bransona
Well-Known Member
I've been working on a house porter for some time now, and it's finally about finished. Most recently, it was:
Robust Porter (originating from Founder's)
1.5 Gallons
1.072 OG - 1.02 FG
~45 IBU, give give or take 5
3lb 2-row
7oz Pale chocolate
5oz munich
2oz Aromatic
2oz Melanoidin
1.5oz C120
1oz Black malt (their original recipe uses this, so no flaming for this being more of a stout. It really doesn't come out that way)
Mash around 152-154 for an hour
Boil for an hour with 12g Nugget FWH
180* Hopstand with 7g each Goldings and Cascade (I actually really liked this hopstand addition instead of boiling. Brings a certain "freshness" to the final product)
Ferment with US-05
Now, I'm planning an imperial Belgian porter today, made from this recipe, with the most significant change being WY3787. There are some other tweaks that I'll explain my thinking behind along the way. I present to you my idea for...
DARTH MALT - AN IMPERIAL BELGIAN PORTER
1.25 Gallons (reduced batch size rather than upping grain bill...just in case it sucks)
OG 1.112 - FG 1.022
40 IBU
3lb 2-row
8oz Homemade d-160 candi sugar
7oz Pale Chocolate
6oz Flaked oats (the sugar ups the abv so much that I'm concerned it will dry out too much. I figured some oats would help that and keep the beer nice and soft, in spite of a potential of almost 13%abv)
5oz Munich
2oz Aromatic
2oz Melanoidin
2oz Victory
1.5oz Special B
-no black malt-
Mash at 148
8g NB and 4g Nugget FWH, with no other hop additions.
Ferment with y3787, allowing to free rise in 70* ambient room
I left out the black malt to avoid winding up with more of a stout. The lower mash temp is typical of belgian brews, and I think the oats coupled with that will give me good fermentation characteristics and body congruently. Then I swapped part of the bittering schedule for Norther Brewer because I made an english porter with these instead of nugget recently and am a fan of the very clean character, but I think leaving some nugget in will help the bitterness stand up against this massive grain bill. I also discarded the hop stand additions because I honestly wouldn't want those flavors with the belgian yeast. I really am just shooting for massive malty and belgian flavors---hops shouldn't be anything more than the stage crew for this show.
If you've made it this far, let me thank you for your time and patience Whatcha think? I know the grain bill is extensive, but it's not without reason. I've been tweaking and tweaking and do honestly believe each aspect of this conundrum adds to my finished product in a beneficial way.
I've got my starter rocking and rolling, made the sugar yesterday, and will be brewing today by the early afternoon :rockin:
Robust Porter (originating from Founder's)
1.5 Gallons
1.072 OG - 1.02 FG
~45 IBU, give give or take 5
3lb 2-row
7oz Pale chocolate
5oz munich
2oz Aromatic
2oz Melanoidin
1.5oz C120
1oz Black malt (their original recipe uses this, so no flaming for this being more of a stout. It really doesn't come out that way)
Mash around 152-154 for an hour
Boil for an hour with 12g Nugget FWH
180* Hopstand with 7g each Goldings and Cascade (I actually really liked this hopstand addition instead of boiling. Brings a certain "freshness" to the final product)
Ferment with US-05
Now, I'm planning an imperial Belgian porter today, made from this recipe, with the most significant change being WY3787. There are some other tweaks that I'll explain my thinking behind along the way. I present to you my idea for...
DARTH MALT - AN IMPERIAL BELGIAN PORTER
1.25 Gallons (reduced batch size rather than upping grain bill...just in case it sucks)
OG 1.112 - FG 1.022
40 IBU
3lb 2-row
8oz Homemade d-160 candi sugar
7oz Pale Chocolate
6oz Flaked oats (the sugar ups the abv so much that I'm concerned it will dry out too much. I figured some oats would help that and keep the beer nice and soft, in spite of a potential of almost 13%abv)
5oz Munich
2oz Aromatic
2oz Melanoidin
2oz Victory
1.5oz Special B
-no black malt-
Mash at 148
8g NB and 4g Nugget FWH, with no other hop additions.
Ferment with y3787, allowing to free rise in 70* ambient room
I left out the black malt to avoid winding up with more of a stout. The lower mash temp is typical of belgian brews, and I think the oats coupled with that will give me good fermentation characteristics and body congruently. Then I swapped part of the bittering schedule for Norther Brewer because I made an english porter with these instead of nugget recently and am a fan of the very clean character, but I think leaving some nugget in will help the bitterness stand up against this massive grain bill. I also discarded the hop stand additions because I honestly wouldn't want those flavors with the belgian yeast. I really am just shooting for massive malty and belgian flavors---hops shouldn't be anything more than the stage crew for this show.
If you've made it this far, let me thank you for your time and patience Whatcha think? I know the grain bill is extensive, but it's not without reason. I've been tweaking and tweaking and do honestly believe each aspect of this conundrum adds to my finished product in a beneficial way.
I've got my starter rocking and rolling, made the sugar yesterday, and will be brewing today by the early afternoon :rockin: