English Porter Black Pearl Porter (AG)

[Ilan34]

Going to brew this in a couple of weeks. I'm thinking about replacing some of the pale malt with Grade B maple syrup. Can anyone advise me on what a good percentage would be and how much less pale malt I should use in proportion?

Also considering racking on to vanilla beans and cacao beans in a secondary. Has anyone done something similar?

Thanks in advance!

 

[casesensative]

Well unfortunately this never kicked off. I had tried to pitch some yeast off of a previous pumpkin beer, but i didn't want to just throw the beer right on top of the slurry like i usually do because it had a bunch of pumpkin trub...so i attempted a wash by putting some sterile/boiled water in (after cooling) shaking it up, then pouring into another sterlized container...i then put sterlized tinfoil on top, and let it sit for a few hours in the fridge to get the rest of the trub to drop out. Once the beer was ready to pitch I pitched the top liquid into the fermenter. Nothing ever kicked off, and now two days later I went and grabbed a pack of us-04 and rehydrated. As I went to pitch tho it looks like a small infection may have grabbed hold of it as there is an oil slick looking sheen on the top surface, and I had a stout get an infection before and it had a similar smell to it. I'm pretty bummed about it, but I pitched the new 04 anyways just to see what happens.

I don't think this beer has any chance, unfortunately. I think I'm gonna stop trying to wash and re-use yeast because I've never had very good luck with it.

 

[crusader1612]

Well unfortunately this never kicked off. I had tried to pitch some yeast off of a previous pumpkin beer, but i didn't want to just throw the beer right on top of the slurry like i usually do because it had a bunch of pumpkin trub...so i attempted a wash by putting some sterile/boiled water in (after cooling) shaking it up, then pouring into another sterlized container...i then put sterlized tinfoil on top, and let it sit for a few hours in the fridge to get the rest of the trub to drop out. Once the beer was ready to pitch I pitched the top liquid into the fermenter. Nothing ever kicked off, and now two days later I went and grabbed a pack of us-04 and rehydrated. As I went to pitch tho it looks like a small infection may have grabbed hold of it as there is an oil slick looking sheen on the top surface, and I had a stout get an infection before and it had a similar smell to it. I'm pretty bummed about it, but I pitched the new 04 anyways just to see what happens. I don't think this beer has any chance, unfortunately. I think I'm gonna stop trying to wash and re-use yeast because I've never had very good luck with it.

some of the yeast would have dropped out you should have seen a slightly different coloured layer on top of turn and pitched that.

If I was me I would have washed again dropped most of the trub out keep the creamy layer and pitch

 

[casesensative]

some of the yeast would have dropped out you should have seen a slightly different coloured layer on top of turn and pitched that.

If I was me I would have washed again dropped most of the trub out keep the creamy layer and pitch

Well when i first shook it up in the fermenter i let it settle too. Then i poured off the top layer, and let settle again. So essentially i did let it settle twice. After no ferm for 36-40 hours i went and got a new pack of 04 rehydrated it and pitched. Its finally going now, so it may turn out after all. Only time will tell.

 

[Roughster]

If you read back in the thread a few pages, this thing started off very slow for me as well (72 hours +). I think that the higher gravity OG and most likely less than effective aerating (for me not saying for anyone else, I do the light cap and shake vigorously method) contributes to this getting off to a slow start. Once it did get going it took off, but I was worried as well.

On to a different topic, this beer tasted like soy sauce at 1 month, so I plugged it back into a carboy and plan on sitting on it for a few months. I also added 2 vanilla beans and a good chunk of bourbon as insurance

 

[bzwyatt]

Soy sauce? Funky. Mine tasted like flat, yummy porter each time I checked the gravity... soy sauce doesn't sound right...

 

[casesensative]

Racked this to secondary last night for a Jack Daniels/Vanilla Bean, and a Coffee addition. Gravity was only down to 1.026 but OMG. It tasted like heaven. I put it in my ferm chamber at 60F for secondary. I'm almost hoping it doesn't even ferment anymore because it tastes so amazing right where it's at.

 

[bzwyatt]

Anybody know: how much gravity does the non-fermentable sugar add?

With the lactose & dextrine the FG won't get as low, how low have you guys finished at?

 

[Tomcat0304]

Hmmm...

Brewed this on 9/22.

