Brewed this a couple of weeks ago, quite proud of it, It's a stronger modified version of St Chucks Porter:-
Dublin Porter
Dry Stout
Recipe Specs
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Batch Size (L): 21.0
Total Grain (kg): 6.710
Total Hops (g): 100.00
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 6.04 %
Colour (SRM): 44.1 (EBC): 86.9
Bitterness (IBU): 45.0 (Average)
Brewhouse Efficiency (%): 68
Boil Time (Minutes): 60
Grain Bill
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3.500 kg Pale Malt (52.16%)
0.500 kg Chocolate (7.45%)
0.500 kg Crystal 60 (7.45%)
0.500 kg Flaked Barley (7.45%)
0.500 kg Munich I (7.45%)
0.500 kg Rauchmalt (7.45%)
0.350 kg Brown Malt (5.22%)
0.250 kg Special-B (3.73%)
0.110 kg Carafa III malt (1.64%)
Hop Bill
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45.0 g Willamette Pellet (5.8% Alpha) @ 60 Minutes (Boil) (2.1 g/L)
27.5 g Willamette Pellet (5.8% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
27.5 g Willamette Pellet (5.8% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
Misc Bill
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Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
My Favourite/Stout Porter to date(I'm still not sure where it fits between the two), I don't know if it's because of the recipe, or because I've served it on CO2 the first time, instead of Nitro, but before I go brewing it again, I would like to tweak the dry/earthy taste I'm getting from it, and am looking for advise.
my guesses are it could be from:-
The Willamette
The use of US05 in a stout
The carafa was quite old
The high % brown malt use(It is dying down slight with age)
Might be oxidation, it's never happened to me before, but I am quite easy going with my racking/bottling technique
(Could what I get as dry and muddy aftertaste be the cardboard taste you get from oxidation)
I'm thinking of using EKG hops/Edinburgh yeast next time anyways.
so if the next one comes out better I'll have a better Idea of what the problem was
But any hunches/recommendations would be appreciated,
Thanks,
Andy
I think your problem is that much Williamette late in the game, somebody gave me a taste of late addition fuggles in a porter and it tasted as if they had used puddle water to sparge, very earthy.
You have so many grains in there let them do the work on the finish, it may soften over time but with that level, I doubt it :(
What were the addition rates on the original st chucks recipie?
I am sure we have a tasting judge not so far away that will tell you exactly what it is.
Wow just checked elsewhere and they are all using heavy late Williamette with centennial and others to start?
Thanks a million for coming back, It turns out it doesn't need two/three months to fade, just two/three pints ;) But fingers crossed it is the Willamette alright, because the rest of the beer is quite good! Might just go back to a single hop addition with northern brewer/northdown next time(from my previous favourite recipe) but have always been curious of pacific gem too! The reason I was thinking about EKG however is because I love the hoppiness of a good pint of Beamish and Porterhouse plain, and that seems to be the hop in them, maybe I should up the IBU's, although I think the IBU's in Beamish is 30ish, which would lead me back to late hopping again, like I said, grateful for all advice!
Thanks,
Andy
There are a lot of dark malts in there, they will give quite a bitter earthy flavour. I would drop the brown malt and special-b entirely and maybe the Rauchmalt could be reduced. I would loose the 5 min hop addition too.