Extract porter recipe

[MiniMoose]

i did a Choc mahog porter but it came out bit light in colour, so im gonna give it another go but without the Kit(first time). im aiming for a robust porter this time.

here are the two recipes ive got sketched out, what do you guys think?
Batch Size: 21.00 L
Boil Size: 12.00 L
Boil Time: 60 min
Equipment: Brew Pot (4 Gallon, 16 Litre)

1.00 kg Light Dry Extract (8.0 SRM) Dry Extract 21.51 %
1.50 kg Coopers Light Malt Extract (2.6 SRM) Extract 32.26 %
1.50 kg Coopers Light Malt Extract [Boil for 5 min] Extract 32.26 %
0.30 kg Chocolate Malt (350.0 SRM) Grain 6.45 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.30 %
0.10 kg Caramel Wheat Malt (46.0 SRM) Grain 2.15 %
0.05 kg Black (Patent) Malt (500.0 SRM)

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.12 %
Est Color: 26.0 SRM

or

1.00 kg Light Dry Extract (8.0 SRM) Dry Extract 21.28 %
1.50 kg Coopers Light Malt Extract (2.6 SRM) Extract 31.91 %
1.50 kg Coopers Light Malt Extract [Boil for 5 min] Extract 31.91 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.38 %
0.30 kg Chocolate Malt, Pale (250.0 SRM) Grain 6.38 %
0.10 kg Chocolate Wheat Malt (558.0 SRM) Grain 2.13 %


Est Original Gravity: 1.063 SG

Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.14 % l
Est Color: 26.3 SRM

i havent done the hops yet but i want to try willamette or goldings (or both) flowers(only ever used pellets) from craftbrewer. thinking round 35 IBU, with additions @ 60min 20 min and 10min, what do you guys think?

i thought either safale s-04 or wyeast british ale 1098 (never used liquid before)

Cheers

[Pale_Ale]

I think you could safely sub a 1.5kg light malt with a dark or amber extract.

I would go goldings for hops, but either would do well.

Cheers

[Danis]

They look good, I might actually give the first one a go since I am going to be doing some mega brewing soon. I agree with PA about the amber or dark extract though.

[MiniMoose]

i think im leaning toward the second one, i want to try that Chocolate wheat malt.

yeah i think im gonna go the goldings, as ive never used them. i
if you do the first one danis let us know what you did and how it went.

only reason i used the two pale cans, is thought i could make it too rich if i use amber or dark? do you think it might be too weak in flavour with the two pale cans? i thought id use them as a base and add the porter character(hopefully!) with the grains.

maybe i could drop 500g of the light dried malt? i know i would be sacrifcing some alc% though.

ill keep messing around on beersmith(its great)

Cheers

[Danis]

At this early stage of planning, I probably will use less LDME, because to be honest I've been doing a lot of high alcohol brews as of late. But I'll let you know what I put down.

[Kevnlis]

I have not heard of "Chocolate Wheat Malt" before now. But it sure does sound like my kind of grain

Let me know how you fellas get on with it!

[MiniMoose]

doesn't it sound good! (the choc wheat)

yeah ive decided ill drop 500g of the LDME extract.

current stats with 500g less ldme are:

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.27 %
Est Color: 25.8 SRM Color:

ive ordered the choc wheat malt and the goldings hop flowers

[drsmurto]

My only suggestion is that you are on the very low end of colour

The BJCP guidelines for a robust porter are 22-35+.

I would be tempted to include the black patent addition you have in the first recipe to get it up closer to 30 but thats just me.

35IBUs with goldings would work very well. I have also used fuggles in a porter.

I have used both of the yeasts altho i am yet to use 1098 in a porter but wyeast list it as suitable.

And then there is the little matter of the mash paddle winning porter recipe from last years national brewing comp - Linky

A complex recipe and quite difficult to convert to extract but if you enter it in to beersmith as AG and then click convert to extract you may come up with something do-able. The difficulty is the munich II and amber malt which need to be mashed so you may need to use a tin of amber malt as others have suggested.

Hope thats not info overkill - i do love a good porter!

