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Date: 28 Oct 2006 18:18:14
From: hockypete
Subject: Porter recipe requested
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I've never made a Porter and looking at all the recipes online can make a
person's head spin. I know someone here must have a link to a "can't miss"
extract recipe. I'm thinking probably a Robust porter, but I'm open minded.
Thanks in advance!
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Date: 28 Oct 2006 17:24:43
From: Ed Edelenbos
Subject: Re: Porter recipe requested
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"hockypete" <hockypete@somwhereinhotmail.com > wrote in message
news:G9N0h.10761$484.4203@twister.nyroc.rr.com...
> I've never made a Porter and looking at all the recipes online can make a
> person's head spin. I know someone here must have a link to a "can't miss"
> extract recipe. I'm thinking probably a Robust porter, but I'm open
> minded.
> Thanks in advance!
>
This is about what I usually do...
8oz chocolate malt
(Sometimes 4 oz. of roast or black patent)
8oz crystal 40
8oz crystal 60
6 lbs of light lme
1 lb of wheat lme
1 oz Northern brewer 60min
1 oz willamette 5 min.
Crack the grains and put them in a grain sock. Immerse it in the water
(suspended off the bottom of the pot) as it heats. When the water hits
around 170, I usually turn it off for 15 min for the grain to steep. Then I
remove the grain sock and put in in a strainer on a smaller pot. I return
the heat to the brewpot and reheat the water. When it is close to boiling,
I use about a gallon and rinse the grains and pour that back into the
brewpot. Then I turn the flame off again and blend in the extract. As soon
as it is mixed in, I turn the flame back on and heat to a boil. In go the
NB hops and at the appropriate time the willamette. It probably ends up
with a bit more aroma than a porter "should" have but I like the results.
If the Willamette went in for more time (like 20 min.) it would probably be
more to style.
Ed
PS: if you try it and it works, you got lucky. If it doesn't work, it
isn't my fault!!! grin
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Date: 02 Nov 2006 13:32:09
From: flat skunk
Subject: Re: Porter recipe requested
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To me porter is like spaghetti sauce,, as no one recipe. I like to make
a c'mas porter that I add some chocolate to, as well as other 'dark'
things near to hand, and age it for almost a year before breaking into
it. Reading once that when the first settlers arrived, they forgot to
bring hop plants so they originally used the new growth on spruce
trees. So I tried it in a porter thinking that the strong taste would
help, and the results were not unlike turpentine lol. I forgot about
it till some 1 1/2 years later when re-discovered it while moving.
Being ever-curious I tried one and was delicious. From then on I always
well age really dark beers.
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Date: 02 Nov 2006 23:50:46
From:
Subject: Re: Porter recipe requested
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: Being ever-curious I tried one and was delicious. From then on I always
: well age really dark beers.
My experience has been the opposite. I find the stouts/porters I brew are pretty close to being "done" after only a couple of
weeks, whereas the lighter/drier ales require a few weeks' more aging to really mellow.
My brother just kegged his "PapenSpruce" a few days ago made with dried black spruce tips I picked in Alaska this summer.... says
it's not too sprucey at all, and only after probably 3 weeks.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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Date: 03 Nov 2006 06:13:43
From:
Subject: Re: Porter recipe requested
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hockypete wrote:
> I've never made a Porter and looking at all the recipes online can make a
> person's head spin. I know someone here must have a link to a "can't miss"
> extract recipe. I'm thinking probably a Robust porter, but I'm open minded.
> Thanks in advance!
Here is my "session porter".
6lb Extra light DME. (I use Muntons, but it doesn't really matter.)
1 lb 60L crystal.
.5 to 1 lb Chocolate malt.
.25 to .5 lb Black Patent depending on my mood.
.75 oz 5.5AA Kent Goldings 60 min.
.25 oz 5.5AA Kent Goldings 2 min.
You can hop it a bit more if you like. I used to, but cut back on it
the last time I made it, and am liking it this way. For now.
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