English Porter Black Pearl Porter (AG)

[BierMuncher]

Just brewed this last night and pitched S-05 (all I had on hand). Looks and smells great! Just a quick question / thought about the IBUs. They calculate to about 6. This seems kind of low - should they be higher? All of the other BM recipes I have made have been great, so I am trusting this one also but I was just wondering.

I know the IBU's seem low, but the roasted malts in this lend their own bitterness. Trust me...if you want something on the rich and malty side with a hint of sweetness...this will be great.

 

[Brewenstein]

Thanks for the quick answer BM. Like I said in my first post, all of your recipes that I've made have been great . I just hadn't seen a recipe with such low IBUs before. I will post again when this beer is done.

 

[Sleepyemt]

So I wanted to add some licorice to this but wasn't sure how to proceed, 1 stick during the boil? Will it over sweeten the beer or add flavor? Should I use star anise instead? I'm looking forward to brewing this.

 

[Snafu]

Does anyone have this recipe in either promash or beersmith using a flysparge? I want to compare with mine. I have 5 gals conditioning now, its looking good so far, can't wait to taste it.

I'm really curious about the sparge, you mashed out at 175, would you still sparge at 168 or 175? Why so high?

 

[Brewenstein]

Just bottled this last night. Ended up with 61 12 oz. bottles ! OG was 1.064 and FG was 1.028 for an ABV of 4.7. Tasted awesome and I am looking forward to "testing" one next week. Thanks again for the recipe BM !

 

[BierMuncher]

Just bottled this last night. Ended up with 61 12 oz. bottles ! OG was 1.064 and FG was 1.028 for an ABV of 4.7. Tasted awesome and I am looking forward to "testing" one next week. Thanks again for the recipe BM !

Perfect time of year for a rich porter.

 

[underwaterdan]

BM you have great recipes! I am thinking of brewing this and your Bass Clone for st paddys day and making them into black and tans, you think they will float right?

 

[BierMuncher]

BM you have great recipes! I am thinking of brewing this and your Bass Clone for st paddys day and making them into black and tans, you think they will float right?

Hmmmm. Hard to tell.

A typical back and tan requires a lighter ABV on top (Dry Stout) and a heavier ABV on the bottom (Pale Ale). Using a Porter at around 5.5+ and a similar ABV pale might get you too close for clear separation.

 

[underwaterdan]

Hmmmm. Hard to tell.

A typical back and tan requires a lighter ABV on top (Dry Stout) and a heavier ABV on the bottom (Pale Ale). Using a Porter at around 5.5+ and a similar ABV pale might get you too close for clear separation.

That was my fear, but I thought it had to do with final gravitys and not abv... Are the FGs for these too beers close also? They sound like they would be so go together!

 

[craigbrew]

Just had a glass of this last night and it is great. I only made 2 1/2 gals so I could try out my party pig.

Now I have to make a 5 gal batch because the wife loved it also.

thanks again BM

 

[greencoat]

I'm planning this one for Wednesday, SWMBO just discovered the joy of porters and is pretty pumped for it. Will I need to make a starter for this guy?? Cheers!

 

[greencoat]

This was my second all grain, and everything went flawlessly (except for not having any sanitizer...) hit all my mash temps perfectly, and ended with an OG of 1.061 on the dot. Thanks for the recipe!

 

[BierMuncher]

This was my second all grain, and everything went flawlessly (except for not having any sanitizer...) hit all my mash temps perfectly, and ended with an OG of 1.061 on the dot. Thanks for the recipe!

Excellent.

Remember that a portion of those 1061 points are in the form of unfermentables so don't be alarmed with what appears to be a stalled fermentation and a higher FG. That's kind of the point with this beer.

 

[ChemEMc]

So the first post suggests 1 week primary 10 days secondary, but then... strait to keg, couple days and drink? or would it still be a bit too green then and should be aged in the keg a bit?

I'm 11 days in primary right now (OG 1.60, my first AG attempt), meant to move to secondary after a week, but been busy... can't wait! but will if more aging after the secondary really helps this one out.

 

[BierMuncher]

So the first post suggests 1 week primary 10 days secondary, but then... strait to keg, couple days and drink? or would it still be a bit too green then and should be aged in the keg a bit?

I'm 11 days in primary right now (OG 1.60, my first AG attempt), meant to move to secondary after a week, but been busy... can't wait! but will if more aging after the secondary really helps this one out.

Rack it to a 2nd and give it a week. Keg, chill and serve in about another week. The low IBU's and the mellow/sweeter taste profile means it can get to tap sooner.

