Dark Porter

[clibit]

Somewhere between a porter and a stout, a lot of dark crystal, and some hoppiness.

Batch Size (L): 10.0
Total Grain (kg): 2.150
Total Hops (g): 24.00
Original Gravity (OG): 1.051
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 5.16 %
Colour (SRM): 36.1
Bitterness (IBU): 41.3
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75

1.300 kg Maris Otter Malt (60.47%)
0.240 kg Crystal 120 Dark (11.16%)
0.180 kg Caramalt (8.37%)
0.120 kg Black Malt (5.58%)
0.120 kg Brown Sugar, Dark (5.58%)
0.120 kg Torrified Wheat (5.58%)
0.070 kg Brown Malt (3.26%)

14.0 g Cluster Leaf (9.2% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
10.0 g Challenger Leaf (9.3% Alpha) @ 15 Minutes (Boil) (1 g/L)

Mash at 66°C for 60 Minutes.
Fermented at 18-20°C with Ale yeast (I prefer quite neutral yeasts in dark beers, but you choose). US05, Nottingham, Mauribrew Ale. WLP004 perhaps.

 

[moto748]

I've used US-05 on three or four stouts lately, and found it very successful. Always wanted to try a porter, this could be just the thing!

Never even heard of Cluster hops, though, and I don't have any brown malt, but I've got everything else and should be able to get close.


[edit]

Further reading suggests the brown malt is a pretty integral part of a porter, so perhaps I'll leave it until I can source some.

 

[clib]

I've used US-05 on three or four stouts lately, and found it very successful. Always wanted to try a porter, this could be just the thing!

Never even heard of Cluster hops, though, and I don't have any brown malt, but I've got everything else and should be able to get close.


[edit]

Further reading suggests the brown malt is a pretty integral part of a porter, so perhaps I'll leave it until I can source some.

Lots of porters don't have brown malt, but it makes a noticeable difference. I can't actually remember this beer mind. I used Cluster to bitter it obviously but bittering hops are pretty interchangeable, especially in a dark beer. I've pretty much stopped using US-05 myself, but this is all personal preference. Verdant IPA yeast makes a great porter.

 

[An Ankoù]

Isn't this a zombie thread?

 

[clib]

Isn't this a zombie thread?

You're the Ankou, you tell us.

 

[Gerryjo]

You're the Ankou, you tell us.

He may look to reap your soul....

 

[Obadiah Boondoggle]

I've used US-05 on three or four stouts lately, and found it very successful. Always wanted to try a porter, this could be just the thing!

Never even heard of Cluster hops, though, and I don't have any brown malt, but I've got everything else and should be able to get close.


[edit]

Further reading suggests the brown malt is a pretty integral part of a porter, so perhaps I'll leave it until I can source some.

I can let you have some brown malt from our stock here

 

[cushyno]

Brown malt is distinctive. It brings a lot to the party in a porter even in small quantities. In my experience it takes time to condition but always adds depth to the flavour, and in small quantities elevates other dark malts.

 

[An Ankoù]

You're the Ankou, you tell us.

Wouldn't know, Clib. My dead stay dead.

 

[Northern_Brewer]

Never even heard of Cluster hops, though, and I don't have any brown malt, but I've got everything else and should be able to get close.

They're the traditional bittering hop of the US, they were >90% of US hop acreage for much of the 20th century. But since they're only being used for bittering here, you can substitute with pretty much anything - Fuggles, Goldings, Challenger, anything like that you have to hand.

Further reading suggests the brown malt is a pretty integral part of a porter, so perhaps I'll leave it until I can source some.

It's a bit of a marmite thing but it's the defining ingredient of a London porter (eg the Fuller's porter has 10%) whereas it's fairly rare among US porters so you can just call it a US porter if you don't have any to hand.

 

[moto748]

Well as it turned out, I paid a visit to my local home-brew shop this morning, and not only did they have some brown malt, they even had the Cluster hops! So I'm good to go!

 

[clib]

Just noticed the crystal and caramalt come to 20% which is a fair amount. Don't think I ever made this. A yeast like 05 or Notty feels like a good idea with that much crystal. I reckon it'll be really good. I'd be inclined to increase the Challenger. Double it perhaps. Not a major decision though. Good luck!

 

[moto748]

Thanks! I have all the ingredients listed, so I'll definitely be giving it a go! Maybe next week. Knowing my low efficiencies, I'll probably up the quantity of MO a bit, though. I think I've got plenty of Challenger.