American Porter Bee Cave Brewery Robust Porter

[rlonardo]

Brewed a 1 gallon odd-ball version of this a couple weeks ago. I wanted to brew a Coffee, Chocolate, Cayenne stout or porter, and decided to use this guy as a base. Used S-04 instead of Notty, kept in a bath at 68-70, so I'm confident the fermentation temp stayed right around there. OG was at 1.072.

For 48 hours i soaked 1 oz. Whole Sumatran coffee beans, 1 oz. Cacao nibs and 1/4 tsp cayenne powder in around 1 oz. Of vodka. Let that mingle in the fridge for 48 hours and then tossed it in the primary. I just pulled a sample and it is tasty! The cayenne is just the slightest tingle on the back of your throat (I may add another 1/8-1/4 Tsp), theres a nice burnt character, the coffee aroma is very pleasant, but the taste lacking. I plan on cold brewing some coffee before bottling and adding that to taste. The cacao nibs leave an excellent finish. Great brew! Thanks for the recipe!

 

[UCChemE05]

I did this beer last fall as a Belgian, chocolate pumpkin porter... Turned out awesome!!! I changed the recipe slightly. I added two cans off real pumpkin like a first wort hop... It was superb! The pumpkin was more of a background subtleness... Added a richness to the beer. The Belgian characteristics added the spice. Great beer! Good luck!

This sounds very interesting. Which yeast did you use?

 

[SudsandBuds14]

I used Abby Ale.

 

[treacheroustexan]

Dang. I have never heard so much bubbling during fermentation. That notty is tearing it apart!!!! Sounds like a machine gun
Pics from brewday.

 

[treacheroustexan]

Dang. Kegged this today. Ended up with 5 gallons in the keg, and a six pack of bottles for competitions. I nailed my target OG of 1.070 and finished right at my FG of 1.016. Smells so incredible.

 

[Puddlethumper]

I've brewed a number of different recipes in my search for the best porter I could make. I would have missed this one if it hadn't been listed on the 100 Best list -- Thanks HBT! The only item I didn't have on hand was the Malto-dextrine so after a quick trip to the LHBS I brewed up a batch of this yesterday afternoon.

Both BrewTarget and Brewsmith told me the recipe as presented would produce an OG and ABV that were beyond style guidelines. With that in mind I chose to scale the 2 Row, C40 and chocolate malts back a bit. Other than that I tried to stay as true to the original recipe as possible. After only 3 hours from pitching the Notty I'm already seeing some krausen forming and the fermenting beer smells wonderful.

I'm looking forward to enjoying this on a cool October afternoon!

Cheers!

 

[treacheroustexan]

Oh yeahhh.. 3 days in the keg haha.

 

[Kharnynb]

going to make a 5 G batch this weekend of this one, first porter and it looked the best.

 

[treacheroustexan]

going to make a 5 G batch this weekend of this one, first porter and it looked the best.

Its amazing!

 

[Kharnynb]

hit the og dead on at 1.065, looked great and the mash-in smelled amazing.

 

[Btaz]

I picked up the ingredients for this and it is my second brew ever and I am doing an extract version.
The guy who was helping me out told me to use two packages of Nottingham dry yeast, my question is, is this too much yeast?

It sounds like this ferments pretty well anyways, and doesn't dry yeast have more cells than a liquid ( I was assuming this was using liquid in the recipe)

I also will be rehydrating the yeast before pitching, no proofing or starter, just water.

So should I use one packet or two?

Thank you

Ha, I'm 46 pages in and was waiting to get to the end before I asked the same question. For everyone else, the replies say 1pkt per 5G is sufficient.

 

[treacheroustexan]

Sooo goood

 

[Kharnynb]

one more week in the fermenter, then bottle and wait for carbing and aging....aargh....patience is a hard-earned skill...

 

[Btaz]

I brewed a 10 gallon batch of this recipe 3 weeks ago and just got around to transferring to secondary yesterday. I've got the batch split into two 5 gallon carboys and am dry-hopping one with 1 oz of Cascade and am oaking the other half with 4 ounces of light toast oak chips soaked in Makers Mark. When bottling, I'm going to further does the oaked batch with Makers Mark a little at a time until the taste is where I want it.

Our OG was 1.066 and both samples taken last night were at 1.017. Those are the only samples I've ever taken after primary that I've finished and wished I had more. It was great uncarbonated and at room temp. Anyone have any suggestions for how much priming sugar to add? I really don't want this one to be overcarbed, just enough to give it a good head, release some aromatics (especially in the dry-hopped half) and give good mouth-feel.

Thanks for another great recipe Ed!

I'm curious what you ended up with for the whisky and how it tasted. I'm thinking about doing the same

 

[Kharnynb]

first carbonation test yesterday, and it tasted good, with a month or 2 in the bottle this is shaping up like a favourite.

 

[jmward21]

Making this today. Recipe as is, but I will add vanilla and espresso in the secondary. Looks and smells great right now. Thanks for the recipe.

