Porter recipe - your thoughts please

[mshergold]

Very dark. When I take a gravity reading (which may be at the weekend), I'll try to remember to take a photo and post it. If I don't please feel free to hassle me.

[mshergold]

I took a gravity reading on Saturday and apparently the chocolate porter's at around 5.1%. Will take another reading tonight as I ran out of time yesterday. Not too chocolaty at the moment though.

[garwatts]

Very dark. When I take a gravity reading (which may be at the weekend), I'll try to remember to take a photo and post it. If I don't please feel free to hassle me.

Hassle, Hassle, Hassle, Hassle, Hassle,

[mshergold]

Oops. I'll try to remember to do it tonight.

[mshergold]

Hi. Due to the fact I'm unable to embed a photo at the moment, here's a link to a photo of my porter sample

[RichardG]

That looks great! That's exactly what I was trying to achieve. Definately use the black malt next time. BTW, what yeast and other ingredients did you use? How long do you plan to let it mature?

[mshergold]

Hi. I used your recipe plus 200g Bournville cocoa and S04 yeast.

[mshergold]

Sorry, forgot to say how long I'll let it mature. Hopefully around six weeks as I read in Graham's book that you should mature for one week for every 10 points of gravity above 1050 (off the top of my head). Actually, that's not right. must be one week for every point. Anyway, it worked out at around six weeks. I hope I haven't jinxed things by producing a label before I've tried it.

[OldSpeckledBadger]

Sorry, forgot to say how long I'll let it mature. Hopefully around six weeks as I read in Graham's book that you should mature for one week for every 10 points of gravity above 1050 (off the top of my head). Actually, that's not right. must be one week for every point. Anyway, it worked out at around six weeks. I hope I haven't jinxed things by producing a label before I've tried it.

The rule of thumb is one week for every 10 points of gravity.

[mshergold]

Hi Guys. The porter is definately chocolatey. There's not much carbonation at the moment, but I'm hoping this will improve with age. I used GW's method for priming beer but used 4ml per pint bottle of priming solution and 3ml per 500ml bottle rather than the 5ml he suggested as I'd ended up with really foamy beer the last couple of brew. That, however, was with sugar and I can't for the life of me think what made me opt for less priming sulution.

[RichardG]

You'd say a success then? Sounds like it!

[pas8280]

This Bournville chocolate powder sounds good i'm planning a porter for Friday but couldnt get hold of any Chocolate malt so i'm using roasted Barley do you put the powder in the boil or the Fv cheer everyone

[mshergold]

Sorry not to reply earlier pas8280, but I've not had much time to spend here recently. I can't find my notes and for the life of me can't remember if I put the cocoa in the boil or in the FV. That said, I'd imagine I put it in towards the end of the boil.

[fractureman]

Any chance of a run down on how you did the recepe i.e what time & temp for steep & how much DME you added & when, also how long a boild & hop times would be ggod. Am looking to make something like this my first extract brew so need some guidance.

Am getting the GW book for xmas so if the reciepe is in there can follow it in the nbew year.

Thanks

[mshergold]

Hi Fracturman. I've been a bit busy of late, so have only just seen this. I followed Richard's recipe (see first page of this thread) and boiled for ninety minutes with challenger hops in place of northdown and 200g of Bournville cocoa powder added (probably) at the same time as the goldings and used SO4 yeast. Hope this helps.