Robust porter

Discussion in 'Recipes for Feedback' started by Jimsal, Oct 6, 2016.

  1. Jimsal

    Jimsal Member

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    would like to know what people think about this recipe. I'm dying to create my own recipe and would like feedback. Here goes
    70% efficiency
    11 lbs 2 row
    1 lb chocolate
    1 lb flaked oats
    1 lb special b
    3/4 biscuit
    1 lb crystal malt 40l
    Nottingham yeast.

    1.3 Kent Golding 60 min
    .6 Fuggle 30 min
    .5 oz Kent Golding flameout
    .4 oz Fuggle flameout

    Love to know what you all think.
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    That looks like it'd be good. If I were to change anything, I might not have so many flame out additions. Hops aren't the showcase of the style. But, you might have the IBUs you need with that schedule, so what do I know
     
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  3. Nosybear

    Nosybear Well-Known Member

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    I'd think you'd want the bitterness to offset the malt sweetness of the beer but not the malt flavor. In other words, drop the late hops and stick with the 60 and 30 minute additions.
     
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  4. Jimsal

    Jimsal Member

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    Thanks Jm and nosy bear. I'm gonna take your advice. Good point on hops not being the the showcase in porters. I'll let you know how it works out. I ordered the ingredients yesterday. Hope to brew it next weekend.
     
  5. Jimsal

    Jimsal Member

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    image.jpeg
     

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  6. Jimsal

    Jimsal Member

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    Jm and nosy bear. I made the porter tastes great. Thanks for your input.
     
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  7. Trialben

    Trialben Well-Known Member

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    Now that looks a treat mmm yummie
     
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  8. jmcnamara

    jmcnamara Well-Known Member

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    You did all the hard work! glad it it turned out for you
     
  9. underdogsbrewery

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    I thought notthingam yeast to but it's gives too attenuation for a porter
    I prefer a London esb or a less dry finish yeast
    The picture make me thirsty What about the body?
     
  10. Nosybear

    Nosybear Well-Known Member

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    You're very welcome and that, sir, is a good looking beer!
     
  11. Jimsal

    Jimsal Member

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    Surprisingly the beer finished lower then I wanted at 1007. But it didn't really affect the body. Interesting point you bring up about the esb yeast. Something for me to consider.
     
  12. Nosybear

    Nosybear Well-Known Member

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    I'll have a robust porter done in a few weeks - it was in the fermentor last Friday. I'm putting a VERY light dry hop in this evening (1/4 ounce for five gallons, in contact with beer for three days).
     
  13. Jimsal

    Jimsal Member

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    Let us know how that turns out. I was thinking about adding some more hops. But jm pointed out hops aren't the showcase in a porter. I took his advise. Glad I did. Mine turned out great. Best beer i made so far. Curious how yours turns out tho.
     

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