carbon111
Well-Known Member
Nice. Let us know what your recipe reformulation ends up like.
FWIW, I'm thinking of using Windsor for my version of this.
FWIW, I'm thinking of using Windsor for my version of this.
Nice. Let us know what your recipe reformulation ends up like.
FWIW, I'm thinking of using Windsor for my version of this.
Here's my current version of Grant's Perfect Porter (been toying with it for a while now)...will brew it once I'm done with two brews I've got coming up. At this point I'm planning it as a PM:
5.5 gallons:
3 lbs Light DME
3 lbs 2 Row Pale Malt
1 lb Crystal 60L
1 lb Chocolate Malt
2 oz Black Patent
1 oz Peated Malt
1.25 Willamette 60 minutes
Windsor Ale Dry Yeast
I just finished a beer recently with 2 oz of Peated and it just wasn't subtle enough, which is why I'm lowering my original recipe's 2 oz of Peat down to 1 oz.
I switched the Crystal over to only 60L as that was probably all that was readily commercially available in volume when Bert was first brewing this.
I've upped the Chocolate but lowered the Black Patent so as to still hit 34° SRM as that was just too much Black Patent.
carbon 111. i would really like to know how this turns out..i have been searching for this recipe for some time now. if this is close it will almost be heaven in liquid form.
I will be brewing a second version of this soon too, should be pretty darn close this time.
I'm looking forward to comparing notes!![]()
I'm looking forward to comparing notes!![]()
carbon111, I may have been a tad hasty in giving my tasting notes on such a young beer before. Now that this beer is 7 weeks old the flavor is getting very nice and think the peat malt was the right amount as it has mellowed a bit. It does need more chocolate though. I think I may have this nailed the next time.
Good to know. Are you going to stick with US-04 for the next batch? I'm seriously considering it instead of Windsor.
humann will you repost your complete recipe with the updates of the peat malt and the chocolate malt. i want to try this recipe and just let it set till jan or feb.. thank you
Me, too! Man, how did I miss this thread all this time?! Bert Grant's beers where some of the first I enjoyed when I first came to appreciate craft beer and when I first started brewing. I can't remember which one I first had, but my favorites were the IPA, Scotch Ale and, of course, PP. Reading this thread brings back memories!... Tonight I'm raising a glass to Bert Grant.
Bert Grant's Perfect Porter is the beer that made me realize I love beer! It was great sitting in the Grant's pub in Yakima during my summers at home from college in the mid 1990s. The beers were fantastic, it was the only bar in town that didn't allow smoking, and the ladies serving the beer; well, I really miss them too.
I have been toying around with recreating the Perfect Porter recipe for several years now and always manage to get distracted. I can't wait to try your recipe. Thank you for your efforts and the memories they bring back. Tonight I'm raising a glass to Bert Grant.
I never heard of Bert Grant before this thread, but reading the article linked earlier and all the raves from the other posts, it is a real shame that Bert Grant and the brewery is gone.
I am looking forward to seeing the results of your recipe humann.
Thanks, is that the monkey from Three Sheets in your avatar?
Let me know how that tastes, Humann.
I still haven't done mine yet...I've had a few other things in the pipeline to use up the ingredients I've got on hand.
Here's my current thinking for my mini-mash version:
5.5 gallons total, 4 gallon boil.
3 lbs Light Dry Malt Extract (Briess)
3 lbs Two-row Pale (Maris Otter)
1 lb 4 oz Crystal 60L
12 oz Chocolate Malt
2 oz Black Patent
1 oz Peat Smoked
1.5 oz Willamette @ 60 min (4.8 AA)
I've decided to use Safale US-05 on this one - the estimated attenuation jibes with my current recipe and I've just got a weird gut feeling on this. I don't remember BGPP having much yeast "character" at all - so something ultra-clean like 05 might do it (for me, anyway).
I'll ferment at a straight 65F.