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Looking for a good extract porter recipe
I am looking for a good extract porter recipe. This will be my first go at a porter. Any feedback would be appreciated. thank you
I just put a porter together last week. As to weather its good or not remains to be seen.
After reading up and looking at a lot of recipes I found a good basic porter pretty much consists of extract (A lot of recipes use amber but I use pale and try to get my color and flavor out of my specialty grains [thanks for the advice brewchez]) and the basic specialty grains seem to be black patent, chocolate, and crystal (60-80 L). After these you'll find a myriad af different adjuncts thrown into the mix.
I started with the basic 3 and put a recipe together with the beer recipator (this is an online recipe formulator). Anyway after I taste this batch I plan on trying another with the adition of another specialty grain (probably victory). I plan on trying different batches with different grains so I can really get a feel to what each grain brings to the table.
If your looking for something more extravagant I believe lukeduke posted a thread earlier for a vanilla porter that sounded really good.
Prost! and good luck.
dpturner wrote:
I am looking for a good extract porter recipe. This will be my first go at a porter. Any feedback would be appreciated. thank you
I use 3.3lbs M&F dark Liquid Malt Extract + 3 lbs M&F Light DME.
I Also add specialty grains 1 lb Black patent and 1 lb christal malt. Steep 1 hour at 150 F in 1/2 gallon water. Sparge with 1/2 gallon water at 150F.
Add 1 gallon water to this and boil. Add extracts, plus 1/2 cup blackstrap molasses and 1 cup honey. When boiling add 1 oz magnum hops (14% alpha acid) for 45 minutes. Then add teaspoon gypsum (I have a water softener) and 1/2 oz Haulentauer hops (4% alpha) flavor hops, for 13 minutes. Then add 1/2 oz Haulentauer aroma hop for final 2 minutes of boil. Add enough water to make 6 gallons total in primary fermenter. When cool pitch Irish Ale yeast 1084 Wyeast. Three days in primary, then add 1/2 teaspoon amylise enzime and rack into secondary. Seven more days in secondary and you are ready to keg. Enjoy. (Note: The beer is so dark, I don't bother with irish moss for clarity. You can't see thru it anyway. Amylise enzime lightens the body a bit so you don't get quite as full after drinking a couple of pints. It is optional).
thanks for the info. I looked at that vanilla porter and I think I will try it.
0.5 lbs. Crystal Malt 80°L info
0.5 lbs. American Chocolate Malt info
7 lbs. Liquid Amber Extract info
0.5 lbs. Dark Brown Sugar info
1.50 oz. Challenger (Pellets, 6.3 %AA) boiled 55 min. info
0.50 oz. Fuggle (Pellets, 4.7 %AA) boiled 15 min. info
0.50 oz. Fuggle (Pellets, 4.7 %AA) boiled 1 min. info
Yeast : White Labs WLP005 British Ale info
This is a recipe from Beertools. I just bottled this a few days ago. It tasted nice at bottling with a good malty flavor. There was some sweetness from the brown sugar. Not super dark, but in the right range I think for a brown porter. The only modification was I used Northwest Brewer instead of Challenger as I can't get any at my LHBS.
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