homebrewandbeer.com

Hey Guys,

Am doing the original (I think recipe) of:

The tin
500g Yellowbox honey
1kg DDME
20g Cascade dry hopped
S-04 Yeast

What volume was it done up to? Have been searching the threads but I can't seem to find out what was recommended.
Since this will be my first porter both tasting & brewing thought I'd ask you guys.

Cheers.

EDIT: Found the right thread, 22L, and now going to brew it up!

When you say "the tin" what exactly is it? A kit I assume, but what brand etc. This sounds like something my father in law would be keen on!

Cascade choc/mahogany porter

Never seen it, cheers for that!

I've seen those at my local supermarket for $9.49 but haven't been keen to jump on one yet. I have seen mixed reviews about it. Some quite negative, but it probably relates mainly to the yeast it comes with. May try one soon as ale weather is upon us.

Ive never tried one but have always heard they are quite good, especially for the price

i think that kit is a good. heaps better than the tooheys dark kit.

One of the threads is here http://www.homebrewandbeer.com/forum/vi ... ght=porter.

Its now on, hopefully will be good!

I've done a Choc Mahogany Porter and it was a very nice drop. From memory it smelt fairly ordinary on bottling but turned out fine. It's much lighter in body than a true porter so don't expect anything close to a stout.

I thought that was one of the key differences between a porter and a stout, i.e. a porter has a lighter body. As well, porters do not use as much roasted barley, thus avoiding some of the roasted notes as well.

I've done variations on Wassa's recipe probably about 10 times or so. It's a ripper, and in fact the original recipe has been better than most of my variations! I've made all of mine up to 23L. Keep in mind that the included kit yeast is very slow, especially compared to the Coopers yeast which is commonly finished in two or three days. I ferment all of my Cascade brews for two weeks to make sure they're complete.

Good luck with yours, I'm sure you'll love it.

Looking forward to it, my first porter both to taste and brew.

Quick question, the recipe calls for dry hopping, now I don't rack (have everything just have never felt the need to) is fine to dry hop into the primary after a certain amount of time? Like when the krausen is going/gone/7 days etc.

I thought on dry hopping once the krausen is almost gone so it is still fermenting slightly for another week.

Cheers

You want to dry hop after all the activity in the airlock has stopped or slowed to a point that you will not lose much CO2. I usually steep the hops in warm water for 15 min or so before pitching to the beer just to speed things along a bit.

how do you get the mahogany flavour....?

might have to try one of these sometime soonish.

I think the mahogany refers to the colour...

yeah i know, it was a joke. key word being was. fatigue makes lots of things funny.

Kevnlis wrote:You want to dry hop after all the activity in the airlock has stopped or slowed to a point that you will not lose much CO2. I usually steep the hops in warm water for 15 min or so before pitching to the beer just to speed things along a bit.

Cheers Kevnlis, will see how I go, I've been trying a few firsts lately.
Really want to get into all grain after all the reading/research into this hobb...obsession. Sadly this will not happen until sometime in 2009.