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Recipe Request: Porter sans frou-frou
i want to make a yummy porter next. most of the recipes i i'm finding have a lot of fancy ingredients (dog balls, oysters, coffee, eye of newt). i kinda am looking for a more classic porter. i want to get the basics down before i get fancy with it.
my favorite porter of all time is Anchor Porter. something like that would be nice.
extraxt w/ steeping grains or extract w/ partial mash prefered.
i haven't moved to all grain yet.
While it's not a regular porter, check out the Bourbon Vanilla Imperial Porter in the recipe section. I just racked it to secondary on a couple of vanilla beans, but I can tell you right now that this porter would do just fine on it's own without the bourbon or vanilla.
DT
that looks good and all but i'm looking for an extract recipe that is sans frou frou.
Northern Brewer's St. Paul Porter kit is very tasty... (and no frou frou... 
)
While I don't have an exact recipe, you could try about 6 - 7 lbs of LME (I prefer to use light or amber, as you never know what they did to get the color in the darker types), say a 1lb of 60L or 80L crystal and about a 1 lb of chocalate malt. Steep the grains for 20 to 30 min at about 165 degrees. I would probably go with 1 oz of cascade at 60 min, and about 1 oz of E. Kent Goldings at about 10 minutes. This would be a pretty basic porter, in fact it should be right in line with a brown porter. You could use an American Ale yeast (such as Wyeast 1056) or even a suitable Brittish yeast.
While the site is a little low on Porter recipes, the ones they have will be good since they are all award winners - http://beerdujour.com/RecipeIndex.htm
Also, Jamil has a Robust Porter here: http://beerdujour.com/JamilsRecipes.htm - more specifically he has his it in extract form here: http://beerdujour.com/Recipes/Jamil/Jam … tract.html
And pretty much any all grain recipe can be converted to extract, with the exception of the few ingredients that must be mashed. In the case of the BVIP, take out the bourbon and vanilla, because that's frou frou. Use a couple of pounds of base malt to mash with the Brown malt, convert the rest of the base malt to malt extract, and there you go...an extremely tasty extract/partial mash porter recipe.
DT
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