewer: Steve Cook
Asst Brewer: Sylvia Cook
Style: Brown Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.64 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.051 SG
Estimated Color: 26.7 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal St Cloud, MN (filtered) Water 1
2.20 g Calcium Chloride Water Agent
2.20 g Gypsum (Calcium Sulfate)
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 71.9 %
1 lbs Brown Malt (65.0 SRM) Grain 5 9.0 %
10.0 oz Chocolate Malt (Crisp)(320.0 SRM) Grain 6 5.6 %
8.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7 4.5 %
8.0 oz Dark Crystal (Simpsoms) (80.0 SRM) Grain 8 4.5 %
6.0 oz Pale Chocolate (British) (185.0 SRM Grain 9 3.4 %
2.0 oz Melanoiden Malt (20.0 SRM) Grain 10 1.1 %
1.00 oz UK Fuggles [5.00 %] - First Wort 60.0 min Hop 11 21.2 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 12 -
1.00 oz UK Fuggles [4.40 %] - Boil 15.0 min Hop 13 4.5 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) 1.5L Starter 15 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 8.55 gal of water at 156.8 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 0 min 168.0 F 15 min
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
