King Ruddager Posted June 21, 2013 Author Share Posted June 21, 2013 It's a month later now and things are mellowing a bit but there's still too much roastiness and not enough ... chocolate probably. Not bad by any means, but needs a tweak. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 22, 2013 Author Share Posted June 22, 2013 You know what? I'm keeping it. I've re-named it (again) to "Ruddager's Very Roasty Porter" and that's that. The tweaks I was considering would've brought it very close to the Poida Porter but I think I'll leave it as is. I reckon I'll make a Poida Porter next anyway, but I like mine too. Good times. Link to comment Share on other sites More sharing options...
SteveL Posted June 22, 2013 Share Posted June 22, 2013 You know what? I'm keeping it. It's not three months old yet, right? I bet wonderful things keep happening to it after three months... cheers Link to comment Share on other sites More sharing options...
King Ruddager Posted June 22, 2013 Author Share Posted June 22, 2013 Nope, bottled May 18th. Started drinking this one to give my toucan a chance to awesomify instead. You know, to find out what everyone's going on about. Still plan on making a bunch of the others though [cool] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted June 23, 2013 Share Posted June 23, 2013 Just out of curiosity KR, if you did not want any roasty character, why put RB in it at all? 150g is definitely enough to come through in the flavour. I usually go nuts on the choc for a porter but save the RB for my stouts. [love] I thought your recipe still sounded like a nice beer. Certainly keep it mate. [cool] Link to comment Share on other sites More sharing options...
Scottie Posted June 23, 2013 Share Posted June 23, 2013 Hey David I have to agree with Steve on this one. I'm just sampling another of his EB Porter recipe at 61.3 weeks in the bottle. It is A1, the only problem is I am running out. To top this off in my follow up brew I substituted Demerara sugar for the Dark Brown. It is a different brew with a harsher bitterness and may take longer to settle. So I need to have another crack at the original. You know what? I'm keeping it. It's not three months old yet, right? I bet wonderful things keep happening to it after three months... cheers Link to comment Share on other sites More sharing options...
King Ruddager Posted June 24, 2013 Author Share Posted June 24, 2013 Just out of curiosity KR' date=' if you did not want any roasty character, why put RB in it at all? 150g is definitely enough to come through in the flavour.[/quote'] I did want roastiness, just probably not quite as much as I ended up with. Sounds like I might have to balance the consumption a bit better too to make sure at least a few of them make it to the three month mark. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 24, 2013 Author Share Posted June 24, 2013 Actually, there's a lot of cross-over in all these recipes (with the exception of Kelsey's Campfire Porter). I might make some kind of diagram or something which represents this, as we're clearly all narrowing in around the same area. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 23, 2013 Author Share Posted August 23, 2013 Well, it's three months later and I still have almost half of it left!! Time to enjoy. I still think it's a bit too roasty for a porter, but it's all good [smile] I like it. I think I can do better, but I like it. The adjustments I'd make would probably bring it pretty close (ie. even closer) to the other recipes so ... there you go [smile] Link to comment Share on other sites More sharing options...
Hairy Posted September 5, 2013 Share Posted September 5, 2013 I noticed that the EB Porters listed in this thread (or variations thereof) made it as a recipe in this month's Beer & Brewer magazine. PB2 called it the Robochoc Porter. Link to comment Share on other sites More sharing options...
PB2 Posted September 5, 2013 Share Posted September 5, 2013 Just blew the keg of this dry today. Link to comment Share on other sites More sharing options...
King Ruddager Posted September 6, 2013 Author Share Posted September 6, 2013 Recipe pack to follow Paul? So hold on, what was this article all about? Was there a specific recipe or did it talk about the common elements? Also, my porter tastes like magic now. Only five left unfortunately [crying] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 6, 2013 Share Posted September 6, 2013 Also, my porter tastes like magic now. Only five left unfortunately [crying] Better make another batch then! [biggrin] Link to comment Share on other sites More sharing options...
King Ruddager Posted September 6, 2013 Author Share Posted September 6, 2013 With summer coming? Don't have the storage unfortunately [sad] Between the porter and toucan stout it's been a good winter though. Link to comment Share on other sites More sharing options...
MichaelJ13 Posted September 7, 2013 Share Posted September 7, 2013 steve L s recipe is bloody awesome! only been in the bottles about a months and tastes amazing i will definetely do this one again Link to comment Share on other sites More sharing options...
