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Sneaky Snake Porter
Robust Porter • All Grain • 5.5 gal
Oaked Oatmeal Milk Porter
January 19, 2013 pm 10:13pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11 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.
- 0.75 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.25 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.25 lbs
Red Wheat Malt; Briess
Red Wheat Malt; Briess
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 1 lbs
Oats (Pregelatinized Flakes); Briess
Oats (Pregelatinized Flakes); Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 0.5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 0.5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Cascade - 5.2 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Mt. Hood - 5.2 AA% whole; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.5 oz
Cascade - 5.2 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Oak Wood Chips - In secondary (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.
- 0.5 tsp
Yeast Nutrient (AKA Fermax) - after boil (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 tsp
Irish Moss - last 10 mins of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Hops used were a home-grown mixed bag of the two varieties, so AA% used is an average. One week primary, then racked to secondary with oak chips for two weeks then bottled. BG=1.047 OG=1.061 TG=1.017 5.8% ABV
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 28.0 SRM | 22 - 35 | |
| Alcohol: | 6.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 29.7 IBU | 25 - 50 | |
Discussion
Watch out for Sneaky Snake!
2013-01-19 10:23pm
The name Sneaky Snake is taken from an old song by Tom T. Hall, it's a fun tune and an important lesson for any beer lover. Check it out: http://www.youtube.com/watch?v=5W1QLA-pp34 This brew tasted nice and smooth on it's way to bottle, the oak definitely stood out, but it should mellow with age. I will update after conditioning.
Yum.
2013-04-05 9:14pm
It's almost 3 months in the bottle now and it's really tasting nice. The oak was a bit too strong when it was young, but the aging has really paid off. I used a medium toasted oak and it definitley has a more pronounced flavor vs. the light toasted chips I've used in the past. The malty flavors coat the mouth and linger; and it's definitely a porter vs. a stout, with that perfect dark roast character without going too far.
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