Big Celebration Porter

[Kaze]

Hi all,

Pretty new here but I've done quite a bit of lurking. So far I have 1 extract and 1 AG brew under my belt (2nd AG currently in the primary). Anyways, my plan is to make a big porter and let it age in the keg for 7 months, and then serve it up after the baby is born .

I was thinking of following Ed's American Porter Recipe, but doing a 90 min boil and adding 4lbs of DME near the end to get me up to around (hopefully) 9% ABV when all is finished. I'll pitch that onto a nottingham yeast cake and let it go! My process is a pretty standard no sparge full volume BIAB.

So... good idea? Any other considerations? Perhaps a different recipe?

Cheers!

 

[bajaedition]

first, with a 90 minute boil, you are going get a lot more hops utilization from your hops, so cut back by a third, then again you are raising the grain and extract, so add a bit back in.
Second, sometimes with big beers you can need to pitch twice, keep an eye on the gravity to see if it sticks. if it does, repitch, I do a big Imperial Stout every year that needs 2 pitchings
Third, it may need to be racked a few times to get it off the lees as there are going be a lot of these and when you go into the aging stage you want it clear, age cold, you will be lagering it for best results. You want a constant temperature.
If you bottle and then age, do not be surprised to see differences between bottles. I use 22 oz bottles for big beers

Good luck

 

[Kaze]

Sorry for the necro thread, but I hate it when people don't give updates. I brewed this beer back in May. Hit 8% ABV because I didn't have my system dialed in, but other than that it went great. Used RO water with some calcium chloride to highlight the malt. 90 min boil with 4lbs DME added at the end. Pitched the beer on a fresh nottingham yeast cake and let it ferment.

Notes:
1.078 og
Pitched at 66*f (5/12/17)
Fermenter at 52*f
Dropped to 50*f after 8hrs. This thing is going ham.
Slowly raised temp starting on the 15th or 16th. Bubbles slowing down.
68*f on the 18th
Fg 1.016 on 5/27/17 kegged 1.016 FG 8.14% ABV​

I have the beer on nitro, and it tastes fantastic. Best beer I've brewed (I've done several batches since then). The nitro gives the beer a nice creamy mouthfeel, and the taste is light (for a beer this dark) and chocolatey. The alcohol taste has faded and isn't really noticeable, definable not boozy like it was out of the fermenter. Turned out to be a great winter warmer! The 7 month age was definitely helpful.

Cheers and happy holidays everyone!

American Porter (Ed recipe)

• Kaze
• Dec 29, 2017

Added DME for ABV boost. 90min boil. Served on Nitro

 

[RM-MN]

Sorry for the necro thread, but I hate it when people don't give updates. I brewed this beer back in May. Hit 8% ABV because I didn't have my system dialed in, but other than that it went great. Used RO water with some calcium chloride to highlight the malt. 90 min boil with 4lbs DME added at the end. Pitched the beer on a fresh nottingham yeast cake and let it ferment.

Notes:
1.078 og
Pitched at 66*f (5/12/17)
Fermenter at 52*f
Dropped to 50*f after 8hrs. This thing is going ham.
Slowly raised temp starting on the 15th or 16th. Bubbles slowing down.
68*f on the 18th
Fg 1.016 on 5/27/17 kegged 1.016 FG 8.14% ABV​

I have the beer on nitro, and it tastes fantastic. Best beer I've brewed (I've done several batches since then). The nitro gives the beer a nice creamy mouthfeel, and the taste is light (for a beer this dark) and chocolatey. The alcohol taste has faded and isn't really noticeable, definable not boozy like it was out of the fermenter. Turned out to be a great winter warmer! The 7 month age was definitely helpful.

Cheers and happy holidays everyone!

American Porter (Ed recipe)

• Kaze
• Dec 29, 2017

Added DME for ABV boost. 90min boil. Served on Nitro

If you don't drink it all it will be an even better winter warmer next December.

The 7 months of maturing is just the start. It will get smoother as time goes on.