 

[merlSr]

OK, first AG yesterday using this recipe. Overall, it went great. Done in 4.5 hours including clean-up. 1.060 OG and bubbling nicely in the carboy. Smelled great and looks good (a little lighter than I thought it would be, maybe itll darken?). I did get stuck sparge though. Ive been reading some other posts concerning this, but Id like to explain my particular situation and get a little insight. Thanks in advance for any help. BTW, Ive already learned so much from you guys. This sight is a blessing to us new guys.
I made a MLT out of a 5 gall (round) cooler with a ss braid (similar to Fly Guy's) with no valve ( I just use gravity to feed or not, by lifting or lowering the end of the tube above or below the liquid level). It seemed to get stopped up after a gallon or so was drained into the pot. Dumped it (twice) into a 6 gal bottling bucket, rinsed ss braid, dumped back into MLT. I ended up scooping grain out with a strainer to finish. A little frustrating, but I got it done. I wondered if the amount (13lbs) of grain in this recipe was to much for the style MLT Im using.

 

[spiceman]

I just brewed up this beer 2.5 weeks ago. It's looking pretty good, but my FG has been stuck at 1.031 for 1.5 weeks now despite an OG of only 1.050. Is anyone else finishing this high?

 

[snailsongs]

I'll be brewing this (or something similar) sometime mid to late summer as a base for a halloween "pirate" porter....spiced with cinnamon, coconut and bay rum cologne....har!!!!

 

[geoffny25]

I brewed this up today, hit 1.06 OG, and pitched Nottingham yeast. What have people had for FG with all the non-fermentable sugars?

Hopefully it'll turn out alright, first AG.

 

[ChemEMc]

I'm going off memory but if i remember correctly I had a 1.06 OG and my FG was 1.026. And it's currently in a keg and amazingly delicious.

For aging: Primary 11 days, Secondary: 1 week Then kegged. After 1 week on CO2 (room temp) I was drinking it and it was good, a little under carbed but not by much, but after 2 weeks (second week aged cold) in the keg it was where it would consider it "ready" just creamier and a more balanced flavor. And again from memory, but i think the pressure was set for around 2 vols of CO2, maybe a bit lower.

And oh yeah, i stuck with the recipe exactly. (one cup malto-dextrin turned out to be 4 oz for me btw)

 

[geoffny25]

From previous posts it seems that people have been landing right around the 1.03 to 1.02 region. I'll expect that, thanks for the info Eric

 

[greencoat]

Mine went down to 1.020 on the dot.

Edited to add the label I'm about to go print off:

 

[Snafu]

BM, can you recommend a water profile that will really bring out the flavors here? I was originally thinking of using a London water profile but after seeing the ratios it looks more bitter than I would think would work here...Would you just mix up something that was more on the malty side?

 

[Dynachrome]

Hi guys,

I did a little google over the site looking for Summit Great Norther Porter. There were a few references to this recipe. Have any of you tried Summit GNP? If so, could I please get a rough comparison? I've become kind of attached to it and the double batch of EW Pale Ale I made is going to be enough to last me a long time of that flavor.

I'd like to try a Porter out.

Thanks,
Bill

 

[OMJ]

tried this for the first time today after brewing it on 8/8 and I just wanna say thanks BM its an awesome recipe. Wasnt even cold or very carbed up yet and it tasted fantastic.

Just tapped the second keg of this 10gal batch and its far better than the first keg was. BM this is one hell of a recipe

 

[BierMuncher]

Just tapped the second keg of this 10gal batch and its far better than the first keg was. BM this is one hell of a recipe

Why thank you.

 

[greencoat]

After waiting very impatiently, I'm gonna pop my first bottle and do a cheesy review.

Pours to a dark brown that shows red when held up to a light. One inch thick beige head, decent lacing. Nose is sweet and roasty, very pleasant. There is an excellent balance of malt sweetness, just enough hop bitterness and roast from darker grains. It has a full, yet smooth body and finishes drier than I would have imagined.

This has to be the best of the beer I've brewed yet and can't wait to share with my friends. Thank you for an excellent recipe, BM! I can already tell you that I'll be brewing this one up again.

 

[greencoat]

Just for the record, this was a HUGE hit at my party tonight. BM strikes again!

 

[BierMuncher]

Just for the record, this was a HUGE hit at my party tonight. BM strikes again!

3:44AM huh?

Musta been a good party.

 

[heywolfie1015]

I just bottled a slightly modified batch of this. I left out the malto-dextrine and lactose, upped the bittering charge to 1.0 oz., and added a .75 oz Fuggles charge at 15 minutes for a little extra flavor and bitterness. Probably one of (if not the) best batches I've ever done. Thanks for the recipe, BM.