cascade(chocolate mahogany)porter

mr magoo · Post by **mr magoo** » Saturday Mar 03, 2007 4:01 pm

just boiling this one up and is smells awsome!
using the cascade porter with an brown ale kit converter,mmmmmmmmm. let ya know how it turns out

Emo · Post by **Emo** » Saturday Mar 03, 2007 5:24 pm

I turned one of those tins into a Honey Porter today.

1 tin of Cascade Choc Mahogany Porter, 2 plugs of Cascade hops, 500g of honey, 1kg of dry dark malt and a packet of SAFale04.

mr magoo · Post by **mr magoo** » Saturday Mar 03, 2007 6:51 pm

i used safale US-56. let us know how it turns out.

Wassa · Post by **Wassa** » Sunday Mar 04, 2007 11:18 am

I can recommend the Honey Porter recipe....it's mine and a great drink.

mr magoo · Post by **mr magoo** » Sunday Mar 04, 2007 11:24 am

the honey is a wicked idea

red dog · Post by **red dog** » Sunday Mar 04, 2007 4:50 pm

I have to give this ago for the next brew. the honey sounds like a brilliant idea.

Wassa · Post by **Wassa** » Tuesday Mar 06, 2007 8:28 pm

The honey gives the brew complexity but you have to look for the taste, it is very subtle.

You could always use more, but I always like my beers between 4.2 to 5.0% alcohol. Any more than that and you can only have 1 or 2 longies and I always like to have 4 to 6.

Rysa · Post by **Rysa** » Monday Apr 16, 2007 9:22 pm

Hi all, there is a 2 can recipe using this on the cascade site.
It says to only use 1 yeast sachet?
Wondering if i should sub. it for something different and what?
SAFale S-04?
Cheers.

rwh · Post by **rwh** » Tuesday Apr 17, 2007 11:22 am

S-04 would be good. Or you could pitch both kit yeast sachets. What's the recipe?

Rysa · Post by **Rysa** » Tuesday Apr 17, 2007 11:25 am

2 cans Chocolate Mahogany Porter (use only one yeast sachet)
2 kg light liquid malt extract
20 gram Saaz hop pellets, added before fermentation (boil the pellets in 200-400 mL of water or 10% malt extract solution for 2 minutes, strain into the fermenter, press the liquid out of the hops)

Copied this straight from the site.

rwh · Post by **rwh** » Tuesday Apr 17, 2007 11:29 am

Whoooa holy shit, please tell me you make that up to 60L.

Rysa · Post by **Rysa** » Tuesday Apr 17, 2007 11:31 am

Tell me about it, no mention on their site.

http://www.cascadehomebrew.com.au/brewkits/recipes.asp

Boonie · Post by **Boonie** » Saturday Apr 28, 2007 8:13 pm

I have the following I was thinking of brewing tomorrow

Choc Mahog
1.5 kg Morgans Dark Liquid Malt
Fuggles teabag (Thinking 25 Minutes at Flameout)
Standard Yeast (Forgot to buy some..........bugger)

I also have 2kg of LDM, but I was thinking of putting 500g in with the above recipe for a little extra oomph.

I have some grain, but I am saving that

for my JSGA attempt MKII.

Does anyone know if the Fuggles would go OK with a porter? I have never tried this hop before

Cheers

Boonie

morgs · Post by **morgs** » Saturday Apr 28, 2007 10:04 pm

rwh wrote:Whoooa holy shit, please tell me you make that up to 60L.

60L would give you around 3.5%

Emo · Post by **Emo** » Monday Apr 30, 2007 3:45 pm

mr magoo wrote:i used safale US-56. let us know how it turns out.

After being in the bottle for 6 weeks I can tell you it is sensational. I dn't think that it's going last long enough to get too much better though.

Peter Bradshaw · Post by **Peter Bradshaw** » Monday Apr 30, 2007 5:51 pm

Just gone this way

1 can Choc Mahogany Porter
1.5 kg Morgans Amber
125gm Roast Barley (that stuff is really BLACK)
Cascade (steeped only then all-in)
600gm Honey (mixed blossoms)
2 x packs yeast from Brewcraft Belgian Ale (reconstituted first to see if still active)

Will rack for 7 days after 7 days.

I have never been real impressed with my other Cascade brews; they don't seem to be any good for at least 6 months. I am hoping this will be OK in 3 months.

Wassa · Post by **Wassa** » Wednesday May 02, 2007 8:42 pm

Here's my next one:

1 can of Cascade Choc Mahogany Porter
1kg liquid Chocolate malt
1kg of Rainforest Honey

20gm of Cascade for 30 min
20gm Cascade at flameout

Toss Irish Ale yeast (Wyeast Irish Ale Yeast 1084)

Ferment at 18 degrees for as long as it takes.

Bulk prime with DDME at 8-10gm per litre.

Leave for 3 to 5 months. Cool and drink. Expect a bloody good rich PORTER>

Boonie · Post by **Boonie** » Tuesday May 08, 2007 7:03 pm

Mine is cooked

Tasted fantastic and the FG is 1015

. I did expect it a little higher with a black, as previous dark ones have been a little higher. It really was a different strong taste........Cue Homer "Woohoo"

Going to rack tonight or tomorrow.......any more hops I should throw in? It will sit for another 5 days before bottling....Dry hop?

I have

Amarillo, POR, Chinook, Cascade and Fresh "Belgian" Saaz Cone.

Please give your opinion asap as I have itchy feet and a dry tongue......time for another HB

Cheers

Boonie

red dog · Post by **red dog** » Tuesday May 08, 2007 8:13 pm

I put mine down earlier this year and can see where I went wrong compared to some of the variations that I have seen here so far. I didn't use chocolate or honey and made mine straight from the can. Dam I have a lot to learn for my next batch..

Boonie · Post by **Boonie** » Tuesday May 08, 2007 8:50 pm

red dog wrote:I put mine down earlier this year and can see where I went wrong compared to some of the variations that I have seen here so far. I didn't use chocolate or honey and made mine straight from the can. Dam I have a lot to learn for my next batch..

I take it you mean the instructions from the can.........I didn't use choc but dark malt and a little hops