American Porter Bert Grant's Perfect Porter tribute

[humann_brewing]

I've been drinking this for 2 or 3 weeks now. Overall I like it and it turned out fairly well. My only 'complaint' is in the carbonation, for some reason I didnt' get a real good carbonation in the bottles. Maybe I didn't get quite enough corn sugar. I don't get much head at all either - i'm wondering if this was due to less than perfect conversion in my mash.

But it's a good tasteing beer!

good question, it could be lots of things. I would like to have this beer on the lower side of the volume scale anyways but it should have plenty of good head with all that crystal in there. Did you check for conversion by chance?

 

[ooguyx]

Here's my grain bill, just scaled down to 70% efficiency for us normal types:

6 lbs, 1 oz 2-row (76.98%)
14 ounces chocolate malt (11.11%)
12 ounces crystal 40L (9.52%)
2 ounces peated malt (1.59%)
1 ounce black patent (0.79%)

Total grain bill: 7 lbs, 14 ounces (7.8625 lbs)

Also, what do you think about Windsor or S-04 as dry yeast substitutes?

I'm new to efficiency, but shouldn't there be more grains for lower efficiency? thanks,

 

[humann_brewing]

I'm new to efficiency, but shouldn't there be more grains for lower efficiency? thanks,

you are correct, to get the same sugar level, you would need more grain to convert into sugar if you are not going to pull as much out (lower efficiency)

 

[humann_brewing]

I am mashed in on this beer

 

[humann_brewing]

For Some reason I came in 1 point low on the OG ( I think I have more than 11 Gallons) but I mash low so it shouldn't make too much of a difference. Now I'm waiting on the yeast.

 

[humann_brewing]

had a little trouble with the yeast, it was old and the viability just wasn't there. Patience was required, anyways, it is bubbling away nicely for the last day or so

 

[humann_brewing]

just took gravity sample, wow this version is awesome. Hope it stays like this, still has a few more points to go.

 

[ooguyx]

With the vanilla, do I need to mix it in a certain way?

Gonna rack mine this week to the secondary. This was my first crack at all grain brewing, so I am excited to see how it turns out.

 

[humann_brewing]

With the vanilla, do I need to mix it in a certain way?

Gonna rack mine this week to the secondary. This was my first crack at all grain brewing, so I am excited to see how it turns out.

Glad to hear your giving it a try. I don't secondary so I just put a T spoon in a keg and rack into the keg.

Also, I know this was mentioned before but we're not talking about generic vanilla extract but something like this

Madagascar Bourbon Pure Vanilla

 

[ooguyx]

When purchasing the ingredients I went with McCormicks Vanilla Extract, any difference I should be aware of or compensate for?

 

[humann_brewing]

When purchasing the ingredients I went with McCormicks Vanilla Extract, any difference I should be aware of or compensate for?

the McCormicks would be a imitation vanilla extract, you really want to get the real thing. If that was your only option I wouldn't use it.

If you have a cost plus (world market) near you, try getting some there.

 

[DOTY]

do you use a Teaspoon or Tablesoop of vannila extract? HB you have tsp and Gomb has tbs...just getting ready to move my into secondary and dont want to over do it.

 

[humann_brewing]

do you use a Teaspoon or Tablesoop of vannila extract? HB you have tsp and Gomb has tbs...just getting ready to move my into secondary and dont want to over do it.

I honestly can't remember now but am about to put it in myself. I am going to start out with a tsp and go from there. I am just going to put it in the keg before I fill it.

 

[gomb]

I used a tbs. Of course that batch got a wicked infection that I bottled anyways. After bottles started blowing caps I dumped the batch and haven't tried again.

 

[humann_brewing]

Sampling batch #3 tonight, I think it is spot on with the original and darn tasty.

I filled a 3RD keg with only a gallon in it with some fresh mint and it is great too. I think I'll fill the second full keg with mint too.

 

[humann_brewing]

do you use a Teaspoon or Tablesoop of vannila extract? HB you have tsp and Gomb has tbs...just getting ready to move my into secondary and dont want to over do it.

I put a teaspoon in and it doesn't seem to be enough, I can't really pick any of it out. I say go for a tablespoon.

 

[ooguyx]

So I let this sit in primary for 3 weeks and this morning when I went to rack I saw this on top. Is it something I should be worried about?
As you can see my daughter is nervously awaiting the response.

 

[humann_brewing]

So I let this sit in primary for 3 weeks and this morning when I went to rack I saw this on top. Is it something I should be worried about?
As you can see my daughter is nervously awaiting the response.

that does look pretty strange especially after 3 weeks I would think any funny looking stuff would fall out. There is only one way to find out though. Do you have a bigger picture too?

