porter recipe

Beer Recipes
1

So i’m currently planning to brew a porter (brown porter) this weekend
here is my idea

  • i also my plan to add some homegrown hops, once i determine the variety if possible

Pingree Porter
brewer logo
Added By: csu007
Method: Extract
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Efficiency: 70%
Original Gravity:
1.055
Final Gravity:
1.016
ABV (standard):
5.24%
IBU (tinseth):
32.13
SRM (morey):
30.9
Fermentables
Amount Fermentable PPG °L Bill %
7 lb Liquid Malt Extract - Light 35 4 82.4%
Steeping Grains
Amount Fermentable PPG °L Bill %
0.5 lb Black Malt 28 500 5.9%
0.25 lb Caramel / Crystal 80L 33 80 2.9%
0.25 lb Chocolate 29 350 2.9%
0.25 lb Carapils (Dextrine Malt) 33 1.8 2.9%
0.25 lb Special B 34 115 2.9%
Hops
Amount Variety Time       AA Type    Use
0.25 oz Chinook 60 min 13 Pellet     Boil
0.25 oz Willamette 60 min 4.5 Pellet     Boil
0.25 oz Chinook 40 min 13 Pellet     Boil
0.25 oz Willamette 35 min 4.5 Pellet     Boil
0.25 oz Chinook 25 min 13 Pellet     Boil
0.25 oz Willamette 15 min 4.5 Pellet     Boil
0.25 oz Chinook 10 min 13 Pellet     Boil
0.25 oz Willamette 5 min       4.5 Pellet     Boil
Yeast
Fermentis / Safale - Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temperature:
59°F - 75°F
Starter:
No
This recipe is not shared.
Last Updated: 2012-09-04 22:04 MDT

2

Chinook is pretty agressive for a traditional brown porter, but hey why not? Its your brew.

I also really like some English Brown Malt and or Special Roast in my porters. maybe a half pound to a pound worth total.

Special B may a bit raisin-y for my tastes, but once again try it. it may be to your liking!

3

The piney/resiny flavors from Chinook and Special-B clash on my palate. However, this doesn’t mean its a rule. Its just what I happen to taste.

I do LOVE piney/resiny hops in porters/stouts, but I think it benefits to have a bit of floral/citrus hop notes to counter-balance. Otherwise the flavor is very linear, and with roasty/chocolate flavors can taste like chomping on a dirty pine cone. If those homegrown hops have floral/lemony/citrus notes, throw 'em in!

4

So i was going to try the Brown malt suggestion but the LHBS was out of it, so i went with Amber malt. oh and the hops are thought to be Cascade, i’m thinking of rearranging my hop schedule and adding some dry hops and mixing the “cascade” throughout the boil

5

If you’re using homegrown hops, I would recommend saving them for the end of the boil. Since there’s no real way of knowing what the actual AA% is, you might as well save them for where you get the most flavor/aroma but less of an effect on your IBU’s.

FWIW - Otter Creek Stovepipe Porter is one of my favorite beers, and they use Nugget, Cascade and Willamette. Even though the Stovepipe is a lot roastier than what you’re going for here, I think your hop selection will be very good in a porter. The Chinook has a fairly aggressive bite when used for bittering, so just be aware of that.