Author Topic: imperial porter suggestions  (Read 641 times)

Offline astrivian

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imperial porter suggestions
« on: November 18, 2010, 07:09:56 PM »
I am going for a high gravity porter to warm me up in the winter. What do you all think of this recipe:

OG: 1.111
FG: 1.025
ABV: 12%
IBU: 35

Mash:
Weyermen Munich II - 4 lbs
American Briess Toasted Barley (Victory) - .5 lb
Weyrmann Rauch (smoked malt) - .25 lb
Amber LME - 8 lb
DME - 1 lb (for the starter)
Corn Sugar - 2 lb

Hops:
Magnum .5 oz all of boil (60 min)
Mount Hood 1 oz 30 min from end
Magnum .5 oz 30 min from end

Yeast: Abbey IV Ale Yeast (not sure about this)

What do you all think?
« Last Edit: November 18, 2010, 07:45:02 PM by astrivian »
Never trust a skinny chef and never trust a sober brewer.

Offline The Professor

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Re: imperial porter suggestions
« Reply #1 on: November 18, 2010, 07:26:08 PM »
Looks pretty good to me...but why waste the money on corn sugar???   Table sugar or some brown sugar  will work just as well (maybe even better)  and will save some $$$ besides.
AL
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Homebrewer since July 1971

Offline astrivian

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Re: imperial porter suggestions
« Reply #2 on: November 18, 2010, 07:46:28 PM »
Oh really? I have used table sugar to prime for bottling before but for some reason never tried it with the actual recipe. I will give that a shot in this one; you are right, much cheaper way to go.
Never trust a skinny chef and never trust a sober brewer.

Offline Malticulous

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Re: imperial porter suggestions
« Reply #3 on: November 18, 2010, 07:55:05 PM »
If your doing a mash corn starch can be converted to corn sugar. Corn sugar is fermented differently than table sugar.

Offline dannyjed

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Re: imperial porter suggestions
« Reply #4 on: November 21, 2010, 06:17:28 PM »
I would use an American Ale yeast (SA 05, Wyeast 1056) or an English Ale yeast.  I think it would allow the flavor of the grains to shine through better.  On the other hand, the belgian yeast might add a different flavor that is not typical of porters. :-\
Dan Chisholm