Any Founder's Porter clone recipes or info?

[psychobrawler]

I've done it a few times now, and never did a side-by-side. Never really cared if it was exact, cause it's always been damn good regardless.

 

[FalkyBrew]

I made this recipe and now it is ready to keg. I have everything I need but I have never kegged before. What psi do I start with and what psi should I serve at? Any tips and details would be welcome. I hope to have it in the keg tonight.

 

[FalkyBrew]

It tastes fantastic!! I will make this again! Next time though I would like more body to it.

 

[StophJS]

Hate to be "that guy", but has anybody looked at an extract version of this?

 

[stefandroid]

Hate to be "that guy", but has anybody looked at an extract version of this?

I just brewed this yesterday using extracts. Had to make the hallertau sub like most have here. Not sure how it will turn out but hopville says its probably way to dark. I sort of worked with the local homebrew shop guy to make this. I'm also thinking about throwing coffee in after primary to get a little extra coffee flavor.

http://hopville.com/recipe/1221740/american-stout-recipes/founders-porter-black-clone

 

[stblindtiger]

Your hopville recipe but with regular [i.e. dark] chocolate malt and Crystal instead of Hallertau hops

so for those keeping track, that's

73% 9lb 8oz American Two-row Pale
10% 1lb 4oz American Chocolate
8% 1lb 0oz Munich Malt
5% 0lb 10oz Cara-Pils/Dextrine
3% 0lb 6oz Crystal 120L
2% 0lb 4oz Black (Patent) Malt

60 mins 0.75 Nugget 12.2%
20 mins 0.75 Crystal 4.3%
20 mins 0.75 Willamette 4.5%
1 min 0.25 Crystal 4.3%
1 min 0.25 Willamette 4.5%

For yeast I used 1 pkt of rehydrated Safale US-05

I'm going to give this recipe a try! I am planning on doing a 10 gallon batch though, splitting it, then bourbon barrel aging 1/2 of it.

I'll let you know how it goes!

 

[stblindtiger]

Drinking the finished product now. I made 12 gallons total. I have 7 gallons in secondary now. 1 gallon aging on cocoa nibs, another on cocoa nibs and about a TB of a used roselaire yeast cake, 1 gallon sitting on whiskey barrel chips and bourbon, another on whiskey barrel chips, bourbon, and a TB of roselaire yeast cake, another gallon on vanilla and a last gallon on oak. The last gallon in secondary will be a control/used to blend out and of the other batches if they get too strong.

I really like this beer (kegged and force carbed the other 5 gallons), however I wish I used Cal Ale yeast instead of the SAF US 05... I let the carboys warm up to about 72 degrees for the last week in order to free up space in my fermenting chamber and when I racked the beer off the cake there was a TON of sulfur smell to the cake. Every time I have one of the plain beers now, I keep thinking I smell a bit of sulphur still... It may just be me. No one else who has had the beer, can smell the sulphur, so I'm thinking it must be me.

When I make this again though it will definitely be with 001 instead of the US 05....

 

[disney7]

I've seen this recipe listed with Maris Otter instead of Pale 2-Row. For those who have brewed it, which base malt do you think comes closer to the original Founder's brew?

 

[seatbelt123]

I've seen this recipe listed with Maris Otter instead of Pale 2-Row. For those who have brewed it, which base malt do you think comes closer to the original Founder's brew?

I brewed the AHS kit (excellent and slightly different than the above recipes). It used MO as the base malt.

 

[doublehaul]

Strange, my software comes up with a much higher IBU

 

[seatbelt123]

Here's a pic of the AHS all grain kit I brewed in September. It's fantastic (first pour in a month). Definitely some chocolate, roasty and hop bitterness but a hint of caramel and almost medium body balance it. I'm surprised at how rich and creamy it is given the 150F mash temp, must be the MO.

 

[greenleaf586]

Brewed this one today. Looking forward to comparing it to the original. Thanks for the recipe.

 

[jad814]

I wanted to post to say thanks to everyone's notes/advice til now on this recipe. I brewed this recipe yesterday, and will stop back to let people know how it turned out.

