Imperial Porter Recipe Review

[benoj]

Hi There,

I'm getting ready to brew an Imperial Porter-ish type beer. I'm shooting for something with a nice complex malt bill (but not hugely roasty) - with some chocolate/vanilla/raisin/plumb notes.

I haven't made a beer this big or used english hops yet - would be great if I could get some feedback on the recipe from someone who has made this style(ish) of beer before:


Link: (Brewfather) or pasted info below:

10.0% / 23.3 °P


Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 23.96 L
Sparge Water: 10.13 L
Total Water: 34.09 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.087

Vitals
Original Gravity: 1.098
Final Gravity: 1.022
IBU (Tinseth): 76
Colour: 154 EBC


Mash

Temperature — 65 °C — 60 min

Malts (9.01 kg)
6.32 kg (70.1%) — Crisp Maris Otter — Grain — 7.9 EBC
910 g (10.1%) — Crisp Chocolate — Grain — 1240 EBC
460 g (5.1%) — Dingemans Special B — Grain — 290 EBC
320 g (3.6%) — Simpsons Oats Golden Naked — Grain — 18 EBC
280 g (3.1%) — Crisp Black — Grain — 1340 EBC
280 g (3.1%) — Simpsons Crystal DRC — Grain — 300 EBC
280 g (3.1%) — Crisp Crystal Dark — Grain — 148 EBC
160 g (1.8%) — Simpsons Aromatic Malt — Grain — 60 EBC

Hops (284 g)
100 g (34 IBU) — Fuggle 4.5% — Boil — 60 min
46 g (13 IBU) — East Kent Goldings (EKG) 5% — Boil — 30 min
46 g (12 IBU) — Fuggle 4.5% — Boil — 30 min
46 g (9 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
46 g (8 IBU) — Fuggle 4.5% — Boil — 15 min

Yeast
2 pkg — Lallemand (LalBrew) Verdant IPA 77%

Thanks,

Ben

 

[Tom Foolery]

The grain bill looks good ..and tasty. The yeast selection is kinda out of left field. I would suggest Nottingham for that high OG and style.

 

[kevin58]

You are looking for a complex malt bill or complex malt flavor character? You certainly have a complex grain bill but that is not necessary to achieve a complex malt character.

A combination of pale malt, brown malt and amber malt... perhaps a small amount of black malt or crystal 60L makes for a nice, rich porter. I tend to use no more than 4 of those malts in any given batch of porter. Those are very traditional grains to use btw and would work very well with your hops which are also all very traditional.

 

[benoj]

The yeast selection is kinda out of left field. I would suggest Nottingham for that high OG and style.

Yeah that’s actually intentional - the yeast is supposed to impart a vanilla like character and I thought it might be nice with the style. They also say it can be used for a stout recipe even though it’s called “IPA” yeast.

 

[benoj]

You are looking for a complex malt bill or complex malt flavor character? You certainly have a complex grain bill but that is not necessary to achieve a complex malt character.

sorry that was a mistake I did mean malt character rather than an overly complexly malt bill

 

[Senormac]

I love the hop additions. I grow and use Fuggles and Golding often and really like their soft hop character. Should go well in a stout as you won't want the biting flavor of something more powerful to take away from your recipe