American Porter Bee Cave Brewery Robust Porter

[CliffMongoloid]

ok maybe dumb question but what do you have taped to your carboy?

Prolly the temp probe

 

[makubex]

ok maybe dumb question but what do you have taped to your carboy?

CliffMongoloid is correct. It's the temp probe from my STC-1000 buried under a layer of foam to try and isolate the temperature as much as possible.

Looks pretty rigged, but it works!

 

[sparky701]

Brewed this up Saturday and all I can say is I never expected as crazy of a fermentation. Wow! Just a laugh riot sitting and watching it go crazy. Blow off is a must for this. Smells are fantastic.

 

[bolus14]

I have a couple ideas going through my mind for this beer. I'm really thinking of doing a Belgian Stout/Porter this year, and I tend to like Porters mroe than Stouts, some Stouts just are too acrid and harsh on the roasty bitterness.

With that said has anybody used WLP002? I have some washed fro ma Porter I did earlier this year and don't see why it wouldn't work here. I'm also thinking of either makinig two batches or splitting one and using WLP550 - Belgian Ale or WY3522 - Belgian Ardennes, since I have those washed as well to make a Belgian Porter.

 

[jb1677]

I just tasted my latest batch of this and it plain sucks, not sure what went wrong with the batch. When I tasted it just after fermentation ended it was hash, not delicious and roasty like previous batches. I figured it would clean up with some time and left it in primary for 6 weeks. It got better when I went to keg it but still not great, it tasted a bit off and finished really thin. I figured carbonation would help. After being carbed its better, but still not like my last 4 batches.

Not sure where I went wrong, will have to go over my notes again. The batch is drinkable, but not really shareable, it does not live up to the quality of my previous attempts at this.

O well, I will just have to make another batch soon!

In hindsight I should have just let it sit in primary for a while. I might just take it off the gas and let it warm up and sit for a few months to see if that helps it any. Thoughts?

 

[jaydog2314]

Brewing this up now. The mash smelled awesome. Hit pre boil dead on. Excited for this batch, my first try at a porter. I'm going to add some coffee and vanilla beans to the secondary too.

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[rrbc2012]

How much cold pressed coffee to add? I've seen anywhere from 2 oz beans in 8 oz water to almost 4x that. Looking for a more than subtle coffee flavor here.

 

[jaydog2314]

I'm thinking about using 4oz cold steeped added to the secondary.

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[Petekiteworld]

I've done both, 8oz is great for a strong coffee flavor in a big beer, if you only want mild coffee flavor do 4oz cold brewed... delicious

 

[rrbc2012]

Excellent! Thanks for the replies.

 

[jaydog2314]

Krausen started this morning around 9ish and it's getting damn close to the blow off tube. Guess no matter the amount of fermcap this batch was going blow over which is why I put it in a rubbermaid container.

 

[jaydog2314]

i'd say this is a pretty active fermentation!

[ame="http://youtu.be/IIBGMkfaNqQ"][YOUTUBE]IIBGMkfaNqQ[/YOUTUBE][/ame]

 

[Vigo_Carpathian]

I'll be brewing a similar porter in a few days and was curious as to why the maltodextrin is added instead of just mashing higher in this recipe. If the mash temp is increased to 154-156, wouldn't that have the same effect? I've never used maltodextrin before and was just wondering what the difference was.

 

[smack2000]

I'll be brewing a similar porter in a few days and was curious as to why the maltodextrin is added instead of just mashing higher in this recipe. If the mash temp is increased to 154-156, wouldn't that have the same effect? I've never used maltodextrin before and was just wondering what the difference was.

I made this for the first time earlier this fall and am just drinking it now. I had never used maltodextrine before either, but the OP explained that it contributes to mouthfeel. I agree, it has a noticibly thicker or fuller texture that is very pleasing. I would suggest brewing it with the maltodextrine addition to at least experience it for yourself. Just my opinion, of course.

