My First Porter

[bradlyw]

I'm attempting to mimic Big Jamoke Porter by Marshall Brewing in Tulsa,OK
http://marshallbrewing.com/2011/09/the-big-jamoke/

Any thoughts on this recipe. I haven't done a dark beer before and want to make sure I'm on the right track.

 

[friarsmith]

Looks like a solid recipe. Based on Marshall's description, specifically the "toffee" part, I would suggest subbing out the American Crystal 80 for a combo of English Amber Malt and English Medium Crystal. I think the English malts give more toffee flavor. Fawcett Amber and Simpsons Medium (60L-ish) would be great together.

I forget the IBU specs of a Robust Porter, but 53 IBU seems pretty high. I like the idea of NB as a FWH, especially when you're adding NB as a late kettle addition-- you get the full spectrum of flavor from the NB that way. Perhaps keep the NB hops as-is and adjust the Magnum hops in the kettle (not FWH) to your desired IBU. Magnum will not give you much of what you desire in a FWH. It's pretty neutral (in normal dosages) and you're just wasting IBU's if Magnum is a FWH. I would say use them in the kettle only to adjust for IBU.
My $0.02.

 

[NoIguanaForZ]

53 is high. I think BJCP is 30-50 for the American Porter style *checks* oh, 25-50.

 

[bigplunkett]

If change the yeast to somthing english like 007 or 005 for a bit of easters. Othere then that looks good maby cut the ibu to 40

 

[bradlyw]

Thanks for the help all. I'm going to look at the grain swap out that was mentioned.

The IBU's were higher than most, but the only reason I went that high was because Big Jamoke is at 55 IBU.

Hopping the FWH smooths out the hop bite as opposed to a 60min add.

Brewing tomorrow, will report back.

 

[Lefou]

If change the yeast to somthing english like 007 or 005 for a bit of easters. Othere then that looks good maby cut the ibu to 40

+1 on the bittering reduction.

One other recommendation, though.
Get the mash pH balanced first. Treat your water with a bit of sodium bicarb because the darker malts will bump up the acidity a bit. Add some gypsum and calcium chloride and you're good to go. With porters and stouts, you don't want a badly converted mash to result in a thin wort, especially if you want to bump the hops up just above minimum for the style.