American Porter Bee Cave Brewery Robust Porter

[OtisLamb]

Brewing this as we speak. Slow day at the office so I left 30 minutes early to come home and fit in a weeknight brew.

Sounds good, keep us posted.

 

[BenS]

Well, I came in short on my pre-boil gravity so I sparged a bit to much to compensate and am now in the middle of a 2 hr boil to get my volume/OG correct. It's a blessing and a curse to have a refractometer to measure the gravity along the way.

 

[brewinchef_fairfax]

After 15 days on the gas... Quite pleased... Thanks to the Bee Cave..

 

[Loodachris]

Without going through all the pages in search of an answer what is a good temp to ferment at? I want to try the Nottingham yeast and have never used dry yeast before other then the Apfelwine I have going and that was just dump it in and forget it. I was going to use the WLP002 ESB yeast but might try the dry stuff and see what happens. Any help would be great. I will brew this sometime next week hopefully

 

[rico567]

The batches of this (a great porter) that I have made were chilled to <70F, and put in our basement, which runs in the low '60s for most of the year. Last Spring was the most recent batch, and it was unusually warm weather, so I'd say 63-65F.

 

[brewinchef_fairfax]

I did mine at about 65 ambient.

 

[ianoconnor]

Brewed this today. Hit my expected OG on the dot. Have it in my fermentation chamber at 63*. Excited to drink it!

 

[MaltedBayerl]

I brewed this with crappy, unfiltered, untreated water in Madison, WI.
It is still excellent.
Fermented for 22 days, bottled, two weeks later= YUM.

Thanks! I will be making this again soon.

 

[sweed]

I brewed this up last night, I forgot the maltodextrin. I also broke my thermometer in the primary, and I will need to transfer this tonight to another bucket so I won't have to worry about the glass. I'll add the maltodex at that time. That should be fine right, as long as I boil it for a few minutes?
This beer is also going to be a 'starter' for my huge barleywine

 

[ianoconnor]

Had mine in the fermentation chamber at 63* for two weeks and it only got down to 1.029 from 1.062.

 

[brewinchef_fairfax]

Just kicked my keg of this last night. Shame to see it go..

 

[Tarks]

I got my grains weighed out and I'm brewing this up tomorrow. I did a quick skim of this thread to find out what the IBU's should be at? I'm looking at 40 IBU's. Does that sound about right?

 

[sweed]

I just bottled this, and the sample in my glass is afrikken amazing. I couldn't believe how good this already was, flat and warm. I can't wait for this to condition a little!

I did extract, extra light dme 6 lbs. And I also did some NB hops at 10 and flame out. My roasted barley was 1.5 oz, so not much of a change there.

Finished at 1.020.

 

[Petekiteworld]

I've made this and variations a few times, the secret is the maltodextrin. That's what makes it so unique to me as I never drink beer with that adjunct. So creamy and delicious.

Ive been using it in some black ipas too that came out awesome

 

[Setesh]

I wasn't paying attention today when I brewed this, and I added 16 ounces of maltodextrin instead of the 8oz the recipe called for. I've done a little looking around the forums and all I've been able to come up with is that 8oz of MD is already quite a lot. Should I be worried about getting beer jello?

 

[WeissGuy]

Would this beer lend itself nicely to some aging on bourbon-soaked oak chips for a couple months? Looking for a nice porter to do that with.

 

[sweed]

Would this beer lend itself nicely to some aging on bourbon-soaked oak chips for a couple months? Looking for a nice porter to do that with.

You don't want to let a beer age on oak chips, maybe oak cubes. Only a week or 2 is enough for oak cups. But, to answer your question, I think this porter would age nicely with those.

 

[WeissGuy]

Thanks! I've never used oak in any form, so you just taught me something. Cheers.

 

[jb1677]

Has anyone experimented with this recipe with regards to adding the very dark grains later in the mash?

 

[pfgonzo]

Brewed this up this weekend and accidentally added an entire pound of flaked barley instead of half a pound (16oz vs the 8oz the recipe calls for).

Dumped 5.5 gal into my 8 gal bucket and used an airlock thinking 3 gal is plenty of head space. Blew through the the bucket about 16 hours after pitching. Whoops!

Looking forward to some mighty head on this brew!

 

[jb1677]

Brewed this again on Monday, BIAB all grain and followed the recipe exactly and ended up at 1.066 OG. I pitched 2 packs of Nottingham directly into the fermenter and had many bubbles by Monday afternoon. Today (three days later) I go to check and no bubbles, took a gravity reading and was shocked to see it was at 1.018! I don't remember it fermenting out this fast the first time but hey I will take it. I will leave it sitting @ 64 for another few weeks to settle out before kegging.

 

[Setesh]

I am happy to report that accidentally adding 16oz of maltodextrin instead of 8 did not ruin this beer at all. To complement the sweetness and body I added the extract of 3 vanilla beans to it and it is wonderful. I'm going to make it again and do a chocolate coffee porter. This is a great recipe, thanks!

 

[Indian_villager]

So I didn't have any of the roasted barley on hand so I threw in 4oz of crystal 120 instead.
Curious to see how this turns out.

 

[tommyguner03]

here it goes.. in the mash as i type ..

 

[BrewOClock]

Ok I have it in the tun as we speak with a couple differences. Had to use the instant oats for a sub and used magnum as the 60 minute bitter. I think its gonna turn out nonetheless but either way I'll drink it.

 

[jonnyp1980]

Beer sounds like its a solid recipe. Nice to see the pics on this. Definitely will be brewing this.

 

[tommyguner03]

took a reading after 5 days and it was at 1.015 and very tasty.. i will keep on yeast for another week and rack into secondary.
thanks for the awesome reciepe

 

[ratbastrd05]

Just brewed this yesterday as a my first all grain! Hit my numbers pretty much perfectly. Fermenting away now after ~18 hours - keeping an eye on it to switch to blow off if needed. Samples tasted great (first runnings w/ a little rum was pretty good).

 

[JPicasso]

Brewed this up last week after about 6 mos off the brewing game. Last two brews picked up some terrible off flavors, so I finally had the time to sani-bomb my equipment.

Anyways, after 7 days on 05 (didn't have nottingham handy) it's at 1.12 and has oddly been the quietest ferment I've ever seen. Maybe an inch of krausen on the bucket, and a few clumps on the surface. Bubbler saw slow and steady action. Tastes great. Can't wait to bottle next weekend.

 

[ratbastrd05]

Nottingham ain't anything to f around with. Woke up to a blown-off blow-off tube and krausen everywhere. Cleaned it up but sounds like it will happen again today at work.... Going nuts in there