Brew of the Month #1- Porter Recipe submissions!

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Tilldeath

Well-Known Member
Joined
Oct 12, 2009
Messages
422
Reaction score
2
Location
Colorado
In case you don't know why this is in reference to check out the link... https://www.homebrewtalk.com/f14/official-brew-month-style-poll-1-a-143082/
Here it is the time to get creative, post you recipes, below I'm posting a copy of my last post on the style poll. If there are any questions I will answer them as quickly as possible.


Alright, it was down to the wire, but by one vote porter was the winner. Now that we have a style we need a recipe. The only guide lines for this will be that if you submit a recipe you must submit an all grain and extract version, if there is software or a place which will do the conversion please PM me and I will enter the recipe so we have either missing part. Also you must give your recipe a name so it can be easily viewed and referenced. I'm going to post a link to a new thread so everyone who is following this can easily find the recipe post. I will run the recipe submission post for 1 week. It will end on Saturday night the7th at midnight. A post with a poll on the winning recipe will then start. Now get your brains working and let's see if we can come up with something amazing!:mug:
 
Well, I'll start.

Looking at the data base, this Choconut Porter looks good. It's an extract recipe, but anyone doing AG should be able to convert it pretty easily.

edit: Sorry I didn't read your whole post. Do you want us to submit our own recipes? I've never made a porter before, so I don't have one.
 
Yeah that's fine if you link to an existing recipe, just make sure to put a title for it in the post, or you can make your own recipe, it's up to you. Just need a label for the recipe so it can be refrenced for voting.
 
Newly revised, but yet to be brewed

Chocolate Honey Porter

Batch Size: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 29.5 SRM
Estimated IBU: 31.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Grain:

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5.71 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.71 %
8.0 oz Honey Malt (20.0 SRM) Grain 5.71 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.86 %

Hops:
1.50 oz Fuggles [4.50 %] (60 min) Hops 30.2 IBU
0.50 oz Fuggles [4.50 %] (2 min) Hops 1.7 IBU

Misc:
4.00 oz Cocoa Powder (Boil 10.0 min) Misc
1.0 tsp Irish Moss (Boil 10.0 min) Misc

Yeast:
Burton Ale (White Labs #WLP023)

Extract with specialty grain steep:
sub the Maris Otter with 4.2 lbs Xtra Light DME
steep the rest of the grains at 150-160 degrees F for 20-30 minutes
 
Chocolate Honey Porter

Batch Size: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 29.5 SRM
Estimated IBU: 31.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5.71 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.71 %
8.0 oz Honey Malt (20.0 SRM) Grain 5.71 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.86 %

4.00 oz Cocoa Powder (Boil 10.0 min) Misc

1.50 oz Fuggles [4.50 %] (60 min) Hops 30.2 IBU
0.50 oz Fuggles [4.50 %] (2 min) Hops 1.7 IBU

1.0 tsp Irish Moss (Boil 10.0 min) Misc

Burton Ale (White Labs #WLP023)

Extract with specialty grain steep:
sub the Maris Otter with 4.2 lbs Xtra Light DME
steep the rest of the grains at 150 degrees for 20 minutes

Great example, I will get a few of my ideas up here in the next few hours.
 
Chocolate Honey Porter

Batch Size: 5.00 gal
Estimated OG: 1.048 SG
Estimated Color: 29.5 SRM
Estimated IBU: 31.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5.71 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.71 %
8.0 oz Honey Malt (20.0 SRM) Grain 5.71 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.86 %

4.00 oz Cocoa Powder (Boil 10.0 min) Misc

1.50 oz Fuggles [4.50 %] (60 min) Hops 30.2 IBU
0.50 oz Fuggles [4.50 %] (2 min) Hops 1.7 IBU

1.0 tsp Irish Moss (Boil 10.0 min) Misc

Burton Ale (White Labs #WLP023)

Extract with specialty grain steep:
sub the Maris Otter with 4.2 lbs Xtra Light DME
steep the rest of the grains at 150 degrees for 20 minutes

Great example, I will get a few of my ideas up here in the next few hours.
 
Maple Porter

Ingredients:

3.5 lbs*Light Dry Malt Extract
1.5 lbs Crystal Malt (60 degrees lovibond)
1.5 lbs chocolate malt
1/2 lbs Black Patent Malt*
64 oz*Grade B*Maple Syrup
2.5 oz Styrian Golding Hop Pellets

Hop Addition
1oz at 60min
1oz at 30min
.5 oz at 15 min.
1/2 whirlfloc tab at 10min.
64oz maple syrup at 5min.
 
