English Porter Black Pearl Porter (AG)

[BillBeer247]

i wouldent say so,
malto-dextrin is the same as carapils, its for body and head rententation

lactose is unfermentable sugar, its more for sweetness

 

[jdopchibrew]

Brewing this in a couple of days, had to switch out the munich for vienna and subbed 40L for 30L, thinking that would make up for the difference. mashing at 156? Really excited to make this, my girl is crazy for porters and stouts, so now I finally won't have to hear "it's too hoppy!" anymore

 

[ARDean]

My pops and I are going to attempt a 'Pumpkin Pearl' - any suggestions:

10 gal

14.15# 2-Row
3.5# Munich
1.77# 40L
1.77# Chocolate
1.77# Oats
2# Dark Brown Sugar

1oz Fuggle @ 60
1oz Fuggle @ 10

2 cup malto
8 oz of lactose

7# roasted Libbys caned pumpkin roasted:
3.5# in mash
3.5# in boil

2 tsp pumpkin spice with a 'dash' of clove mixture (in vodka) 15 min left in boil

Any thoughts/suggestions?

 

[jdopchibrew]

ended up making it today, gravity came out to 1.058, but i'm using a new method to keep the carboy cooler, so hopefully that will make up for my lack of efficiency! tasted great going into the fermenter, cant wait to try in a few weeks!

 

[jdopchibrew]

so i've had this baby fermenting for a week and a half, and I thought I was sooooo smart trying to use a swamp cooler... but temps in chicago have plummeted and I'm worried my yeasties went into hibernation, as my carboy thermometer is currently reading 57. Think I'm still ok if i bring it up to ~65 and shake the hell out of it? I got a good looking fermentation the first 3 days, but after that, nothing.

 

[Jonathanquist]

and this is the next brew im a making

 

[Groner]

Ok, so I brewed this up the other day and man did it smell exquisite during the mash!


Anyway, I pitched the Wyeast London Ale without making a starter. The bag said max was .060 and I know that the batch is supposed to be .062 but I thought it would be ok, just slow to start. Fermentation started around the 13-14 hour mark so I was a little concerned. But I was happy to see a nice krausen forming and didn't worry about it. I don't have a fermentation chamber and just tried to keep it as cool as possible in the basement here in VA. Probably stayed around 65-68 degrees at all times. The fermenter itself was a bit higher due to fermentation. After about 24 hours (since fermentation started) the krausen has fallen back and is almost gone. I am beginning to see the top of the beer again. I'm not sure what this means exactly or if it means anything at all since I have never: 1. Brewed a porter or anything this high in gravity. 2. Used a Wyeast Smack Pack or London Ale yeast. Does anyone have any insight?

Also, I did aerate the wort by rocking the carboy back and forth for several minutes before and after pitching.

 

[jdopchibrew]

I had the same experience with my fermentation... my fermentation temps started in the mid 50's, then came up to around 67 with several degrees in change due to our heat being on and off. Got a nice krausen after 24 hours, but after that it settled pretty quickly after another day or so. been fermenting for 3 weeks, will take a gravity reading and report back. Hoping for somewhere around 1.030

 

[Groner]

Well, I am glad to hear that I suppose. I would be more than happy with .030. I mean, it's still gonna taste good I'm sure, just was hoping for around 6% ABV. I just hope it doesn't get infected when I transfer. My sanitation is methodical and strict but I am worried that with not enough alcohol something else will take hold. Thanks for the response!

 

[jdopchibrew]

Well, I am glad to hear that I suppose. I would be more than happy with .030. I mean, it's still gonna taste good I'm sure, just was hoping for around 6% ABV. I just hope it doesn't get infected when I transfer. My sanitation is methodical and strict but I am worried that with not enough alcohol something else will take hold. Thanks for the response!

I'm leaving mine in the primary simply for that reason, although I'm sure since it's near the end of fermentation it will be fine...

right at 1.020!! A little lower than called for, but I can already tell this is my best brew yet. tastes incredible straight outta the carboy, I would happily drink as is. I mean... I took a second sample just to "double check" my gravity readings were correct cause the first sample went so fast, it was hard to tell

 

[atri]

I bottle this recipe Nov 15 and chilled one last night for a sip this evening.

