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Hi guys,

I'm having a bit of a brew-day with the owner of my local soon and he wants to brew a porter.

Does anyone have a good AG recipe?

I like the look of SITT's recipe here: viewtopic.php?f=11&t=10662#p108776

Squirt, have you got a later version of this?

There are also a couple of recipes in this thread: viewtopic.php?f=11&t=10507

Cheers,

Oliver

This is one I brewed two batches of recently.

It's a Brown Porter, but turned out to be a cracker.
The key is the Brown Malt, you really do need it to brew a good Porter.

BeerSmith 2 Recipe Printout - http://www.beersmith.com

Style: Brown Porter

Batch Size (fermenter): 25.00 l
OG: 1.045 SG FG 1.011
Estimated Color: 47.1 EBC
Estimated IBU: 27.7 IBUs
Mashed 67ºC for 90 minutes

Ingredients:
------------
Amt Name Type # %/IBU
3935.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 7 79.2 %
411.0 g Brown Malt (Simpsons) (295.5 EBC) Grain 8 8.3 %
230.0 g Crystal Malt - Light (120.0 EBC) Grain 9 4.6 %
210.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 10 4.2 %
182.0 g Crystal Medium (150.0 EBC) Grain 11 3.7 %
47.0 g Willamette [4.90 %] - Boil 60.0 min Hop 12 23.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
23.0 g Willamette [4.90 %] - Boil 10.0 min Hop 14 4.2 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 15 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 16 -

Thanks Warra.

Looking at the recipe I think it's clear that I need to broaden my horizons from Grain and Grape here in Melbourne and when I need to order from somewhere with a wider range of malt, rather than trying to find substitutes that they do carry. They don't have Choc Wheat, for instance.

Where do you get your malt? Craftbrewer?

Cheers,

Oliver

Choc wheat is great stuff. I got a quarter sack from in a bulk buy.

Oliver wrote:Thanks Warra.

Looking at the recipe I think it's clear that I need to broaden my horizons from Grain and Grape here in Melbourne and when I need to order from somewhere with a wider range of malt, rather than trying to find substitutes that they do carry. They don't have Choc Wheat, for instance.

Where do you get your malt? Craftbrewer?

Cheers,

Oliver

I buy almost all of my supplies from Marks Home Brew in Islington in Newcastle NSW.
We are in Newcastle several times a year, so it's easy for me to pick up what I need.
http://www.ubrew.com.au/web/index.asp

Sorry Oliver, only just saw this thread. I actually haven't brewed that recipe (or any other porter) since! Terrible, I know. It was bloody nice, though, but probably a little over-complicated in terms of the grain bill.

I'll have to make another porter soon. There's been too much pale liquid in my kegerator of late. I'd most likely drop the melanoidin, and maybe the biscuit too. Probably go with something more like what warra's posted. It'd be interesting to make it a few times and swap the amber malt for brown, and maybe chocolate malted barley for chocolate wheat.

I'd always use a decent English (or maybe Irish) yeast, but probably not the WY1187, which needed daily floggings to get it to do its job.

OK team, how does this sound then? The OG before the addition of honey is pretty much spot on with Warra's recipe. I've added a dry hop addition, which will be in the form of a french press.

No.73 Hermans' Honey Porter
Style: Brown Porter
Estimated OG: 1.053 SG
Estimated Color: 52.5 EBC
Estimated IBU: 27.3 IBUs
Boil Time: 90 Minutes

3.90 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 72.0 %
0.40 kg Brown Malt (Simpsons) (295.5 EBC) Grain 2 7.4 %
0.23 kg Crystal, Pale (Simpsons) (60.0 EBC) Grain 3 4.2 %
0.21 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 4 3.9 %
0.18 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 5 3.3 %
23.00 g Willamette [6.10 %] - Boil 60.0 min Hop 6 17.6 IBUs
21.00 g Willamette [6.10 %] - Boil 20.0 min Hop 7 9.7 IBUs
0.5 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
0.50 kg Honey (2.0 EBC) Sugar 10 9.2 %
20.00 g Willamette [5.50 %] - Dry Hop 10.0 Days Hop 11 0.0 IBUs

Mash at 67C 90 min

Looks good to me.

Personally, I wouldn't use the honey, as I prefer more rather than less body in my beers, but I guess it's individual preference. However, the 67ºC mash temp will help give the beer decent body in any event.

Give it a go as is, see how you like it, and adjust for the next batch if you think it needs it.

Thanks Warra. I am not a big fan of honey in beer either but it is a special request from the guy I'm brewing it for.

I'll let you know how it goes.

Cheers,

Oliver