American Porter Bee Cave Brewery Robust Porter

[Chvymn99]

Did this back in the end of February. I wasn't really impressed with it till about 2 weeks ago. I mean it was good, just seemed to be missing something. It's came together rather nicely here in the last few weeks. I'll definitely be adding this to my rotation.... Thanks for the recipe!

 

[Kaze]

I'm going to brew this on Friday. I plan on doing a 90min boil, and adding 4lbs of DME to get me around 9% ABV. I'll rack it on top of a healthy nottingham yeast cake and start the fermentation at 54*F and slowly raise it up. Once it is finished I'll keg and age it for six months or so.

Wish me luck!

Brewed this on 5/12/17 with OG 1.078. FG 1.016 on 5/27 (around 8% ABV) so I kegged and started conditioning at room temp. Sample was coming along nicely... you can definitely feel the warmth of the alcohol, which will hopefully mellow over time. Still undecided on adding the malto. I feel the 4lbs of DME may have added enough body. I'm going to split off a few gallons and let it age for a couple days on some vanilla coffee beans.

 

[MrBlackrock]

This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

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

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

This ferments vigorously, so use a blow off or be prepared to wipe up some beer.

Ferment for 2 weeks, then rack to keg or secondary.

Thinking of brewing this with some vanilla in Primary (maybe 1/2 Bean) and also some Vanilla Tincture in Bottling (1/2 bean on 1oz vodka)

How would Subbing the hops for Hallertau (1oz FWH + 1oz Boil 60) and some Fuggle (1oz Boil 45) sound like ? I have some Cascade but i would like to lower my other hops i have in stock !

Advice is welcome ! Looks tasty!

 

[benner_28]

I've made both this porter and the bourbon vanilla porter that's from this site. I'd recommend this method for the vanilla:

Notes:
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance.

 

[bolus14]

I would agree with the above about the vanilla, if you want a stronger vanilla presence use more beans and allow it to age on them longer.

As for the hops, they don't play much of a role, so I say go with the Hallertau and Fuggles if you want to use them up.

 

[MrBlackrock]

I would agree with the above about the vanilla, if you want a stronger vanilla presence use more beans and allow it to age on them longer.

As for the hops, they don't play much of a role, so I say go with the Hallertau and Fuggles if you want to use them up.

Thanks!

 

[WhosAL]

Hello everyone, I brewed this recipe 2wks ago. I was thinking of bottling it, but I’ve never bottled before, just keg. Im also planning to use brown sugar. My question is, how much brown sugar should I use for priming? Thanks!!

 

[christyle]

http://www.tastybrew.com/calculators/priming.html

 

[Homebrew4Scott]

I am thinking about brewing this for my wife.

I am going to add some vanilla bean to the secondary, per the previous suggestions.

The other thing I was thinking about doing a little different was instead of kegging this, bottling it and using a bourbon barrel aged maple syrup for priming this. Anyone ever done something similar that could give me a little advice? Not sure how to calculate so I dont end up with bottle bombs as the calculator in the previous comment does not appear to help.

Thoughts?

 

[Homebrew4Scott]

I brewed this about three weeks ago. . . . two weeks in the primary, then added two vanilla beans to the secondary and moved it there. Checked it last night after a week in the secondary and it smells and tastes GREAT!! I will be cold crashing this later this week then kegging it the day after. Cant wait to report back in a few weeks on how good this is. Thanks for the recipe.

 

[JLeuck64]

https://www.northernbrewer.com/priming-sugar-calculator

I am thinking about brewing this for my wife.

I am going to add some vanilla bean to the secondary, per the previous suggestions.

The other thing I was thinking about doing a little different was instead of kegging this, bottling it and using a bourbon barrel aged maple syrup for priming this. Anyone ever done something similar that could give me a little advice? Not sure how to calculate so I dont end up with bottle bombs as the calculator in the previous comment does not appear to help.

Thoughts?

I've had good luck using Northern Brewer's priming sugar calculator

 

[Kharnynb]

I prefer this:
http://www.brewunited.com/priming_sugar_calculator.php

It allows metric and celcius too

 

[Kharnynb]

My batch is bottled, Used some muscovada sugar and d-180 candisyrup to switch things up, have to wait a WHOLE MONTH STILL to taste....

 

[Homebrew4Scott]

@EdWort Thanks for sharing this recipe. . . I just tapped this and it is honestly the best porter I have ever brewed. The wife loves it!

It tastes like a good base recipe I could build on. This could become my #2 to always have on tap.

Thanks again and Cheers!!

Scott

 

[Joemomma]

Brewed 5G of this yesterday but mistakenly mashed @160 when it calls for 150. Not sure what I was thinking .. guess it was all the turkey. Anyways, hopefully it turns out ok. I'll know for sure in a couple of weeks.

Cheers!
Joe

 

[Bobcatbrewing42]

This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

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

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

This ferments vigorously, so use a blow off or be prepared to wipe up some beer.

Ferment for 2 weeks, then rack to keg or secondary.

I've brewed this beer a few times and love it. It is simple to brew and tastes great. My second brewing used Warrior as a substitute for the 60 minute addition and that gives a bit of a bitter chocolate aftertaste. I used the Warrior version for my first entry into a large brewing contest and it got me a silver medal against much more experienced brewers with much better equipment.

 

[TodoGrano]

called beta glucasane (if im not mistaken) which breaks apart terpene bound glucosides, hence getting another layer out of

 

[NitrogenWidget]

new to AG brewing, brewed this last weekend doing BIAB.
My first 5 gal batch. been doing 1 gal batches to get my feet wet.

double crushed grains and hit 1.078 for OG.
After a week it's at 1.023.
Not quite done but man it tastes like "holy cow!, I MADE THAT!"
also it made my belly warm at 7.2 abv. lol.