 

[Btaz]

Brewed this back at the end of December and added 2 vanilla beans and 2 cups cold steeped coffee to the secondary and just last night it took first place in the porter category at the BOSS Challenge in Crest Hill, Il. My first ever beer competition victory! Guess what beer ill brewing again soon. Hopefully it gets good reviews at the national competition too. I also entered it in a previous comp and scored a 31. So this definitely is a quality brew.

How many coffee beans was in the 2 cups of cold brewed coffee? I've read 1 cup of beans to 4 cups of water on cooking blogs

 

[MX1]

I use 1/3 cup ground coffee to 500ml water for my cold brewed coffee i drink in the morning

For my coffee stout I use 1 pound course ground coffee in a hop bag in my mash

 

[MInoobbrewer]

Going to get these supplies now to brew tomorrow. Thanks for the recipe. I got a bunch of S-05 so that's the only change I'll be making. Maybe throwing in some vanilla extract at bottling, not sure yet. Anyways just wanted to say thanks for the recipe. Cheers!

 

[chinaski1217]

I went through some pages of thread but couldn't seem to find the answer to this question:

In the original recipe, are you using Briess chocolate malt or British? If British, which maltster? Thanks.

 

[Keelimepeye]

just brewed a batch of this today... followed recipe exact
in ferment chamber now
cant wait

 

[Keelimepeye]

24 hours later

 

[Keelimepeye]

racked to 2ndary today... what is estimated fg using malto dextrin.... never used it before?

 

[fatom99]

I just picked up supplies for this recipe at my lhbs, they suggested I use dehusked carafa iii instead of chocolate malt, to make it ready to drink sooner. I've used the malt before for other recipes, and decided to go for it. On the way home i realized dehusked carafa iii has a high lovibond, of roughly 450. Will this ruin the recipe? 1 lb of dehusked carafa iii...

 

[jmward21]

I made the recipe as is, but I added vanilla in the secondary. I have it on a nitro tap and it is delicious. Thanks for the recipe. Now it's time to relax and enjoy.

View attachment 1450658217608.jpg

 

[thunderwagn]

I made the recipe as is, but I added vanilla in the secondary. I have it on a nitro tap and it is delicious. Thanks for the recipe. Now it's time to relax and enjoy.

Very Nice! Looks outstanding, I hope mine turns out as good. Just brewed up a batch today.

 

[gophergoat]

At 7 weeks since bottling did an extract version. Looks really light, not very carbonated, tastes sweeter than I expected but first brew of this recipe.
used 3/4 cup of white sugar. 3.3 pounds of pale lme
Steeped:
4 oz. Black Patent
1 oz. Black Roasted Barley
8 oz. Flaked Barley
Used malto dextrin but put it in at the first 15. Could that have changed the sweetness?
Hops same as original. And used nottingham.
Any advice? Just wait longer? I expected a bigger head. I tried at 2 weeks, 3, 4, 6 and it hasnt had much of a change.
Any help would be sweet

 

[thunderwagn]

At 7 weeks since bottling did an extract version. Looks really light, not very carbonated, tastes sweeter than I expected but first brew of this recipe.
used 3/4 cup of white sugar. 3.3 pounds of pale lme
Steeped:
4 oz. Black Patent
1 oz. Black Roasted Barley
8 oz. Flaked Barley
Used malto dextrin but put it in at the first 15. Could that have changed the sweetness?
Hops same as original. And used nottingham.
Any advice? Just wait longer? I expected a bigger head. I tried at 2 weeks, 3, 4, 6 and it hasnt had much of a change.
Any help would be sweet

I'm no expert, but I would think some crystal and chocolate added to the steeping grains would be in order. Did you do a 5 gallon batch? 3.3# of lme seems a bit on the low side.

Quote:
Originally Posted by Steiner View Post
Hate to be a drag on this thread, but any chance at getting an extract conversion of this? I've been wanting to I move up to PM, and it's about time too, so that could work as well. Thanks. This looks great, just what I'm looking for.
Sure. Get about 9 lbs. of Extra Pale LME and steep the rest of the grains at 155 degrees for about 15 minutes in about 2 gallons of water. Top off to 7 gallons with RO water and add the LME and bring to a boil. Add the Maltro Dextrin in the last 15 minutes of the boil. Hop additions stay the same.
__________________
Cheers,

EdWort

 

[gophergoat]

I'm no expert, but I would think some crystal and chocolate added to the steeping grains would be in order. Did you do a 5 gallon batch? 3.3# of lme seems a bit on the low side.

Rats! I did a 5 gallon. Definately that's the problem. I'll let this sit for a month and see what it turns into.
In the meantime I have ingredients for another batch to start next week (except the crystal and chocolate, I'll add that for sure). Thanks for the heads up!

 

[gophergoat]

I'm no expert, but I would think some crystal and chocolate added to the steeping grains would be in order. Did you do a 5 gallon batch? 3.3# of lme seems a bit on the low side.

Rats! I did a 5 gallon. Definately that's the problem. I'll let this sit for a month and see what it turns into.
In the meantime I have ingredients for another batch to start next week (except the crystal and chocolate, I'll add that for sure). Thanks for the heads up!