I'm hoping to find/make a good clone of Pig's Ass Porter from Belt, Montana, which claims to be a Burton-type London Porter. It's my favorite beer, bar none! I've only found a couple of recipes for "London Porters", but this one from 1997 has an extract that I've never seen and know nothing about, so I could use some input as far as grain to extract conversions. The other is Fullers and then there's Old Slug by RCH, but I don't know if it is a London Porter.
Here's the recipe from BYO.com:
Taddy Porter Clone
Author: Henry W. Jones IV Issue: June 1997
5 gallons, extract/specialty grains
"A good clone of Samuel Smith's Taddy Porter. Tastes like a good porter should."
Ingredients:
1 can Edme Super Flavex unhopped dark syrup
1 lb. Munton's light dry malt extract
1.5 lbs. Munton's amber dry malt extract
0.5 lb. American crystal malt, 40° Lovibond
0.5 lb. English chocolate malt
0.25 lb. black patent malt
2 oz. Fuggle hops (8.8% alpha acid), for 60 min.
0.5 oz. Willamette hops (4% alpha acid), for 15 min.
Wyeast 1098 (British ale)
Step by Step:
Add grains to 1.5 gals. water and steep at 155° F for 30 min. Remove grains, bring to a boil, and add extracts and Fuggle hops. Boil for 45 min. Add Willamette. Boil for 15 more minutes and add to fermenter. Pitch yeast when cooled to 70° F. Prime with corn sugar.
OG = 1.050
FG = 1.013
I'm not a fan of extract brewing, only tried it a couple of times when I was given some out-dated cans of extracts, so that's why I need the help.
This is what I can find out about Munton's malt extracts:
Muntons range of canned malt extracts for the home beer making market are made exclusively from the finest English 2 row barley. They are produced by the aqueous extraction of sugars from malted barley and are subsequently concentrated into a viscous syrup. They are a valuable source of fermentable sugars, provide natural colouring and impart their traditional rich malty flavour.
Our hopped varieties are blended with choicest English hops selected for their aromatic and bittering characteristics. There is no finer malt extract available at any price.
Light Canned Malt Extract
Selected English lager malt is used to produce this fine consistent light malt extract.
Muntons DME Light
Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.
Amber Canned Malt Extract
Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.
Muntons DME Amber
Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.
Munton's is pretty secretive about the percentages of the blends (Proprietary recipes) but this is what I've found from another British maltster:
Maillard Malts™ Gold Malt Extract Syrup is made from pale malt with a small amount of CaraPils, which results in a very light color and excellent head retention capabilities.
Maillard Malts™ Amber Malt Extract Syrup is composed of pale malt with caramel 60 for a grainy caramel sweetness and Munich malt for increased complexity and fullness.
Maillard Malts™ Munich Malt Extract Syrup is a 50/50 blend of pale and Munich malts. It produces a red-amber wort with an exceptional dense chewy-malty flavor.
I once found (on the web somewhere) that you can't go too wrong by using a 60/40 or even a 55/45 split between the different malts to create the specific malts you need. Is this true?
So I'm thinking that the Light DME would be substituted with a UK lager malt, and the Amber would be a split of Maris Otter and Caramel/Crystal 60L maybe.
I can't find anything on the net to give me an idea of the makeup of Edme Super Flavex unhopped dark syrup, so I'm hoping someone here has some idea of how it's been converted to all-grain in the past.
I'm wondering if these might help:
Fermenter's Favorites™ Briess Traditional Dark DME
A proprietary blend of base, Munich, and 60L crystal malts. Amber color and malty flavor with caramelly overtones.
Dark Canned Malt Extract
Chocolate malt, crystal malt and pale malt is used in the manufacture of Muntons dark malt extract. Ideal for recipes designed to brew Milds, porters and Stouts.
Maillard Malts™ Dark malt syrup is a blend of pale malt with some caramel 60, Munich, and black malt.
These three all seem to have 3 and 4 grains, so I suppose the 60% would be Maris Otter and the 40% would be split somehow between the other two or three grains. If anyone has suggestions, I'd like to hear them.
I'm on a fixed income and have to things a little at a time, so I'm getting it all together.
To figure the quantities, I've always used these formulas:
To go from LME to grain, multiply by 1.750 –-- 4 lb LME x 1.75 = 7 lb grain
To go from DME to grain, multiply by 1.667 –-- 4 lb DME x 1.667 = 6.668 lb grain.
