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Quicksilver's December Delight Porter
Schwarzbier (Black Beer) • All Grain • 5 gal
I used the Bell's Porter recipe from Zymurgy 2003 as a base and modified to suit the ingredients I had. Mashed at 150-152F for 80 minutes sparged at 170F for 60 minutes for 7 gallons preboil volume. Did a 80 minute boil adding the hops at 60 minutes. Used a Blichmann Therminator to chill to 62F. Oxygenated with pure oxygen for 60 seconds and pitched the yeast. Plan on fermenting at a low temp for a few days and finishing at 70ish.
December 1, 2014 pm 03:59pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9.5 lbs
Pale Ale Malt; Malteries Franco-Belges
Pale Ale Malt; Malteries Franco-Belges
A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 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
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1.0 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 1.0 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 0.75 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1450 Denny’s Favorite 50
Wyeast 1450 Denny’s Favorite 50
This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.016 | |
| Color: | 24.6 SRM | 17 - 30 | |
| Alcohol: | 6.6% ABV | 4.4% - 5.4% | |
| Bitterness: | 36.2 IBU | 22 - 32 | |
Discussion
Porter to Black Lager
2014-12-14 1:52pm
I kegged this batch and after carbonation it didn't taste enough like a Porter to me. It's nice and smooth with a clean lager type flavor. I was going to leave it at 70ish but the room I ferment my beers has a wood stove and it was getting to the upper range for the yeast so I moved it to another room to finish at 65F. I bought a Unita Black Lager and to me this could be a clone. I know the style graph says it isn't but this is why I changed the style. Nice Black Lager but not a Porter IMO.
Head retention
2014-12-14 2:00pm
I forgot to mention it has great head retention. I use Steel Cut Oatmeal but the recipe didn't have that as a choice so it's listed as Oats Raw. Between that and the torrified wheat long lasting head and latticing. Very drinkable :-)
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