Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What makes a good Porter?
Reply
 
Thread Tools
Old 05-24-2011, 01:37 PM   #31
RenoDean
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Reno, Nv
Posts: 52
Default

The recipe from CYBI for Black Butte Porter is really good. I recently used the recipe with San Fran Lager yeast and took third for porters in a local comp. I entered it as a baltic porter. I have made it with ale yeast also and it's great.


RenoDean is offline
 
Reply With Quote
Old 05-24-2011, 01:54 PM   #32
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 233 Times on 194 Posts

Default

I use around 10-15% C60, 5-10% chocolate and small amounts of biscuit and roasted barley. I like Maris Otter for the base grain over other pale malts or domestic 2 row.


ReverseApacheMaster is offline
 
Reply With Quote
Old 05-24-2011, 03:22 PM   #33
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,169
Liked 235 Times on 200 Posts
Likes Given: 2

Default

Anyone barrel age their porter? I've got a batch of Bert Grant's Perfect Porter that's been in secondary for a couple weeks, and have the opportunity to pick up a barrel.
usfmikeb is offline
 
Reply With Quote
Old 05-24-2011, 03:43 PM   #34
jeepinjeepin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Apr 2011
Location: Winston-Salem, NC
Posts: 6,392
Liked 1043 Times on 1022 Posts
Likes Given: 35

Default

My local Brewpub bourbon barrel conditions stout, porter, IPA, india brown, maibock, and maybe some others. They are all good to me. If you like good beer and good bourbon put good beer on good bourbon wood.
__________________
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar
jeepinjeepin is offline
 
Reply With Quote
Old 05-24-2011, 05:39 PM   #35
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,184
Liked 69 Times on 55 Posts
Likes Given: 78

Default

It's only enough to prime the bottles. I doubt it makes any noticeable difference.

Quote:
Originally Posted by firebird400 View Post
Why use sugar.

Does it anything other than add to the ABV.

Should the low OG not be reached with all-grain.

Maybe I am strange like that but I feel that brewing all-grain is making beer, partial mash is cheating a bit
__________________
Everything is better with a beer.
Malticulous is offline
 
Reply With Quote
Old 05-24-2011, 05:41 PM   #36
BendBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Bend, Oregon
Posts: 3,169
Liked 75 Times on 58 Posts
Likes Given: 23

Default

Hopefully color is key. Here are two commercial Porters and my entry for this year's Spring Fling.

__________________
CarPort Brewery
JCMAC Farms Garden
BendBrewer is offline
 
Reply With Quote
Old 05-24-2011, 07:08 PM   #37
firebird400
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Iceland
Posts: 232
Liked 3 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Bob View Post
You're not strange. You're wrong. You can feel however you want. That's your right. It is not, however, correct.

Sugar is used in beer. Many of the best beers on the planet use sugar as part of the grist, including many benchmark examples of styles. Sugar is just another ingredient, another weapon in a good brewer's arsenal. If you're going to dismiss sugar because you feel like it's cheating, you're deliberately denying yourself some excellent beers - like most of the Belgian styles - and displaying yourself as a less-than-knowledgeable brewer.

That's a blunt statement from a guy who's sick to death of pretentious hobbyists who poo-poo sugar. That attitude is a cultural holdover from the days when "homebrew" meant a little bit of hopped extract and a LOT of sugar. That's not what my recipe is, and it's not what a wise brewer's use of sugar means.

Now, if you really want the reasoning behind why there's sugar in the recipe and not just to take a cheap, passive-aggressive shot at people who use sugar, it's because I wanted to lighten the body slightly and maintain a given original gravity in a recipe that needs to be brewed on a system that can only handle a certain volume of grist. The original recipe was developed on a 3.5-bbl (4hl) system and was scaled down to 5 gallons. That required some tweaking.

Grumble,

Bob
Bob, that was in no way a cheap shop towards you

And yes I am a less-than-knowledgeable brewer, in fact a total noob and this is all very new to me so excuse me for not knowing, now however, I know

I am spending as much time as I can reading about home brewing these days, my brew "rig" if I can call it that is inop so I use the time learning and hopefully setting up recipes to go by when I finish upgrading my system.

Again Bob, I appreciate the post you posted and sorry if I made you grumble, non intended.
firebird400 is offline
 
Reply With Quote
Old 05-24-2011, 07:15 PM   #38
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,932
Liked 133 Times on 100 Posts
Likes Given: 36

Default

Sorry, brother. You didn't know you were stepping on a short-tempered land mine. As long as you're not angry at my overly-grumpy tone, I'm happy.

Anything I can do to help, you just send me a PM. As you can tell if you read my posts, I like to blather.

Cheers!

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands
Bob is offline
 
Reply With Quote
Old 05-24-2011, 11:22 PM   #39
firebird400
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Iceland
Posts: 232
Liked 3 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
I use around 10-15% C60, 5-10% chocolate and small amounts of biscuit and roasted barley. I like Maris Otter for the base grain over other pale malts or domestic 2 row.
I have often wondered what the difference is between marris otter and pale.

I´ll have to google it
firebird400 is offline
 
Reply With Quote
Old 05-25-2011, 01:19 AM   #40
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,169
Liked 235 Times on 200 Posts
Likes Given: 2

Default

Quote:
Originally Posted by firebird400 View Post
I have often wondered what the difference is between marris otter and pale.

I´ll have to google it
MO is a 2 row hybrid developed in the UK in the 60s. It has a slightly maltier flavor profile, but is otherwise very similar to 2 row, since it is a 2 row. Many brewers will use 2 row instead of MO because of the price difference, but if it's a english ale, go with the MO for authenticity.


usfmikeb is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Good hop (and amount) to use in a porter with cinnamon? brackbrew Recipes/Ingredients 1 08-18-2009 04:27 PM
Need a Good Porter maritimeclassics Recipes/Ingredients 4 05-19-2009 10:45 PM
SN porter clone - does this look good? snailsongs Recipes/Ingredients 1 02-03-2009 07:45 PM
Who has a good Porter recipe? sonvolt Recipes/Ingredients 9 03-27-2008 06:42 PM
Looking for a good Extract Porter recipe... pnutbutrsangwich Recipes/Ingredients 2 03-08-2007 05:59 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS