SteveL Posted October 29, 2010 Share Posted October 29, 2010 I love English Bitter. And stout. Is a porter somewhere in between? Would welcome any critique on this planned porter recipe (from another website): Coopers English Bitter tin 300g Choc malt 100g Roast Barley 200g Medium Crystal 1kg of DME (light/dark?? wasn't specified) Yeast US05 Thanks in advance! Link to comment Share on other sites More sharing options...
Kearnage Posted October 29, 2010 Share Posted October 29, 2010 It will be brilliant, I suspect! I hadn't thought of using the bitter as a base, just the dark ale. May try that one myself. If not specified I'd guess they mean light malt extract. Dan Link to comment Share on other sites More sharing options...
PB2 Posted October 29, 2010 Share Posted October 29, 2010 Yep, should be a very nice beer. You could have a look at the BJCP style guidelines for a description of porter Link to comment Share on other sites More sharing options...
SteveL Posted October 29, 2010 Author Share Posted October 29, 2010 Thanks gents... Will do it, once my current EB is out of the fermenter - second one using Bramling Cross, and thanks for that tip Paul, a seriously nice hop) Cheers Steve Link to comment Share on other sites More sharing options...
SteveL Posted October 30, 2010 Author Share Posted October 30, 2010 Sorry to revisit this, but have a follow-up question about the method to best utilise the above mentioned grains... I crush the grains with rolling pin on greased paper, but then? Place them into a big pot (loose? in hopsack/chux?), boil for 10-15 mins, take off heat, let steep for 30-60 mins with lid on, then strain into fermenter? This is what I have done previously (loose in pot) when adding grains but obviously have limited experience doing this. And the more I read, the more conflicting methods appear and confusion sets in...perhaps I should stop reading [unsure] Link to comment Share on other sites More sharing options...
Kearnage Posted October 30, 2010 Share Posted October 30, 2010 It's best not to boil the grain. It will bring out tannins and astringent stuff you just don't want. I steep at around 70 deg (actually, I pour in water from the kettle a while after it has boiled) then leave it for 30 mins or so, then remove the grain, and boil the remaining liquid. I'm sure there are many ways to do it successfully, but I think avoiding boiling the grain is a good start. Link to comment Share on other sites More sharing options...
SteveL Posted October 31, 2010 Author Share Posted October 31, 2010 Cheers. Does it matter what amount of water you use? Thanks for your help... Steve Link to comment Share on other sites More sharing options...
Kearnage Posted October 31, 2010 Share Posted October 31, 2010 I use an 8 L pot and put 2 - 4 L in depending how much grain I have. I usually have 200 g - 400 g of grain. There's no science behind that, but it works for me. Dan Link to comment Share on other sites More sharing options...
SteveL Posted October 31, 2010 Author Share Posted October 31, 2010 Thanks again... Link to comment Share on other sites More sharing options...
weggl Posted April 25, 2011 Share Posted April 25, 2011 Found this somewhere. James Squire Porter - Thomas Coopers Australian Bitter 1.7kg Beer Concentrate - 1kg Morgans Chocolate Malt \u2013 2 x 12g of Fuggles Finishing Hops (Standard Method) What do ya reckon? Weggl Link to comment Share on other sites More sharing options...
Trusty1 Posted April 26, 2011 Share Posted April 26, 2011 I've been planning a dark beer with an Eng. Bitter as the base for a while. My LHBS sells a premixed dark brew booster of 600gms each of dex and DDM and 200gms maltodextrin. I think it will be pretty tasty! Link to comment Share on other sites More sharing options...
weggl Posted April 29, 2011 Share Posted April 29, 2011 Anybody tries Eastern Suburbs Brewing for malt supplies? They have a wide range of dried malts other than light. Try this link. http://www.esbrewing.com.au/brewing-sugars/breiss-dried-malt-extracts.html Weggl Link to comment Share on other sites More sharing options...
Muddy Waters Posted April 30, 2011 Share Posted April 30, 2011 I've tried their 3kg Czech Pilsener (Xmas pressie) but didn't really like it - Not bad but just not to my taste. I've never tried any of their malts or extracts. Link to comment Share on other sites More sharing options...
