American Porter Bee Cave Brewery Robust Porter

[EdWort]

Sounds like an awesome beer. I'll be kegging 10 gallons this weekend.

 

[lehr]

Yeah, it's kinda in between a Robust Porter and a Stout, so sometimes I call it a Robust Storter.

I don't brew for judges, I brew for me. :rockin:

This is one beer I want to have on tap all the time..Maybe I'll split a batch and try that oak chip and makers mark trick that does sound good !!!

The judge did think it was closer to a stout but like you say Ed I make beer for me not judges !!!
Pat

 

[petep1980]

Still crushing this beer. Every time I hit the tap I'm a little intimidated. I think that's a good thing. You gotta like a beer that'll hit back.

Not sure I'd keg it again because I can't get anyone else to have more than (2) at a sitting, but will DEFINITELY bottle my PM version for those long Buffalo winters.

 

[EdWort]

Still crushing this beer. Every time I hit the tap I'm a little intimidated. I think that's a good thing. You gotta like a beer that'll hit back.

Not sure I'd keg it again because I can't get anyone else to have more than (2) at a sitting, but will DEFINITELY bottle my PM version for those long Buffalo winters.

True, I plan on kegging and force carbing mine, then using my beer gun to bottle one keg with bombers and 24 oz. Sierra Nevada bottles. One of those bottles make for a nice night cap.

 

[petep1980]

I moved 10 pints on the day it was properly conditioned 2 weeks ago. Since then I've been the only one to touch it. The keg will be dry soon. Maybe it'll be worth kegging again.

 

[bjzelectric]

Planning on doin this recipe next week but maybe adding a little biscuit malt. Tried a beer with biscuit in it the other day and really enjoyed it. Anyone ever try this? How much should I add? Also, how does this porter compare to Sierra Nevadas? Ima huge fan of theirs and that is what is prompting me to try this recipe.

 

[keelanfish]

I don't think this one is very close to Sierra Nevada's. SN's is dry and uses their lager strain at low ale temps. This one is higher in alcohol, much more mouth feel and (to me) more robust.

 

[jimba009]

Doing this one tomorrow! I have some centennial blond that i am going to keg, do you think i could just dump this on that yeast cake?

 

[AirRageous]

This will be our July 4th brew. Just got the ingredients from the LHBS here in Albuquerque. Just about $70 for the 5gal extract version. Sounds pretty high. Could I have done better ordering online?

 

[EdWort]

This will be our July 4th brew. Just got the ingredients from the LHBS here in Albuquerque. Just about $70 for the 5gal extract version. Sounds pretty high. Could I have done better ordering online?

$70 is pretty high. www.brewmasterswarehouse.com would have been $45 with shipping to your house.

 

[EdWort]

This will be our July 4th brew. Just got the ingredients from the LHBS here in Albuquerque. Just about $70 for the 5gal extract version. Sounds pretty high. Could I have done better ordering online?

Are you going to do a full boil? That would be best!

Steep your grains in 2 gallons of RO water at 155 degrees for 30 minutes. Remove grains, top up kettle to 7 gallons with RO water and then you can add your DME. Add the Maltro Dextrin during the last 15 minutes of the boil.

Good luck!

 

[AirRageous]

Yes a full boil in an 8 gal brew pot. I may have to keep the volume down to 6 gals to prevent boil over but will add more water as needed. What is "RO water". I am thinking it means Run Off. I was going to steep in 2 gals. then rinse the grains through a stainer with preheated sparge water to bring the volume up.

 

[MarsColonist]

RO water is reverse osmosis filtered water.. water stripped of minerals

 

[AirRageous]

RO water is reverse osmosis filtered water.. water stripped of minerals

NOOB ALERT!!! Why RO water? Are porters different than ales? For the ales I have brewed so far, I have been using Albuquerque tap water or bottled drinking water from the store. I have read here on HBT that if your tap water tastes good then use it.

 

[EdWort]

The extract already was made with proper water and minerals. Why add more to mess it up. I find that using RO or distilled water works best when making extract brews.

I use filtered tap water for my all grain brews, but I use RO water from the Glacier dispenser at my local grocery store.

 

[AirRageous]

Thanks Ed. We will get some RO water for today's cookin'.

