I know that the Cascade brew kits generally don't rate very highly with most members on this forum, however - I'm keen to try their Chocolate Mahogany Porter, and am wondering if anyone has done one before, and if you have, what are your opinions of it? Cheers,
MattyV
Chocolate Mahogany Porter
yep, was quite nice. Not the best beer i have made, certainly not the worst.
Give it plenty of time to age, 3 or so months (i like to drink mine as soon as i can get me paws on them 2 weeks).
i added 500 grams of dark liquid malt as well. i like my beer to either be a stout or a lager, not in between, so that might be why it's not my best beer as well.
But definately give it a go and remember the best opinion is yours. Always give something a go, no matter how shitty people think it might be. the exception maybe being drinking vb
Give it plenty of time to age, 3 or so months (i like to drink mine as soon as i can get me paws on them 2 weeks).
i added 500 grams of dark liquid malt as well. i like my beer to either be a stout or a lager, not in between, so that might be why it's not my best beer as well.
But definately give it a go and remember the best opinion is yours. Always give something a go, no matter how shitty people think it might be. the exception maybe being drinking vb
I have a history with CMP.
It was my first kit and first attempt with homebrew. Not knowing what to do, I followed some bad advice and added a kilo of normal sugar as the only addition to the kit. Just poured it in straight out of the packet. Some time later that day I realised that what I had added was in fact 2 kg of normal sugar!!! Well needless to say the brew turned out quite different. Strong yes, cidery taste, but there was something about it that I liked. About 6 brews later I tried it again. This time I added a can of Morgans dark crystal malt and 500g of LDME. This turned out quite dissapointing. The flavour was very flat. Maybe I expected too much. Anyway I tried it again 10 brews later. This time I added Morgans Master Blend beer enhance and 500 g honey. I bottled it at the end of July last year and it is only now turning into something quite nice. Still have about 30 stubbies left. But I keep thinking about the first one with all the sugar, it did have something about it..... Maybe I will revisit it at some stage...
Cheers
Steve
It was my first kit and first attempt with homebrew. Not knowing what to do, I followed some bad advice and added a kilo of normal sugar as the only addition to the kit. Just poured it in straight out of the packet. Some time later that day I realised that what I had added was in fact 2 kg of normal sugar!!! Well needless to say the brew turned out quite different. Strong yes, cidery taste, but there was something about it that I liked. About 6 brews later I tried it again. This time I added a can of Morgans dark crystal malt and 500g of LDME. This turned out quite dissapointing. The flavour was very flat. Maybe I expected too much. Anyway I tried it again 10 brews later. This time I added Morgans Master Blend beer enhance and 500 g honey. I bottled it at the end of July last year and it is only now turning into something quite nice. Still have about 30 stubbies left. But I keep thinking about the first one with all the sugar, it did have something about it..... Maybe I will revisit it at some stage...
Cheers
Steve
Re: Chocolate Mahogany Porter
I've just made this kit.MattyV wrote:I know that the Cascade brew kits generally don't rate very highly with most members on this forum, however - I'm keen to try their Chocolate Mahogany Porter, and am wondering if anyone has done one before, and if you have, what are your opinions of it? Cheers,
MattyV
Cascade Choc Porter kit, Brewcraft blend #20, ~100g maltodextrin, Tbsp Molasses, filled to 18 litres. Started at 1.052 and took 3 weeks to get to 1.010. Cascade yeasts seem to take their time, unlike the Coopers racing yeasts.
It's only been bottled for just over a month but is developing nicely. It's not as dark as the James Squire Porter & could be helped with some hops. I'll be trying for a JS Porter clone sometime soon. I'll post the results when they happen.
Ride, Drink, Repeat.
stevem, they say your first is always your most memorable, no matter how good or bad !!stevem wrote:I have a history with CMP.
It was my first kit and first attempt with homebrew. Not knowing what to do, I followed some bad advice and added a kilo of normal sugar as the only addition to the kit. Just poured it in straight out of the packet. Some time later that day I realised that what I had added was in fact 2 kg of normal sugar!!! Well needless to say the brew turned out quite different. Strong yes, cidery taste, but there was something about it that I liked. About 6 brews later I tried it again. This time I added a can of Morgans dark crystal malt and 500g of LDME. This turned out quite dissapointing. The flavour was very flat. Maybe I expected too much. Anyway I tried it again 10 brews later. This time I added Morgans Master Blend beer enhance and 500 g honey. I bottled it at the end of July last year and it is only now turning into something quite nice. Still have about 30 stubbies left. But I keep thinking about the first one with all the sugar, it did have something about it..... Maybe I will revisit it at some stage...
Cheers
Steve
" White Wine with Roast Beef ! how dare you ? "..... " I dare because I like it ! " ....Dogger on the meaning of life.
Wassa,
Can you tell me more about your CMP with the honey and dark malt? ie, Did you use the standard yeast or something else? Does dark malt ferment just like dextrose/maltodextrin? How does the dark malt affect the colour and flavour of the beer? What did you do to the honey before adding it? Finally, what temp did you brew at? Sorry for all these questions, but I don't have a whole lot of experience and just want to make the best beer possible! Cheers,
MattyV
Can you tell me more about your CMP with the honey and dark malt? ie, Did you use the standard yeast or something else? Does dark malt ferment just like dextrose/maltodextrin? How does the dark malt affect the colour and flavour of the beer? What did you do to the honey before adding it? Finally, what temp did you brew at? Sorry for all these questions, but I don't have a whole lot of experience and just want to make the best beer possible! Cheers,
MattyV
Matty,
The dark malt acts as a fermentable, just like dextrose and give the beer a more malty flavour. This is in my opinion an imperative for your darker style beers (dark ales, porters and stouts) as they are malt driven and get their depth of flavour and body from the malt. Also, the dark malt will add a deeper colour to your beer as they are dark roasted and are what gives the dark beers their colour.
