Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Porter recipe - questions
Reply
 
Thread Tools
Old 11-18-2007, 08:48 PM   #1
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 247
Default Porter recipe - questions

Hey guys,

So I just finished my first PM by recking to a secondary, and I was thinking about going for a porter next. I am looking for a good porter recipe, either PM or extract with specialty grains, and here are two I have come across. If anyone has another great porter (or stout) recipe that they LOVE, please share! I want to do AG, but won't have that capability until after Xmas, so PM or extract it is! Here are the recipes:

6 oz. chocolate malt
2 oz. black patent malt
0.5 lb. crystal malt, 120° Lovibond
0.5 lb. wheat malt
0.5 lb. victory malt
7 lbs. Alexander's pale malt extract
1 oz. Chinook hops (13% alpha acid), for 60 min.
1 oz. Cascade hops (5.5% alpha acid), for 10 min.
1 oz. Strissal Spalt hops (4% alpha acid), for 2 min.
1/2 tsp. Irish moss, for 20 min.
Wyeast 1084 Irish Ale yeast

OR

Ingredients
6.6 lbs. Telford’s amber malt extract syrup
1 lb. Muntons amber dry malt extract
0.5 lb chocolate malt
.75 lb. roasted black barley
8.7 AAU Magnum hops (0.67 oz. of 13% alpha acid) (bittering)
3.7 AAU Kent Golding hops (1.0 oz. of 3.7% alpha acid) (aroma)
California V Ale yeast (White Labs WLP051) or London Ale III (Wyeast 1318)
3/4 cup of corn sugar for priming.

Also, since these are very dark beers, is a secondary necessary? Will it hurt it if I use one? Thanks for any and all suggestions!

Jason


__________________
Primary 1: Westvleteren 12 Clone
Primary 2: Cottage House Saison using WLP565
Bottled: Special Bitters, Guinness Clone, Watermelon wheat
Up next: Cream of Three Crops, BM Helles Belles, Punk'toberfest, Graff vs Applekush, Holly vs Santa Baby Holiday Ale, Harpoon Winter Warmer Clone
Jayfro21 is offline
 
Reply With Quote
Old 11-18-2007, 11:37 PM   #2
RLinNH
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RLinNH's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Wrentham, MA
Posts: 994
Liked 12 Times on 8 Posts
Likes Given: 16

Default

This is an Anchor Porter Clone out of "Beer Captured" by Tess and Mark Szamatulski.Mine has been in the bottle now for a little over 3 weeks, and I can say that it is a GREAT BEER.

13 oz British Chocolate Malt
12 0z 60L Crystal Malt
4 oz US Black Malt
1 oz Roasted Barley

4 lbs Pale Malt Extract Syrup
4 lbs Extra Light DME
12 oz Malto Dextrin

3/4 oz Northern Brewer (Bittering)
3/4 oz Cascade (Bittering)

Wyeast 1056 American Ale


__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck Damn Drinkable IPA
Primary Oktoberfest, Simcoe Sevada,
Secondary nope
Bottled nope
Kegged Bee Cave Brewery Kolsch 15, Dunkel
On Tap Dunkel
RLinNH is offline
 
Reply With Quote
Old 11-19-2007, 12:16 AM   #3
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 247
Default

Thanks! Do I steep the grains at 150? and for how long? Also, is maltodextrin the same as cara-pils? And lastly, for the hops, only a 60 min addition?

Jason
__________________
Primary 1: Westvleteren 12 Clone
Primary 2: Cottage House Saison using WLP565
Bottled: Special Bitters, Guinness Clone, Watermelon wheat
Up next: Cream of Three Crops, BM Helles Belles, Punk'toberfest, Graff vs Applekush, Holly vs Santa Baby Holiday Ale, Harpoon Winter Warmer Clone
Jayfro21 is offline
 
Reply With Quote
Old 11-19-2007, 12:33 AM   #4
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,833
Liked 473 Times on 381 Posts
Likes Given: 111

Default

Malto-dextrine is a non-fermentable sugar that is used to increase body (very few people perceive it as being sweet by itself). It does the same thing, in effect, as carapils in all-grain or PM brewing, that is, it adds long-chain, non-fermentable dextrines to curb attentuation.

