American Porter Robust Porter - 531 Brew Haus- 1st Place 2009 HBT BJCP Comp

[midfielder5]

Thanks for the great recipe! Although, I'm using Beer Alchemy and the 9# of extract is putting it at an OG of 1.080. I'm assuming I should pull it down to ~6lb 12 oz? That seems to put me in at around OG 1.064 and FG 1.019. Brewing it tonight!!!

Yes whatever beersmith says; I didn't do the extract calcs, sorry.
Are you using dry or liquid (so I can update
thread)?

 

[Budzien]

This is not the next, but the one after for me. Thank you for sharing! I am very excited to try this and will let you know how it turns out.

 

[Budzien]

thank you for this. It is awesome. Hands down the best porter I have brewed.

 

[RUNningonbrew]

So I made this beer all grain version 21 days in primary FG 1.012, and secondary 22 days, bottled 14 days, I opened one last night and detect some astringency ...I'm not too familiar with this style so is this normal, or does the roasted barely make the beer a little more "harsh" mash temp was 154

 

[midfielder5]

So I made this beer all grain version 21 days in primary FG 1.012, and secondary 22 days, bottled 14 days, I opened one last night and detect some astringency ...I'm not too familiar with this style so is this normal, or does the roasted barely make the beer a little more "harsh" mash temp was 154

Hi,
I don't know the particular answer but I found this in an online resource:
" Beers containing more dark grains are more likely to have some astringency in them. This is because darkly-roasted malts give up their tannins a bit easier in the mash. In a dark beer like a porter, adding less dark malt really isn’t an option. So, it pays to keep two things in mind. First, if you don’t oversparge, you probably won’t get an excessive amount of astringency, even in the darkest porter. Monitor your final runnings and don’t let them drop below SG 1.010 (or rise above a pH of 5.8, if you have a pH meter). Also, you can cool down and taste little samples of your runnings as you direct them to your kettle. Once the runnings start to have a puckering, drying sensation to them, stop collecting wort.

Finally, keep in mind that a hint of astringency in a porter, especially an aggressive robust porter, is not a bad thing. In most beers — especially lightly colored and flavored beers — brewers strive to minimize astringency. However, a small amount in a dark beer can actually be a good thing — a pleasant, drying sensation in the aftertaste. As with many things, it’s all a matter of degree. "
http://byo.com/stories/beer-styles/article/indices/11-beer-styles/1265-practical-porter

 

[midfielder5]

thank you for this. It is awesome. Hands down the best porter I have brewed.

cheers thanks!

 

[brasse-camarade]

Thanx for the recipe. I brew this porter yesterday. I remplace the maltodextrine by dextrose. My original gravity was little bit low (1.058). Maybe because i have a bit more than 5 gallon. I'll keep you in touch!

*Sorry for my english, i'm french canadian!

 

[midfielder5]

Thanx for the recipe. I brew this porter yesterday. I remplace the maltodextrine by dextrose. My original gravity was little bit low (1.058). Maybe because i have a bit more than 5 gallon. I'll keep you in touch!

*Sorry for my english, i'm french canadian!

Hello--As an FYI, those ingredients are not interchangeable (they actually do somewhat the opposite) but hey, it will be beer! cheers.
Wendy

 

[brasse-camarade]

HI midfielder5,

I dont understand FYI (loll)!

 

[brasse-camarade]

Thx for the recipes! The best beer i ever brew! Nasty roast burned, smoked and coffee taste with a great hoppy flavor (not too much!?). Thick foamy brown head and creamy texture. Alcool is lower i was expect (6.3%) but i think is my mash tun are not very efficient.

Thanx a lot, can wait to brew another batch!

cheers

 

[Crock_it_out]

Let me revive this thread....people that have brewed this> did you use the original hop bill...cascade, tettnang and galena? Those don't seem to be traditional porter hops?

 

[donbarbucio]

I thought I had lost this thread for good!! Phew

 

[midfielder5]

Thanks for the bump. Need to re-brew this, later, for Winter 2015 drinking. A heavy (but delicious) porter doesn't sound good now. Lawnmower beer time!

 

[Wolfdust]

I brewed this but screwed up on the black malts (my two year old helped) and got way too much. After 6 mounths you can't even tell. I used centineal to bitter and cascade for finishing. It's good, as long a you don't over do the hop Imo it's fine.

 

[midfielder5]

Let me revive this thread....people that have brewed this> did you use the original hop bill...cascade, tettnang and galena? Those don't seem to be traditional porter hops?

On a re-brew (vs the original winning recipe for which we had to post the recipe), I would drop Galena for sure, and sub with what hops I had laying around at that point to get the right IBU for the 60 min add. When I made it I had a lot of Galena. The hops aren't crucial at 60 min here. I like Tett & Cascade and usually have them in stock.
I would also, for ease, probably try a dry english yeast.

 

[OmegaRed]

Brewing this...anyone have a yeast recommendation that they've tried with this? Have a few but I'm just spit balling. TIA!