Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
Quicksilver Winter Porter

Quicksilver Winter Porter

Robust Porter • All Grain • 11 gal

spothier

Brewed 2/9/12 in my HERMS.

February 11, 2012 am 10:56am

4.0/5.0 1 rating

Ingredients (All Grain, 11 gal)

  • 24 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Carafa Special® TYPE III; Weyermann®

    Carafa Special® TYPE III; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • .5 lbs Caramel Rye Malt; Weyermann®

    Caramel Rye Malt; Weyermann®

    German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown color to finished beer. Recommended Quantities: Up to 15% of total grain bill Suitability (beer styles): All specialty multi-grain ales and lagers.

  • .5 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • .5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1.5 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 1 oz Centennial - 8.3 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Cascade - 6.3 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Centennial - 8.3 AA% pellets; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Cascade - 6.3 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Cascade - 6.3 AA% pellets; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Centennial - 8.3 AA% pellets; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 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

Mashed at 152-154F for 60 minutes. Raised temperature to 168F and sparged approx. 12.5 gallons. Hopped per schedule. Used immersion chiller to lower to 75F and pitched the yeast. Collected about 11 gallons one in a 5 gallon and the rest in a 6 gallon carboy. The Safale S-33 (Nottingham yeast) started blowing by within 8 hours of pitching the yeast while the US-05 is just starting to work.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.063 1.048 - 1.065
Terminal Gravity: 1.015 1.012 - 1.016
Color: 26.5 SRM 22 - 35
Alcohol: 6.3% ABV 4.8% - 6.5%
Bitterness: 40.7 IBU 25 - 50

Discussion

spothier

Vanilla Bourbon Porter

2012-02-16 6:04pm

I racked the beer to the secondary on 2/15/12. Tasted great flat. I'm going to add a couple of Vanilla beans to one 5 gallon carboy for a couple of weeks and add a cup or so of Bourbon a la Denny Conn's Vanilla bourbon recipe when I keg it.

spothier

Vanilla Bourbon Porter

2012-03-06 4:09pm

Added about 600ml of Early Times Bourbon after it was in the secondary for 12 days. It has a nice vanilla hint and bourbon oak bite. Taking the keg to a housewarming this weekend. Looks like a winner ;-)

spothier

Killed the keg

2012-03-13 4:50pm

Everyone loved it and it was soon finished on 3/10/12 I'll make this one again.

Muddy Mo

Split Batch Options & BeerTools

2012-06-17 12:06pm

Sounds like you have a great set-up. Being able to split batches makes for some very interesting recipe testing and comparison. I think highly hopped Porters are great and this looks like a solid recipe. The attention to detail in your documentation is going to be very helpful. There is a handy option in BeerTools that might be of interest: You can add a second yeast strain to your recipe by holding down the Ctrl button and clicking on another yeast item from the list.

spothier

Thanks for the comment

2012-06-17 5:18pm

Thanks for the info and comment. My beer has been much better since I converted my RIMS system to a HERMS. No more burnt malt flavor from the wort being in contact with the heating coil and higher sugar yield since I started raising the wort to 168-170F prior to sparging. I was just sparging with 170F water without raising the mash temperature. I create my recipes with the recipe generator but usually know what I want prior to entering what I'm using for grains, hops and yeasts. It does help me to make adjustments to get the right amount IBU's and matching the beer style.

Post a Comment

Subscribe to this discussion.

Recently Added

  • Patience !!!

    Patience !!!

    Bière de Garde : All Grain

    Shuiterk

    Variation of my Patience !

  • Pils Base

    Pils Base

    Classic American Pilsner : All Grain

    Pilsner Base

    needs edit

  • Buxton 4 String Pilsner

    Buxton 4 String Pilsner

    German Pilsner (Pils) : Partial Mash

    Swanneemtb

    My first Pilsner.

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.