The taste was fantastic. Wife liked it too. Plans are to give most of it away as Christmas presents.

I reckon I will be brewing another batch this weekend.

My FG came in at 1020 with an calculated ABV of 5.78%.

Carbed it with 147g of dextrose.

The sample could certainly use another couple of weeks under carb.

thanks for sharing the recipe BierMuncher!

 

[jmtwo]

Brewed this on Nov. 12 with the addition of New Mexico red chile (mild) and cocoa. I ended up slightly low on OG, and nailed FG as of Nov. 26. The sample was awesome, and I should bottle sometime this week.

I'm looking for popping a few on Christmas.

 

[Groner]

Well, my final gravity was about 1.031 which means it came in at about 4.32% but I'm not complaining. Why you may ask?

Because I tasted the sample I took for my reading and it was so good I offered the rest to some guests who were over learning to brew. We poured it in glasses and drank it! Incredible flavor!

Thanks again for posting this recipe!!!

 

[jdopchibrew]

Well, my final gravity was about 1.031 which means it came in at about 4.32% but I'm not complaining. Why you may ask?

Because I tasted the sample I took for my reading and it was so good I offered the rest to some guests who were over learning to brew. We poured it in glasses and drank it! Incredible flavor!

Thanks again for posting this recipe!!!

My thoughts exactly. I've never had such a tasty treat come straight out of a fermenter...

 

[ARDean]

My pops and I are going to attempt a 'Pumpkin Pearl' - any suggestions:

10 gal

14.15# 2-Row
3.5# Munich
1.77# 40L
1.77# Chocolate
1.77# Oats
2# Dark Brown Sugar

1oz Fuggle @ 60
1oz Fuggle @ 10

2 cup malto
8 oz of lactose

7# roasted Libbys caned pumpkin roasted:
3.5# in mash
3.5# in boil

2 tsp pumpkin spice with a 'dash' of clove mixture (in vodka) 15 min left in boil

Any thoughts/suggestions?

After bottle conditioning for 3 weeks popped the first today (after it being in the fridge for 10 hours) and shared with coworkers - nice subtle spice notes with slight pumpkin undertones, surprising since we used 7# of pumpkin for a 10 gal batch... a really smooth drink...

 

[Callacave]

Brewed this yesterday. Used an ounce of Northern Brewer at 60 min, and an ounce of Fuggles at 2 min. Didn't have time to do a starter of London, so used S-04.

It's been going since this morning. Smells great!! Can't wait to keg this! Thanks BM!!!

 

[Lucidum]

stoked on the hype around this beer. Here is my recipe draft due to current inventory & starters : )

Notes: this version has more IBU's(switched hops) and i cranked up the grain count to try to estimate for a 6 gal batch and higher gravity. My boil off amounts have never reached what it should be. Does anyone think this will be too bitter for the highly praised Black Pearl Porter?

Yeast:White Laps English Ale WLP002

Ingredients
Amt Name Type # %/IBU
9 lbs 6.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.5 %
2 lbs 5.6 oz Munich Malt - 10L (10.0 SRM) Grain 2 15.4 %
1 lbs 2.8 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 7.7 %
1 lbs 2.8 oz Chocolate Malt (350.0 SRM) Grain 4 7.7 %
1 lbs 2.8 oz Oats, Flaked (1.0 SRM) Grain 5 7.7 %
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 Cup Malto-Dextrine (Boil 5.0 mins) Other 8 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 10 -
0.53 oz Goldings, East Kent [7.31 %] - Boil 2.0 min Hop 9 1.0 IBUs
0.53 oz Goldings, East Kent [7.31 %] - Boil 60.0 min Hop 6 11.8 IBUs

Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 12.8 IBUs
Est Color: 30.6 SRM

 

[MoeFoties]

I just picked up the ingredients for this one, but made a few substitutions. My LHBS had no Crystal 30, so I went with Bairds Carastan 30-37 instead. I have no fuggin' Fuggles at the house, but I do happen to have a bunch of Willamette. So I'm subbing in the Willamette. I can't wait to see how this one turns out...from reading this entire post, it seems to be a huge hit! I have to say, though, I'm hoping to get the FG down a little under 1.020. Anything more than that is a caloric punch to the face, unless it's offset by a bigger ABV! In that case, the punch to the face is worth it.

