General Category > Beer Recipes
Roast porter
erockrph:
I'm a huge fan of Otter Creek Stovepipe Porter, and I want to brew something similar for a winter session beer. The beer has a huge roasted flavor, a nice hoppiness but still goes down real easy. They have a lot of info (ingredients, IBU's & ABV) on their website, so I figured I'd take a first pass at cloning it.
This is my first time designing a recipe that uses this much roasted malt, so if anyone has feedback I'll take it.
HOME BREW RECIPE:
Title: Stovepipe Porter Clone
Brew Method: BIAB
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons
Boil Size: 3.5 gallons
Efficiency: 80%
STATS:
Original Gravity: 1.045
Final Gravity: 1.013
ABV (standard): 4.29%
IBU (tinseth): 29.48
SRM (morey): 27.14
FERMENTABLES:
2.5 lb - Pale 2-Row (52.6%)
1 lb - Munich Light (21.1%)
0.5 lb - Caramel / Crystal 60L (10.5%)
0.3 lb - Chocolate (6.3%)
0.25 lb - Carapils (Dextrine Malt) (5.3%)
0.2 lb - Roasted Barley (4.2%)
HOPS:
0.15 oz - Nugget (AA 14) for 60 min, Type: Pellet, Use: Boil
0.5 oz - Cascade (AA 6.5) for 15 min, Type: Pellet, Use: Boil
0.5 oz - Willamette (AA 5) for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Infusion, Temp: 156 F, Time: 60 min, Amount: 15 qt, Sacc Rest
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
TARGET WATER PROFILE:
Profile Name: London (British Bitter, Porter)
gymrat:
I just did a porter yesterday. I wanted to use black patent for the roasty flavor. I accidentally used black roasted barley instead. I keep reading that black roasted barley imparts more of a coffee flavor where black patent imparts a good roasty flavor. I went ahead and threw that in too. We shall see how it comes out. My recipe was the following:
Recipe: Ralph's Muddy Paws Porter
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 36.2 SRM
Estimated IBU: 27.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.0 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 3 5.0 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.5 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 5 2.5 %
1.00 oz Sterling [7.00 %] - Boil 60.0 min Hop 6 27.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.50 qt of water at 162.8 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (0.80gal, 2.98gal) of 168.0 F water
Notes:
------
I accidentally added black roasted barley instead of black patent. After much thought I decided to add my black patent as well. I really wanted a roasty tasting porter. As a result this porter is too dark for the style. Fortunately I am not entering it in a contest so if it tastes good I will be happy.
Created with BeerSmith 2 - http://www.beersmith.com
tschmidlin:
I can't imagine anyone losing points for a porter being too dark, many of the classic styles in the guidelines are black and it is hard to differentiate the SRM of dark beers without diluting them. I wouldn't worry about it at all. Granted, you're not entering it in a competition so it's not important, but I wouldn't let it stop you if it turns out to be great.
garc_mall:
I also don't think that 4oz of each (RB and BP) will really put the roast high enough to be out of style. In 5 gallons, I am usually between 8-12oz of roast malt in my robust porters.
gymrat:
I bottled this today. I tasted a sample and I am very pleased with the flavor.
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