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Eddie Gadd's Faithful Dogbolter
Robust Porter • All Grain • 5.00 gal
Eddie Gadd claims this is the recipe that David Bruce created and served at his famous Firkin Pubs, circa 1980. Measurements based on recipe from Home Brew Forum in UK http://94.136.54.172/viewtopic.php?f=36&t=14508&start=0
July 3, 2011 pm 06:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.00 gal)
- 9 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.5 lbs
Carastan® Malt; Bairds Malt
Carastan® Malt; Bairds Malt
A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.
- 0.25 lbs
Chocolate; Crisp
Chocolate; Crisp
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- 0.25 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.1875 lbs
Roast Barley; Crisp
Roast Barley; Crisp
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .1875 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.5 oz
Goldings - 6.8 AA% pellets; boiled 90 min
Goldings
Mild. Slightly flowery.
- 0.5 oz
Goldings - 6.8 AA% pellets; boiled 5 min
Goldings
Mild. Slightly flowery.
- 0.5 oz
Fuggle - 3.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 15 ea
Ferm-Cap S - 3 drops/gallon at start of boil (omitted from calculations)
Ferm-Cap S
A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.
- 1 ea
Whirlfloc Tablets (Irish moss) - reduces cloudiness (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Coverted original 19L metric recipe to US units and scaled it for 5.5 boil Oat flakes are shown, but should be replaced with 3oz Oat Malt as part of the mash. The Carastan Malt provides a distinct English character, but the the lower Lovibond means that the darker Chocolate Malt and Roasted Barley by Crisp is needed to get the SRM up to style. Adjusted the efficiency down to 70% in order to hit the projected 1.052 OG. The BeerTools bitterness calculator shows this out of range for the style, but when I punch the three additions into Glenn Tinseth's calculator I get: 37 + 7 + 0 = 44 IBU's which is well within range. Water treatment: CRS: 25.4ml Calc. Chloride: 7.39g Salt: 5g Res.Alk: 80 No mash or fermentation temps provided, so that is left as an exercise for the brewer. Here is a description of Dogbolter by Eddie Gadds: "Roast barley and chocolate and crystal malts combine to give the ale a deep deep ruby colour and sweet mocca and toast flavour. A little oats in the mash help to provide a smoothness and late Fuggles hops create a resinous balance. It ferments out fairly dry and the end result is a sturdy, powerful and smooth ale not to be rushed at." http://gaddsbeershop.blogspot.com/2008/01/gadds-faithful-dogbolter-porter.html
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 23.5 SRM | 22 - 35 | |
| Alcohol: | 5.2% ABV | 4.8% - 6.5% | |
| Bitterness: | 55.6 IBU | 25 - 50 | |
Discussion
Excellent looking recipe
2011-07-07 10:02pm
This is very similar to a recipe I did once call "Otter Chaos" I am going to give it a go since I have almost all of the ingredients already.
What "Otter" things can you tell me?
2011-07-08 3:13pm
Any suggestions on Mash temps from your experince with "Otter Chaos"
otter chaos
2011-07-08 5:52pm
The grain bill is virtually the same but my brew has biscuit malt instead of carastan and oat malt instead of the oats. The hops are all EKG. I like the differences in your recipe and I am eager to give it a shot. Thanks for sharing.
mash temps
2011-07-08 7:02pm
I step mash using HERMs I start around 148-150 for about 40 minutes Then I raise to about 160 for the final 20 minutes. Just prior to sparge I get the mash up to about 170. This leaves my witha lot of fermentables and a a nice dry brew. The biscuit malt and caramel malts also really show up. I sparge as usual.
A HERMS set-up would be nice to have, however...
2011-07-19 4:31pm
...since I will be using single step infusion, it sounds like 150 would be a good target mash temp. Thanks for the info!
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