King Ruddager Posted December 16, 2015 Author Share Posted December 16, 2015 Added a new one ... 1.7kg OS Draught Kit 1.5kg liquid amber malt extract 250g brown sugar 250g dark crystal 125g choc malt 50g roasted barley 30g fuggles @15 min rehydrated 2x kit yeasts 19-21 Link to comment Share on other sites More sharing options...
King Ruddager Posted December 16, 2015 Author Share Posted December 16, 2015 Oh yeah, I made another one of these over the weekend with the following recipe ... 1.7kg EB kit 1.5kg light LME 200g brown sugar 100g roast barley 250g pale choc 150g pale crystal 23L Nottingham yeast Link to comment Share on other sites More sharing options...
Beefy1525229962 Posted December 12, 2016 Share Posted December 12, 2016 I first saw this concept/recipe courtesy of His Majesty on FastHomewbrew, and it has been an inspiration. This is the first brew I have done with grains in about 10 years...... I am calling my version 'One Hack of a Porter' and it went a little something like this: 1.7kg English Bitter (duh!) 1.3kg light dry malt 200g brown sugar 227g (8oz) chocolate malt (600) 454g (1lb) crystal malt (120) 28g (1oz) East Kent Goldings @ 10 minutes OG 1050 Nottingham & Kit yeast Pitched @ 22°C, ambient 17-19°C, actual FV 19-20°C It went off like a freaking rocket - down to 1011 in less than 3 days! Krausen wasn't that big, but I've never seen so much 'swirling' activity within the brew itself. SG sample tastes delicious already. I don't rack to secondary, and I bottle condition for a long time, so it should be good to bottle at 6-7 days. Thanks to everyone for the inspiration! Link to comment Share on other sites More sharing options...
King Ruddager Posted December 12, 2016 Author Share Posted December 12, 2016 Hmmm, this is one I should be thinking about brewing fairly soon too actually ... Link to comment Share on other sites More sharing options...
King Ruddager Posted February 5, 2017 Author Share Posted February 5, 2017 Well it's been a while but I made the Robo Choc version again today. Had to pitch the yeast a little bit high (Nottingham, 28° ) so we'll see what happens. Hopefully it cools down overnight during the next 8 hours. Link to comment Share on other sites More sharing options...
Mizz Posted February 25, 2017 Share Posted February 25, 2017 I'm new here, just ghosting the forum. I'm not from down under, I'm actually from the almost Northernmost part of the US, not too far from the Canadian border, and the Northernmost monument to the Confederacy in Helena, Montana ..... so I don't understand some of your lingo ..... but I try to assume what you are saying. King Ruddager mentions in the EB Porter thread - 1.7Kg English Bitter (of course) - is this a kit, or is is just LME or DME in a can/bottle? I know this was an old thread (2013), but since he's still posting, I hope he can give me an answer! Since my LHBS which is 220 miles away doesn't carry Cooper's (it's available online), I do mostly all grain beers, and I only buy extract kits online as I can afford it --- so I'll be trying to convert some of your recipes to all grain as well as to US measurements. Hopefully, the brews will come out as well as yours have. I'm a great fan of porters, Stouts, and IPA's (including the Black IPA's on your forums!), but I've never heard of/seen an EB Porter, so this will be a new experiment for me. Thanks for your forum, and I look forward to seeing and brewing more recipes from Australia! Link to comment Share on other sites More sharing options...
MarkC Posted February 26, 2017 Share Posted February 26, 2017 The EB kit is in the International Series, and apparently contains Styrian Goldings as a finishing hop. I've recently brewed the RoboChoc recipe with a touch of rye and a few other tweaks, tastes delicious (and very chocolaty) at an early age. All the recipes in this thread look very tasty - good luck! Link to comment Share on other sites More sharing options...
Mizz Posted February 27, 2017 Share Posted February 27, 2017 I googled for Cooper's EB, and got nothing but a you-tube from Australia showing how to brew the kit. I'll have to do more searching, there's got to be someone here in the US that sells the kit! Thanks for letting me know! Link to comment Share on other sites More sharing options...
MarkC Posted February 27, 2017 Share Posted February 27, 2017 Mizz, go to store.coopers.com.au, on the DIYbeer page there's a tab called Brewing Info - check out the Recipes section, it will change your life ;-) Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 28, 2017 Share Posted February 28, 2017 Welcome Mizz, Click on the link to the forums recipe, a vast amount of recipes to use. Recipes Cheers Hoppy Link to comment Share on other sites More sharing options...
Magnaman Posted February 28, 2017 Share Posted February 28, 2017 G'day Brewers, for the sake of clarity, EB = English Bitter... Cheers. Link to comment Share on other sites More sharing options...
SteveL Posted March 4, 2018 Share Posted March 4, 2018 G'day all, Will be doing (yet another) EB Porter soon and want to put some vanilla in it - just because! Have never used vanilla before, can anyone offer any tips - process? amount? Will be a 21 litre batch... Cheers Steve Link to comment Share on other sites More sharing options...
King Ruddager Posted March 5, 2018 Author Share Posted March 5, 2018 I googled for Cooper's EB' date=' and got nothing but a you-tube from Australia showing how to brew the kit. I'll have to do more searching, there's got to be someone here in the US that sells the kit! Thanks for letting me know![/quote'] Hah, that's probably one of my videos Link to comment Share on other sites More sharing options...
