Titanic Plum Porter

[LeeH]

I have had a lot of this in a bottle but was lucky enough to stumble across this on cask yesterday , it was brilliant.

So, I’m armed with a garden full of plums and a bottle of essence, just need some experience with the recipe.

Has anyone brewed this? Does it actually have plums in it as it tasted just like my bottle of essence smells like with is disconcerting.

 

[MashBag]

Do you have a recipe or are you doing the Worcester kit?

 

[Rwilts]

I did a version a fair few years ago, so far back in fact it's not in my Brew father list ! Will dig out my old ledger later and see,

 

[foxy]

I have had a lot of this in a bottle but was lucky enough to stumble across this on cask yesterday , it was brilliant.

So, I’m armed with a garden full of plums and a bottle of essence, just need some experience with the recipe.

Has anyone brewed this? Does it actually have plums in it as it tasted just like my bottle of essence smells like with is disconcerting.

No, it doesn't have plums, if it did you would be making a sour beer.

 

[Sadfield]

No fruit was harmed making plum porter.

 

[HiOctaine]

be interested to see your recipe for this as the only ones i can find involve about 2Kg of plums..
it is a nice beer

 

[Larse]

Found this on the BeerSmith Forum. No plums, but plum essence?

I just got back from the Stone Food & Drink festival and tasted the Titanic Plum Porter. Its an excellent pint as I'm sure many of you will know. I had a chat to the brewer and he described his recipe to me. The quantities are 975Kg Maris Otter Pale Malt, 125Kg Wheat & 100 Kg roasted (black) barley. Assuming I'm making 23L I calculate I will need 4.06Kg MO pale Malt, 520g Wheat (for head retention he said) and 420g roasted black barley. The Bramling Hops seem to be the right choice but I may need to use another type hop to balance the bitterness with the malt. Questions?
1. Do these quantities seem right to achieve 1060 OG?
2. Do I need any other malts and if so why?
3. Admiral or Northern hops to supplement the Bramlings?
4. Titanic use Plum essence food additive (how much will I need to add to 23L)? When should I add this flavour?
5. Mash time/temp 60 min? 90 min? & 66 deg C?
6. Boil time 60 min or 90 min?
7. What yeast shall I use?
8. Any other advice?

 

[LeeH]

It certainly has no sour taste to it at all so must be just essence.

 

[Clint]

Hazelwood Brewery will help you out with this...

 

[foxy]

Watch Harry's videos on making Plum Porter this is the tasting of the Porters with Uncle Roys Essence which does tase like the St Peters plum porter. Titanic is more fruitier but for me the best one was made with prune essence. Don't recall the brewer but it was on cask in Weatherspoon's
.https://www.youtube.com/watch?v=kdVupFDHBIM&t=294s

 

[LeeH]

@Hazelwood Brewery

Any thoughts on a clone recipe?

 

[LeeH]

Here’s an option.

https://www.worcesterhopshop.co.uk/product-page/titanic-plum-porter-style-recipe-kit

 

[Hazelwood Brewery]

@Hazelwood Brewery

Any thoughts on a clone recipe?

Hi Lee, do you have a favourite porter recipe? If so then you just need to add some plum essence at kegging. I use Special Ingredients plum essence, 12-15ml in a corny. 12ml is my preference.

Uncle Roy’s is also well regarded by people.

 

[Rwilts]

I did a version a fair few years ago, so far back in fact it's not in my Brew father list ! Will dig out my old ledger later and see,

Better late than never! I have dug up my notes...

Based on the Ace of Spades London Porter recipe by jon Finch , bought from TMM - I added 5ML plum essence to the disolved priming sugar in a 19L batch - Had about the right amount of plum flavour.

 

[LeeH]

Hi Lee, do you have a favourite porter recipe? If so then you just need to add some plum essence at kegging. I use Special Ingredients plum essence, 12-15ml in a corny. 12ml is my preference.

Uncle Roy’s is also well regarded by people.

Never brewed a porter, only stouts but is there really a difference, Thanks for the essence dose tip

 

[Hazelwood Brewery]

Never brewed a porter, only stouts but is there really a difference, Thanks for the essence dose tip

I have a couple of recipes. Would you prefer 4.5% or 6% ?