NewtownClown Posted May 2, 2011 Share Posted May 2, 2011 Anybody tries Eastern Suburbs Brewing for malt supplies? They have a wide range of dried malts other than light. Try this link. http://www.esbrewing.com.au/brewing-sugars/breiss-dried-malt-extracts.html Weggl Yup! They supply many LHBS and have a great range at reasonable prices. I buy their DME & LME all the time as well as grain (cheap). The Malts you linked to, Briess, are a well respected North American import packed by ESB. Keep in mind that they are blends of different grains, they can eliminate the need for specialty grains, eg the Sparkling Amber has Crystal 60 and the Golden Light has Carapils (GREAT for head retention). They are great for adjusting color in a recipe, too. My only criticism is that they don't express the percentages of the blended malts for all their products. Their website, Briess Products has excellent information and recommendations. Also, glad to see ESB have updated their antique website, finally! [rightful] Link to comment Share on other sites More sharing options...
weggl Posted May 3, 2011 Share Posted May 3, 2011 Muddy, lost the post where you sent me the link to Dave's regarding chocolate malt, thanks for it anyway, but the only place Dave keeps choclate malt is on the web site, another trip for nothing. Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 3, 2011 Share Posted May 3, 2011 He has chocolate malt in various forms listed on his website (just go to his website and search for "chocolate": Chocolate Grain Infusion Pack Chocolate Malt Extract Chocolate Malt 1KG etc. etc. Maybe you could download some? [pinched] Was he out of stock or is website out of date? Link to comment Share on other sites More sharing options...
weggl Posted May 3, 2011 Share Posted May 3, 2011 No, he only stocks grain. As I said his stock only exists on the web site. He should remove it, but as you said his web site is bloody hopeless. What I have learnt from another shop is that Morgans no longer make the chocolate extract. Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted May 3, 2011 Share Posted May 3, 2011 Should we form a mob and storm his shop? I've got some spare pitchforks [biggrin] Link to comment Share on other sites More sharing options...
weggl Posted May 4, 2011 Share Posted May 4, 2011 Please no violence. Link to comment Share on other sites More sharing options...
weggl Posted May 4, 2011 Share Posted May 4, 2011 Was thinking of doing a Dark Ale with Chocolate. Such as. Can Coopers Dark ALE Chocolate grain infusion pack 500g Dark DME 500g Light DME 400 Dex 23 L Any thoughts on hops? Was thinking maybe 20g Fuggles 10 min. I thought this may give a Porter style, what do ya reckon Link to comment Share on other sites More sharing options...
weggl Posted May 7, 2011 Share Posted May 7, 2011 ESB supplies have a Porter can and recipe on their site. http://www.esbrewing.com.au/ Link to comment Share on other sites More sharing options...
SteveL Posted July 1, 2011 Author Share Posted July 1, 2011 for anyone interested, have done this porter recipe a few times with slight variation and all produced an absolute treat. nice hit of roasted barley, wonderful choc grain flavours, smoothness from crystal on the base of the lovely EB tin. latest recipe was a bit of a tweak (yet to be tasted): 1 EB tin/300g chocolate grain/250 medium crystal grain/100g roasted barley/200g dark brown sugar/1kg LDM/21g coopers yeast/made to 21 litres/og 1055/fg 1014 cheers steve Link to comment Share on other sites More sharing options...
Hairy Posted July 2, 2011 Share Posted July 2, 2011 I had a Holgate Porter yesterday; I think it was called The Temptress. It had a hit of vanilla in it and it was sensational. If you want to tweak your porter recipe then vanilla might be a nice option. Link to comment Share on other sites More sharing options...
weggl Posted August 13, 2011 Share Posted August 13, 2011 Steve, am thinking of making your Porter recipe. do you still reckon its A1. Warren Link to comment Share on other sites More sharing options...
SteveL Posted August 14, 2011 Author Share Posted August 14, 2011 Steve, am thinking of making your Porter recipe. do you still reckon its A1. Warren Sure do Warren, it's a ripper...I realise everyone's tastes are different but I can't recommend it highly enough. [love] Link to comment Share on other sites More sharing options...
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