English Porter Black Pearl Porter (AG) - Page 12 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > English Porter Black Pearl Porter (AG)

Reply
 
Thread Tools
Old 12-04-2010, 05:23 PM   #111
tucsonmike
Recipes 
 
Aug 2010
southside, AZ
Posts: 44
Liked 3 Times on 2 Posts


Brewed this on 10/8/10. Just racked from secondary to keg and WOW this tastes good. It was 58 degrees and not carbed and it still tasted better than a chilled and carbed sierra nevada porter which i tried right after.

Thanks for the great recipe!
__________________
Liberty Ave. Brew House

 
Reply With Quote
Old 12-08-2010, 09:19 PM   #112
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,410
Liked 789 Times on 435 Posts


Quote:
Originally Posted by tucsonmike View Post
Brewed this on 10/8/10. Just racked from secondary to keg and WOW this tastes good. It was 58 degrees and not carbed and it still tasted better than a chilled and carbed sierra nevada porter which i tried right after.

Thanks for the great recipe!
It's a house favorite in the wintertime to be sure.

 
Reply With Quote
Old 12-09-2010, 12:51 AM   #113
merlSr
Recipes 
 
Jan 2010
Franklin Co NC
Posts: 5
Liked 1 Times on 1 Posts


This is good. Brewed is again (3rd time) and just really like it alot. Munch is the man.
__________________
What comes into our mind when we think about God, Is the most important thing about us.

 
Reply With Quote
Old 12-13-2010, 04:31 PM   #114
badmajon
Recipes 
 
Feb 2010
Lincoln, United Kingdom
Posts: 949
Liked 33 Times on 23 Posts


What is the FG of this beer supposed to be?

 
Reply With Quote
Old 12-13-2010, 06:33 PM   #115
rico567
 
rico567's Avatar
Recipes 
 
Apr 2008
Central IL
Posts: 3,018
Liked 87 Times on 81 Posts


In a previous post, I noted that my batch went from 1.064 to 1.022, and with that amount of lactose and malto-dextrin as unfermentables, I thought that was reasonable, and bottled it.
__________________
“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

 
Reply With Quote
Old 12-17-2010, 12:43 AM   #116
CoalCracker
 
CoalCracker's Avatar
Recipes 
 
Sep 2009
Macungie, Pa
Posts: 1,692
Liked 106 Times on 65 Posts


Kegged this tonight. Ended with an FG of 1.020. OG was 1.066. Came out really good. Even without the oats. Can only imagine it with the oats. Well done sire!

 
Reply With Quote
Old 01-03-2011, 08:29 AM   #117
Dgonza9
 
Dgonza9's Avatar
Recipes 
 
May 2010
Evanston, Illinois
Posts: 1,182
Liked 11 Times on 11 Posts


Brewed this today. Murphy's law in full effect! Stuck sparge. One of my heatsticks popped the GFCI. I was scrambling for sure. Had 11 or so gallons so I miscalculated the sparge a bit. But in the end OG was 1.062. From reading the posts that sounds okay. Sample tastes great so I'm hoping for the best!

Thanks for the recipe. Now it's time for patience. Gonna be hard, though with all the rave reviews. Plus, I went on a bit of an IPA bender so that's all I have on tap.

Cheers.
__________________
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.

Bourbon Barrel Duchesse De Bourgnone
Kegged:

Fermenting English Mild

on Deck: Lager?

 
Reply With Quote
Old 01-04-2011, 03:23 PM   #118
Sudz
HBT_SUPPORTER.png
 
Sudz's Avatar
Recipes 
 
May 2008
OKC America
Posts: 311
Liked 14 Times on 11 Posts


Hey BierMuncher, Just finished my first batch and all went well. Waiting for the fermentation to complete.

I'm curious about what seems to be a rather low fermentation temp? I know you do everything by design so I'm wondering why you selected 60 degrees for fermentation?

jturrent Likes This 
Reply With Quote
Old 01-04-2011, 08:53 PM   #119
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,410
Liked 789 Times on 435 Posts


Quote:
Originally Posted by Sudz View Post
Hey BierMuncher, Just finished my first batch and all went well. Waiting for the fermentation to complete.

I'm curious about what seems to be a rather low fermentation temp? I know you do everything by design so I'm wondering why you selected 60 degrees for fermentation?
LOL. Nothing scientific. It just so happens when I brewed this beer it was in the winter and my basement temp was spot on at 60. Anything within the "normal" ale fermenting range will be just fine though.

 
Reply With Quote
Old 01-05-2011, 02:04 PM   #120
Sudz
HBT_SUPPORTER.png
 
Sudz's Avatar
Recipes 
 
May 2008
OKC America
Posts: 311
Liked 14 Times on 11 Posts


Quote:
Originally Posted by BierMuncher View Post
LOL. Nothing scientific. It just so happens when I brewed this beer it was in the winter and my basement temp was spot on at 60. Anything within the "normal" ale fermenting range will be just fine though.
Works for me... Thanks!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Patagonia Black Pearl 340L kev211 All Grain & Partial Mash Brewing 8 03-04-2016 06:36 PM
Black Pearl Porter - Taste Issue sacrifice General Beer Discussion 0 11-11-2010 06:54 PM
17 September Brew - Black Pearl Porter sacrifice Home Brewing Photo Forum 6 09-23-2010 04:30 AM
BrewDay 8/21 BeirMunchers Black Pearl Porter Snafu General Beer Discussion 8 09-10-2010 12:14 PM
Yet another all grain first time- Biermuncher's Black Pearl Porter MacBruver All Grain & Partial Mash Brewing 10 05-19-2009 07:00 PM


Forum Jump