Tag Archives: porter

AG#32 – Soviet Porter

A historical beer from the Soviet Union, as brewed in the 1920s. From my upcoming Zymurgy article. Uses 25% malted rye, Russian hops and an Irish Ale yeast.

Full recipe to be added after publication.

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AG#25/26 – Crafty Smoke/No Smoke Without Fire

Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.

A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.058 SG Expected OG: 1.067 SG
Expected FG: 1.015 SG Apparent Attenuation: 76.5 %
Expected ABV: 7.0 % Expected ABW: 5.4 %
Expected IBU (using Rager): 35.3 IBU Expected Color (using Morey): 40.8 SRM
BU:GU ratio: 0.52 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
German Smoked Malt 2.600 kg 36.5 % 2.4 In Mash/Steeped
UK Pale Ale Malt 2.600 kg 36.5 % 2.9 In Mash/Steeped
UK Munich Malt 0.450 kg 6.3 % 0.9 In Mash/Steeped
UK Medium Crystal 0.450 kg 6.3 % 9.9 In Mash/Steeped
UK Light Crystal 0.450 kg 6.3 % 7.0 In Mash/Steeped
UK Chocolate Malt 0.340 kg 4.8 % 56.2 In Mash/Steeped
UK Black Malt 0.227 kg 3.2 % 45.0 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 22.9 Loose Whole Hops 60 Min From End
UK Fuggle 5.0 % 21 g 8.4 Loose Pellet Hops 30 Min From End
UK Fuggle 5.0 % 21 g 4.0 Loose Pellet Hops 15 Min From End
UK Fuggle 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP007-Dry English Ale

 

 


AG9 – Smoked Porter

Inspired by Stone’s Smoked Porter, but using the recipe from Brewing Classic Styles. Surprisingly little smoke flavour from the mash, but I expect some melanoidins to come through during the boil.

 

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.055 SG Expected OG: 1.065 SG
Expected FG: 1.016 SG Apparent Attenuation: 73.8 %
Expected ABV: 6.5 % Expected ABW: 5.0 %
Expected IBU (using Rager): 35.7 IBU Expected Color (using Morey): 37.5 SRM
BU:GU ratio: 0.55 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.475 kg 54.3 % 3.8 In Mash/Steeped
German Smoked Malt 1.225 kg 19.1 % 1.1 In Mash/Steeped
UK Munich Malt 0.400 kg 6.3 % 0.8 In Mash/Steeped
UK Medium Crystal 0.400 kg 6.3 % 8.8 In Mash/Steeped
UK Light Crystal 0.400 kg 6.3 % 6.2 In Mash/Steeped
UK Chocolate Malt 0.300 kg 4.7 % 49.6 In Mash/Steeped
UK Black Malt 0.200 kg 3.1 % 39.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 23.1 Loose Whole Hops 60 Min From End
US Willamette 5.0 % 21 g 8.5 Loose Pellet Hops 30 Min From End
US Willamette 5.0 % 21 g 4.1 Loose Pellet Hops 15 Min From End
US Willamette 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off

 

Yeast

White Labs WLP001-California Ale


AG6 – London Porter

Porter was the first industrially produced beer, produced to meet demand. How it evolved and got its name is the subject of some debate. One story goes that it was a beer made in one go to replicate the practice of blending three beers that was common before it appeared, and known as ‘entire’. Others disagree, and believe it to have been a rebranding of London Brown Ale. The name is generally believed to have come about as it was a beer popular with the porters in Londo.

Initially it was brewed with all brown malt, but most versions were modified to include a base of pale malt in order to get better yields (according to Old British Beers and How to Make Them).

This version, supposedly, will come out somewhere close to Fuller’s London Porter.

Fuller’s London Porter Clone

Selected Style and BJCP Guidelines

12A-Porter-Brown Porter

Minimum OG: 1.040 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.014 SG
Minimum IBU: 18 IBU Maximum IBU: 35 IBU
Minimum Color: 20.0 SRM Maximum Color: 30.0 SRM
Recipe Overview
Wort Volume Before Boil: 25.00 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.050 SG Expected OG: 1.053 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.3 % Expected ABW: 4.2 %
Expected IBU (using Rager): 33.6 IBU Expected Color (using Morey): 28.6 SRM
BU:GU ratio: 0.63 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.230 kg 76.1 % 4.5 In Mash/Steeped
UK Brown Malt 0.665 kg 12.0 % 13.2 In Mash/Steeped
UK Extra Dark Crystal 400 0.555 kg 10.0 % 39.0 In Mash/Steeped
UK Chocolate Malt 0.110 kg 2.0 % 17.4 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Fuggle 4.5 % 53 g 30.9 Loose Whole Hops 60 Min From End
UK Fuggle 4.5 % 21 g 2.7 Loose Whole Hops 10 Min From End
Yeast

Wyeast 1945-NB Neobritannia

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60

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