Rustic Porter Idea

[PurpleJeepXJ]

Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 25.9 SRM
Estimated IBU: 33.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
10 lbs Pale Malt (6 Row) US (2.0 SRM)
1 lbs Molasses (80.0 SRM)
2 lbs Barley, Flaked (1.7 SRM)
8.0 oz Black Barley (Briess) (500.0 SRM)
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop
1.0 pkg GF All American Ale (Wyeast Labs #1272) Yeast


What do Ya'll think? It is a combination of several early american recipes and I am shooting for that early american beer style without using all molasses like most early recipes cal for. Suggestions are welcome and much needed.

 

[jmo88]

Have you brewed with molasses before? I'd say that might be too much if it were "black strap" molasses. I'd be okay with a pound of "full flavor" molasses. The full flavor version is much less burnt and more of a pure taste, black strap can be overpowering at those levels.

 

[PurpleJeepXJ]

I have read that blackstrap leaves a bunch of slimy sediment so no I was not planning on using blackstrap.

 

[bluestang50]

That sounds pretty interesting. I am interested in what that will end up tasting like.

 

[corncob]

I say go for it. I can't comment about the molasses, though, as I have never used it. I am fermenting a historical London Porter right now that I brewed with 2 pounds of brown malt and 1.5 pounds homemade #2 invert. I have not used molasses, but have brewed with invert (made from demerara sugar) several times. The "impurities" from the sugar cane plant add a flavor unlike anything else to beer.

What were you thinking about for a mash temp and FG? Is the historical American porter supposed to be dry or chewy?

 

[PurpleJeepXJ]

Probably about 156 for 60min and then mash out with 168 for 15min. Fly sparge with 168 also. What do you think?

 

[Bob]

I'm curious where the flaked barley comes in from early American recipes.

I think the molasses proportion is just about right.

Cheers!

Bob

 

[PurpleJeepXJ]

The recipes I have found, and most of them are from research at local museums and courthouses, call for "Barley". I figures I could use raw barley but that would give an over powering barley taste to a beer if it was a large portion of the grain bill. I figured use 6-row for the base and the flaked to give a strong barley taste without over powering. I also found some calling for Rye but i figured that would be too much. One day I will post the recipes I found because some are quite interesting. One actually uses a tobacco plug as a late addition in the boil!! I think I will call that one "dip juice"... probably wont try that one.

 

[corncob]

This will likely be pretty different from a modern "craft brew" porter. What brand of molasses are you using?

I am really interested in this one. I hope you will come back and update this thread with the results.

 

[PurpleJeepXJ]

Lyle's Black Treacle... It is not what we would call molasses here in America but from what I have read it is more of an older version of molasses used in England. I am guessing it will be more like the stuff from ye olde days.

 

[Bob]

I get you on the recipes. I submit that when a historical recipe says "barley" it means "malt". There's no reason to complicate matters by suspecting that other unmalted barley was used at all; at least that's what my research shows.

Using 6-row is a good idea. My research indicates that barley was barley, whether malted or going into feedstocks, in C19 America. 6-row gives a grainy character to the beer I think you'll like.

Lyle's Black Treacle isn't an older version of molasses. It's a blend of molasses and invert-sugar syrup. If you want molasses, use molasses, preferably a small-batch organic molasses, not the stuff you can get in any grocery store (which is usually corn syrup with some blackstrap added).

Cheers,

Bob

 

[JLW]

My GW porter calls for about 1 oz of molasses per gallon. I looked everywhere for non black strap and that's all the food stores had so I ended up using the black strap. It turned out fine. I would be interested in hearing how this turns out with a pound. Sounds like it will be good.

I'm a little sad, i just craked my robust porter to transfer to a keg and it smelled like vinegar

 

[PurpleJeepXJ]

My dunkelweizen that i bottled 2 weeks ago tastes like rotten grain left in the sun for a day... It makes me sad. Oh well time to make another batch

 

[PurpleJeepXJ]

Just cracked one of these open after 9mo of conditioning and it is simply AMAZING!!