 

[Vigo_Carpathian]

I guess I was just wondering why the dextrines produced by alpha amylase would be different from pure maltodextrin in their effect on mouthfeel. I'm assuming that adding that amount in its pure form is a whole lot more than the amount obtained from just mashing higher. That's probably it now that I think about it. I'll give it a try tomorrow and see. Thanks.

 

[brew_ny]

I guess I was just wondering why the dextrines produced by alpha amylase would be different from pure maltodextrin in their effect on mouthfeel. I'm assuming that adding that amount in its pure form is a whole lot more than the amount obtained from just mashing higher. That's probably it now that I think about it. I'll give it a try tomorrow and see. Thanks.

by mashing at 150 degrees the brew would be thin and the Maltodextrin puts back some of the body

why mash it out then put it back? I do not know

but I have brewed this recipe three times and used Maltodextrin in all three and thought they were great

all the best

S_M

 

[bredle]

Just drank my last bottle. I have the White House Honey Porter extract kit in the keg and doesn't even compare to this one. Time to order the ingredients to brew another batch!

 

[Vigo_Carpathian]

Doughing in and ready to go. I added 4oz crystal 60 to the mash and about to do an aroma addition of EKG at flameout. I'm also splitting the pale with marris otter. S04 yeast

 

[rrbc2012]

Bottling this tomorrow. Followed recipe but adding cold steeped coffee to bottling. (Finished low with FG at 1.012.). What is the proper carb level for this beer? I know the style recommends 1.8-2.5 but hoping for better direction than that.

 

[jaydog2314]

I'm curious what you cold steeped method and amounts where.

 

[rrbc2012]

Planning to do 2-3 oz of coarsely ground beans in 8 oz diluted water. Will be sanitizing the French press and storing overnight for addition (of the "concentrate") to the bottling bucket tomorrow.

 

[bredle]

I love this recipe. Any thoughts on what adding honey would do to the taste?

 

[jeff62217]

Did a batch of this porter today, I believe I hit my numbers with right around 6 gallons of wort at 1.058. It smells and tastes delicious already, nice roasted malty flavor and very well balanced.

Edit: Brewed on 1/19. 1.058 OG. By 1/22 it was at 1.012 already.

 

[doublehaul]

I am going to brew this and had a few questions.

Do you count the malto dextrin towards your original gravity?
I have C-75 on hand, could I just straight substitute this for the C-40 or should I make other adjustments if I use C-75?

Thanks!

 

[doublehaul]

I brewed this Saturday and ended with 1.071 OG and about 5.5 gallons. Today it has a gravity of 1.022 and seems to be done - 3 days later! And I honestly think it was done yestereday. I pitched 2 re-hydrated packs Nottingham and used oxygen. Explosive fermentation - blew the top off my carboy! I hope 1.022 isn't too sweet? I don't plan on doing anything with it for at least 1 week.

 

[jaydog2314]

I'd let it ride in the carboy a few weeks unless you are in a big hurry. I let mine sit 3 weeks untouched.

 

[doublehaul]

I'd let it ride in the carboy a few weeks unless you are in a big hurry. I let mine sit 3 weeks untouched.

Yeah i will i just have never had a beer drop down so fast before

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[shortrc]

Brewed the extract version of this last weekend. WOW! You were not kidding about the vigorous fermentation. I ferment in a closet in my bedroom and went to sleep listening to the glug, glug, glug of the blow off tube. When I woke up, silence, I rushed to check it and found a volcano! I literally had to duck tape the stopper on. The following two nights I had dreams about more blow offs. It smells so good already. Can't wait to taste it.

 

[jeff62217]

This porter was fantastic. My keg is gone already but have a 6pk of bottles that's been conditioning for 2 weeks now, cracked the first one tonight. Absolutely delicious, some serious roasty flavor... coffee, chocolate... and the hop bitterness works so very well with the malt flavors.

Thanks Ed, great recipe.

 

[kombat]

I brewed a 1 gallon batch of this today, with a bit of smoked malt to make it into a bacon smoked porter. I posted photos in this thread.