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Jerry's Portdon Ale
Robust Porter • All Grain • 5.5 gal
In commemoration of my father. A twist on American English brown.GWM pacific NW 2-row Black patent, Crystal 150 Enzymatic Breakdown, aeration, nutrient, Nottingham dry hopping after primary 1.5 oz USA Cascade
June 4, 2009 pm 12:21pm
2.5/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10.18 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
- 2.0 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .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.
- 2.0 oz
Chinook - 11.4 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.55 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.55 oz
Cascade - 5.5 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
My Original Specific Gravity was low (1.041)due to no mash tun and extra water that needed to be added to achieve a greater volume. So I brewed this beer again and made some adjustments to the recipe. Less Black Patent .5 lbs and 2 lbs. of Crystal 150 and 10 lbs of GWM 2-row but I didn't burn the grains this time.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 28.9 SRM | 22 - 35 | |
| Alcohol: | 4.8% ABV | 4.8% - 6.5% | |
| Bitterness: | 106.6 IBU | 25 - 50 | |
Discussion
Very bitter brown
2009-06-23 10:13am
Not like a porter and not like a northwestern beer. Very much like an English bitter but with no alcohol. Good flavor but it is really quite weak like soda pop. Next time I will use more base grain and less specialty grain. I will make a new batch and revise this forum.
I burnt the grains
2009-08-12 10:34am
I either want to try this one again or add different specialty grains or both.
Second time was way better
2009-10-29 3:09pm
The beer turned out OK on a pack of recalled yeast. I wont use that strain again. I will use the Nottingham or the WLP001 but this recipe is pretty fruity already. I achieved a mash Eff of 68% this time the beer is great. I used .8 oz of Chinook for 1 hour and 1 oz of cascade for 15 mins. plus finish then I allowed to ferment in the primary for 6 days Racked and added 1.2 oz of Chinook and 1 oz of cascade for a dry hopping. I didn't attenuate very well. Added 1 cup of priming sugar and yeast and sediment have flocculated in one week. Beer pours with a great amount of carbonation and a really nice head for how little body it actually has. Overall a great beer dark enough alcohol and tons of flavor. Next time I will use 11-12 pounds of GWM 2-row pale malt and 1.5 pound mix of Black Patent, Chocolate, and Crystal 150 and the same with everything else Steep-mashing, good drinking water, hopping and maybe just change the yeast. This beer is over hopped. I knocked the hops in half and increased base malt to 11.5 lbs and 1 lbs of combined toasted grains 1 ounce of hops and safale 05.
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