Raider Posted February 24, 2012 Share Posted February 24, 2012 Hi Guys, I found this recipe for a porter what do you think? I haven't used grains before but have read up on it and seems kinda easy, maybe [unsure] Coopers English bitter tin 300g Choc malt 100g Roast Barley 200g Medium Crystal 1kg of DME Yeast US05 Also I have some East Kent Goldings hops, do you think they could add to this recipe? Thanks Link to comment Share on other sites More sharing options...
Kearnage Posted February 24, 2012 Share Posted February 24, 2012 That should be a very tasty beer. Steep your crushed grains in hot water (70 deg or so), then boil the resultant liquid (after removing the grain), cool and add to your wort. US 05 should be a good yeast, or you could use Nottingham. EKG is a perfect hop for the style, you could dry hop at 1 - 2 g per litre or just chuck them in at the end of your boil when you take off the heat. With that much roast barley and choc malt (and an EB tin) it will be dark and tasty. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 24, 2012 Share Posted February 24, 2012 Sounds yum - keep me posted on the results, I love Porter, especially this one Link to comment Share on other sites More sharing options...
Raider Posted February 24, 2012 Author Share Posted February 24, 2012 I am going to do this Porter and a Toucan Stout for the father-in-law's 60th so I will be bottling into stubbies, do you think 1 carb drop per bottle will be ok or should I bite the bullet and attempt my first bulk prime to a lower carb level? Link to comment Share on other sites More sharing options...
Guest Posted February 24, 2012 Share Posted February 24, 2012 I am going to do this Porter and a Toucan Stout for the father-in-law's 60th so I will be bottling into stubbies, do you think 1 carb drop per bottle will be ok or should I bite the bullet and attempt my first bulk prime to a lower carb level? Bulk Prime for more accuracy. Link to comment Share on other sites More sharing options...
Raider Posted February 24, 2012 Author Share Posted February 24, 2012 Sorry just another question, Would the DME in the recipe by Light Dry Malt or Dark Dry Malt? Link to comment Share on other sites More sharing options...
Hairy Posted February 24, 2012 Share Posted February 24, 2012 DME stands for Dry Malt Extract and usually refers to Light Dry Malt. With the specialty grains you are adding I would go with the light dry malt. Link to comment Share on other sites More sharing options...
***** Posted February 24, 2012 Share Posted February 24, 2012 A bit more info, I have this on my list but the Ginger Beer has put the brakes on my progress. Link to comment Share on other sites More sharing options...
Raider Posted February 24, 2012 Author Share Posted February 24, 2012 Thanks for that fellas, Looking forward to spending tomorrow drinking and brewing, might take a little longer than my usual kit, malt ,hops brews but I guess that just means more time for drinking![biggrin] Link to comment Share on other sites More sharing options...
Raider Posted March 8, 2012 Author Share Posted March 8, 2012 I am going to bottle this on the weekend and am going to attempt to bulk prime, does anyone know what size tube fits in the fermenter taps? My options are 6mm, 8mm, 10mm and 12.5mm. Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 Use the bottler in the tap and a line from the bottler to the secondary. I don't know the diameter of the bottler but guessing you'll probably need a 10mm line. best to take the bottler with you and fit it in the shop or just source one from your LHBS who should know what to get you. Link to comment Share on other sites More sharing options...
Raider Posted March 8, 2012 Author Share Posted March 8, 2012 Thanks Bill. I was just going to connect the two taps with the tubing but would it be better to use the bottler and then just put the tube inside the second FV? Also I guess you need to sanatise the inside of the tube? I use star san, would you just run that through the tube? Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2012 Share Posted March 8, 2012 Some people connect via the two taps as you say. However, if I am bulk priming (which is rare) I just fill from the bottom up, just like a big fat bottle. My hose and bottlers sit in a bucket of keg cleaner until they are ready to be used. Then I rinse them with hot water and a spray of Starsan (inside and out) Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted April 27, 2012 Share Posted April 27, 2012 Raider, how's this beer going? I'm thinking of trying this in a few weeks and would love to know your thoughts, although early. [cool] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted May 31, 2012 Share Posted May 31, 2012 OK, I'm going to put down the recipe above, with slight variations... Coopers English bitter tin 300g Choc malt 600 100g Roast Barley 200g Medium Crystal 120 1kg of DME 200g Dark Brown Sugar (either this or molasses) 15g EKG @10mins 15g EKG @flame out Yeast S04 Unless anyone can suggest something bad with this? Link to comment Share on other sites More sharing options...
Hairy Posted May 31, 2012 Share Posted May 31, 2012 Unless anyone can suggest something bad with this? Add 4-5kg of white sugar. Is that bad enough? Link to comment Share on other sites More sharing options...
Raider Posted May 31, 2012 Author Share Posted May 31, 2012 I cracked open my first bottle of the porter as per my original post and added 10g EKG @ 10mins, 20g @ 5mins and 20g dry hop. It is a nice easy drinker but doesn't have a very strong taste, although I have been drinking my 7.5% Toucan Stout lately so I guess compared to that everything is going to be fairly weak tasting! Link to comment Share on other sites More sharing options...
GrahamB8 Posted May 31, 2012 Share Posted May 31, 2012 Unless anyone can suggest something bad with this? Add 4-5kg of white sugar. Is that bad enough? [lol] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted May 31, 2012 Share Posted May 31, 2012 [bandit] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted May 31, 2012 Share Posted May 31, 2012 The name of my Porter will be..... Poita Porta I thought about using VB as the base instead of the EB tin, as that's more Poita's bevy of choice.... Link to comment Share on other sites More sharing options...
Smithy Posted May 31, 2012 Share Posted May 31, 2012 The name of my Porter will be..... Poita Porta I thought about using VB as the base instead of the EB tin, as that's more Poita's bevy of choice.... Ah that takes me back. But one question, at what point do you add the mullets? in the boil or dry? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted May 31, 2012 Share Posted May 31, 2012 I'm gonna dry hop em, roight [biggrin] Link to comment Share on other sites More sharing options...
Stoobrew Posted June 6, 2012 Share Posted June 6, 2012 Being winter I just had to drop a porter. Did a can of Cascade Choc Mahogany porter. safale04 1kg Dark spray malt 1kg of BE2 Boiled 10g of fuggle pellets for 10 mins took off of heat and steeped for 10 mins :) Sg 1060 :) Should be decent didnt cost the earth, I think was about $39 all up brewed to 23L. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted July 25, 2012 Share Posted July 25, 2012 OK, so i test tasted one of my Poita Porta's - 5 weeks in the bottle. GAH - so greeen. I guess I will have to be patient and wait at least 6 months [annoyed] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 28, 2012 Share Posted December 28, 2012 AT LAST! It's ready and it is delicious! [love] [love] [love] Here's the recipe I used to save you going backwards So, this was around 7 months aging in the bottle. Link to comment Share on other sites More sharing options...
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