Does this look ok ? ;D
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Simon Seaton's Porter Mk.2
Brewer: Greg Power/Simon Seaton.
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 38.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.065 SG
Estimated Color: 63.1 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
6.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 88.9 %
0.30 kg Caramel/Crystal Malt -120L (225.0 EBC) Grain 2 4.2 %
0.30 kg Roasted Barley (1367.0 EBC) Grain 3 4.2 %
0.19 kg Wheat, Torrified (3.3 EBC) Grain 4 2.7 %
28.00 g Magnum [12.00 %] - Boil 60.0 min Hop 5 36.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
25.00 g East Kent Goldings (EKG) [5.00 %] - Stee Hop 7 4.1 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack's #M Yeast 8 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.09 kg
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Name Description Step Temperat Step Time
Mash In Add 19.49 l of water at 75.3 C 68.9 C 45 min
Sparge: Batch sparge with 2 steps (7.11l, 19.50l) of 75.6 C water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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No choccy malt or black patent? I could be way off here but with roasted barely instead are you not more in stout territory?
Quote from: Qs on April 03, 2015, 08:38:35 PM
No choccy malt or black patent? I could be way off here but with roasted barely instead are you not more in stout territory?
I actually have plenty chocolate malt do you think i should add some then ? No patent malt though. ;D
Yeah definitely. If you are keeping the same recipe and just adding chocolate I'd go with about .5kg. If you are just going to split between the roast and the choc I'd go 20 choc/10 roast barely.
Why so high with the chocolate malt,500gr seems like an awful lot ? :D I do have it to use but just curious why so much ? ;D
6.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 86.4 %
0.30 kg Caramel/Crystal Malt -120L (225.0 EBC) Grain 2 4.1 %
0.30 kg Roasted Barley (1367.0 EBC) Grain 3 4.1 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 4 2.7 %
0.19 kg Wheat, Torrified (3.3 EBC) Grain 5 2.6 %
28.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 35.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
25.00 g East Kent Goldings (EKG) [5.00 %] - Stee Hop 8 4.0 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack's #M Yeast 9 -
25.00 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 10 0.0 IBUs
That's what i got so far,i only added 200gr chocolate as i adjusted down the black roasted barley from the original recipe(one above not original) ;D Not sure but would like to know is this now considered a stout or porter ? ;D
Thsi is a heavy hitter for long term in the bottle,i do have some more of the ingredients above left over(actually had 700gr barley) and i will be throwing all them into some sort of a concotion for more immediate consumption once i have this one bubbling away. ;D
I just think a robust porter should have more chocolate than black patent and definitely more than roast barley. Its not a strict rule though, if you want the roast barley to be more prominent go for it. The roasty character of the barley is just a little harsher, approaching acrid IMO. Something softer about the chocolate malt to me.
Is it a stout, is it a porter? I'm not sure, in beers like this its borderline. Does it matter though, are you going to enter it in a competition?
This is the last one I did, based on Founders Porter. No carapils used. Still in fermenter so can't say much
Quote4.3kg's of Maris Otter
0.56kg's Chocolate Malt
0.45kg's Munich
280 grams Carapils
170 grams Crystal 120L
113 grams Black patent
I wouldn't bother dry hopping
This is the brew schedule i went with in the end,i put it in as a FES as that seemed to fit what i was using best on Beersmith though not sure it is strictly a stout,i decided in the end to use two packs of yeast due to high OG,one MJ 10 and one Gervin GV12.Also i dry hopped with 50gr EKG on day 4 for 7 days. It looks and smells good so far however according to BS i should expect an FG of 1020 which to me seems very high ? ;D
Ingredients:
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Amt Name Type # %/IBU
6.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 85.3 %
0.30 kg Caramel/Crystal Malt -120L (225.0 EBC) Grain 2 4.1 %
0.30 kg Chocolate Malt (886.5 EBC) Grain 3 4.1 %
0.30 kg Roasted Barley (1367.0 EBC) Grain 4 4.1 %
0.19 kg Wheat, Torrified (3.3 EBC) Grain 5 2.6 %
30.00 g Herkules [12.00 %] - Boil 60.0 min Hop 6 37.1 IBUs
30.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 7 10.3 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
19.00 g Columbus (Tomahawk) [12.00 %] - Steep/Wh Hop 9 7.8 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -
1.0 pkg Workhorse Beer Yeast (Mangrove Jack's #M Yeast 11 -
50.00 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 12 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.39 kg
Did a robust porter today, about to clean up now. Here is the recipe. It might look a lot because I have fairly low efficiency when I no sparge. Ended up a bit high today though at 1.068.