 

[FailureDrill]

I added about 2oz of Maker's Mark to my final product, not a strong flavor, but brought out more awesomeness of this recipe. Definitely will brew again.

My buddy said "wait, you combined liquor and beer, well that can only become the greatest thing ever." Him passed out on the couch was testimony enough I think.

 

[EdWort]

Did you add 2 ounces to 5 gallons?

 

[AirRageous]

Well, we brewed this on the 4th but had some issues. I had to pack up all my brewing equipment and take it to my daughter's house about 40 miles away so we could brew there along with a cook-out and kids fireworks later in the street. But I forgot the grain steeping bag. We thought about just dumping the grains in the pot for steeping but we had no good way of straining them out later. So, we used a leg from my daughter's pantyhose. She says they were clean. The grain in the hose made a long skinny tube kinda like a sausage. We just coiled it into the pot and stirred it around a few times. Seemed to work great but we changed the name for this beer to Toe Jam Robust Stout.:cross:

So after the steeping time we removed the panty hose grain steeping bag and topped up the volume and brought it to a boil. When I grabbed the extract cans, then I noticed the bag of flaked barley that we forgot to add to the steeping grains. This is where we might have screwed things up. I used the other leg of the pantyhose and added the flaked barley and tea bagged it into the wort for about 10 minutes. The temp was about 190*. We probably should have just left it out at that point but oh well, too many beers by then to use our common sense. The rest of the brewing went fine. For the 9# of LME we used 3 - 3.3# cans of Munton's. So we added almost 10# of LME. The OG came out to 1.072. for the 5.5 gal. final volume.

So, what should I expect from the flaked barley screw up?

 

[EdWort]

RDWHAHB. Sounds like a nice big beer! Give it plenty of time to age.

 

[RC0032]

RDWHAHB. Sounds like a nice big beer! Give it plenty of time to age.

How long is plenty? 6 months?

 

[EdWort]

How long is plenty? 6 months?

Sounds good, but taste it as it ages.

 

[FailureDrill]

Did you add 2 ounces to 5 gallons?

Approximately, I didn't measure it but it was enough to fill two shot glasses at least and I added it to five gallons.

 

[Aneurysm9]

Brewed a batch of this yesterday. Things went mostly okay, but there were high winds that kept blowing out my burner and a boilover blew a bunch of my hops over the side of the kettle. Thankfully I had .5oz Cascade and .5oz American Goldings around, so I threw them in hoping things will work out. I hit my gravity target right on at 1.064 which was gratifying as I was almost 10 points short on my Alaskan Amber clone two weeks ago. I collected a bit more than 5.5gal and pitched a rehydrated package of Nottingham. About 18 hours later my airlock was overflowing with krausen so I replaced it with a makeshift blowoff hose from my racking cane and tube. Couple hours later the blowoff container was nearly full with black wort/water mixture. Am I correct in thinking that this most vigorous period of fermentation will only last a few days?

 

[Shwagger]

finally got around to brewing this. added 1 oz of cascades only because i can only get it in 1 oz packages.

anyway, I hit, for the first time, all my numbers exactly! perfect 150, perfect pre boil and OG gravitys!

cant wait

 

[Shwagger]

haha good yeast, blew through my airlock and filled the top of the bucket lid with porter

 

[user 30639]

I've been looking for my first porter recipe and I think I'm going to try this one. Any thoughts as to what White Labs yeast would work for this? I was thinking WLP002 English Ale.

 

[lehr]

I just brewed this again I'm going to add bourbon oak and vanilla after fermentation. Also my og was 1.069.

Pat

 

[keelanfish]

I just brewed this again I'm going to add bourbon oak and vanilla after fermentation. Also my og was 1.069.

Pat

I just added light toasted oak chips I soaked in Maker's Mark and was amazed at the vanilla notes that have developed. I've never used actual vanilla, but would be careful not to overdo it. Also, go light on the bourbon. We added 4 oz. to about 5 gallons in secondary and I think that was a little much. The beer is still aging, but the first bottle opened after about 1 month was promising, but a little too much bourbon nose and taste.

 

[petep1980]

Ed Wort I want to tweak this into a Christmas Ale with some spices I think. I have some Belgium Ale 1214 from a buddy and would like to use that. Any suggestions?