OG: 1.068, mashed 158* for 60 minutes (finished at 156*). Started fermentation at 60*, 9/27 increased temp to 66*. Took a gravity reading today (10/5) and it read 1.031...

I haven't used Malto-Dextrine before, so I'm not sure how much unfermentable sugar it adds. I guess I'll rouse the yeast back up to see what it can do before taking any further steps. If it doesn't come down any further, should I pitch some S05?

 

[casesensative]

Hmmm...

Brewed this on 9/22.

OG: 1.068, mashed 158* for 60 minutes (finished at 156*). Started fermentation at 60*, 9/27 increased temp to 66*. Took a gravity reading today (10/5) and it read 1.031...

I haven't used Malto-Dextrine before, so I'm not sure how much unfermentable sugar it adds. I guess I'll rouse the yeast back up to see what it can do before taking any further steps. If it doesn't come down any further, should I pitch some S05?

Taste it right where its at, this thing tastes pretty amazing with some sweetness left in it.

 

[Tomcat0304]

Taste it right where its at, this thing tastes pretty amazing with some sweetness left in it.

Thanks casesensitive, I did taste the sample and thought it was still sweet for what I was expecting from it; but again, I haven't used Malto before so maybe it is done.

 

[bzwyatt]

I tried my first bottle of my first batch of this last night. I don't remember the exact volume I ended with, but it was around 4 gallons. I used a packet of 4.5 oz of priming sugar from my brew store, the amount they say is standard for a 5-gal batch. I don't know the exact numbers, but I know porter is not supposed to be carbed as much as lighter styles, and I had less than 5 gallons. I left some of the sugar out - I didn't use all 4.5 oz - but I don't have a scale so I just eyeballed and guessed at leaving out about 1/5th of the sugar.

Anyway, this porter tastes great, as I expected, but it is way over-carbed. It really makes a big difference in enjoying it. I am mad at myself for making a stupid mistake that made such a big difference. After mashing, boiling, fermenting, bottling it all, etc, just using a little extra sugar at the end made a dramatic difference in the final beer.

So I'm getting myself a scale and never going to 'guess' at anything again!

And I guess I'll just open the bottles and let them sit for 1/2 an hour before I drink them. Won't be perfect, but it'll be better than nothing...

 

[casesensative]

I tried my first bottle of my first batch of this last night. I don't remember the exact volume I ended with, but it was around 4 gallons. I used a packet of 4.5 oz of priming sugar from my brew store, the amount they say is standard for a 5-gal batch. I don't know the exact numbers, but I know porter is not supposed to be carbed as much as lighter styles, and I had less than 5 gallons. I left some of the sugar out - I didn't use all 4.5 oz - but I don't have a scale so I just eyeballed and guessed at leaving out about 1/5th of the sugar.

Anyway, this porter tastes great, as I expected, but it is way over-carbed. It really makes a big difference in enjoying it. I am mad at myself for making a stupid mistake that made such a big difference. After mashing, boiling, fermenting, bottling it all, etc, just using a little extra sugar at the end made a dramatic difference in the final beer.

So I'm getting myself a scale and never going to 'guess' at anything again!

And I guess I'll just open the bottles and let them sit for 1/2 an hour before I drink them. Won't be perfect, but it'll be better than nothing...

I think what you could do is let them warm up (if they arent already) and crack em open to degass them and recap. Should let some of the co2 out of the solution.

 

[bzwyatt]

Maybe I'll try that with the swingtops I used for about half the batch.

 

[Cider123]

I usually mash for 90 minutes to ensure a complete conversion. Is there a reason why there is only a 45 min mash in for this recipe?

 

[BierMuncher]

I usually mash for 90 minutes to ensure a complete conversion. Is there a reason why there is only a 45 min mash in for this recipe?

90 minutes on thisrecipe would dry the beer out too much. A shorter mash time insures an adequate amount of non fermentable sugars that will give the beer the required sweetness and creamy mouthfeel. I reserve 90 minute mash times for beers that I want to attentuate as low as possible, like crisp summer ales.

Here's a read on controlling attenuation through mash times.

 

[Cider123]

Hey thanks BierMuncher! I appreciate the info. I just bought the ingredients for this brew. I decided to follow it exactly as given for at least the first time. The only deviation I have is the yeast, where I'll be using my West Yorkshire Wyeast instead of dry. It is what I've been using for all my browns, bitters and milds.

