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Roast porter

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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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