I did have to go with Hallertau instead of Crystal as my local homebrew store just happened to be out of Crystal, but I'm sure it'll work out fine!

 

[Xpertskir]

Found it:

We use a large percentage of specialty grains in this one… try about 10% Chocolate Malt, 7% Munich, 5% Carapils, and 3% Crystal Dark. I also throw in a little bit of Black Malt for a slightly burnt character. Mash in around 155 degrees and target an OG between 17 and 18 Plato. We use Nugget hops for bittering and Willamette and Crystal for flavor/finishing hops, targeting 45 IBUs. Ferment with an American yeast and it should terminate between 5 and 6 Plato, leaving you with 6.5% ABV and a full bodied robust Porter. Good luck, hope this helps.
Cheers,
Jeremy Kosmicki
Head Brewer
FBC

Made this last night, with Golden Promise as the base and used WLP007, because I prefer it to Cal Ale yeast.

Bubbling away this morning, cant wait to get this one on tap. Thanks for sharing.

 

[badd99]

Can anyone give me a rough idea the cost of this in a partial mash?

Is the AHS kit over priced?

 

[evandena]

Well that hopville link is also my recipe. I love this beer. I've brewed it three times with slight variations on the theme. Standard chocolate malt is best, and closest to the Founder's recipe. I just subbed the Crystal out of necessity that first batch, and it wasn't a significant flavor impact. For yeast I think that WLP001 Cal Ale gets closest to a clone, but I really like the WLP002 English ale character with it too.

I can tell you that I also e-mailed the brewer, and I actually took my percentages from his response. The exact malts weren't specified to the color or supplier, but he gave me a lot to work with.

Let me know how it turns out. This one is in my regular home rotation now.

Where are you getting 127*L for standard? My standard chocolate American malt is 350, and even pale chocolate is more than 127.

Now I'm not sure how much to add.... I bought 3 lbs of standard 350*L (enough for 15 gallons). Based on some other recipes I've found, it looks like 1.x lbs of standard at 350 is correct, so I think your color might be off on that.

 

[kalmah21]

Forgot I even posted this. I made a great clone, thanks to a an awesome response from Founder's when I e-mailed them for help. Here's my recipe for 5 gallons finished beer:

9.5 lbs 2 Row
1.25 lbs Chocolate Malt
1 lb Munich
10 oz Carapils
6 oz Crystal 120 L
4 oz Black Patent

Mashed at 155 for 60 minutes
75 Minute Boil

Hops:
60 min - 0.75 oz Nugget (12.2%)
20 min - 0.75 oz Hallertau (4.5%) and 0.75 Willamette (4.9%)
Flameout - 0.25 oz Hallertau and 0.25 oz Willamette

For yeast, I used WLP001.

I intentionally made a final beer was a bit drier and thinner than Founder's, but the aroma and flavor were dead on. It was one of my best beers. I will definitely make it again, but I think I'll switch the base malt for Marris Otter next time and mash a couple of degrees higher. The also use Crystal hops, not Hallertau, but that was a substitution by necessity that turned out just fine. The hop flavor is not that predominant with all the malt flavors taking over.

Enjoy!

I brewed this using Wyeast 1056. My LHBS had all of hops called for so no substitutions there. I emailed Founders for carbonation level. They carb their Porter to 2.4 vols. I carbonated to about 2.4 in the keg and just poured a glass tonight. I didn't have any Founders Porter for a blind taste test, but I have had the real deal many times. This recipe is spot on! Thank you to for sharing!!!



Sent from my iPhone using Home Brew

 

[jjhavokk]

New to the boards. Just wanted to say thanks for this awesome recipe. I brewed the extract version of the recipe a few weeks back. Bottled it last night and it was amazing even flat and at room temperature. Can't wait to see what it's like in a couple weeks.