I do BIAB and typically only do one step mash and no mash out. I am still learning the details of multi step mashes, mash times, and such. I was planning on only mashing the one step at 158F. Maybe I'll do a 60 min mash which would be the 45 plus the 15 mash out. I'm told that a mash out is not necessary for BIAB.

 

[mmcouch]

Brewing 2.5 gallon batch of this tomorrow but don't have fuggles. Would UK Kent Golding or Williamette be an ok substitute?

 

[Sudz]

Someone sent me a private message regarding the ferment temp I apparently posted regarding this brew. I'm setting up a new laptop and fat fingered the message into places unknown.


I'm not generally rude and frequently incompetent but it may appear this is the case....

I had apparently stated I fermented this beer at 60*F somewhere. I don't recall this number unfortunately and assume it was something I picked up from this forum. I typically ferment most of my brews between 65 and 68*F. I'll check my notes tonight and add to this if I find something noteworthy.

Sorry for the dropped ball on my message... whoever you are.

 

[BucksPA]

So i brewed this beer 3 years ago to this month and just cracked open my last bottle. Couldn't believe it, but just as delicious as it was in 2010, 2011 and 2012! So let this be proof that this beer doesn't really age ANY BETTER at this point, but still tastes great! I am brewing on Thursday and a mate and I decided on a porter, but I was having a hard time deciding what to brew. I now have my answer!

 

[alers22]

I brewed this recipe back on 10/27 (used same ingredients and quantities as recipe). I hit both the pre-boil and post-boil gravity numbers, cooled to 62 degrees, aerated, pitched a 2 liter starter and fermented at 60 degrees in a temp controlled chest freezer.

The gravity as of yesterday was only 1.026. It is a great tasting porter but I am hoping to get the gravity down a little lower.

How long did your beers take to ferment lower? Should I pull it out of the chest freezer and let it warm up to room temp which is about 68-70?

thoughts?

 

[bzwyatt]

Yeah warm it up.

 

[Setesh]

OK BM, this is the 7th beer of yours I have brewed and it is terrific just like the others. I had a few friends over this weekend for a brew day and this keg went in a hurry. It's obvious that you post tried and true recipes. I'm going to continue going down the list of your recipes until I have brewed them all. I wanted to tell you I appreciate you taking the time to post them. Cheers!

 

[Robar]

I've been reading this thread from page one and now on page 24. So inspired by what I've read I picked up the ingredients today. Looking like I'll be brewing this next Monday!

 

[adriedel]

Could i sub in cara-pils for malto and lactose? And how much would you think?

 

[Setesh]

Could i sub in cara-pils for malto and lactose? And how much would you think?

Carapils will lend body/mouthfeel to the beer but not much sweetness. You could mash a little higher too, but BM already calls for 158 on this one. 160 would give you even more unfermentables which equals more body/mouthfeel. Also notice that BM calls for a 45 minute mash. To get the most mouthfeel you will want to mash for only the amount of time it takes to get full conversion. If your starch test is negative at 30 minutes I would start running off. The longer you mash the more the beta amylase is going to break down the sugars and you will end up with a more fermentable wort with less body/mouthfeel. The key is to find the balance for each recipe ON YOUR SYSTEM. It helps a lot to take good notes. It really is true that if you give 10 different brewers the same recipe you are going to end up with 10 different beers....there are just so many variables.

 

[adriedel]

Thanks for the tips. Im gonna try to mash the 45 and see what happends. Worse comes to worse it will still be beer and tasty.

 

[adriedel]

I ended up adding 6 lbs of liquid barley extract to make a 10 gallon batch. And added some roasted barley, midnight wheat and cara special 3. I dont think its a porter anymore.

 

[nztkdt]

I just put 2.5 gal of this in my fermenter. Smelled and tasted beautiful. Everything went great except for my mash temps. This was only my 2nd AG batch so im still working my process and equipment. Mashed in low at 156.5 and mashed out at 171. I hit all my gravity and volume numbers, but what is the lower mash temps going to do to me?

 

[reuliss]

I just put 2.5 gal of this in my fermenter. Smelled and tasted beautiful. Everything went great except for my mash temps. This was only my 2nd AG batch so im still working my process and equipment. Mashed in low at 156.5 and mashed out at 171. I hit all my gravity and volume numbers, but what is the lower mash temps going to do to me?

You'll be fine. You won't notice a 1.5 degree difference.