Mizz Posted March 17, 2018 Share Posted March 17, 2018 Philbo' date=' 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.[/quote'] If you ever get any more info like this (especially the ambers and darks), I'd like to see it posted. I've been looking for some kind of breakdown on DME/LME for a long while, becuz I usually have to convert the extract recipes to all grain, and now I have to convert from metric to US and then from extract to all grain. I'm really wanting to try these conversions of a 'normal' Porter recipe to an EB porter recipe. You guys rock! Thanks @ MarkC, Hoppy and others - Thanks for the welcome, and the links. Good/bad news! I can order the EB from a homebrew shop in Texas ( a long way south, but at least it's here in the US). That will save shipping it from Australia. Now I just need to find out about shipping, and save back some bucks for it! Thanks all! Link to comment Share on other sites More sharing options...
Cassius Posted February 20, 2020 Share Posted February 20, 2020 Wanted to do a porter and had some Styrian Goldings left over, so this recipe seemed like a natural choice. However, in doing some forum searching prior to making a decision I found constant mention of SteveL's EB porter. Can someone explain to me why the EB is a good base for a porter and whether there is any issue with the Devil's Ruby half porter can? Would I be able to use the Styrian Golding's in an EB porter? Link to comment Share on other sites More sharing options...
Lab Cat Posted February 20, 2020 Share Posted February 20, 2020 (edited) 27 minutes ago, Cassius said: Wanted to do a porter and had some Styrian Goldings left over, so this recipe seemed like a natural choice. However, in doing some forum searching prior to making a decision I found constant mention of SteveL's EB porter. Can someone explain to me why the EB is a good base for a porter and whether there is any issue with the Devil's Ruby half porter can? Would I be able to use the Styrian Golding's in an EB porter? Stouts and Porters are hard to differentiate, many ingredient seem to be the same, except Stout uses mostly roasted barley and Porters malted Barley. I stand to be corrected on that though... I guess if people have used the EB kit to make a Porter, it can be done - you'll just have to do more work adding other ingredients yourself. Given this thread started in 2013 it pre-dates the availability of the Ruby Porter in 2016. You could use Styrian as it's in the same vein as EK goldings and Fuggles. Edited February 20, 2020 by Lab Rat Link to comment Share on other sites More sharing options...
ben 10 Posted February 20, 2020 Share Posted February 20, 2020 28 minutes ago, Lab Rat said: except Stout uses mostly roasted barley and Porters malted Barley. NAH.... Bothe from the same idea.... Porter, then a stronger Porter was called a Stout Porter, then became Stout, Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 20, 2020 Share Posted February 20, 2020 The Island Toasted Coconut Porter was a ROTM a while back that had good reports about it. I did not make it back then. It sold out really quickly. I did the Caribbean Porter using the Devil's Half Ruby Porter. It was a well received brew in my household. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted February 20, 2020 Share Posted February 20, 2020 If you wish to make a Porter using the English Bitter as a base then certainly worth reading SteveL's posts on this as he pioneered the Porter from this base. Coopers have since produced & released a Porter base. I have brewed the Coopers DIY recipe: Island Toasted Coconut Porter that uses the new Porter kit not too long back & it was delicious. You have to like the coconut flavour though. Cheers, Lusty. 2 Link to comment Share on other sites More sharing options...
yab Posted February 20, 2020 Share Posted February 20, 2020 I have done two versions of Stevel's Porter and one based on the Coopers Porter can. Stevel's original recipe was the best (and has probably been one of my best ever brews). 2 Link to comment Share on other sites More sharing options...
Cassius Posted February 20, 2020 Share Posted February 20, 2020 Alright. I'm going to make plenty of porters so I might start basic. I think I'll make the Toasted Coconut Porter but I'm still umming and ahhing over whether to put the coconut in. My boss is an all-grain brewer and mentioned that the oils in coconut can kill the head. I imagine that's why some other coconut recipes suggest toasting the coconut as well as you can without burning it (presumably to dry out the oils?). Thanks very much for your input. My mouth is watering just thinking of the dark, roastiness. 1 Link to comment Share on other sites More sharing options...
BackyardBrewer Posted May 14, 2020 Share Posted May 14, 2020 Ive been doing a bit research on porter recipes as i want to brew one using a plain daught tin with DME and steep my dark grains. Ive found a lot of recipes with brown malt as a major componant of porters. Does anyone use brown malt in their porters and if so is it better then just choc malt and roasted barley? From what ive read a good recipe would be Pale malt, brown malt, crystal 120, choc malt, roast barley. Everyone says to keep the roast notes to a minimum and a lot of people swear by the addition of brown malt. Any advice appreciated Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted May 14, 2020 Share Posted May 14, 2020 I think you should veer away from Roasted Barley in your Porters, unless you wan to call it a Stout. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 14, 2020 Share Posted May 14, 2020 Brown malt is commonly used but it requires a mash. You can get a great porter without it though, I make one with black patent, crystal, chocolate and a small amount of roasted barley. Turns out really well when fermented with s04 yeast. Link to comment Share on other sites More sharing options...
BackyardBrewer Posted May 15, 2020 Share Posted May 15, 2020 18 hours ago, Shamus O'Sean said: I think you should veer away from Roasted Barley in your Porters, unless you wan to call it a Stout. Cheers mate! I thought the same myself after reading in a few places that roasted notes are not appropriate for porters but ive still found many porters recipes with roasted barley! 1 Link to comment Share on other sites More sharing options...
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