Honey Porter

[Wassa]

Just tasted m,y Honey Porter that I put down 10 weeks ago. It is fantastic. Here's the recipe:

1 can Cascade Mahogany Porter
1kg Dark Malt
500gm Yellow Box
20gm Cascade Hops
Safale yeast

Dissolved all of ingredients in 2 ltrs boiling water. Added to fermenter and topped up to 22 ltrs. Pitched yeast at 20 degrees.

[gregb]

Another in the same style:

Coopers Classic Old Dark Ale
500gm Dextrose, 250gm Light Dry Malt Extract, 250gm Maltodextrin
500gm Leatherwood Honey
12gm Goldings Hop steeped.
Yeast as supplied.

Cheers,
Greg

[MHD]

Can I make a request that acronyms are avoided...
is LDME Light dry malt extract?

[Oliver]

Can I make a request that acronyms are avoided...

I think that's a good idea, unless the acronym has previously been spelt out in that post.

Oliver

[gregb]

Amended post accordingly.

Cheers,
Greg

[Dogger Dan]

Ok my feelings are hurt over this thread.

First Honey Recipie posted from someone else but me

Guess I'll get over it

Dogger

[Tyberious Funk]

Ok my feelings are hurt over this thread.

First Honey Recipie posted from someone else but me

Guess I'll get over it

Dogger

I'm sure you'll make up for it in future months

[shaunl]

Just tasted m,y Honey Porter that I put down 10 weeks ago. It is fantastic. Here's the recipe:

1 can Cascade Mahogany Porter
1kg Dark Malt
500gm Yellow Box
20gm Cascade Hops
Safale yeast

Dissolved all of ingredients in 2 ltrs boiling water. Added to fermenter and topped up to 22 ltrs. Pitched yeast at 20 degrees.

Hi Guys,
I am totally new to this game. I want to make a porter and came upon the above recipe - it seemed too easy!

I have had visions of numerous boiling pots with ingredients all being combined at various stages, but this is basically saying combine it all, boil and put into the keg.

Ok - to nail down my questions.

1. Is my understanding of the above process correct?
2. How long should it boil for?
3. Can I replace the dark malt for a chocolate malt, and if so, should it be more or less than the amount specified above?
4. The Yellow Box no doubt is the Yellow box honey mentioned elsewhere during porter threads - is this correct?

My thanks in advance
Cheers
Shaun in Sydney

[afromaiko]

I recently made this and drinking now, it's turned out excellent.

I'm only just starting to play around with grains but if I wanted to steep some specialty grains to add in, what would be a good choice and what amount?

thanks

[rwh]

Oh, say 150g crystal or 50g choc. Don't overdo it, and maybe up the hops a little to balance it.

This brew is already pretty tasty (I've done it a couple of times myself) so I'm not sure how much it'd benefit from extra grain.

[afromaiko]

Oh, say 150g crystal or 50g choc. Don't overdo it, and maybe up the hops a little to balance it.

This brew is already pretty tasty (I've done it a couple of times myself) so I'm not sure how much it'd benefit from extra grain.

Thanks, yeah it is darn tasty. I'm just looking for excuses to use grains

[afromaiko]

Oh, say 150g crystal or 50g choc. Don't overdo it, and maybe up the hops a little to balance it.

This brew is already pretty tasty (I've done it a couple of times myself) so I'm not sure how much it'd benefit from extra grain.

Just wondering, if I was to use some grain, is there a certain amount of LDME that I could omit to balance it? I mean, is there some sort of standard substitution ratio like when swapping dry for liquid malt?

thanks.

[beernut]

1kg malt extract (dry or liquid) = 1.3kg crushed grain.
This is an approximate only.
Test and taste, it wont go to waste.
Cheers Glenn.

[benson]

Another in the same style:

Coopers Classic Old Dark Ale
500gm Dextrose, 250gm Light Dry Malt Extract, 250gm Maltodextrin
500gm Leatherwood Honey
12gm Goldings Hop steeped.
Yeast as supplied.