I like your first recipe, although I'd have to plug some numbers in to see the IBUs; that seems like a pretty high amount of Chinook, which can lend itself to harshness.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is offline
 
Reply With Quote
Old 11-19-2007, 12:36 AM   #5
Jayfro21
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: San Diego, CA
Posts: 247
Default

Thanks! If no Chinook, what else could I use to make it more smooth?
__________________
Primary 1: Westvleteren 12 Clone
Primary 2: Cottage House Saison using WLP565
Bottled: Special Bitters, Guinness Clone, Watermelon wheat
Up next: Cream of Three Crops, BM Helles Belles, Punk'toberfest, Graff vs Applekush, Holly vs Santa Baby Holiday Ale, Harpoon Winter Warmer Clone
Jayfro21 is offline
 
Reply With Quote
Old 11-19-2007, 12:39 AM   #6
avidhomebrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 2,552
Liked 23 Times on 22 Posts

Default

I agree with the_bird. I think that the first one is better, but I'd lower the Chinook to 1/2 ounce. With a porter, you want to taste the body, maltiness, residual sweetness, etc., not the bitterness. I'd even bump up the chocolate to maybe 10 ounces, or even a pound. I made a fantastic porter with 1# chocolate.

AG recipe:
7# 2 row
3# munich
1# wheat
1# victory
1# chocolate
2 oz black patent
8 oz special b
wyeast 1028
3/4 oz East Kent Goldings (about 4%, flavor)
3/4 oz Willamette (about 4.6%, bittering)

Good Luck!
avidhomebrewer is offline
 
Reply With Quote
Old 11-19-2007, 12:42 AM   #7
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,833
Liked 473 Times on 381 Posts
Likes Given: 111

Default

In porters, I like chocolate malt over BP. The first recipe is more of an Americanized porter than an English one. You could use some more Cascade at 60 minutes, or use a modest amount of something like a Warrior or a Perle or a Magnum (something that's known for being pretty clean). Alternatively, drop those hops and go with East Kent Goldings and Fuggles (50/50) for more of an English flavor. In any case, it seems like a pretty good starting point.
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana
the_bird is offline
 
Reply With Quote
Old 11-19-2007, 04:55 PM   #8
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 14 Times on 13 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Jayfro21
Thanks! If no Chinook, what else could I use to make it more smooth?
Perle, EKG, or fuggles will work just fine.
Glibbidy is offline
 
Reply With Quote
Old 11-19-2007, 06:17 PM   #9
Craig311
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 326
Liked 4 Times on 3 Posts

Default

I'm brewing the Anchor Porter clone mentioned above. It's been in the primary for almost 3 days now. I'd also be interested in any response as to the usefullness of a secondary for such a dark beer.
Craig311 is offline
 
Reply With Quote
Old 11-22-2007, 12:18 AM   #10
RLinNH
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
RLinNH's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Wrentham, MA
Posts: 994
Liked 12 Times on 8 Posts
Likes Given: 16

Default

Quote:
Originally Posted by Craig311
I'm brewing the Anchor Porter clone mentioned above. It's been in the primary for almost 3 days now. I'd also be interested in any response as to the usefullness of a secondary for such a dark beer.


My Anchor Poter sat in the secondary for almost 4 weeks(I was preoccupied with Brewing, and not Bottling ), and I can say that it did not imapct the final flavor of the beer. I am sipping on one right now, and as I look at the beer, it is clear, clear, clear, and yes, YUMMIE!!!


__________________
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck Damn Drinkable IPA
Primary Oktoberfest, Simcoe Sevada,
Secondary nope
Bottled nope
Kegged Bee Cave Brewery Kolsch 15, Dunkel
On Tap Dunkel
RLinNH is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Porter and Flavor Profile Recipe Questions Jeffo Recipes/Ingredients 2 03-29-2009 11:07 PM
Couple of Porter questions TexasSpartan Beginners Beer Brewing Forum 7 02-15-2009 01:14 AM
Questions on my Pumpkin Porter zaprozdower Beginners Beer Brewing Forum 18 11-06-2008 05:46 PM
maple porter questions Brewer#19 Extract Brewing 4 09-28-2007 12:02 PM
Porter Questions pilkinga General Beer Discussion 8 12-15-2004 02:43 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS