American Porter Bee Cave Brewery Robust Porter

[MrInternet]

So, three weeks later and we're stuck at 1.028 ... I did this as a PM, subbing 6 lbs of base malt for 4lbs XLDME. Would the half malt extract account for ~7-8 points higher than what Ed finishes at? My OG was 1.074, so we're at 6% ABV... sounds about right. It's been cool in the basement where I have it fermenting, but not cold... 66ish.

Still would appreciate feedback on the FG here... it hasn't moved, and I want to rule out a stick before bottling. Since Ed himself said FG of 1.021-22 wasn't unusual given the malto, does anyone think that 4LB XLDME substitution would have bumped that another 6 points-ish? I'm not sure what's considered "normal" overage for DME as opposed to AG wort... thanks!

 

[nicadrick]

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

QUOTE]

EdWort, what would be the effect on the body, etc. if I raised the mash temp to something like 156 or ? and omitted the malto dextrin?

Thanks!

 

[oparea]

Mash at 150 degrees for 60 minutes

Add 8 oz. of Malto Dextrin to boil at 20 minutes

QUOTE]

EdWort, what would be the effect on the body, etc. if I raised the mash temp to something like 156 or ? and omitted the malto dextrin?

Thanks!

I mashed at 156 and the effect was a final higher gravity leaving a little more residual sugar which was good. I would not omit the maltodextrin it does great things. It's going to lend body too your beer not sweeten.

 

[BHowe]

Just finished an extract plus grain steep of this. Mine is a touch different as I added .5oz of Cascade at the 30 minute mark in hopes of having a touch more bitterness (think SN's Porter).

Little nervous as I have it in a 6 gallon BB with a normal air lock.

My OG came in at 1.073ish.

We leave on a cruise next Saturday and I hope to come back to something around 1.021ish so I can keg and start bulk conditioning.

I can't wait for this beer!

 

[Synovia]

Tried to brew 4 gallons of this today, and pretty much everything went wrong.

Realized (its sunday, and the LHBS is closed) that I had no chocolate malt after already milling the rest of the malt, so had to roast my own.

Realized I had no northern brewer, so had to sub in my home grown chinook.

Ended up with about 3.8 gallons.... at 1.087... used an ounce of cascade instead of a 1/2 ounce because I could tell it was going to come out high. Smells good though.

 

[BHowe]

Well guys, my FG is around 1.026-8ish.

This is after 21 days of primary around 63*.

Taste is green and a touch on the sweet side, but nothing crazy.

Go ahead and keg it?

 

[MrInternet]

Well guys, my FG is around 1.026-8ish.

This is after 21 days of primary around 63*.

Taste is green and a touch on the sweet side, but nothing crazy.

Go ahead and keg it?

Mine's stuck at 1.028 as well... tastes incredible, tiny bit sweet.... I'm going to be bottling tomorrow. I'm chalking it up to PM and malto... this is a sweet recipe anyway...

 

[MilwaukeeBrewGuy]

So how does this compare to a Deschutes Black Butte Porter?

 

[midfielder5]

IMO, this recipe is roastier and thicker/chewier than Deschutes

 

[BHowe]

Mine needs some more time on the gas, but it's not bad. Not as chewy as I expected, but still pretty tasty.

 

[fredthecat]

made my first allgrain using this recipe with modifications based on other porters, looking back i dont know why i left out the flaked barley from it, but i did i guess

12lb 2 Row english
1lb Chocolate Malt
1lb Crystal 40
0.5lb roasted barley

0.5oz northern brewer & 1oz EKG at 60mins
0.5oz EKG at 15 mins
nottingham yeast

just secondaried it today, seems good!

 

[MilwaukeeBrewGuy]

Wow, you did 1/2# of roasted barley?

 

[fredthecat]

heh yup, i see what you mean now, its only 4 oz of RB in the beecave recipe, but i kind of just tried to choose things from a bunch of similar recipes. i am a big fan of dry powerful roasty porters and stouts though, when i taste it in a few weeks ill let you know how it turned out!

 

[MilwaukeeBrewGuy]

holy smokes. OG was 1.070 and the notty fermented it down to 1.016. Nottingham has got to be the best bang for the buck out there. Can't believe how good the hydro sample tasted at 1 week.