Batch Size: 23.00 l
Estimated OG: 1.064 SG
Estimated Color: 41.5 SRM
Estimated IBU: 37.6 IBUs
5.00 kg Pale Malt, Maris Otter 65.3 %
1.25 kg Munich Malt 16.3 %
0.65 kg Caramel/Crystal Malt - 40L 8.5 %
0.35 kg Chocolate Malt 4.6 %
0.25 kg Black (Patent) Malt 3.3 %
0.15 kg Chocolate Malt 2.0 %
50.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 32.7 IBUs
25.00 g Willamette [5.70 %] - Boil 15.0 min 5.0 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 0.0 0.0 IBUs
12.00 g Willamette [5.70 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg California Ale V (White Labs #WLP051)
Quote from: Qs on April 22, 2015, 02:21:44 PM
Did a robust porter today, about to clean up now. Here is the recipe. It might look a lot because I have fairly low efficiency when I no sparge. Ended up a bit high today though at 1.068.
Batch Size: 23.00 l
Estimated OG: 1.064 SG
Estimated Color: 41.5 SRM
Estimated IBU: 37.6 IBUs
5.00 kg Pale Malt, Maris Otter 65.3 %
1.25 kg Munich Malt 16.3 %
0.65 kg Caramel/Crystal Malt - 40L 8.5 %
0.35 kg Chocolate Malt 4.6 %
0.25 kg Black (Patent) Malt 3.3 %
0.15 kg Chocolate Malt 2.0 %
50.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 32.7 IBUs
25.00 g Willamette [5.70 %] - Boil 15.0 min 5.0 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 0.0 0.0 IBUs
12.00 g Willamette [5.70 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg California Ale V (White Labs #WLP051)
Looks like we are both going to end up with some heavy hitting brews ;D
Yeah I'll meet you a ditch somewhere ;D
Quote from: Qs on April 22, 2015, 02:56:43 PM
Yeah I'll meet you a ditch somewhere ;D
There will be no fear of us anyway we will be well pickled with this lot ???
I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?
Quote from: cruiscinlan on April 22, 2015, 11:04:53 PM
I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?
Perhaps but i had plenty so i thought why not. ;D
Quote from: cruiscinlan on April 22, 2015, 11:04:53 PM
I'm surprised by the dry hopping for a porter, isn't it the case that most dark beers would only have bittering additions?
Not really. There are a lot of dark styles that have some hop flavour and even aroma. I pretty much always add some sort of mid to late boil hops to a porter.
I am changing my whole style of hopping beers going forward anyway and this brew and another were the first step,only doing small 60min additions for bittering of something like Magnum,then all other additions at 15mins and flameout as required. ;D
I've been moving the other way lately and trying to get more bitterness at 60 minutes (well FWH usually) and then doing less between 20-flameout and whirl-pooling after. Not sure if I'll keep doing it long term, we'll have to see how it turns out over a few beers.
Quote from: Qs on April 23, 2015, 10:47:15 AM
I've been moving the other way lately and trying to get more bitterness at 60 minutes (well FWH usually) and then doing less between 20-flameout and whirl-pooling after. Not sure if I'll keep doing it long term, we'll have to see how it turns out over a few beers.
TBH what i want to move to entirely is 60min and flame out only but i realize that depending on style of beer that may vary slightly,tbh 30,20,15 etc all these multi additions i have seen no significant improvement to me for what i am supping at home so i see no point. ;D
I'll probably keep adding mid boil additions for anything I think will be in bottles for a few months. If its going in the keg or its going to be drank quickly I'm not bothered.
As for that porter I completely overpitched. I just threw in some slurry from an amber and I went way over what the calculators told me add. The yeast are going in nuts now. Krausen is blowing off like crazy. Guess next time I use slurry I'll show a bit more restraint. :P
Quote from: Qs on April 23, 2015, 04:46:58 PM
I'll probably keep adding mid boil additions for anything I think will be in bottles for a few months. If its going in the keg or its going to be drank quickly I'm not bothered.
As for that porter I completely overpitched. I just threw in some slurry from an amber and I went way over what the calculators told me add. The yeast are going in nuts now. Krausen is blowing off like crazy. Guess next time I use slurry I'll show a bit more restraint. :P
Yep i pitched two packs of dry yeast also and they went batshit nuts,i must have cleaned the airlock at least six times the first 24 hours of fermentation. :o
I haven't cleaned it yet. Threw on a bit of tube before it started because I could see it coming last night so it hasn't been too bad but I definitely need to give the bung a bit of a wipe (wahey ;D ).
Quote from: Qs on April 23, 2015, 06:17:36 PM
I haven't cleaned it yet. Threw on a bit of tube before it started because I could see it coming last night so it hasn't been too bad but I definitely need to give the bung a bit of a wipe (wahey ;D ).
Yes i will be putting this one in bottles hopefully tomorrow all going well ;D
Kegged this today 1065-1018 so 6.3%abv :o
Couldn't be arsed bottling today so sanitized a keg instead,now i had a fair bit left over so i filled a demijohn and added 100gr dark chocolate nibs just for shitz and giggles,also managed to bottle up a 2 litre bottle as a tester so all in all i got 26.0 litres out of my 27.0 litres brew ;D