Here's another, keep em comming, voting on these starts in a few days! Vanilla porter.
STEEPING GRAINS

AMT
NAME
ORIGIN
0.88 lbs Medium Crystal (55-70L) Great Britain
0.75 lbs Flaked Barley America
0.5 lbs Aromatic Malt Belgium
0.5 lbs Chocolate Malt Great Britain
0.5 lbs Special B Malt Belgium
0.25 lbs Black Patent Malt Great Britain
EXTRACTS

AMT
TYPE
6 lbs Amber Liquid
HOP SCHEDULE

AMT
NAME
BOIL TIME
2.75 oz Willamette (4.0 AAU) 30 min
0.25 oz Centennial (10.0 AAU) 10 min
YEAST CHOICES

LAB
STRAIN
White Labs WLP001 California Ale
Wyeast 1056 American Ale
SafAle US-56
GENERAL INFORMATION

VARIABLE
TARGET/EXPECTED
OG 1.061 (15.0 Plato)
FG 1.018 (4.6 Plato)
ABV 5.3%
PROCESS NOTES

During your brew session, chop up five vanilla beans, and put them in a sealable glass bowl. Pour white rum (or another neutral sterilizing alcohol) into the bowl to just above the level of the beans. Seal the bowl and let sit during primary. Add the beans to the secondary fermenter before racking.
 
Golden Buffalo Porter

Original Gravity
1.081
(1.072 to 1.084)
Final Gravity
1.023
(1.020 to 1.024)
Color
48° SRM
(Black)
Mash Efficiency
75%

malt and fermentables

% LB OZ Malt or Fermentable
66 10 0 British Pale (Maris Otter)
20 3 0 Munich Malt - 10L
07 1 0 Chocolate Malt
03 0 8 Special B Malt
03 0 8 British Crystal 70-80L
02 0 4 Black (Patent) Malt

Bitterness
15.0 HBU
41.8 IBU

hops

use time oz variety form aa
Boil 60 mins 1.0 Warrior pellet 15.0
Boil 15 mins 1.0 Fuggles pellet 4.5
Boil 01 min 1.0 Fuggles pellet 4.5

Alcohol
7.7% A.B.V.
5.9% A.B.W.
Calories
267 per 12 oz.

yeast

White Labs Burton Ale (WLP023)

misc

use amount ingredient
secondary 2 ounces Heavy Toast French Oak Chips
secondary 2 ounces Buffalo Trace Bourbon

For extract

Sub munich and maris otter for 8 lbs of extra light dry malt extract. Steep specialty grains.

notes

Soak oak chips in just enough bourbon to cover them inside of a plastic bag for a day or few. Then add to secondary. Add bourbon to taste at bottling as well. Don't mash too low, this beer should not be too dry.

The heavy toast on the oak gives this a smokiness that I really like in combination with the bourbon flavor and aroma. Turned out very chewy, malty, and complex for me.
 
I am brewing this beer up this weekend. It is Denny Conn's Bourbon Vanilla Porter. I think this would be a good beer to brew because it is very popular, there is a lot of documentation on it, and there is a lot of room to experiment. The all-grain recipe is available (slight variant) from Brewmaster's Warehouse. I will post the extract version in the next post.

Recipe: Bourbon Vanilla Imperial Porter
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.078 SG
Estimated Color: 30.8 SRM
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 64.71 %
2.50 lb Munich Malt (9.0 SRM) Grain 14.71 %
1.50 lb Brown Malt (65.0 SRM) Grain 8.82 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.88 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.94 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 2.94 %
0.75 oz Magnum [14.00 %] (60 min) Hops 29.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 5.0 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 17.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 21.25 qt of water at 161.4 F 150.0 F


Notes:
------
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste).

Optionally, you can infuse the bourbon with Oak Chips or Oak Cubes for 7-10 days prior to adding it.

Added 2 oz of pure vanilla extract and 3 oz of Makers Mark (to 2 gal). Recommended bourbon @ 2.5 oz / gal.

View attachment Bourbon Vanilla Porter.xml
 
Bourbon Vanilla Imperial Porter - Extract Version

This is my best guess at the conversion between All-Grain and Extract. I would recommend doing a Partial Mash with this recipe, however.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.067 SG
Estimated Color: 30.5 SRM
Estimated IBU: 37.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 55.08 %
1.80 lb Amber Liquid Extract (12.5 SRM) Extract 15.25 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 12.71 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 8.47 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.24 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 4.24 %
0.75 oz Magnum [14.00 %] (60 min) Hops 31.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 5.5 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
 
This is a take off of Ed's Bee Cave Porter, with vanilla and bourbon added per Denny Conn's Bourbon Vanilla Porter recipe. This has been in my primary for 2 weeks.

Bourbon Vanila Bee Cave Brewery Robust Porter

--------------------------------------------------------------------------------


This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham (I used Safale 05).

Notes:
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

Rack to bottling bucket and add 1.5-2.5 oz/gal of Maker's Mark (to your taste). Original recipe called for 10 ml/pint.
 
Back
Top