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Old 04-14-2013, 08:20 PM   #1
moristron
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Apr 2012
Amsterdam, NH
Posts: 11


I finally got my MaltMill and plan on celebrating by brewing a Brown Porter! I want to make it tomorrow evening, using the ingredients I have lying around.

Im still wondering if I should up the hop bill... As I never brewed a porter before, what do you guys think of this here?

Fermentables
3500gr DME
100gr Candy Sugar

Specialty Grains
500gr Cara-Kristal 120
250gr Chocolate Malt
250gr Gambrinus Honey
150gr Pale Ale Tipple Malt
150gr Oatmeal
150gr Briess Vienna Malt

Hops
21gr Northern Brewer @ 60
21gr Chinook @ 60
14gr Chinook @ 15
14gr Cascade @ flameout
14gr Chinook @ flameout

Yeast
Wyeast Irish Ale

 
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Old 04-14-2013, 09:24 PM   #2
cgg
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Apr 2011
, Oregon
Posts: 48
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What is your batch size?

 
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Old 04-15-2013, 07:21 AM   #3
moristron
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Apr 2012
Amsterdam, NH
Posts: 11

20L

Sorry for the metric units, that's how we do over here

 
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Old 04-15-2013, 12:42 PM   #4
brokebucket
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Mar 2013
Posts: 390
Liked 82 Times on 53 Posts


just curious, why irish ale yeast?

 
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Old 04-15-2013, 12:47 PM   #5
NeighborsBrewingCo
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Apr 2011
Portland, Maine
Posts: 148
Liked 45 Times on 26 Posts


He wants to use up ingredients he has, also Irish ale yeast is pretty versatile. I bet it will finish some slight fruit esters.

 
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Old 04-15-2013, 01:49 PM   #6
moristron
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Apr 2012
Amsterdam, NH
Posts: 11

Yeah, that's pretty much it... Though it's still not very warm over here, so the fruit esters will not be too obvious hopefully. I never really try to achieve 'perfect' styles. Just freestyling and make something unique. That said, is there anything that can 'balance' the easters that will occur?

 
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Old 04-15-2013, 03:52 PM   #7
brokebucket
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Mar 2013
Posts: 390
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oh, I didnt see that first time thru. I guess i am a irish yeast hater as I have a funky dry stout I wish would clean up it's very sour aftertaste. I dont know if it's due to the irish ale yeast, but I am going with that for now (better than putting the blame on me).

 
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Old 04-17-2013, 02:04 PM   #8
jageraholic
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Jun 2012
Pittsfield, MA
Posts: 57
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Seems like a lot of hops. Robust porter?

 
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Old 04-18-2013, 08:08 AM   #9
moristron
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Apr 2012
Amsterdam, NH
Posts: 11

Robust, I guess...Is it that much? I'm a hop head, I usually have a slight higher hop bill for any style. Lets see how it works out, I might dare to lower these in the future

That Irish Yeast is a beast so far. Went berserk after only eight hours. Made a blow-off tube (first time I ever needed one) and lost about a liter of wort to it over the last day. It settled down now, and the smell is indeed a bit 'fruity'. I'll taste when done, and might do a secondary if too much ester to try and balance it all out...

 
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Old 04-18-2013, 01:04 PM   #10
durbo
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Mar 2013
Posts: 60
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What's the reasoning behind using candy sugar? I ask because I plan on doing a porter as my next one. I was heading for 3.5kg of DME and 500g of dextrose.
Also, what is your OG and estimated abv for this one? Will be interested to hear how it turns out

 
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