Cheers,
Greg

i made this and its very nice indeed
but i could only get yellow box honey at the time so il do it again with leatherwood

[poges]

Put this one down Dec 13 and bottled it just before Christmas in an attempt to do something like a Boags Honey Porter.

1 Can Morgans Australian Old
about 150gm Morgans Chocolate Liquid Malt
275gm DLME
about 650gm Leatherwood Honey
400gm Corn Syrup
12gm Fuggles Hops on a 25 min boil.

Didn't get a OG as the hydrometer busted. Finished with a FG using a cheapo Brigalow thingy at 1.016. She started at around 30*C but I managed to get it to sit around 25*C in some stinking hot Perth weather.

Smell and taste going into bottles seemed pretty darn good.

[zephyr]

Hiya, bit of a newbie - and a chick so hope that doesn't change what yer might think of me - but I have a few questions regarding this recipe mentioned earlier....

Coopers Classic Old Dark Ale
500gm Dextrose, 250gm Light Dry Malt Extract, 250gm Maltodextrin
500gm Leatherwood Honey
12gm Goldings Hop steeped.
Yeast as supplied.

We (the good man and I) just got a 60l fermenter and happened to have 2x coopers dark in cupboard left over from when the last fermenter died (left outside by abovementioned), so we thought, why not get another and try a batch of 3?

So we put it in last night, now it is bubbling away and my two concerns are:

1) it is bubbling away so fiercely the airlock keeps emptying of water and there is only froth in there....is this good, bad or neutral?
2) the good man (who i love to bits but not necessarily in the kitchen), decided it was more important to empty the coopers containers by swishing them around in the wort than to keep strictly sanitary.........should i just chuck the lot now or hope for the (marginal) best?

OG was 1047 (approx, only measures to 1040), pitched yeast at 28C.
Used one bag dex, one bag bodybrew and one bag bodybooster (whatever was left in cupboard really)

[gregb]

1) it is bubbling away so fiercely the airlock keeps emptying of water and there is only froth in there....is this good, bad or neutral?

Neutral - it is pushing gas out, so germs will struggle to get in. Top it up as required so that as fermentation slows it will start to work as a normal airlock again. Is a good sign in terms of a vigorous ferment going on.

2) the good man (who i love to bits but not necessarily in the kitchen), decided it was more important to empty the coopers containers by swishing them around in the wort than to keep strictly sanitary.........should i just chuck the lot now or hope for the (marginal) best?

NO! Don't chuck a batch until it has been bottled, carbonated, chilled and tasted. If necessary taste it again in a few more weeks. This forum is well strewn with anecdotes of 'was bad, came good'. For rinsing the tins I boil the kettle and tip the water into the can, stir and add to the fermenter.

And remember: First rule of this caper "Relax, don't worry, have a homebrew".

Cheers,
Greg

[drsmurto]

Welcome zephyr - good to see another chick into the brewing, and one who loves her dark ale. Good stuff.

Its been mentioned before but the darker the beer, the more forgiving of problems. Dont chuck out beer until its been bottled and tasted and even them only if its sour and actually infected.

Trick i have used in the past to good effect is to take a 600mL coke bottle, chop of the bottom and attach that to the top of the airlock. Gives you an extra amount oif water to bubble thru and if it froths up its not an issue. 3 x dark is krausen central so not to worry.

If the wort was hot then risk of infection is lower but dont let him do that next time. I would be more worried about infection from body parts than the can.....

Relax, have a homebrew and be patient. All will be good in the end,

Cheers and beers
DrSmurto

[drsmurto]

SNAP!

[zephyr]

Excellent....my heart is warmed by your quick replies and soothed by your advice.

I would be more worried about infection from body parts than the can.....

There were no body parts involved, thankfully. At least not anywhere near the brew ; P

NO! Don't chuck a batch until it has been bottled, carbonated, chilled and tasted. If necessary taste it again in a few more weeks.

No fear, the good man's philosophy with homebrew is taste, and taste again, until all bottles have been tasted. He fulfilled this belief with the last brew (with which I had nothing to do with), which was so rancid (yet not bad enough to hospitalise) it earned the name of "Brown Jesus".

gregb, glad to hear from he who posted the recipe.
DrSmurto........SNAP!