Posts Tagged ‘porter’

Now brewing: Coal Porter

I love a good porter in winter, and as porter is at its best when matured, now is the time to get brewing. Proper porters in the 18th century got their complex flavours from the fact that maltsters were unable to create pale, uniform malts. The malts they used were all different colours, so to recreate this brewers often use several different types of malt in their porter. Not a fan of doing things by halves, I decided to go for ten malts in mine. Some of these are old-fashioned malts like amber and brown, with a little smoked malt to recreate some of the smokiness brought about by the way malts were kilned. Others are modern, such as melanoidin malt, a German innovation which allows the brewer to get some of the rich, deep maltiness found in Oktoberfest beers without the complicated decoction mashing normally required. The base malt is still the good old Maris Otter pale malt. Despite this, the predicted colour was almost black – it doesn’t take a lot of dark malt to get a very dark beer.

Sam joined me for this brew, so about half of those pics were by him.

This is the first recipe that I’ve created using Beer Alchemy for Mac, which is really excellent. The spreadsheet calculator I used before was good, but this is a lot easier.

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 2.900 kg 47.5 % 3.2 In Mash/Steeped
German Munich Malt 0.500 kg 8.2 % 1.0 In Mash/Steeped
UK Dark Crystal 0.500 kg 8.2 % 14.1 In Mash/Steeped
UK Brown Malt 0.500 kg 8.2 % 10.3 In Mash/Steeped
UK Amber Malt 0.500 kg 8.2 % 3.6 In Mash/Steeped
UK Chocolate Malt 0.400 kg 6.6 % 65.3 In Mash/Steeped
UK Smoked Malt 0.200 kg 3.3 % 0.2 In Mash/Steeped
German Melanoidin Malt 0.200 kg 3.3 % 1.9 In Mash/Steeped
UK Oat Malt 0.200 kg 3.3 % 0.1 In Mash/Steeped
UK Torrified Wheat 0.200 kg 3.3 % 0.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Challenger 9.3 % 35 g 33.1 Loose Whole Hops 90 Min From End
UK Fuggle 3.8 % 25 g 5.5 Loose Whole Hops 20 Min From End
UK Fuggle 3.8 % 25 g 3.3 Loose Whole Hops 10 Min From End
UK Fuggle 3.8 % 25 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Cinnamon Stick 10 g In Boil
Protafloc 3 g In Boil
Coffee, Ground 20 g In Fermenter
Yeast

Brewlab 1000-Thames Valley 3

Recipe Overview
Expected ABV: 6.4 % Expected OG: 1.063 SG
Expected IBU (using Tinseth): 41.8 IBU Expected Color (using Morey): 69.1 EBC
Mash Efficiency: 80.0 %

Ten malt porter

It’s a beautiful sunny day down here in Cornwall, so it’s the perfect time to start thinking about brewing a rich, dark Christmas porter, right?  At the weekend I started working on a recipe for Coal Porter, the brew I’ve been planning to keep for Christmas, and ordered the malts that I’ll need for it. They arrived today and include:

  • Munich Malt
  • Dark Crystal Malt
  • Brown Malt
  • Amber Malt
  • Chocolate Malt
  • Peated Malt
  • Melanoidin Malt
  • Oat Malt
  • Torrified Wheat

..plus the Maris Otter makes ten. I also plan to add a cinnamon stick and some coffee, and hop it with Fuggles. I don’t have any free weekends for ages, so this will need to be a weekday brew. Let’s see how that works out! I’m just waiting on the yeast to arrive now. I’ve ordered Thames Valley 3 from Brewlab, which I believe is (or is similar to) the Fuller’s strain, and so should be perfect for porter.

Also in the delivery was some more Citra, so I’ve dry-hopped the Summer Session with 25g. It’s good, but I still want more of that Citra aroma, and hopefully this will do the trick.