American Porter Bee Cave Brewery Robust Porter

[letmeholleratya]

Is there something I could use other then Nottingham? I used this before and it seemed to have alot of yeast suspension. Or could I cold crash it and have it fall out? Any help would be great really want to do this brew Sunday!

I used 1056 and it turned out fine. Brewed it again for a camping trip in a couple of weeks. Gonna be tasty

 

[evandena]

Is there something I could use other then Nottingham? I used this before and it seemed to have alot of yeast suspension. Or could I cold crash it and have it fall out? Any help would be great really want to do this brew Sunday!

My notty brews clear up, but it takes a while. After a couple 3 weeks in keg, it's crystal.

 

[SirElven]

Thanks guys!!!

 

[hopdropper]

just wondering if anyone has tried to add a little smoked malt to this recipe? did a quick search but couldn't find any info....but then again, i didn't search ALL 55 pages! can't wait to get this one fired up...

 

[SirElven]

Brewed this Sunday and can't wait, fermentation kicked off like crazy!!

 

[dougdecinces]

I'm wondering what everyone would think of this as a base beer for a peanut butter porter recipe?

 

[MrOrange]

Just bottled up 3 1/2 gallons of this yesterday and the sample tasted awesome. I took the other 2 gallons and separated them into 1 gallon carboys. 1 gallon got 1/4 lb of tart cherries and the dregs from a Jolly Pumpkin Bam Noire and the other on got the dregs from a Jolly Pumpkin Biere de Mars. Super excited to taste both of those in about 6 months. I'm hoping for that tasty leathery brett character from the Bam Noire and some sourness and brett from the Biere de Mars.

 

[scratchex]

Ed,

Been following another thread which lead me to this one. Your recipe is VERY close to my porter (glad to see I'm doing something right!) I'm using Crystal 80L vs. 40 but for the most part our ingredients are pretty similar. I'm a coffee junkie so I ended up adding 10oz of a specific type of coffee (iced tody) to mine. I added the coffee during kegg'ing and it tasted amazing. It was a popular brew amongst friends. The coffee was the perfect amount. I plan on brewing it again but I may add bourbon chips to it as well just to experiment.

Thanks for the great posts I'm very tempted to try your recipe & see how bourbon chips would taste.

On another note, was wondering if you're part of Austin ZEALOTS?

 

[MrOrange]

Very sad to say that I checked on the 3 gallons I bottled up and noticed a nice little pellicle in each bottle. This probably has something to do with cross contamination of my equipment since I have been brewing a lot of sours and funky ales. I am worried that all of the malto-dextrine will be to much food for the bugs and create bottle bombs. I opened one and as of now the taste is fine but it was a total gusher so I have moved all of these beers to a rubbermaid tub for storage. I guess I will give them a try sometime down the road and see how the taste has developed, that is if they don't start exploding first

 

[dtow2]

Well last night I just finished up my robust porter. :-(
I'll need to start on another batch this weekend. I'm gonna do a ten gallon batch and put half on tap and half in bottles

 

[BOYDBrew]

Will be brewing this recipe soon and was wondering if anyone ever cold steep coffee grounds and maybe added some vanilla bean to the secondary...
I'm shooting for a Vanilla Coffee Porter.... wasnt sure if those who have tried the recipe would recommend not adding coffee or vanilla bean.
All feedback is much appreciated

 

[scratchex]

I used a cold toddy for my coffee porter. I didn't use Ed's recipe but mine is very similar. I added the coffee toddy & vanilla to the 2ndary w/ mine. You can add your coffee to either the secondary or keg. Depending on how big of a batch you're brewing you will want to do a small amount of coffee; I wanted a very subtle taste of coffee so I only added about 10oz to a 5gal batch.

Hope this helps.

 

[suicider]

anybody ever tried cold steeping the dark grains in this recipe. the last two dark beers i brewed came out kinda harsh tasting, and i heard gordon strong suggest it on an old episode of the brewing network. mostly i'm just trying to avoid messing with my water chemistry.