 

[fredthecat]

hehe finally tasted it, i do notice a powerful roast, a big boozy smell on this but very pleasant in every way, and its still a bit green right now.. but i had to try it. im very happy with this! thanks ed!

 

[MilwaukeeBrewGuy]

how old is it? Mine is only about 2 weeks. This waiting sucks.

 

[Omegagodly]

how old is it? Mine is only about 2 weeks. This waiting sucks.

i can understand what you mean, lol. im waiting on the haus pale ale i just bottled yesterday, i cant wait to crack open that first bottle. i plan to open a bottle ever week for the three weeks im letting it carb up, just to notice the changes in the time period im letting it sit. im doing this recipe next though! my father and brother in law both like the darker stuff as well as i, but can appreciate a tasty pale ale.

 

[IXVolt]

I made a double batch of this and I had a really slow sparge. I didn't have any issues with a 6 gallon batch, but when I upped it to 12 gallons it really slowed down. I think next time I might throw in some rice hulls.

 

[MilwaukeeBrewGuy]

how soon are you guys drinking this? It has been almost 3 weeks in the primary. Just wondering if i need to secondary this thing or drop her right into the keg.

 

[shohog]

I did this all grain and I was happy with the taste but the head retention was lacking and there was absolutely no lacing. I hand wash only my beer glasses, so it was not an issue of any dry jet or other chemicals contaiminating my beer glasses. Any ideas on how to improve upon my next batch. I have made over a dozen IPA's and never had this problem.

 

[TVarmy]

Thanks for the recipe. It's my second all grain (first was Haus Pale ale!), and it's fermenting very well. I came out with nearly 6 gallons (too much sparge water, most likely), but I came pretty close to the target so that's okay.

It's a very enthusiastic ferment. There wasn't much headspace in my 6 gallon better bottle, and something like three quarts of beer have filled up my blowoff (I originally was using quart mason jars with sanitizer but got tired of swapping them, so I upgraded to a 1 gal plastic bucket). It's a shame to see the beer go, and it makes me want to upgrade to a bigger carboy, but I can't get too stressed over it. No matter what happens, I will end up with beer. If anything, this means that I'm probably going to get great head retention!

 

[SwampassJ]

How do you think it would come out if I took the first runnings and boiled it down for half an hour before adding the rest of the runnings?

 

[MilwaukeeBrewGuy]

After 3 months this big ol porter is hitting its stride. I definitely had some hot fusels that faded out with this aging.(OG was 1070) I couldn't drink this for the longest time but now the keg is in trouble!

 

[SwampassJ]

Went and got the grains for this today and will have it mashed in around 6am tomorrow morning. That is if I can get out of bed, hitting the Hard Rock tonight and I might be out for a while.

Had to make a few minor changes due to availability and taste.

11lb 2 row
1lb Crystal 45L
1lb Chocolate (Unknown what L it was, probaly 350L)
4oz Black Patent.
1oz Roasted Barley
8oz Flaked Barley
8oz MaltoDextrin

1oz Northern Brewer 7%
1oz Fuggles 5.1%

US 05 since I dislike Nottinghams taste profile, everyone else likes it but it tastes too tart to me.
I still have about 10oz of Extra Light Extract, thinking of adding it just to increase the alcohol because "why not?".

 

[JOHN51277]

I have this sitting at 1.011 right now. Transfering to secondary before vacation. Gonna keg it up and let it hang out in a closet for about 3 months before serving.

 

[SwampassJ]

Kind of irked after today with my effeciency. Even with over sparging and having to boil it down longer I still came up in the 60% area, including the 8oz Malto addition and 12oz DME I just tossed in to get it used up.

 

[JOHN51277]

Just transfered to secondary since I will be on vacation for a week in NC. Im thinking keg time when I return.

 

[fatman]

My LHBS does not carry Nottingham, what else could you use on this? I want to brew this Saturday?

 

[SwampassJ]

After 6 weeks in primary (really did not have time between school and work) I finally got this transferred to a secondary for it to drop out some more yeast.

Ended up finishing at 1.020 and it tastes phenomenal. It tastes almost mocha like.

 

[SwampassJ]

Been bottled just shy of 3 weeks and it isn't carbonating like I've seen the other beers carbonate. Still semi carbonated but it has developed a strange taste too it. It's almost like someone put their cigarette out in it.