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hey all. i'm thinking of doing a choc porter this weekend. what hops could anyone reccommend? cascade? anything else suitable?

and is 1.5kg of amber liquid malt ok?

Wassa's Honey Porter

* 1 can Cascade Mahogany Porter
* 1kg Dark dry malt extract
* 500gm of Yellowbox honey
* 20gm Cascade hops (dry hopped)

Righto, i'll jump on to this one.
Just bought the ingredients for this but not going to rack, when should i dry hop?

You could either dry hop at the end of primary for aroma, or steep at the end of the boil for flavour (or both!).

Cheers rwh, got another week before my tub will be emptied so i'll sleep on it and decide later.

Bottled one like this last night.

I used

Cascade Choc Mahog
1.5kg Morgans Dark
Standard Yeast
Fuggles Teabag steeped at the start

Dry Hopped 16g of Cascade (Should've done 20 I think, I was aiming for 15) at rack.

Lovely taste straight out of fermenter, but I forgot to take a FG bugger. I like to see how strong they are.

That Honey sounds nice

Cheers

Boonie

I actually got-
1.5 of DLME
400gm of Beechworth Delicate Honey
20gm Cascade.
Safale us56

Will see how that goes then do one with DDME and maybe S04.

Am gonna do this one this weekend:

1 x Cacscade Mahogany Porter
1kg of DDME
1kg of Rainforest Honey
20gm of Cascade at beginning of boil.
20gm of Amarillo dry hopped just before pitching yeast.
SAFALE
Make up to 22 litres.

Bulk prime with 9gm of DDME and leave for at least 4 to 5 months because I think this one will be a kick ass honey porter with citrus and passionfruit undertones, so I will need to let it develop in the bottle.

Wassa,
Just sitting here enjoying my first porter, made to (mostly) your recipe.
I have to say A1-absolutely delicious!!

Recipe:
1 Cascade CM Porter kit
Coopers Dark liquid malt 1.5kg
400g Leabrook Yellowbox honey
15g Morgans Cascade hop teabag (standard method)
Cascade kit yeast
7 days ferm/7 days secondary; 1 months ageing.
OG=1046. FG=1012 5% ABV

Result: very smooth tasting, long lasting head, slight yeasty aroma.

I would try dry-hopping the secondary next time for more aroma-probably Fuggles or another noble hop. Will also try Safale, too.

Well done, Wassa -thanks!

Just cos its porter season and want to remind others there is more than one way to skin a cat.....

Honey Porter
1 can Coopers lager
1kg dark malt extract
500g blue gum honey
500g weyermann carafa special 2 malt
25g POR hops at 45mins
20g cascade at flameout
US-56

This is a nice beer, big creamy head, not overly bitter but the extra bittering adds a balance to the maltiness.

Chocolate Porter
1 can Blackrock Mexican lager
1 kg LDME
450 g Chocolate Malt
50g roast barley
20 g POR @ 30mins
20 g Fuggles @ 20 mins
20 g Fuggles @ flameout
Safale S-04

This has been sitting in secondary for 2 weeks now waiting to be bottled, struggling to find the time. Had a nice chocolate flavour when i racked it.

Cheers
DrSmurto

Im about to give Wassa's Honey Porter recipe a crack but with 600gm of Yellowbox Honey instead (as its on special at the moment!). Im still only a newbie (this will be my 3rd brew) so im still seeking perfection! (1st brew was a little flat & tad cidery but overall not too bad! 2nd has just gone into the bottle!) Anyhow, it all seems pretty straight forward (this is my 1st time adding hops - will use dry method as advised by Wassa) but any recommendations for priming a porter?

You have all gone mad with these honey additions. Everyone is doing them.

I have tried Beez Neez and some other commercial honey beer. I can't remember. I thought the were horrible! Is it just me, or am I missing something. I mean do you advocates for honey in yer brews like Beez Neez, or is what your doing completely different.

Most honey primary additions don't have the honey flavour of beez neez. I believe that beez neez has the honey added to the secondary. Any way I've used up to 800g in a 23Lt batch, none of the beez neez taste to my palate.

drsmurto wrote:Just cos its porter season and want to remind others there is more than one way to skin a cat.....

Honey Porter
1 can Coopers lager
1kg dark malt extract
500g blue gum honey
500g weyermann carafa special 2 malt
25g POR hops at 45mins
20g cascade at flameout
US-56

This is a nice beer, big creamy head, not overly bitter but the extra bittering adds a balance to the maltiness.

Chocolate Porter
1 can Blackrock Mexican lager
1 kg LDME
450 g Chocolate Malt
50g roast barley
20 g POR @ 30mins
20 g Fuggles @ 20 mins
20 g Fuggles @ flameout
Safale S-04

This has been sitting in secondary for 2 weeks now waiting to be bottled, struggling to find the time. Had a nice chocolate flavour when i racked it.

Cheers
DrSmurto

That`s interesting about the choc. flavour. Which of the mix caused that, do you think?

ryan wrote: That`s interesting about the choc. flavour. Which of the mix caused that, do you think?

Don't want to be a dick, but:

drsmurto wrote: 450 g Chocolate Malt

111222333 wrote:

ryan wrote: That`s interesting about the choc. flavour. Which of the mix caused that, do you think?

Don't want to be a dick, but:

drsmurto wrote: 450 g Chocolate Malt

Yes I know what he wrote thanks, but choc. malt is a grain, It does not give a choc. flavour.
Many people that have never used it imagine it as some sort of choc. malt powder or syrup that tastes lika milo or such. It`s just a black grain.

Drsmurto,

Stay clear of the Eucalypt honeys.

I amder same recipe using Blue Gum honey and all I could taste was Eucalytus.

Stick to Yellowbox, leatherwood, clover or rainforest honeys. BYW Manuka honey from our Western Isles is also good.

Wassa

ryan wrote:

111222333 wrote:

ryan wrote: That`s interesting about the choc. flavour. Which of the mix caused that, do you think?

Don't want to be a dick, but:

drsmurto wrote: 450 g Chocolate Malt

Yes I know what he wrote thanks, but choc. malt is a grain, It does not give a choc. flavour.
Many people that have never used it imagine it as some sort of choc. malt powder or syrup that tastes lika milo or such. It`s just a black grain.

Actually, i fond that using the LDME instead of the darker stuff, the flavour of the grain comes thru better and from my palate, there are subtle, read subtle, chocolate and coffee flavours. And that goes very well in a porter IMO.

I remember when i began brewing a few years ago *cough* that me and a mate tried adding chocolate topping, milo, cocoa powder to make a choc beer, man they tasted terrible and lets not even start on attempts with banana and strawberry toppings.... shedding a tear thinking about all that beer that was tipped due to stupidity.......

Cheers
DrSmurto

Beez Neez is a wheat beer, and a lot of the tartness is due to the wheat, only the overtones come from the honey. The recipe is something like:

1/3 wheat malt
1/3 barley malt
1/3 Capilano honey

Obviously my little request was overlooked by all this talk about honey in beer....anyhoo....ive just popped together Wassa's Honey Porter last night (yeah, I know im trying to confuse things with my name!) and I was wondering what I should prime my bottles with when I get around to it?