Here's the recipe from BYO.com:
Taddy Porter Clone
Author: Henry W. Jones IV Issue: June 1997
5 gallons, extract/specialty grains
"A good clone of Samuel Smith's Taddy Porter. Tastes like a good porter should."
Ingredients:
1 can Edme Super Flavex unhopped dark syrup
1 lb. Munton's light dry malt extract
1.5 lbs. Munton's amber dry malt extract
0.5 lb. American crystal malt, 40° Lovibond
0.5 lb. English chocolate malt
0.25 lb. black patent malt
2 oz. Fuggle hops (8.8% alpha acid), for 60 min.
0.5 oz. Willamette hops (4% alpha acid), for 15 min.
Wyeast 1098 (British ale)
Step by Step:
Add grains to 1.5 gals. water and steep at 155° F for 30 min. Remove grains, bring to a boil, and add extracts and Fuggle hops. Boil for 45 min. Add Willamette. Boil for 15 more minutes and add to fermenter. Pitch yeast when cooled to 70° F. Prime with corn sugar.
OG = 1.050
FG = 1.013
I'm not a fan of extract brewing, only tried it a couple of times when I was given some out-dated cans of extracts, so that's why I need the help.
This is what I can find out about Munton's malt extracts:
Muntons range of canned malt extracts for the home beer making market are made exclusively from the finest English 2 row barley. They are produced by the aqueous extraction of sugars from malted barley and are subsequently concentrated into a viscous syrup. They are a valuable source of fermentable sugars, provide natural colouring and impart their traditional rich malty flavour.
Our hopped varieties are blended with choicest English hops selected for their aromatic and bittering characteristics. There is no finer malt extract available at any price.
Light Canned Malt Extract
Selected English lager malt is used to produce this fine consistent light malt extract.
Muntons DME Light
Light-colored English DME, a bit darker than Extra-Light. Use for pale ale, IPA, and bitter.
Amber Canned Malt Extract
Made from a blend of pale and crystal malts this product provides the ideal building block for Ale and Bitter style beers.
Muntons DME Amber
Amber colored English dry malt extract, ferments dry with a malty flavor. Good for Scottish ales, ESB, milds, and brown ales.
Munton's is pretty secretive about the percentages of the blends (Proprietary recipes) but this is what I've found from another British maltster:
Maillard Malts™ Gold Malt Extract Syrup is made from pale malt with a small amount of CaraPils, which results in a very light color and excellent head retention capabilities.
Maillard Malts™ Amber Malt Extract Syrup is composed of pale malt with caramel 60 for a grainy caramel sweetness and Munich malt for increased complexity and fullness.
Maillard Malts™ Munich Malt Extract Syrup is a 50/50 blend of pale and Munich malts. It produces a red-amber wort with an exceptional dense chewy-malty flavor.
I once found (on the web somewhere) that you can't go too wrong by using a 60/40 or even a 55/45 split between the different malts to create the specific malts you need. Is this true?
So I'm thinking that the Light DME would be substituted with a UK lager malt, and the Amber would be a split of Maris Otter and Caramel/Crystal 60L maybe.
I can't find anything on the net to give me an idea of the makeup of Edme Super Flavex unhopped dark syrup, so I'm hoping someone here has some idea of how it's been converted to all-grain in the past.
I'm wondering if these might help:
Fermenter's Favorites™ Briess Traditional Dark DME
A proprietary blend of base, Munich, and 60L crystal malts. Amber color and malty flavor with caramelly overtones.
Dark Canned Malt Extract
Chocolate malt, crystal malt and pale malt is used in the manufacture of Muntons dark malt extract. Ideal for recipes designed to brew Milds, porters and Stouts.
Maillard Malts™ Dark malt syrup is a blend of pale malt with some caramel 60, Munich, and black malt.
These three all seem to have 3 and 4 grains, so I suppose the 60% would be Maris Otter and the 40% would be split somehow between the other two or three grains. If anyone has suggestions, I'd like to hear them.
I'm on a fixed income and have to things a little at a time, so I'm getting it all together.
To figure the quantities, I've always used these formulas:
To go from LME to grain, multiply by 1.750 –-- 4 lb LME x 1.75 = 7 lb grain
To go from DME to grain, multiply by 1.667 –-- 4 lb DME x 1.667 = 6.668 lb grain.
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