 

[46binder]

This was an awesome porter. Brewed it, hit the numbers right on, been drinking it all month. Definantly one to brew again.

 

[josterhues]

I'm brewing this this weekend as a ten gallon batch... Any recommendations from anyone or just stick to original recipe?

 

[flyingfinbar]

I'm thinking about making this my first kegged beer...nice way to warm the lady up to the idea of a kegerator in the house

 

[craigpollard]

Anyone add any coconut to this recipe? If so, how much and when..and how did it turn out?

 

[jtkratzer]

Copied this quoted post from the Centennial Blonde thread, had a question about it and didn't want to derail anything over there:

I've brewed a few batches of my Black Pearl Porter and added 6 ounces of fresh ground vanilla coffee beans (Eight O'Clock Brand) to the primary after fermentation for about one week.

Hands down, the favorite dark beer of everyone who's tapped my beers. :rockin:

Sounds amazing. I'm almost two weeks into primary on Denny's BVP and this might be next.

I've brewed coffee pretty regularly using a press and the grounds float, do you siphon from under the grounds and do your best to avoid the top layer? Do you put the grounds in something?

And without reading the full 27 pages, anyone tried MO instead of 2-row? Make a difference?

 

[BierMuncher]

Copied this quoted post from the Centennial Blonde thread, had a question about it and didn't want to derail anything over there:



Sounds amazing. I'm almost two weeks into primary on Denny's BVP and this might be next.

I've brewed coffee pretty regularly using a press and the grounds float, do you siphon from under the grounds and do your best to avoid the top layer? Do you put the grounds in something?

And without reading the full 27 pages, anyone tried MO instead of 2-row? Make a difference?

I used a coffee grinder set on a pretty coarse setting and just dumped them into the 2-week old primary. When siphoning, I used a pant strainer around the tip of my racking cane.

 

[jtkratzer]

I used a coffee grinder set on a pretty coarse setting and just dumped them into the 2-week old primary. When siphoning, I used a pant strainer around the tip of my racking cane.

Nice. Definitely trying this at some point.

 

[cosmatics]

Finally got this brew keg and carb'd to perfection. Let me just say, fantastic beer, thanks so much to BM and others here. I followed recipe exactly, omitted Lacto, got a OG of around 1.060, and finished around 1.018 or so. Mashed around 154 with a single batch sparge. Used a yeast starter of a london ale strain I had from my 1st ESB brew. Sat in primary for a few weeks, bada boom. I'm drinking it out of my ceramic stein now, but I'll post a pic out of a pint glass later. Salud.

 

[craigpollard]

Just brewed my first all-grain porter! Hit 1.062...pretty smooth day..cant wait to try this one! thanks for the recipe!!

 

[craigpollard]

Any advantage or disadvantage to cold crashing this while in the secondary? I didn't have the equipment to cold crash until my last beer, which was a Belgian pale ale (granted very light in color) but it seemed work very well. Thoughts?

 

[BigPicture]

I have to build my pipeline up again. This is next on my list. My 1st porter. I have a # of other items fermenting.

I'm not a big fan of dark beers but my palate had been expanding since I've been brewing for over 1 year now. I was trippin' on my last visit to Bevmo................... picked up 1 of my favorite commercial brews, and was completely let down on how weak it was. Nothing like I remember it. I remember it being so powerful it would knock my socks off. Not anymore! This home brewing has really spoiled me.

BM has quite the reputation on HBT and I'm encouraged since I've brewed a # of his recipes & have never been let down.

 

[seanb]

Just brewed this with a few changes used 1oz Northdown instead of fuggles and boiled it for the full 60, also added 1 oz ground coffee to the grain bill. Did not add malto dextrin seemed with all the oats i could skip it. Og 1.061 pitched the Safale 04 @78 degrees. Strong fermentation started in 7 hours so far so good well see how it comes out. I guess its a coffee milk porter at this point