Cheers

 

[Guidry]

Forgot I even posted this. I made a great clone, thanks to a an awesome response from Founder's when I e-mailed them for help. Here's my recipe for 5 gallons finished beer:

9.5 lbs 2 Row
1.25 lbs Chocolate Malt
1 lb Munich
10 oz Carapils
6 oz Crystal 120 L
4 oz Black Patent

Mashed at 155 for 60 minutes
75 Minute Boil

Hops:
60 min - 0.75 oz Nugget (12.2%)
20 min - 0.75 oz Hallertau (4.5%) and 0.75 Willamette (4.9%)
Flameout - 0.25 oz Hallertau and 0.25 oz Willamette

For yeast, I used WLP001.

!

Brewed this yesterday substituting Maris Otter for the 2-row and chose the Mangrove Jack Workhorse to do the dirty work. Looking forward to this in a month or so.

 

[laxsoccerguy]

How did the marris otter change the recipe?

 

[JonM]

I did the same thing last winter. Maris Otter makes a wonderful rich flavor and mouthfeel. (I've made this recipe with 2-row in the past and definitely prefer the MO.) If you want a really killer change, use WLP002 or Wyeast 1968 as the yeast.

 

[laxsoccerguy]

I did the same thing last winter. Maris Otter makes a wonderful rich flavor and mouthfeel. (I've made this recipe with 2-row in the past and definitely prefer the MO.) If you want a really killer change, use WLP002 or Wyeast 1968 as the yeast.

Does changing to Wyeast 1968 really make a good difference? Do you think using s-04 would give similar change?

 

[JonM]

I bet that'd be great. The 002 is a low attenuator and left the perfect amount of sweetness behind. 04 has similar attenuation.

 

[slsBrewing]

I'm brewing this for the third time this Sunday. The first time I used wlp001, mashed at 154.5F, and even though I was high on the OG (1.076) and low on the FG (1.017) it was a fantastic porter! The second time I used Pacman yeast, mashed at 157.5F, OG 1.071 and FG 1.018, and did not care for this beer. It was completely different from the wlp001.

Now for my dilemma: I know I used Crisp malt, but I do not know if I used Crisp PALE Chocolate malt (350-450L) or Crisp Chocolate malt (650-700L) for the wlp001! I did use the 650-700L malt for the Pacman version.

Does anyone have any experience brewing this beer with crisp chocolate (650-700L) malt? Or crisp's pale chocolate?

 

[slsBrewing]

If you want a really killer change, use WLP002 or Wyeast 1968 as the yeast.

With 002/1968, at which temp did you mash? What was your OG and FG? I was thinking about trying Fuller's yeast with this beer

 

[doublehaul]

With 002/1968, at which temp did you mash? What was your OG and FG? I was thinking about trying Fuller's yeast with this beer

I have 5 gallons of this going right now with 1968 and 5 with 1056. I'm gonna dryhop the 1968 with a pound of roasted coconut

 

[slsBrewing]

I have 5 gallons of this going right now with 1968

What was you OG, FG and mash temp for the 1968 fuller's yeast?

 

[JonM]

FG was around 1.020, which is usually considered high, but Ive made this recipe many many times and I like this recipe when it has a good deal of sweetness and a really rich mouthfeel. I mashed at 155, so if you want the FG a little lower, I'd try 150.

 

[doublehaul]

What was you OG, FG and mash temp for the 1968 fuller's yeast?

1.065 and 1.020. Mash temp 153-154. Interestingly, the other half I used 1056 and only got down to 1.018+. Ive brewed this many times before with S-05 and always hit 1.017, maybe 1.016 once. I always go for 1.065 of rather than 1.07

 

[slsBrewing]

@JonM and doublehaul: Thank you for the info on your fuller's yeast batches! I will definitely give this yeast a try on the next batch.

As for the latest batch, brewed 10/18/15, I ended up using 1.5lb (10.2%) of Crisp Chocolate malt (~675L) instead of their pale chocolate. I think this was the right decision but it is still too early to tell; I racked to keg 4 days ago.

Third time is the charm as I nailed my specific gravity! :rockin: OG 1.072, FG 1.022, mashed at 157F. Fermented with 1056 yeast at 66-67F with the probe bubble wrapped to the side of the carboy.