Wish I could of brewed this 4 weeks ago like I planned.
Still got some cold weather and I bet this will keep in a charged keg in my basement over the summer if it lasts that long.

 

[beerbomb]

This will make 5.5 gallons of Porter. Preboil is 7 gallons.

11# 2 Row
1# Chocolate Malt
1# Crystal 40
4 oz. Black Patent
1 oz. Roasted Barley
8 oz. Flaked Barley

Mash at 150 degrees for 60 minutes

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

Hops.

1 oz. Northern Brewer at 60 min.
0.5 oz Cascade at 60 min.

Hydrate a package of Nottingham.

This ferments vigorously, so use a blow off or be prepared to wipe up some beer.

Ferment for 2 weeks, then rack to keg or secondary.

I just sent out an order for the ingredients for this Porter. I look forward to trying it soon. I have a new boil pot and a new grain mill on it's way!

 

[mightyquinn34]

I brewed this beer last week and accidentally used 4oz of roasted barley and 1 oz of the Black patent. Anyone know how this is going to affect the taste of this beer? I had planned on adding vanilla beans after 2 weeks of fermentation. Other than that Brew day went good!

 

[jgodfrey]

Brewed this yesterday for the first time. Looking great so far...

Though, take the blow-off tube warnings elsewhere in this thread seriously. I assumed I had plenty of head-space in this carboy, but a few hours after the attached photo, I had to switch the airlock for a tube.

This looks delicious...

 

[Bobcatbrewing42]

I brewed this beer last week and accidentally used 4oz of roasted barley and 1 oz of the Black patent. Anyone know how this is going to affect the taste of this beer? I had planned on adding vanilla beans after 2 weeks of fermentation. Other than that Brew day went good!

It might be more like a stout with coffee notes. Should be OK. The vanilla should mellow it out.

 

[TheWiz]

Well, just noticed that LHBS milled 1 lb of roasted barley instead of 1 oz into the bag of grains. No going back now as it's in the mash tun. I guess I'll triple the waiting time on this one to let it mellow and see what happens.

 

[Blazinlow86]

I recently made a 2nd batch of the caribou slobber recipe from Northern Brewer. I really liked it the first time but this time it was really coffee like then I remembered. I was looking at some stuff in bs3 and realized I added like 8 times to much black patent this time lol. It's still pretty decent but definitely overly roasty.cheers

 

[snocross1985]

Brewed 2.5 gallons a little over 3 weeks ago and kegged last night. The smell is fantastic, but didn't taste or even get a FG reading due to trying to keg quickly due to just having too much to do. Really looking forward to trying this one. I did miss the OG of the recipe, but I have been having efficiency issues as of late.

 

[Kharnynb]

yearly batch getting made today, some hop subs as stuff was unavailable and adding a pouch of d-180 for some bonus flavour and alcohol

 

[luckybeagle]

Thanks for the recipe, EdWort!

I brewed this one up today and got an OG of 1.081 - 1.082 at 72F. There was a fair amount of trub in my gravity sample but... seems high.

This is only my 3rd AG brew, so please pardon the dumb question but.... I'm wondering what I might've done wrong? Should I add some sterilized water to the fermenter to water it down? Should I just leave it?

I hydrated a packet of Nottingham and ended up with about 4.5 gallons in the carboy. I lost a bit to trub and to my plate chiller.

Any guidance would be greatly appreciated!

 

[bolus14]

I haven't made this beer, but given that you ended up with 4.5 gallons I'm guessing that you either didn't start with enough water or boiled off more than usual.

How much preboil water did you have or did you take a preboil gravity sample?

As for adding water, I wouldnt, I think it will be fine. For the OG I might have used 2 packets of Notty, but at this point let it ride.

 

[Kharnynb]

let it ride, you either get more alcohol or more body, neither is bad in this beer.

 

[luckybeagle]

I haven't made this beer, but given that you ended up with 4.5 gallons I'm guessing that you either didn't start with enough water or boiled off more than usual.

How much preboil water did you have or did you take a preboil gravity sample?

I'm thinking my boil-off calculations are a tad off. I lose some to trub, my plate chiller, and tubing, though. Maybe a quart between them? Not exactly sure. I unfortunately did not take a preboil gravity sample - I heard it wasn't a very reliable/useful measurement for determining OG, but maybe I'm confused? I did take a preboil volume measurement and hit it right on the nose (6.7gal according to my brewcalc). Something must be up.

let it ride, you either get more alcohol or more body, neither is bad in this beer.

More alcohol appears to be right!
I just pulled a gravity sample and got 1.024

My OG was 1.081.
(1.081 - 1.024) x 131.25 = 7.48% ABV currently.

I'm 3 days post-brew and bubbling has eased up to about once every 10-15 seconds. At its peak I was getting just about 3x a second with a big head of krausen. That's dropped back into the beer mostly.

Taste is fantastic for being only 3 days in. If I finish at what the OP finished at, that's 8.5%!

A few questions:
1. I'd love to age a small amount on some bourbon-soaked oak chips. Is it possible to throw a small amount of chips in a growler, affix an airlock, and let it sit in its own private secondary for a month to impart these flavors?
2. If I were to add hazelnut, chocolate, or vanilla flavoring, would you suggest an additional week or two with these flavors in secondary, or go the extract-in-the-bottling-bucket route?

I'm definitely in experimental phase of my brewing, but also have an empty fridge. Part of the appeal of this recipe was the 10-day ferment prior to bottling/kegging, but the taste is just such a good base that it'd be a shame not to split off 1/2g to see if bourbon-soaked oak chips is something to maybe replicate on a full 5 or 10g batch. Thoughts?