American Porter Bee Cave Brewery Robust Porter

[GroosBrewz]

Ok it's been eleven days since I brewed this.. I missed my OG, as usual, (Beermsith gave an OG of 1.066, I got 1.054, ouch!).. Been in the 2dary for 5 days, took a gravity tonight and got a reading of 1.010 or 5.7 ABV.. my question is, any idea why mine fermented much lower than Edworts (1.010? It seems since my Og was so much lower (ie, less sugar), then my FG should be a little higher than Ed's, not lower.. I used the same yeast and followed the recipe to the letter..

Thanks for any ideas you might have-
Chris

 

[humann_brewing]

Ok it's been eleven days since I brewed this.. I missed my OG, as usual, (Beermsith gave an OG of 1.066, I got 1.054, ouch!).. Been in the 2dary for 5 days, took a gravity tonight and got a reading of 1.010 or 5.7 ABV.. my question is, any idea why mine fermented much lower than Edworts (1.010? It seems since my Og was so much lower (ie, less sugar), then my FG should be a little higher than Ed's, not lower.. I used the same yeast and followed the recipe to the letter..

Thanks for any ideas you might have-
Chris

Glad to hear you brewed this one up. It makes sense that you have a lower gravity reading, given that you started with a lower than expected gravity reading.

There could be other factors involved too, but with the simple percentages based off the average attenuation of 75% you would be at 1.0135. The extra bit could be from a different fermenting temp, higher yeast count, one of the biggest would be your mash temp, meaning if you mashed at 150 like the recipe calls for you are going to have some very fermentelble wort.

I was the opposite on this recipe, I overshot my OG with 1.078 and had a FG of 1.019 which is right at the 75% mark, but still plenty sweet.

 

[GroosBrewz]

Glad to hear you brewed this one up. It makes sense that you have a lower gravity reading, given that you started with a lower than expected gravity reading.

There could be other factors involved too, but with the simple percentages based off the average attenuation of 75% you would be at 1.0135. The extra bit could be from a different fermenting temp, higher yeast count, one of the biggest would be your mash temp, meaning if you mashed at 150 like the recipe calls for you are going to have some very fermentelble wort.

I was the opposite on this recipe, I overshot my OG with 1.078 and had a FG of 1.019 which is right at the 75% mark, but still plenty sweet.

Thanks for the info.. I snuck a little last night and was surprised at hoppy it tasted.. I expected it to be much sweeter.. But lets see what happens after another week in the 2ndary and a few weeks in the bottle.. by the way, if it's not too much trouble, can you tell me how you worked out those percentages.. I realy on Beersmith too much and I need to learn stuff like this..

 

[humann_brewing]

Thanks for the info.. I snuck a little last night and was surprised at hoppy it tasted.. I expected it to be much sweeter.. But lets see what happens after another week in the 2ndary and a few weeks in the bottle.. by the way, if it's not too much trouble, can you tell me how you worked out those percentages.. I realy on Beersmith too much and I need to learn stuff like this..

No probs, to calculate attenuation percentage, the use this equation:
[(OG-FG)/(OG-1)] x 100

Basically take the points that the gravity dropped and divide that by the original, or in the case above 1.078 - 1.019 = .059 / .078 = 75.6%

You can leave off the 1s too since they will just cancel eachother out anyways.

 

[GroosBrewz]

No probs, to calculate attenuation percentage, the use this equation:
[(OG-FG)/(OG-1)] x 100

Basically take the points that the gravity dropped and divide that by the original, or in the case above 1.078 - 1.019 = .059 / .078 = 75.6%

You can leave off the 1s too since they will just cancel eachother out anyways.

Thanks! I am going to use that next time...

 

[kcstrom]

So I mistakenly made a starter with some washed Wyeast 1056 (American Ale) last night instead of the 1098 (British Ale) that I planned to use. Should I just pitch it today and hope for the best, or should I go pick up some more Nottingham (or perhaps another smack pack of 1098)?

Thanks.

 

[GroosBrewz]

So I mistakenly made a starter with some washed Wyeast 1056 (American Ale) last night instead of the 1098 (British Ale) that I planned to use. Should I just pitch it today and hope for the best, or should I go pick up some more Nottingham (or perhaps another smack pack of 1098)?

Thanks.

Other guys on here have used american ale yeast and had great beers.. I think you are ok...

 

[ReverbbqBrew]

Thanks Edwort.

I've made your haus pale, your apfelwine, your stone IPA clone, and your rye, and they've all been such amazing examples of brewing elegance. So many brewers and breweries try to make recipes that comes out muddled and confused.

Its funny, friends of mine who drink your recipes always remark how "clean" and "fresh" they taste.

Bee Cave Robust Porter up next.

 

[kcstrom]

Other guys on here have used american ale yeast and had great beers.. I think you are ok...

I went ahead and used the 1056 today. I'll let you know how it turns out in 6 weeks!

kcstrom

 

[humann_brewing]

BTW Ed, I was getting toward the end of this keg and decided to use some of it for some cooking. I used some while I pan fried some brats while I had some in a pot with the kraut, then threw in the brats when the outsides were cooked and simmered to reduce for about 30 minutes. They turned out great!