With my CMP I just used the yeast provided but do believe that the use of either Safale or a liquid English Ale yeast would add extra complexity to the beer.
When it came to the honey, I dissolved the 1 kg of dark malt in 2 ltrs of water thne brought it to a low simmer, I then added 500gms of Yellowbox honey and let this simmer on a low boil for 5 minutes.
The honey is what made the beer IMHO. It was just noticable on the palate and the aroma had honey undertones. Also, It helped produce a creamy head of fine bubbles.
Give it a go.
The dark malt acts as a fermentable, just like dextrose and give the beer a more malty flavour. This is in my opinion an imperative for your darker style beers (dark ales, porters and stouts) as they are malt driven and get their depth of flavour and body from the malt. Also, the dark malt will add a deeper colour to your beer as they are dark roasted and are what gives the dark beers their colour.
With my CMP I just used the yeast provided but do believe that the use of either Safale or a liquid English Ale yeast would add extra complexity to the beer.
When it came to the honey, I dissolved the 1 kg of dark malt in 2 ltrs of water thne brought it to a low simmer, I then added 500gms of Yellowbox honey and let this simmer on a low boil for 5 minutes.
The honey is what made the beer IMHO. It was just noticable on the palate and the aroma had honey undertones. Also, It helped produce a creamy head of fine bubbles.
Give it a go.
The liver is Evil and must be punished!!
That sounds awesome, thanks for that! I went to the HBS yesterday and also picked up some choc malt grain, which I'll steep for 10 mins, and a Safale S-04 yeast. Gonna put it down today if I've got time, and once it's bottled I'm not gonna touch it till Winter (if I can stop myself 
). Thanks for the advice and I'll post results when I get them. Cheers
). Thanks for the advice and I'll post results when I get them. Cheers -
mafman
- Posts: 42
- Joined: Saturday Dec 04, 2004 10:13 pm
- Location: Traralgon, Gippsland, Victoria, Australia
I've made the same....but added 15gm of Cascade hops.....it is sensational!!! Not really a true porter though more like a dark lager....mmmm, maybe I should have added less water??I have made this berew quite a few times and rate it as highly recommended.
The best brew was the kit, 1 kilo of dark malt and 500gm of yellow box honey.
This brew was rated as being a strong 9 out ten by a number of dark alke drinkers, so give it a go
Beer...beer...smurfing beer....you don't get drunk and it isn't dear!!!
I made the CMP with 1kg of "stout mix" (DME, DDME, liquorice extract).
After 1 week in the bottle it tasted a bit sweet an "thin". Last night, 2 weeks, I tried another. It was vastly improved. Actually, it was pretty good. The next one I open, I'm going to take a gravity reading, because I reckon I might have bottled it a day or two prematurely (Okay, so I was impatient). The FG when I bottled was 1014, which from memory would have made it about 5.5%, but judging how I felt after a pint last night, I reckon it is more than that! Another reason for taking another SG reading.
Tom
After 1 week in the bottle it tasted a bit sweet an "thin". Last night, 2 weeks, I tried another. It was vastly improved. Actually, it was pretty good. The next one I open, I'm going to take a gravity reading, because I reckon I might have bottled it a day or two prematurely (Okay, so I was impatient). The FG when I bottled was 1014, which from memory would have made it about 5.5%, but judging how I felt after a pint last night, I reckon it is more than that! Another reason for taking another SG reading.
Tom
MattyV wrote:I had a taste of my hydrometer sample last night and must say, the results taste very promising! Very smooth, malty, roasty, chocolatey taste. I can't wait to see how it tastes after 3 or so months in the bottle.. Cheers,
MattyV
What was the full recipe & volume?
I might make this kit again but would definatley rack it after ~7 days. Mine sat in the primary for the whole 3 weeks & has a bit of a "tang" to the aftertaste.
Ride, Drink, Repeat.
Cascade Chocolate Mahogany Porter Kit
1.5 Kg Black Rock liquid amber malt extract
50g Choc grain, steeped for 10 mins
Safale S-04 yeast
made up to 23Lt
If I make it again, I'll probably add some hops, maybe 15g Cascade, and if I can get hold of it, the 500g of 'Yellowbox' honey that Wassa suggested. Cheers,
MattyV
1.5 Kg Black Rock liquid amber malt extract
50g Choc grain, steeped for 10 mins
Safale S-04 yeast
made up to 23Lt
If I make it again, I'll probably add some hops, maybe 15g Cascade, and if I can get hold of it, the 500g of 'Yellowbox' honey that Wassa suggested. Cheers,
MattyV
-
Whistlingjack
- Posts: 26
- Joined: Friday Apr 07, 2006 5:15 pm
- Location: Albany, Western Australia
I got a CMP from Coles (on special $12.95) on impulse a while ago, and spent a while wondering what to do with it.
Reading the above and blatantly copying recipes, today I put down a brew using 500g yellow box honey, 500g dark malt extract, 500g dextrose, Safale yeast (proved beforehand) and Cascade hops added at the end of the boil.
Started at 1.042, and pitched the yeast at 28 degrees (got tired of waiting for it to cool to 25)
Reading the above and blatantly copying recipes, today I put down a brew using 500g yellow box honey, 500g dark malt extract, 500g dextrose, Safale yeast (proved beforehand) and Cascade hops added at the end of the boil.
Started at 1.042, and pitched the yeast at 28 degrees (got tired of waiting for it to cool to 25)
"Man könnte froh sein, wenn die Luft so rein wäre wie das Bier"