porter recipe

my second ever batch will be a porter, these are the ingredients i will use

6 lbs. of dry malt extract,
1 lb of chocolate, 1/2 lb roasted barley
1 lb of crystal malt
1/4 lb Peated malt
Goldings, Fuggles, or Target at least 3 oz

anybody have any suggestions for yeasts, or other items?

1/4 lb Peated malt

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NO! Bad idea! Use ONE ounce maximum, unless you want to wait a year to drink it. I speak from experience.

Ditch the roasted barley, that's mostly for stouts, and use 1/4 lb of Black Patent.

+1 on what David says

Fuggles is my hop of choice for my porter.

rmolledo said:

anybody have any suggestions for yeasts, or other items?

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Safale S-04 is exquisitely user-friendly and makes a very tasty porter.

I just used Wyeast 1028 - London Ale for my Porter. I actually thought it kicked out on me a little early, but I still got close to my expected FG.

or white labs 001 california ale.

also agree with 1-2oz of peat. and black patient.

motobrewer said:

or white labs 001 california ale.

also agree with 1-2oz of peat. and black patient.

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I was a doctor in a white lab, but had a black patient once....

My first porter that is waiting to be bottled used WLP001 California Ale and hit its FG. I personally like Fuggles as well

rmolledo said:

my second ever batch will be a porter, these are the ingredients i will use

6 lbs. of dry malt extract,
1 lb of chocolate, 1/2 lb roasted barley
1 lb of crystal malt
1/4 lb Peated malt
Goldings, Fuggles, or Target at least 3 oz

anybody have any suggestions for yeasts, or other items?

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Let me guess: the homebrew shop guy telling you you need 3 times
what you need. Gotta bring in that cash!

Even for a stout recipe, these are extreme amounts (not that you
might not like it! Everything's cool, dry yeast...lag times...etc). In Lewis'
book on stouts, even his imperial stout uses 10oz roasted barley,
7oz dark crystal, 7oz chocolate malt, and 6 oz brown malt (to go along
with 12.5 pounds of pale malt in his all grain recipe). Porter recipes
in Foster's book use something like 4oz of chocolate, half pound of
crystal, or 3 oz black malt and 1 oz chocolate malt with the same
amount of crystal. Here's a "Robust Porter" recipe from Jamil Z.:
http://beerdujour.com/Recipes/Jamil/JamilsRobust_Porter.html

I assume from the hops you are trying for a British style porter, those
would be like the recipes in Foster's book which I have made. Something
like 30 IBU total, with Fuggles for bittering, Northern Brewer at 10 min
and dry hopping with Kent Goldings if you have a cask like the Beer Machine
gives an outstanding "traditional" cask-conditioned British porter.
Jim

jdc2 said:

Something
like 30 IBU total, with Fuggles for bittering, Northern Brewer at 10 min
and dry hopping with Kent Goldings if you have a cask like the Beer Machine
gives an outstanding "traditional" cask-conditioned British porter.
Jim

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And I forgot to add: for that cask recipe, use something like Wyeast
London ESB yeast, which flocculates quickly so you can drink
it 2 weeks (or less) after pitching, and doesn't attenuate so it leaves
some appropriate malty body for that style.
Jim

it's extreme, but i don't think it's that far out of wack.

the Stone Smoked Porter clone in BYO has 1.75lb chocolate and 1/4lb peat. but that's also a 1.061 beer, this is a 1.054.

for the record, my porter has 0.5lb chocolate, 0.5lb crystal 60L, and 0.5lb black patent

the only thing i'd change from his original recipe is lower the peat.

944play said:

Safale S-04 is exquisitely user-friendly and makes a very tasty porter.

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I've used S-04 on two porters in the last 3 months - I'm a big fan!

brewing today, I ended up using 3oz Styrian Goldings Hops and Nottingham Yeast

Here is one I brewed...partial mash

3 lbs Dark DME
5 lbs of pale barley malt (American or Brittish)
1/2 lb crystal malt (30L)
1/2 lb chocolate malt
1/4 lb black patent malt

1 oz Fuggles 60 min
1 oz Fuggles 15 min


Wyeast 1335 - British Ale II