Author Topic: Porter and Munich  (Read 1000 times)

Offline timmyr

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Porter and Munich
« on: October 09, 2010, 07:42:18 PM »
Well, despite the best laid plans, I managed to forget to inventory my grain accurately.  Looks like 3 lb Munich will be replaced by 1.25 lb Munich and 2.25 lb Vienna.  Oops.
Cheers,

Timmy

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Offline euge

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Re: Porter and Munich
« Reply #1 on: October 09, 2010, 10:24:10 PM »
Well, despite the best laid plans, I managed to forget to inventory my grain accurately.  Looks like 3 lb Munich will be replaced by 1.25 lb Munich and 2.25 lb Vienna.  Oops.

Happens to the best of us (surely) don't let it stop you from brewing the beer. Might just end up being one of those "happy accidents".
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: Porter and Munich
« Reply #2 on: October 09, 2010, 11:02:56 PM »
Well, despite the best laid plans, I managed to forget to inventory my grain accurately.  Looks like 3 lb Munich will be replaced by 1.25 lb Munich and 2.25 lb Vienna.  Oops.

Happens to the best of us (surely) don't let it stop you from brewing the beer. Might just end up being one of those "happy accidents".
Yeah, it should still be good.  Not the same, but certainly not bad . . . need I say it?  RDWHAHB :)
Tom Schmidlin

Offline timmyr

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Re: Porter and Munich
« Reply #3 on: October 10, 2010, 05:40:26 AM »
Thanks.  I'll post the results as it goes.  I have only mis-inventoried my grain 3X in my years of brewing and this recipe accounts for 2 of those hiccups.

In any case I still have beautiful day to brew in S. Illinois.  A buddy coming over to brew and homebrew on draft.

Cheers
Cheers,

Timmy

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Offline a10t2

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Re: Porter and Munich
« Reply #4 on: October 10, 2010, 10:27:28 AM »
In a porter, with all the other dark grains and crystal that are probably in the recipe, you may not even notice. Munich 1 and Vienna aren't all that far apart, really.
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Offline timmyr

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Re: Porter and Munich
« Reply #5 on: October 11, 2010, 06:34:15 AM »
Brew day completed with only a couple of equipment hiccups along the way.  10.5 gallons of porter made it to 2 carboys; OG 1.070; 46 IBUs and now warming back up to 67F (WLP001 and WLP007 in each respective fermenter).  It tasted good going into the carboys.

Notes for next time:
 - Put eyes on all grain for recipe
 - Ensure fermenter heaters are plugged into temp controller
Cheers,

Timmy

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Offline dak0415

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Re: Porter and Munich
« Reply #6 on: November 09, 2010, 07:56:34 AM »
Timmy,
I am interested in the results of your porter.  Specifically the differences in flavor and attenuation between wlp001 and wlp007.

Dave
Dave Koenig
Anything worth doing - is worth overdoing!

Offline timmyr

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Re: Porter and Munich
« Reply #7 on: November 15, 2010, 03:48:12 PM »
Dave, I just tasted both again and have found a significant difference in flavor.  I am going to check the gravities one more time because they seem inconsistent with my previous experience.

Overall, the final gravity at 3-weeks was WLP001-1.020, WLP007-1.022.  OG 1.070.  Since they were a bit high and under-attenuated, I pitched some active SAFALE US-05 into each at 3-weeks and hoped for the best.  They dropped a little, but not much and I am going to check the gravities one more time tomorrow.

The WLP001 was really roasty and had a powerful coffee/roasty aroma and flavor....the WLP007 malt/coffee flavor was more muted and dominated more by some the dark fruit/raisin aromas I'd expect from this yeast. I fermented primarily at 67F but raised it 74F for a few days near the end of ferment to try to coax it along to attenuate.

As of today I prefer the WLP001 in my Robust Porter.  I am planning to spice the 007 version with some Morita Chipotles and make it Chipotle Porter...http://www.thespicehouse.com/spices/black-and-red-morita-chipotle-chile-peppers.

The Moritas look to be fruitier and not as rough as the Mecos but I am going to taste each in a tea tonight to see which I prefer.
Cheers,

Timmy

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