Author Topic: Robust porter help  (Read 797 times)

Offline trapae

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Robust porter help
« on: January 22, 2014, 06:42:44 PM »
I've never made a porter before and looking for a complex creamy recipe.  I recently made an oatmeal stout and it turned out more like a thin dry stout, and looking for something with some more mouthfeel.  I found this recipe and was wondering if anyone has made it or something close and if it may be close to what I'm looking for.  I think it is based on one of Denny's recipes.  I was thinking of mashing at 154.  --thanks

Pig hole robust porter
 
Type: All Grain
Batch Size: 5.00 gal
Brewer: Hokerer
Boil Time: 60 min 
Brewhouse Efficiency: 80.00 %
 
Ingredients
Amount Item Type % or IBU
7 lbs 2.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.88 %
1 lbs 6.0 oz Munich Malt (9.0 SRM) Grain 12.71 %
13.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 7.51 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 6.38 %
9.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.20 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.31 %
0.75 oz Magnum 12.9 [12.90 %] (60 min) Hops 32.5 IBU
1.00 oz Mt. Hood 5.2 [5.20 %] (10 min) Hops 6.3 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale 
 
Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.85 %
Bitterness: 38.9 IBU
Calories: 264 cal/pint
Est Color: 33.3 SRM 

Mash Profile
Mash 60 minutes @ 152 F
I am a great believer in luck, and I find the harder I work, the more I have of it.

Offline denny

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Re: Robust porter help
« Reply #1 on: January 22, 2014, 06:44:09 PM »
Yep, looks kinda like my BVIP base recipe.  Looks good to me!
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Offline blatz

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Re: Robust porter help
« Reply #2 on: January 22, 2014, 06:50:00 PM »
the thin mouthfeel can also be a water pH issue...

personally, i'd mash at 156df.

might also increase the crystal malts to 10%+
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Offline trapae

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Re: Robust porter help
« Reply #3 on: January 22, 2014, 09:15:25 PM »
Would anyone recommend adding or subbing some black patent malt?
I am a great believer in luck, and I find the harder I work, the more I have of it.

Offline denny

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Re: Robust porter help
« Reply #4 on: January 22, 2014, 09:17:06 PM »
Would anyone recommend adding or subbing some black patent malt?

In my house porter recipe, I add an oz. or 2 of black patent.  I started doing that becasue it just seemed a bit bland and the BP gives it just a little bite that really helps.
Life begins at 60.....1.060, that is!

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Offline trapae

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Re: Robust porter help
« Reply #5 on: January 23, 2014, 01:30:07 PM »
Thanks
I am a great believer in luck, and I find the harder I work, the more I have of it.

Online udubdawg

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Re: Robust porter help
« Reply #6 on: January 23, 2014, 02:23:49 PM »
can you think of a beer that has the mouthfeel you're looking for?
I think of creaminess as a hallmark of many stouts.  Not so much with a classic robust porter.  Founders is pretty creamy and rich though I think of it as out of style.  But who cares about style; you want a good beer.
anyway I second that you'll likely have to mash warmer to get close to what you want with this.

Offline trapae

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Re: Robust porter help
« Reply #7 on: January 23, 2014, 11:03:38 PM »
Just trying for something complex, not dry or thin.  I think I will try this recipe, add 2 oz of BP malt and mash at 156.
I am a great believer in luck, and I find the harder I work, the more I have of it.