 

[ooguyx]

I do have a bigger picture. Too big for here. You can see it at www.yeahmartin.com/porter_0001.jpg

 

[humann_brewing]

I do have a bigger picture. Too big for here. You can see it at www.yeahmartin.com/porter_0001.jpg

it all looks similar to what is on the wall or what is hopefully just the krauzen still going down. Hard to believe it is still do that at 3 weeks but what temp is it at? Did you use WLP028, this is a medium flocer so it may need help with time or temp to completely fall out.

 

[ooguyx]

Its been at 72F for the whole time. I did use the WLP028. I racked it, so do you think I should up the temp?

 

[humann_brewing]

Its been at 72F for the whole time. I did use the WLP028. I racked it, so do you think I should up the temp?

72 is fine, white labs say 65-70 during the ferment but it is good to have it a little above toward the end to help it finish.

Did you take a gravity reading?

 

[Jakemo]

Man... this beer looks good! I love the idea of a touch of smoke sitting over all that caramel and chocolate flavor. The dab of vanilla will help keep the smoke and bitter chocolate balanced too I think.

I'm gonna have to do an extract batch for my next beer. I used Hopville's calculator, too, and got slightly different amounts. I based mine on percentages and OG...

5# Light LME 72.1%
6oz Light DME 5.41%
12oz Choc Malt 10.8%
11oz Crystal 40L 9.9%
1oz Peated Malt 0.9%
1oz Black Patent 0.9%

1oz Willamette 5.5%AA 60 min 19 IBU
1oz Willamette 5.5%AA 15 min 9.4 IBU

Calc. OG= 1.048
Calc. FG= 1.013
Calc. IBU= 28.4
Calc. ABV= 4.7% WLP028
Color = 32 SRM


Sounds absolutely delicious.

 

[humann_brewing]

Man... this beer looks good! I love the idea of a touch of smoke sitting over all that caramel and chocolate flavor. The dab of vanilla will help keep the smoke and bitter chocolate balanced too I think.

I'm gonna have to do an extract batch for my next beer. I used Hopville's calculator, too, and got slightly different amounts. I based mine on percentages and OG...

5# Light LME 72.1%
6oz Light DME 5.41%
12oz Choc Malt 10.8%
11oz Crystal 40L 9.9%
1oz Peated Malt 0.9%
1oz Black Patent 0.9%

1oz Willamette 5.5%AA 60 min 19 IBU
1oz Willamette 5.5%AA 15 min 9.4 IBU

Calc. OG= 1.048
Calc. FG= 1.013
Calc. IBU= 28.4
Calc. ABV= 4.7% WLP028
Color = 32 SRM


Sounds absolutely delicious.

looks pretty good, let me know how it turns out.

ooguyx, how did it turn out for you? Is it drinkable?

 

[MTHarrington]

I've been brewing this beer for several years now. It's my wife's favorite beer and now is my standard house porter.
It might be a tad sweeter than what Grant's, but we like it that way.

Other things I do.. I do add chocolate. Again, you don't NEED to, but I add it at the end of the boil and I think it adds complexity and makes this much more chocolaty. The special B is something I added recently. I like the addition it brings.. YMMV. This is not a robust porter. but a very chocolaty brown porter. Very drinkable. You can easily skip the lactose, chocolate and special B and I think you're very close to Grant's Perfect Porter. I might even add a bit more chocolate malt in though!


Style: Brown Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 10.50 gal
Boil Size: 13.26 gal
Estimated OG: 1.051 SG
Estimated Color: 42.7 SRM
Estimated IBU: 21.4 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.57 %
2.50 lb Chocolate Malt (350.0 SRM) Grain 11.99 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.80 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.80 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.40 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.40 %
0.50 lb Peat Smoked Malt (2.8 SRM) Grain 2.40 %
2.50 oz Williamette [5.50 %] (60 min) Hops 21.4 IBU
4.00 oz Cocoa Powder (Boil 10.0 min) Misc
0.34 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 1.65 %
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20.50 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 30.75 qt of water at 174.6 F 158.0 F

 

[usfmikeb]

The wife and I both love porters, and this looks like an awesome recipe. So, I'll be brewing this TOMORROW!

Did a couple AG with friends that were more knowledgable than I, but this will be the first time I do it on my own. Actually going to try BIAB, and will decide based on the results whether or not I like the method.

