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Old 07-10-2012, 11:48 PM   #11
FATC1TY
 
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May 2012
Atlanta Area, GA
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Might want to boil the honey for a bit I think, to kill any outside "bugs" that might be present.

Recipe sounds pretty good, my wife loves porters and has been asking me to brew one.

 
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Old 07-11-2012, 12:54 PM   #12
I-Train
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Jun 2012
Washington, DC
Posts: 27

Brewed on Sunday - yeast is still going nuts. Smells great already.

I ended up adding the honey at the last minute of the boil, just to be sure that it was at sanitary temps for a bit and that it wouldn't sink to the bottom. I bought it from the grocery store, so it was probably pasteurized already. Plus honey is antibiotic, so I'm not too worried.

 
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Old 07-15-2012, 05:50 PM   #13
bsyoung
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Jul 2012
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Will it make much of a difference if this ferments closer to 70 deg?

 
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Old 09-04-2012, 07:23 PM   #14
I-Train
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Jun 2012
Washington, DC
Posts: 27

Update -

This has been in the bottles for a couple weeks now, and is tasting great. I followed the directions here but the color came out on the light side for a porter. Any thoughts on why that might be?

 
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Old 02-22-2013, 08:56 AM   #15
ChrisBates
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Feb 2013
Posts: 20

Just put a batch in the fermenter. Smelled pretty good, OG closer to 1.08. I guess we will see how it goes.

 
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Old 03-09-2013, 02:33 AM   #16
ChrisBates
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Feb 2013
Posts: 20

Just moved to secondary. Tastes pretty good but I would like a little more honey flavor. Still has a few weeks before its done though.

 
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Old 03-30-2013, 06:19 PM   #17
vidar
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Jul 2012
Ottawa, Ontario
Posts: 3

I'll be brewing this recipe (more or less) soon and I too was hoping for a mild honey flavor. I'm thinking of using some honey at the priming stage just before bottling to hold some of the flavor...what do you think of that idea??

 
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Old 04-06-2013, 12:39 AM   #18
ChrisBates
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Feb 2013
Posts: 20

I tasted this brew when I moved it to secondary and really liked it. I tasted it again when I was about ready to bottle and loved it. It took me about three days to decide if I wanted to use honey for priming and I decided not to because I loved what I had so much. I just drank one to check on the carbonation level and it is outstanding, but no honey flavor at all. I don't think you can go wrong if you use the honey for priming, but it is fantastic without it. I will most likely do the honey thing when I make this brew again.

 
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Old 04-18-2015, 11:07 PM   #19
Paratrooper
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Apr 2015
Tacoma, WA
Posts: 5
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I decided to revive this thread and to give this a try with a few modifications:

Style: Honey Porter
Type: Specialty Grain
OG: 1.067
FG: 1.013
ABV: 7.4
IBU: 30
Color: 31L
(3.5 Gl BV)

Fermentables:

6.6 lb. Golden Liquid Extract 8L
0.75 lb. Chocolate Malt-413L
0.5 lb. Crystal Malt - 60L
0.5 lb. Honey Malt -25L
2 lb. Honey (flame out)

Hops:

0.75 oz. Chinook - 10.5%AA - 60 min
1 oz. Cascade - 5.1%AA - 15 min

Yeast

Safale-05

Priming

4 oz boiled honey


Any thoughts?

 
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Old 04-29-2015, 02:34 PM   #20
Paratrooper
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Apr 2015
Tacoma, WA
Posts: 5
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I brewed this last night. I modified the recipe to make 5.5 gallons. I steeped grains for 30 min at 155. I added one can of LME with the Chinook at 60 min and added the other can with the cascade at 15. Honey was added at 5 min. Yeast was rehydrated and pitched at 72 degrees.

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