Porter recipe please!

Clint · Dec 6, 2017

Hello all
Was in york on the weekend and came across a very nice porter by great heck brewery...called DAVE..dark and very enjoyable! Very smooth and lovely dark roast coffee and chocolate flavours.
I've emailed a grovelling request to them for a recipe but incase I'm unlucky can anyone suggest a great porter recipe??

Regards

Clint

jceg316 · Dec 6, 2017

Here are two of mine, I have many more. The first one came first in the stout competition and the second came second in the dark beer comp. Although I should point out it was then dropped.

Harry Porter and the Quest for Chicken Nuggets:
Batch size: 25L
Efficiency: ~70%
OG: 1.059
FG: 1.019
ABV: 5.2%

Grain Bill
2.8kg lager
2.5kg maris otter
0.57kg brown malt
0.4kg flaked barley
0.4kg chocolate malt
80g amber malt

Hops
25g Herkules @ 60 min
16g Lublin @ 15 min
16g Hallertau @ 15 min
16g Hallertau @5 min
13g Willamette @5 min

Yeast
Saflager W-34/70 fermented at ~20ÃÂ°C

Extras
2 vanilla beans cut up into secondary for 1 week
500ml cafetiere coffee into secondary for 1 week

For the coffee I used 500ml water to 50g of Lavazza coffee.

jceg316 · Dec 6, 2017

Ides of March Milk Chocolate Mint Stout. LEave out the mint if you don't want mint flavours.

OG: 1.064
FG: 1.021
ABV: 5.6%
Efficiency: ~75%

Batch size: 25L
Boil size: 30L
IBU: 39

Fermentables
Maris Otter 5kg
Chocolate 500g
Black 500g
Roasted barley 300g
Lactose 500g

Hops
20g Polaris @ 60min
40g Polaris @ F.O

Yeast
Safale US-05

Extras:
2 bottles of this before bottling: http://www.home-brew-online.com/spir...de-cacao-p1996
10 drops of peppermint extract before bottling.

terrym · Dec 6, 2017

A few ideas buried in here
Porter & Stout Style Recipe Kits

mcphail · Dec 6, 2017

I'm bottling http://www.thehomebrewforum.co.uk/showthread.php?t=74634 next week. The gravity samples have tasted lovely and chocolatey so I have high hopes for a decent pint or 2.

GerritT · Dec 6, 2017

This one was fun:

<li style="clear: both; margin:2px 0px 0px 12.5px;" itemprop="recipeYield">For 5 US gallons (18.9 L) MALTS

5.5 lb. (2.49 kg) Maris Otter malt
2 lb. (907 g) Munich malt 10ÃÂ° L
1 lb. (454 g) flaked oats
1 lb. (454 g) crystal malt 120ÃÂ° L
8 oz. (227 g) chocolate malt 350ÃÂ° L

HOPS

1 oz. (28 g) East Kent Goldings @ 60 min
0.5 oz. (14 g) East Kent Goldings @ 20 min
0.5 oz. (14 g) East Kent Goldings @ 5 min

YEAST

White Labs WLP005 British Ale Yeast

ADDITIONAL ITEMS

1 lb. (454 g) unsweetened organic coconut
2 oz. (57 g) cacao nibs
1 Madagascar vanilla bean

Specifications

Original Gravity: 1.053
Final Gravity: 1.016
ABV: 4.8%
IBU: 24
SRM: 24

Directions

Mash at 154ÃÂ° F (68ÃÂ° C) for 50 minutes with 12.5 qt. (11.8 L) of brewing water and mash out at 168ÃÂ° F (76ÃÂ° C). Sparge with 18.3 qt. (17.3 L) brewing water. Boil for 60 minutes, adding hops at the indicated times. Ferment 10 days in primary fermenter at 68ÃÂ° F (20ÃÂ° C). After primary fermentation is complete, rack to secondary and add coconut, cacao nibs, and vanilla bean. Age until desired flavor is reached, typically 6Ã¢â¬â10 days at 68ÃÂ° F (20ÃÂ° C) degrees.