 

[Bolty]

Did this without the maltodextrin, and with a hop change (did it with what I could get hold of at the LHBS).

50g Fuggles @ 0min
60g Saaz @ 30 min
10g Saaz @ 50 min

Had heard good things about Saaz in a porter and did not want it to get 'lost'. Do you think this will be ok? I think the IBU is ok for a Robust Porter, just hope the taste will be right!

BTW 2nd AG and it came out @ 1.066 so 76% efficiency and is now down to 1.016

 

[EdWort]

BTW Ed, I was getting toward the end of this keg and decided to use some of it for some cooking. I used some while I pan fried some brats while I had some in a pot with the kraut, then threw in the brats when the outsides were cooked and simmered to reduce for about 30 minutes. They turned out great!

I used some to deglaze some beef browned for chili and then I added some to my chili. Hmm good. It is a beer you can cook with.

 

[BeerPressure]

Ed, I made this recipe and loved it so much that I've entered it in my first comp. I'll post a follow-up on how I did.

 

[kjones]

i will be brewing this up tommorrow for my first porter brew. what temp do you recommened fermenting at?

 

[kjones]

ill go with 70

 

[EdWort]

i will be brewing this up tommorrow for my first porter brew. what temp do you recommened fermenting at?

70 should be be fine as long as you can keep the fermenting temp AT 70. During the first few days, it will generate enough heat to bump the temp 10 degrees.

 

[kjones]

70 should be be fine as long as you can keep the fermenting temp AT 70. During the first few days, it will generate enough heat to bump the temp 10 degrees.

yeah its going up fast, i need a fridge for it but the swmbo wont approve.

 

[Amiaji]

I brewed this on 2/27/29. Got busy and forgot to check on it for a couple days. Checked it yesterday and had krausen all in the airlock and running down the side of the carboy. I guess I'm lucky it didnt blow the top completely off. Next time I will hook up a blow-off tube.

 

[Talloak]

I have all the ingredients, as per the recipe, except I am using S-04 instead of Nottingham. S-04 and US-05 are real solid products, no experience with S-23 though. Don't expect this to make much of a difference at all.

Plan to brew Friday night, stovetop partial mash. Should be a blast. I'll report back on the results. 'Allow 6-8 weeks for delivery.'

 

[jyda]

I have all the ingredients, as per the recipe, except I am using S-04 instead of Nottingham. S-04 and US-05 are real solid products, no experience with S-23 though. Don't expect this to make much of a difference at all.

Plan to brew Friday night, stovetop partial mash. Should be a blast. I'll report back on the results. 'Allow 6-8 weeks for delivery.'

What was the PM recipe that you used? Wanted to give it a try, but without Beer Smith I stink at conversions.

 

[kjones]

Well i said i was gonna brew this last month, had some issues come up and didnt get a chance. Anyway, the ag ingredients(precrushed grain) have been sitting in my closet for over a month now. Do you think it will be ok to still brew with them?

 

[EdWort]

Sure, but you better get cracking!

 

[humann_brewing]

Sure, but you better get cracking!

lol .... but he said they were already cracked.

Sorry, that was funny.

 

[BeerPressure]

I named my dog from this beer, well the style. But this beer inspired me.

Ed, are you working on any new recipes?

 

[kjones]

Sure, but you better get cracking!

well, i guess i won't be brewing this today. I had everything laid out ready to go and i for some reason or another i left out the 1# of crystal when i ordered whatta bummer.

 

[tspilker]

Sure. Get about 9 lbs. of Extra Pale LME and steep the rest of the grains at 155 degrees for about 15 minutes in about 2 gallons of water. Top off to 7 gallons with RO water and add the LME and bring to a boil. Add the Maltro Dextrin in the last 15 minutes of the boil. Hop additions stay the same.

Which are you subbing for the 9lbs of LME and which are you still using for the steep?

 

[Amiaji]

Which are you subbing for the 9lbs of LME and which are you still using for the steep?

The LME takes the place of the 11lbs of 2-row. Steep the other grains.



I just tapped this last night and it is wonderful. Nice and smooth flavor. The alcohol in it will sneak up on you though. Gonna enter it in a comp next month and see how it does.

 

[ifishsum]

Ed, this recipe has earned me quite the master brewer reputation among my friends. It's delicious, I started another batch last week and it will be in regular rotation.

 

[nebben]

So I brewed this up about a month+4 days ago, and now it has been holding at 1.031 since about 10 days ago. I did the prescribed recipe, but converted it with beersmith for a partial-mash.

I didn't realize that I should have used a lighter extract...I ended up picking up about 6 pounds of amber LME. My OG was about 1.064 IIRC . I pitched WL002 yeast straight from the vial. I suspect I didn't aerate the wort enough and now have a stuck fermentation...so I've got a new batch of Safale yeast in a 1.5Q starter now, and am waiting for krausen.

Does this sound like a stuck fermentation, or is it possible I'm at 1.031 because I used amber extract instead of something lighter?

 

[undallas]

What's prefer chocolate malt?
Pauls Chocolate Malt (415-490 SRM)
or
Crisp Pale Chocolate (200-250 SRM)?

Do you have a final SRM for this beer?