David_R
Member
With the summer stone-fruit season just around the corner I'd like to brew a fairly robust (6.5-7% ABV) porter and age it on a heap of black doris plums. Yes I know it seems a bit early to be thinking about next winter already, but I've sworn to myself that this year I'm going to get in early and brew some big winter-warmers well in advance for the colder months!
I've never done any brewing with fruit nor have I formulated a porter/stout recipe myself, so I'm going to need some help. "I've got some bad ideas in my head"....
Equipment: Grainfather
Efficiency: 73.00 %
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 32.9 IBUs
Est Color: 34.5 SRM
IngredientsAmt Name Type # %/IBU
4.75 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.9 %
0.70 kg Munich Malt (9.0 SRM) Grain 2 10.2 %
0.45 kg Chocolate Malt (450.0 SRM) Grain 3 6.5 %
0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.8 %
0.35 kg Special B Malt (180.0 SRM) Grain 5 5.1 %
0.24 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6 3.5 %
24.00 g Pacific Jade [13.00 %] - Boil 60.0 min Hop 7 28.5 IBUs
30.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 8 4.5 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
I was toying with the idea of using a good fruity Belgian yeast like Wyeast 3787, but I'm actually tempted to brew it twice; once with the plums then again with some dark candi sugar and the Wyeast 3787.
Also, with the plums; pasteurise them or just chuck them in the secondary? Or split the batch and do both?
Cheers!
I've never done any brewing with fruit nor have I formulated a porter/stout recipe myself, so I'm going to need some help. "I've got some bad ideas in my head"....
Equipment: Grainfather
Efficiency: 73.00 %
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 32.9 IBUs
Est Color: 34.5 SRM
IngredientsAmt Name Type # %/IBU
4.75 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.9 %
0.70 kg Munich Malt (9.0 SRM) Grain 2 10.2 %
0.45 kg Chocolate Malt (450.0 SRM) Grain 3 6.5 %
0.40 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.8 %
0.35 kg Special B Malt (180.0 SRM) Grain 5 5.1 %
0.24 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6 3.5 %
24.00 g Pacific Jade [13.00 %] - Boil 60.0 min Hop 7 28.5 IBUs
30.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 8 4.5 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
I was toying with the idea of using a good fruity Belgian yeast like Wyeast 3787, but I'm actually tempted to brew it twice; once with the plums then again with some dark candi sugar and the Wyeast 3787.
Also, with the plums; pasteurise them or just chuck them in the secondary? Or split the batch and do both?
Cheers!
