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Old 08-20-2010, 05:17 AM   #1
eon
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Default Question about extract Porter recipe

Hello all,

I am trying to come up with an extract/partial mash porter recipe. Here is what I have so far. Any comments/advice are welcome. By the way, my favorite porter is Olfabrikken Porter.

eon Porter
---------------------------

3.3 lbs. Dark LME
3.3 lbs. Light DME

1.25 lbs. British Brown 70L
1.25 lbs. Chocolate malt
0.25 lbs. Roasted barley (maybe not this?)
0.25 lbs. caramel malt 80L
0.25 lbs. caramel malt 10L

1 ounce centennial Hops @ 60 minutes
1 cup Billington's Dark Brown Molasses Sugar @ 10 minutes

Steep Grains @ 155F for 30-45 minutes in 2 gallons of water

Add another 3 gallons or so to fermenting bucket bringing it up to 5 gallons.


WLP023 Burton Ale Yeast
WLP041 Pacific Ale Yeast
WLP051 California Ale V Yeast

Wyeast 1318 London Ale III
Wyeast 1332 Northwest Ale
Wyeast 1968 London ESB Ale

I am having a hard time choosing between the above six strains. I need helping choosing a yeast for this beer. Also, Am I using enough hops? Thanks again!


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Old 08-20-2010, 05:40 AM   #2
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You might get more os a sweet stout. I'd drop the Molasses!

I'd replace the Centenials with either East Kent Goldings or Willamette.

My choice for yeast Wyeast 1318 London Ale III


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Old 08-20-2010, 05:44 AM   #3
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I might get more os a sweet stout? I'm confused. This recipe is not set in stone. just something I am playing around with. Feel free to swap out ingredients etc..

Like I said before I would like to make a stout similar to Olfabrikken. I know that Olfabrikken porter has brown sugar in it. It also has a heavier body to it which I like.

I'm really shooting for a porter here not a sweet stout. Perhaps this can be considered in the style of a Baltic porter?
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Old 08-20-2010, 05:45 AM   #4
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My impression of Ølfabrikken is that it's pretty hoppy, green and bright. Especially with a partial boil, you may not get the same kind of profile with just an ounce. Most Baltic Porters are more malty than Ølfabrikken.

My favorite porter is Speakeasy Payback.
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Old 08-20-2010, 05:47 AM   #5
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Thanks for the advice 944play. How does the rest of my recipe look? I'm a beginner at creating recipes.
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Old 08-20-2010, 05:50 AM   #6
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I would:

Ditch the dark extract and replace it with light
Forget the Molasses
Substitute Black Patent for the roasted barley
Sub crystal 10 for something a little darker, 20-40, and bump it to half a pound
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Old 08-20-2010, 05:52 AM   #7
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Quote:
Originally Posted by 944play View Post
My favorite porter is Speakeasy Payback.
My top 3:
Deschutes Black Butte
Ballast Point Black Marlin
Firestone Walker Walker's Reserve
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Old 08-20-2010, 05:53 AM   #8
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Thanks Brewsmith! any suggestions on the yeast? I am leaning towards the Wyeast 1968 London ESB Ale. Not sure though. How about my hops? Should I add more or a different kind? I am only doing a partial mash. 2 or 3 gallon boil.
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Old 08-20-2010, 05:54 AM   #9
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Oh and why does everybody suggest ditching the molasses?
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Old 08-20-2010, 06:29 AM   #10
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Molasses can be tricky to balance it just right. You already have plenty going on in there with the Brown Malt, Chocolate and Roasted Barley/Black Patent. I'd leave it at that.

As for the yeast, the London ESB is a fine choice.


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