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Old 02-16-2012, 05:32 PM   #61
notkevinc
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Feb 2012
Rochester, MN
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I've been trying out different Porter recipes, and I think I will try this one next.

I am also very curious about your process for adding peppers. Did you have an amount that worked well?

 
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Old 02-16-2012, 05:50 PM   #62
Airborneguy
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I'm honored that your first post is in my recipe thread.

It's hard to answer questions regarding the amount of peppers to use because even within varieties, the heat can vary so much. I used chilis that my boss had grown in his garden and using two worked out great for me. I simply cleaned them, cut off the stem, and tossed them into the primary after fermentation had ceased.

That worked for me, but you will see wildly differring opinions on how to best use peppers in a beer.
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Old 02-24-2012, 09:30 PM   #63
Velinos
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Jul 2011
Madison, WI
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I brewed this recipe as my first AG brew, scaled down to 2.5 gallons using Beersmith and batch sparged in my 5 gallon cooler. The mash smelled amazing when I opened the cooler for mash out. I really hope this beer turns out as good as it smelled last night. Thanks for the recipe.

I did have one question though. Why did you sparge using 153 degree water? Most other recipes I have read say to sparge using 168-170 degree water.

 
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Old 02-24-2012, 10:22 PM   #64
Airborneguy
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I batch sparge, so I pretty much start running off right away and get it onto the flame fairly quickly. Because of this, I've never seen a need to do a mash out. If you fly sparge, you should probably do it though.
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Old 03-03-2012, 07:39 AM   #65
madchemist83
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Feb 2012
Napa, California
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I think I'm gonna try make this recipe with slight modifications. I can't do all grain.

 
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Old 03-03-2012, 07:44 AM   #66
madchemist83
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Feb 2012
Napa, California
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Smokey Porter

Batch size: 6.0 gal
OG: 1.051
FG: 1.013
Bitterness (IBU): 32.9
Color (SRM): 26.4
ABV: 5.0%

[Grains]
Pilsener LME 3.300lb Extract 32.8%
Maris Otter Malt 3.000lb Grain 29.9%
Brown Malt (British) 2.000lb Grain 19.9%
Cane Sugar 1.000lb Sugar 10.0%
Chocolate Malt (British) 0.250lb Grain 2.5%
Peated Malt 0.250lb Grain 2.5%
Roasted Barley 0.250lb Grain 2.5%

[Hops]
Kent Golding 2.00oz 5.1% AA Pellet @ 60 min, 29.1 IBU
Tettnanger 1.00oz 3.7% AA Pellet @ 10 min, 3.8 IBU

[Yeast/Other]
Dry English Ale yeast 1.0 unit(s), Yeast

 
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Old 03-03-2012, 03:45 PM   #67
JasontheBeaver
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May 2011
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Quote:
Originally Posted by JasontheBeaver View Post
Ok my batch has been on the gas for a week and I pulled a sample and it tastes green, or watery. More like a lighter tasting brown ale, though the color and aroma are perfect.

Major difference between the OP recipe and mine were that mine was in primary for 36 days. Other than that the numbers were really close.

I'll let it sit in the fridge to continue carbing and see what happens.
Just wanted to give the OP an update on this:
Now it is 5 weeks in keg and this beer has now developed into a great porter.
Time is the newest ingredient that I've been learning about in this hobby, and in this case that's the only ingredient this beer needed. I have to admit, I'm very proud of this beer. Really appreciate the recipe.
I bottled a few a couple weeks ago and they're just as good so I entered it into a local competition, can't wait to see the results.
I suppose you're going to want royalties if I win the 1st prize SS brew pot huh?

 
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Old 03-03-2012, 06:27 PM   #68
Airborneguy
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That would be nice, but certainly not required.

You are required to tell me how it does though! Good luck!
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Old 03-25-2012, 04:33 AM   #69
cyclonetx
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Dec 2009
Fort Worth
Posts: 46

Just cracked open my first pint and it was great. This is my first AG porter and I was very happy with the way it turned out. I will be brewing this one again.

 
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Old 03-25-2012, 10:34 PM   #70
ThePell
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Apr 2011
Howard City, MI
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I've brewed this three times now with one finished product so far. I made the first one for a friend and after taking a few pulls off the keg I almost didn't give it to him since I enjoyed it so much. I just did my first 10 gallon batch today with a neighbor and decided on this as our "break in the keggle" brew. I also just pulled a sample off the second brew which I moved to secondary after 3 weeks and added 20oz of Michigan maple syrup to. That was around a week and a half ago and I'm very pleased with how it is turning out. I will bottle this week and plan on entering it into the big West Michigan competition held by Siciliano's Market. Really looking forward to seeing the results.

Thank you for sharing!

 
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