Here's what I'm doing, assuming low efficiency. I've also got some DME in case my efficiency is REALLY low. If for some reason the efficiency ends up higher, then I'll pull some wort out to use for yeast starters in the future, and add water to lower the gravity.

Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Boil Size: 8.0 gal
Estimated OG: 1.050
Estimated SRM: 38
Estimated IBU: 25
Brewhouse Efficiency: 64%
Boil Time: 90 Minutes
Estimated FG: 1.012
Estimated ABV: 5.1%
Estimated Attenuation: 76%

Ingredients:
------------
9.00 lb Pale 2 Row
1.31 lb Chocolate Malt
1.19 lb Crystal 40
0.19 lb Black Patent
0.19 lb Peated Malt
0.75 oz Williamette Pellets, 4.8%, 90 min
0.75 oz Williamette Pellets, 4.8%, 15 min
White Labs Dry English Ale WLP007 (70-80% Attenuation)

Mash Schedule:
----------------------------
20 min Protein Rest @ 120 degrees
60 min Mash @ 155 degrees
10 min Mash Out @ 170 degrees

 

[humann_brewing]

The wife and I both love porters, and this looks like an awesome recipe. So, I'll be brewing this TOMORROW!

Did a couple AG with friends that were more knowledgable than I, but this will be the first time I do it on my own. Actually going to try BIAB, and will decide based on the results whether or not I like the method.

Here's what I'm doing, assuming low efficiency. I've also got some DME in case my efficiency is REALLY low. If for some reason the efficiency ends up higher, then I'll pull some wort out to use for yeast starters in the future, and add water to lower the gravity.

Recipe Specifications
--------------------------
Batch Size: 5.5 gal
Boil Size: 8.0 gal
Estimated OG: 1.050
Estimated SRM: 38
Estimated IBU: 25
Brewhouse Efficiency: 64%
Boil Time: 90 Minutes
Estimated FG: 1.012
Estimated ABV: 5.1%
Estimated Attenuation: 76%

Ingredients:
------------
9.00 lb Pale 2 Row
1.31 lb Chocolate Malt
1.19 lb Crystal 40
0.19 lb Black Patent
0.19 lb Peated Malt
0.75 oz Williamette Pellets, 4.8%, 90 min
0.75 oz Williamette Pellets, 4.8%, 15 min
White Labs Dry English Ale WLP007 (70-80% Attenuation)

Mash Schedule:
----------------------------
20 min Protein Rest @ 120 degrees
60 min Mash @ 155 degrees
10 min Mash Out @ 170 degrees

Looks good but remember the yeast plays a big role in this beer and if you can get the Edinburgh yeast wlp028 I would

 

[usfmikeb]

Already had the Dry English yeast, and made it with that. I'll try the Edinburgh in the next batch for comparison.

 

[Jakemo]

I'm brewing my extract version this coming weekend, the finalized recipe I'm going with is:

Calc. OG: 1.045
Calc. FG: 1.012
Calc. ABV: 4.4%
Calc. IBU: 25 IBU
------Grains------
5# light LME
12oz Choc Malt
10oz Crystal 40L
1.5oz Breiss Cherry-Smoked Malt (thought it would be an interesting twist
1oz Carafa III Debittered Black Malt

------Hops------
50min Willamette 4.8% AA
15min Willamette 4.8% AA
10min 1oz Irish moss

------Other------
Yeast: WLP028 Edinburgh Scottish Ale Yeast
-----------------------------------------

Question!
I want to add vanilla to this, as per the original recipe, but can't decide how much. I've seen mention of 1 tablespoon, but a lot of other beers use 1oz. Also, add in primary? Or bottling?

 

[humann_brewing]

I'm brewing my extract version this coming weekend, the finalized recipe I'm going with is:

Calc. OG: 1.045
Calc. FG: 1.012
Calc. ABV: 4.4%
Calc. IBU: 25 IBU
------Grains------
5# light LME
12oz Choc Malt
10oz Crystal 40L
1.5oz Breiss Cherry-Smoked Malt (thought it would be an interesting twist
1oz Carafa III Debittered Black Malt

------Hops------
50min Willamette 4.8% AA
15min Willamette 4.8% AA
10min 1oz Irish moss

------Other------
Yeast: WLP028 Edinburgh Scottish Ale Yeast
-----------------------------------------

Question!
I want to add vanilla to this, as per the original recipe, but can't decide how much. I've seen mention of 1 tablespoon, but a lot of other beers use 1oz. Also, add in primary? Or bottling?

That will be a good beer

I would say 1 tbsp you want it to be subtle