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Old 01-07-2010, 01:29 PM   #1
rmolledo
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Default 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?


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Old 01-07-2010, 03:12 PM   #2
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1/4 lb Peated malt
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.


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Old 01-07-2010, 03:34 PM   #3
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+1 on what David says

Fuggles is my hop of choice for my porter.
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Old 01-07-2010, 03:41 PM   #4
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Quote:
Originally Posted by rmolledo View Post
anybody have any suggestions for yeasts, or other items?
Safale S-04 is exquisitely user-friendly and makes a very tasty porter.
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Old 01-07-2010, 03:48 PM   #5
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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.
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Old 01-07-2010, 03:50 PM   #6
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or white labs 001 california ale.

also agree with 1-2oz of peat. and black patient.
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Old 01-07-2010, 04:13 PM   #7
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or white labs 001 california ale.

also agree with 1-2oz of peat. and black patient.
I was a doctor in a white lab, but had a black patient once....
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Old 01-07-2010, 04:16 PM   #8
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My first porter that is waiting to be bottled used WLP001 California Ale and hit its FG. I personally like Fuggles as well
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Old 01-07-2010, 05:44 PM   #9
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Quote:
Originally Posted by rmolledo View Post
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?
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/...st_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
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Old 01-07-2010, 05:52 PM   #10
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Originally Posted by jdc2 View Post
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
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


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