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Black Oak Porter
Robust Porter • Partial Mash • 5 gal
A big porter base with some special additions. Oak, vanilla and cognac lend a touch of class. Part of my Old Growth Ales series.
December 30, 2011 pm 01:48pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2.5 lbs
Maris Otter Pale
Maris Otter Pale
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
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.25 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.25 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 3.0 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 0.5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.0 oz
Fuggle - 5.5 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.0 oz
Fuggle - 5.5 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3 ea
Vanilla (whole bean) - soaked in cognac (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
- 3 ea
Oak Wood Chips - soaked in cognac (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
hops were actually celeia (celeja) pellets. These are similar to a slightly amped up fuggles (note the 5.5% alpha acid correction)
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 30.7 SRM | 22 - 35 | |
| Alcohol: | 5.5% ABV | 4.8% - 6.5% | |
| Bitterness: | 39.4 IBU | 25 - 50 | |
Discussion
FIrst Impressions
2012-03-01 2:14am
After 3 weeks in the secondary with oak, cognac and vanilla beans, the brew finally emerged. Primed with 1.25 cups of golden DME. Two weeks in the bottle before sampling. First review: Could use some aging. Still somewhat hot with an overly aggressive oak bite. Vanilla is present and nice. Roasted malt still vaguely astringent - will mellow with age. Malt seems a bit subdued and overshadowed by oak at this point. Will balance with aging. I was aiming for a porter, but expecting a stout-like character. Achieved a true porter.
Aging nicely.
2012-03-30 11:42pm
Heat has dropped off and heavy oak flavors have mellowed nicely. Big, dark-brown head with large bubble structure. I would consider adding a bit of wheat or dextrine to decrease bubble size. A fantastic smokey note has risen to the fore and the vanilla blends in beautifully behind. Seems to like sitting in the glass and oxidizing a bit in order to bring up some of the softer flavor notes.
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