A little help from my friends

Brewers,

Below you will see a brew that I did in April. I have won 3rd place twice with this beer. It is getting very good remarks. I have hit a road block with the perfection of this one. Some of the critiques are that it is one deminsional in flavor.(even though most like the taste). Also that the aroma is nice but its not as strong as it should be. It has been called roasty, great body, chocolaty and balanced. How do I take it to the 1st place level? Any Ideas are welcome!
Cheers
VermVerm



Vermilion Robust Porter Batch -04-10-2007 brewdate

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.053 Plato: 13.19
Anticipated SRM: 33.3
Anticipated IBU: 37.7
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.045 SG 11.28 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.8 8.50 lbs. Pale Malt(2-row) England 1.038 3
10.4 1.25 lbs. Munich Malt Belgium 1.037 8
6.3 0.75 lbs. Chocolate Malt America 1.034 475
4.2 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.2 0.50 lbs. CaraMunich 60 France 1.034 60
4.2 0.50 lbs. Crystal 80L 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.20 10.4 30 min.
0.50 oz. Goldings - E.K. Pellet 6.91 16.7 60 min.
1.00 oz. Cascade Pellet 8.20 10.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.83 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale Yeast


Water Profile
-------------

Profile: Distilled Water/Spring w
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 5.32


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.00
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.67 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 20


Total Mash Volume Gal: 5.96 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

3:55PM Strike temperature was at 165 degrees. Outside temperature is 58 de
grees. Started yeast pack at time of strike, . Started mash with 5 gallons
At one hour 4:55 temp was 155 .Expected to lose 1 gallon to grain absorbtio
n, and 1 to under the screen. Sparging with 1.75 gallons at 165 degrees @ 5
25pm, added 1.25 sparge at 5:40pm. Boil began at 5:50 and added Goldings ho
ps (pellets). 620PM added hallerton hops. 6:35 added irish moss and Cascad
e hops. 6:50 ended boil gave 15 min whirlpool with lid on boil kettle.

Actually ended with 1 gallon of sparge left and half gallon of water not
used. Meaning 6 gallons was actually needed to make this with my system.

Because of the leftover sparge OG was actually 1.054 which is still withi
n robust porter range. Yeast did not initially take and was not active unt
il I shook the fermenter vigorously. It activated and at 2:30 pm the next
day was average active and did not have any unusual odors or taste. Put int
o secondary fermenter at 4 gallons on the end of 4th day. Gravity was at 1
.020. Bottling on 12 th day after brew day. OG was 1.053 and final was 1.
017= ABV=4.75

Awards
------

6 out of 14 at US Open in NC. 2007
3rd out of 8 ABC brewoff Ypsilanti MI 2007
3rd out of 8 Boneyard brewoff 2007

My experience with Robust Porters says another 4 ounces of Crystal 80L. A little more caramel flavor and aroma, very slightly sweeter.

[Disclaimer: This opinion submitted by someone who never has and never will enter or judge a competition, he just likes porters.]

One tip I heard from Jamil is to split your crystal. In your case cut the 80 in half and use an equal amount of either 60 or 120 depending what you want. I've got his recipe for a robust in a secondary now. Can't wait until christmas to try it...

Got Trub? said:

One tip I heard from Jamil is to split your crystal. In your case cut the 80 in half and use an equal amount of either 60 or 120 depending what you want. I've got his recipe for a robust in a secondary now. Can't wait until christmas to try it...

Click to expand...

You know I was thinking about adding another .5 lb of crystal to this when I put up the post. Thanks for the handy tip.
Verm

Distilled water? Hmm...I'd go with spring. You want those mineral tastes. Perhaps even consider a chlorinated water that's been boiled briefly. Chlorine will sweeten up your beers.

When I brew/drink a porter, I expect a lot of mouth feel and a certain sweet "chewy-ness". Maybe the extra dimension your looking for is in the form of 1/2 lb of quick oats and some malto...

Cheesefood said:

Distilled water? Hmm...I'd go with spring. You want those mineral tastes. Perhaps even consider a chlorinated water that's been boiled briefly. Chlorine will sweeten up your beers.

Click to expand...

Yeah I know that now from reading other blogs. Too little to late for that batch but I think you are right that the minerals would help. Unfortunately I am on well so I don't have chlorinated water. Is there a way to safely chlorinate Spring water?

BierMuncher said:

When I brew/drink a porter, I expect a lot of mouth feel and a certain sweet "chewy-ness". Maybe the extra dimension your looking for is in the form of 1/2 lb of quick oats and some malto...

Click to expand...

I've got some flaked oats...is that what you are talking about? Also when would you add it to the recipe?

VermVerm said:

I've got some flaked oats...is that what you are talking about? Also when would you add it to the recipe?

Click to expand...

Flaked oats is what you want and you add it to your mash. The "flaking" process gelatinizes the starches and makes them available for conversion by the amylases in your mash.