Cheers
DrSmurto

[Chris]

I wouldn't go the black patent, I'd go the weyermann black carafa debitterised. That stuff is incredible in a porter- incidently my next brew after the one I'm doing today.

[drsmurto]

Good point Chris, i have used up to 500g of carafa II in a porter.......

[Chris]

I can't get over just how good that stuff is. We have people on this site (not mentioning any names) with an amarillo addiction, well I have a carafa addiction!!!

It goes in most of my darks- schwarzbier, porters, brown ales, irish reds etc.

[drsmurto]

MMMMmmmmm, after a get the guinnes down i may just have to combine those addictions.... a porter with loads of carafa and amarillo!

[KEG]

don't worry Chris - i've recently developed one as well.. Used some Carafa Special III in a stout.. mmmmmm. smooth.

[Kevnlis]

...and munich

[drsmurto]

and melanoidin

mmmm, malty pilsners........

[MiniMoose]

ive taken/ you guys' advice and subbed in a subbed in an amber extract.

so is carafa special is the one that is debitterised?and it comes in different degrees of darknes?(1 11 11) i dont want a strong roasted bitter/astringency flavour.

i might add more choc wheat malt, but i already place my order with craftbrewer last night, ill see if i can add more on to my order.

[Trough Lolly]

I have a batch of Robust Porter conditioning right now - BB Pale, Weyermann Munich I, Amber malt, Pale Choc Malt and Carafa II.
OG 1.063 - currently hovering around 1.014.

Lashings of Target and Goldings hops and it was fermented with S-04.

Smells noice!
I agree that Carafa huskless is better than patent - and 50g is way too little for a balls and all Robust Porter!

Cheers,
TL

[earle]

Somewhere I read that Carafa is like chocolate malt but smoother but after these posts I think I have been misled. So it's like roast barley thats been debitterised by removing the husk then is it?

That would explain why when I used it (first time) it tasted different to the Morgans Chocolate Malt I had used several times. I had been wondering about that.

[MiniMoose]

im pretty sure this is what its gonna be, only thing im undecided about is if i should add the 500g of LDME or add it instead to the ipa im gonna do.

Type: Extract
Batch Size: 22.00 L
Boil Size: 10.00 L
Boil Time: 60 min Equipment: Brew Pot (4 Gallon,16 litre)
Ingredients

Amount Item Type % or IBU
0.50 kg Light Dry Extract (2.5 SRM) Dry Extract 10.42 %
1.50 kg Amber Liquid Extract [Boil for 5 min] Extract 31.25 %
1.50 kg Coopers Light Malt Extract (2.6 SRM) Extract 31.25 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
0.30 kg Chocolate Malt, Pale (250.0 SRM) Grain 6.25 %
0.20 kg Chocolate Wheat Malt (558.0 SRM) Grain 4.17 %
30.00 gm Green Bullet [13.40 %] (60 min) (First Wort Hop) Hops 20.2 IBU
20.00 gm Fuggles [4.40 %] (20 min) Hops 2.7 IBU
10.00 gm Goldings, East Kent [3.70 %] (20 min) Hops 1.0 IBU
30.00 gm Goldings, East Kent [3.70 %] (5 min) Hops 1.0 IBU
0.50 kg Dememera Sugar (2.0 SRM) Sugar 10.42 %
Safale S-04



Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.79 % (without Carb)
Bitterness: 36.2 IBU
Est Color: 31.9 SRM

thoughts? (if any)

[Trough Lolly]

MM, my initial reaction was a small volume boil for 60 mins can present a challenge when it comes to getting the hop bitterness levels right! First wort hopping with Green Bullet should make the bitterness smoother and I suppose unless you've done this exact brew in the past, time will tell whether you've hit the right IBU's - regardless of what the recipe software says.
If it comes out underhopped, you might want to consider holding back some of the extract until the last 10 mins of the boil to give the hops a chance to give greater bitterness via a lower gravity boil. If you have a 16 litre brew pot, why not boil, say, 14 litres and keep an eye on the rolling boil?

Cheers,
TL