 

[Cacaman]

Just cracked open my first bottle. This is probably the finest porter I have ever tasted!! Followed the recipe exactly how Ed did it, with the exception of adding 2 vanilla beans to the secondary. Amazing quality brew, very chewy with incredible aromas! Must brew this again!!

 

[Aspenextreme]

picked up the stuff for this today and going to brew it this next week. Sounds delicious.

 

[RussH]

Brewed this beer last weekend. Very happy with how the brew went. Wort was DARK and clear leaving the kettle.

Pitched Nottingham Tuesday evening, and found this on my way to work this morning.

 

[dtow2]

Brewed this beer last weekend. Very happy with how the brew went. Wort was DARK and clear leaving the kettle.

Pitched Nottingham Tuesday evening, and found this on my way to work this morning.

Lol,
That looks like my first one!
I also brewed this last week and will be doing another batch this weekend. One for the keg and one for the bottles.
This porter is soooooo good!

 

[MrMista]

Hi Ed, what is the efficiency of your setup? And what pre and post boil gravity do you get with this recipe? I want to do this as my second all grain batch and want to try to match it to yours as close as possible.

 

[Petekiteworld]

brewing this tomorrow! Increasing hops up to 50 ibus

 

[Aspenextreme]

Brewed this yesterday. 5 hours later it is bubbling away. Glad i put on the blow off tube.

 

[Petekiteworld]

Definately use a blowoff!

 

[crisputer]

Edwort... simply amazing! I'll be brewing this one over and over again. Along with all your others of course.
Thank you!

 

[RussH]

I kegged this beer after 10 days of fermentation. I have never force carbonated a beer (shaken the snot out of it) before, but did it with this one, because I wanted it to be ready for my clubs porter event on Sunday.

It is fantastic. I was able to try it side by side with another brewer's version. I found his to be more coffee like, while mine is very chocolatey. I'm not sure if it makes a difference, but I kept the dark grains out of the mash until Vorlauf, on the advice of Gordon Strong.

So, Ed - Great beer thank you so much for sharing.

One thing I still can't figure out though, how does anyone manage to age this tasty beast??

 

[geckholm]

ok, more or less new to this, brewed this over the weekend and have what may be an odd question. With the malto-dextrine, if I add gelatin to the fermenter, post fermentation, will it have an adverse impact to the malto-dextrine?

 

[duckmanco]

Brewed this up today with the following subs:

-mash temp of 154 with safale s04
-omitted malto dextrin
-1 bittering addition of warrior instead of the other two hops as that's what I had on hand.

I also missed my OG due to a lack of boil off, wound up with 6 gal post boil instead of the 5.5 I was looking for. Oh well, hit 1.058 either way, can't wait to taste this one in a month or more.

 

[jb1677]

I plan on brewing this tomorrow with the recipe as listed in post 1. This will be my first all grain batch, I am going with BIAB for pure simplicity.

I have also managed to get away with pitching a pack of dry yeast right into cooled wort on my previous beers. I am thinking that if this hits above 1.060 that 1 pack dry might not be enough, that I could double pitch..... but the stories of vigerous fermentation have me worried. Any recomendations? (I know starter would be best but just no time at this point!) I guess I could pitch 1.5 packs of Nottingham......

 

[FuzzeWuzze]

For those of you adding vanilla, how much? 2 beans split open and scraped? Trying to figure out how much I wanna use but don't know where to start

Also just brewed this and came out at about 1.066 about 5.25 gallons.

 

[Petekiteworld]

Has anyone tried dryhopping this recipe?

I'm planning on racking half onto 2oz cascade for 10 days

 

[jb1677]

Brewed this today, first all grain attempt. Hit 1.064 using BIAB and pitched 1.5 packs of Nottingham on top of the foam/wort in fermenter. It looked and smelled great while mashing and boiling - cant wait to try this one in a month or so.

EDIT: Its been close to 24 hours since pitching, temp is ~60, its fermenting but slow, just a few bubbles here and these from a visbile perspective. Its in a bucket so I can t be certain but using a flashlight through the lid tells me that it has not risen much.

I got all worried about too vigerous of a fermentation and now I worry because its so slow

 

[Petekiteworld]

Bottled mine today at 1.014, sample tastes unreal! Thanks for the recipe