King Ruddager Posted September 16, 2013 Author Share Posted September 16, 2013 Just bored and playing around with grain ideas again ... I reckon next time I'll use (roughly, because I'm bound to change it) the following: 300g pale choc, up from 200 80g roast barley, down from 150 because ... well, see above 200g smoked malt, to replace crystal and add smokeyness and bacon The rest I will leave as is. Link to comment Share on other sites More sharing options...
Hairy Posted September 17, 2013 Share Posted September 17, 2013 K-Rudd, here is some inspiration for a smoked porter (AG, extract & kit): Big Smoke Porter Link to comment Share on other sites More sharing options...
King Ruddager Posted September 17, 2013 Author Share Posted September 17, 2013 Wow, they've got a LOT of grains in those extract recipes! Link to comment Share on other sites More sharing options...
King Ruddager Posted October 12, 2013 Author Share Posted October 12, 2013 Just tasted the 1-week sample and ... holy crap [w00t] It's a little light in colour for what I think a porter should be but that's no big problem and can be fixed with just 20g more choc malt Final grains were ... 200g Choc 1200 50g Roasted Barley 150g Smoked Malt Link to comment Share on other sites More sharing options...
alanf7 Posted October 28, 2013 Share Posted October 28, 2013 I tried this and works for me 1.7 kg coopers ipa couldn't get hold of English bitter 1 kg coopers light malt extract 500g coopers wheat malt extract 200g dry dark malt 500g choc malt 200g roast malt fuggles Link to comment Share on other sites More sharing options...
King Ruddager Posted December 10, 2013 Author Share Posted December 10, 2013 Ok, this latest one is very chocolatey, although it's hard to tell if there's too much chocolate or not enough something else. This hobby is confusing [pinched] Link to comment Share on other sites More sharing options...
ChristinaS1 Posted March 3, 2014 Share Posted March 3, 2014 I remember making a very similar one to Craig's some time ago. I reckon I just did the EB kit' date=' 1kg DME, 250g Dex, 300-400g Chocolate and no Crystal. I always had the feeling that the EB kit has a fair bit of that kind of flavour any way, and I [love'] chocolate malt. Reckon I probably threw some EKG or Fuggles into a boil with the grain steepings and boom. I even used Windsor too I think. Was a treat. [happy] EDIT: If you're not used to Windsor, be aware that it will go ape shit for 3-4 days then stop dead at a slightly higher gravity than you'd think. This is normal. [pinched] Reckon mine was around 1.018-1.019. Philbo, I suspect you are right about the English Bitter kit containing a fair bit of crystal already. My take on Coopers is that they, like the Brits, keep their grist pretty simple. The only specialty grains in English Bitter are likely crystal malts, +/- a bit of chocolate malt (for that toasty note). According to Ian's spreadsheet, the EBC of the English Bitter kit is 22.8. Using the Brewer's Friend recipe calculator, one can get to that with 200gm C60L (6.5%), 100gm C120L (3%), and 50gm chocolate malt (1.5%). The Real Ale kit with EBC 12.5 is easier as tradition tells us recipes are usually 90-95% base malt and 5-10% medium crystal. All you need for that is 200gm C60L (7%). Can't really make a guess about the Dark Ale kit though, as there are too many variables. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 9, 2014 Author Share Posted June 9, 2014 I've still got some of my last EB porter effort, bottled October 16th - it's amazing. I don't think it needs anything changed, although I might give Steve L's a crack next time why not Link to comment Share on other sites More sharing options...
King Ruddager Posted July 26, 2014 Author Share Posted July 26, 2014 Go Paul! http://coopers.com.au/#/diy-beer/beer-recipes/recipe-of-the-month/ I've added Robo Choc to the list at the start of this thread Link to comment Share on other sites More sharing options...
ICzed Posted October 15, 2015 Share Posted October 15, 2015 BUMP! Hey everyone. So I found myself with an EB tin and a sachet of Nottingham yeast destined for other brews when I stumbled across some tasty looking porter recipes so I thought why not finally brew up an EB Porter after drooling over this thread numerous times. Here are the ingredients I have put together: Mark's EB Porter 1.7kg EB Tin 1kg LDM 150g Dry Wheat Malt 250g Chocolate Malt 200g Caramunich 150g Dark Crystal 50g Carafa III Nottingham Yeasties 21 litre batch Estimates OG 1052 / FG 1013 EBC 59.8 / IBU 40'ish? My plan is to drink half at Xmas time and keep the other half for Winter 2016 Cheers + beers, Mark Link to comment Share on other sites More sharing options...
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