So my wife likes Porter, and I happen to be interested in finding a good recipe to ferment on Oak chips. So as I tend to do lately I found the correct episode of The Jamil Show (Brown Porter) to learn all about the style. I split the recipe in half so that I could brew it all-grain on my stove. (This is probably my last indoor batch for awhile since it takes so long to come to a boil inside). Here is the recipe I wrote down (and converted) listening to Jamil's show:
3 gallons of Brown Porter
OG 1.052
FG 1.013
27 IBU
24 SRM
4.75lb - 2 row Maris Otter
0.5lb - Brown Malt
0.5lb - Crystal 40L
0.25lb - Chocolate 350L
All mashed at 152F
1.25 ounces Fuggles 5%AA @ 60min
0.5 ounces Fuggles 5%AA @ 10min
Substitutions:
I made a few changes to this, I used East Kent Goldings with the same Alpha Acid content, but I don't remember why (0.66oz EKG @60min, 0.34oz EKG @10min). The effect of the chocolate malt was emphasized on this episode of the Jamil show, so I was careful to adjust the amount I used based on the degree lovibond. Mine was 450L rather than 350L, so I used 4oz rather than 5oz for the half batch. I also used US-05 dry yeast rather than an English strain to get a little bit cleaner beer. In the future I will probably re-brew this using Nottingham dry yeast and the amount of Fuggles hops actually called for. (Jamil knows what he is talking about - or so he says (post tasting note - Jamil knows what he is talking about)).
Process:
My mash tun for small batches is a bit sketchy, and I had trouble achieving and holding temperature. The 60 minute mash started at 156 and ended at 150 with some screwing around in the middle try to keep the temperature up. It bothers me that I don't have control over this part of my process and will be the next thing I fix.
I boiled this beer on the stovetop. It took a long time to get the nearly 4 gallon initial volume to a boil. The rest of the the boil went normally, and I took the pot outside to use my (way too short) counter flow chiller. After "chilling" the beer was still 80ish degrees, so pitching had to wait until the following morning. The dry yeast was rehydrated in a measuring cup with 90 degree water, as usual for me.
Brown Porter attempt #1 fermented in my basement between 65 and 68 degrees. After 2 weeks in the only fermenter I bottled the Porter with priming sugar calculated to 2.3 volumes. I no longer secondary any of my beer since listening to Jamil.
Results:
2.5 weeks after bottling and the beer is really good. Measured final gravity is 1.012. I had bought some Michelob Porter for my wife to try, and I prefer mine by a long shot. The Michelob version is not high on taste.
My Brown Porter is malt-focused in taste and aroma, with a full but not thick mouthfeel. I definitely like it. I think it's the best beer I've brewed so far and I am looking forward to brewing some more of Jamil's recipes!
Future Adjustments:
Next time I brew it I plan to hop exactly according to the recipe and I want to ferment the next batch on oak chips. I think it would also be good to bump up the gravity a bit.
10/1/09 Update:
Had one of the few remaining bottles of this batch. It now seems a bit drier and thinner, and the flavor is focused on the heavily roasted / burnt taste from the dark chocolate malt. I definitely want to use a lighter chocolate malt next time I brew this.
