H&T 1814 Porter

NASH · Post by **NASH** » Sat Mar 26, 2011 11:57 pm

1814 Porter.jpg

Post by **mr x** » Sun Mar 27, 2011 12:04 am

Sweet. Good excuse to try one of my obscure bags of British malts.

NASH · Post by **NASH** » Sun Mar 27, 2011 12:07 am

mr x wrote:Sweet. Good excuse to try one of my obscure bags of British malts.

Obscure??

Post by **mr x** » Sun Mar 27, 2011 12:09 am

Obscure, goofy, uncommon, something like that, whatever... :drunk:

jason.loxton · Post by **jason.loxton** » Thu Mar 31, 2011 1:06 pm

Nash, to clarify, the recipe above is for 6.1HL/161 gallons?

Also, since I don't have access to your weirdo Slovenian FWH, what would you think of a combo of Saaz and EKG as a sub (both of which I have)?

NASH · Post by **NASH** » Thu Mar 31, 2011 1:17 pm

jason.loxton wrote:Nash, to clarify, the recipe above is for 6.1HL/161 gallons?

Also, since I don't have access to your weirdo Slovenian FWH, what would you think of a combo of Saaz and EKG as a sub (both of which I have)?

Yes it's for 610 L @ flame-out in the kettle, translate that as you will to US or Imp. gallons. I'd sub with the noble Saaz.

Post by **mr x** » Thu Mar 31, 2011 1:17 pm

I'll post my beersmith 10 gallon version in a bit.

JEH · Post by **JEH** » Thu Mar 31, 2011 2:12 pm

Nice, thanks in advance X!
I was in two nights ago to try the malt bomb but also tried the 1814 and really liked it, may need to get back tonight or tomorrow for more. Looking forward to maybe taking a stab at it sometime!
-Jon

Post by **mr x** » Fri Apr 01, 2011 4:17 pm

Batch Size: 12.00 gal
Boil Size: 14.53 gal
Estimated OG: 1.058 SG
Estimated Color: 25.7 SRM
Estimated IBU: 36.6 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 70.65 %
4 lbs Munich Malt (9.0 SRM) Grain 17.39 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 3.26 %
12.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3.26 %
12.0 oz Melanoiden Malt (20.0 SRM) Grain 3.26 %
8.0 oz Carafa III (525.0 SRM) Grain 2.17 %
2.00 oz Newport [9.00 %] (90 min) Hops 33.6 IBU
3.00 oz Goldings, East Kent [3.00 %] (10 min) Hops 3.0 IBU
1.00 oz Goldings, East Kent [3.00 %] (0 min) (AroHops -
12.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale

jason.loxton · Post by **jason.loxton** » Sun Apr 03, 2011 8:16 pm

Probably doesn't matter, but I note that your estimated OG is 1.058, whereas Nash's works out to 1.060.

jason.loxton · Post by **jason.loxton** » Sun Apr 03, 2011 8:22 pm

Nash, back calculating from the ABV on your blog and your estimated OG (assuming you hit it), you ended up at 1.012/3.07 Plato. Is this about right?

Jason

jason.loxton · Post by **jason.loxton** » Sun Apr 03, 2011 8:31 pm

X: Why did you go with the Goldings for flavour/aroma? Seems an odd sub for Summit. I think I am going to brew this up, subbing Saaz for the FWH and Centennial (or a Centennial/Cascade mix) for the Summit. (Same deal as you, I imagine, I have lots of these hops on hand from the big order.) Going to ferment with Safale-04 (or maybe split and do a 04/05 side by side; I have been doing this recently a fair bit to get a handle on these yeasts). Be interesting to compare our bastardized versions to the real thing (and to each other)!

NASH · Post by **NASH** » Mon Apr 04, 2011 12:17 am

FG was 3.2 P, all that info is on the originally posted worksheet, it's the actual batch session with all the real numbers plugged in

Post by **mr x** » Mon Apr 04, 2011 5:38 am

jason.loxton wrote:Probably doesn't matter, but I note that your estimated OG is 1.058, whereas Nash's works out to 1.060.

That's deliberate. I am going to use my new MLT, and am anticipating higher efficiency.

Post by **mr x** » Mon Apr 04, 2011 5:40 am

jason.loxton wrote:X: Why did you go with the Goldings for flavour/aroma? Seems an odd sub for Summit. I think I am going to brew this up, subbing Saaz for the FWH and Centennial (or a Centennial/Cascade mix) for the Summit. (Same deal as you, I imagine, I have lots of these hops on hand from the big order.) Going to ferment with Safale-04 (or maybe split and do a 04/05 side by side; I have been doing this recently a fair bit to get a handle on these yeasts). Be interesting to compare our bastardized versions to the real thing (and to each other)!

Goldings is not a good sub for Summit for the same hop character, but I have no Summit on hand (although I'm sure I could score a small amount), but I do have lots of Goldings. And Goldings will be good in this beer I think.

jason.loxton · Post by **jason.loxton** » Mon Apr 04, 2011 9:35 am

I am actually really curious to see how the hop character alters this beer. Be a fun experiment. Look forward to swapping a few bottles. And also to "learning" the beer this Tuesday--probably have to do some serious studying to fully understand it, like 3 or 4 pints worth.

jason.loxton · Post by **jason.loxton** » Mon Apr 04, 2011 9:38 am

Nash: Thanks. I missed the FG on the original data sheet. I see it now, cleverly hidden under the heading: fermentation. : )

Post by **mr x** » Fri Apr 08, 2011 5:28 pm

I tyhink I'm going to squeeze in one more lager while the weather's good, so this one will have to wait a couple weeks. I think I'll turn this one into a smoked porter too...maybe 35% rauchmalt...

Post by **mr x** » Sun Apr 10, 2011 1:33 pm

How's this look

. I might drop the melanoiden in favour of something else, maybe some of my kiln amber... :

Recipe: Smoked 1814 Porter
Brewer: Robert & Shelley
Style: Other Smoked Beer

Recipe Specifications
--------------------------
Batch Size: 12.00 gal
Boil Size: 14.53 gal
Estimated OG: 1.070 SG
Estimated Color: 27.2 SRM
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 85.00 %

Ingredients:
------------
Amount Item Type % or IBU
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 39.25 %
9 lbs 8.0 oz Smoked Malt (9.0 SRM) Grain 35.51 %
4 lbs Munich Malt (9.0 SRM) Grain 14.95 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.80 %
12.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2.80 %
12.0 oz Melanoiden Malt (20.0 SRM) Grain 2.80 %
8.0 oz Carafa III (525.0 SRM) Grain 1.87 %
2.00 oz Newport [9.00 %] (90 min) Hops 32.0 IBU
3.00 oz Goldings, East Kent [3.00 %] (10 min) Hops 2.9 IBU
1.00 oz Goldings, East Kent [3.00 %] (0 min) (AroHops -
12.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272)

Total Grain Weight: 26.75 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 8.29 gal of water at 168.7 F 153.0 F

NASH · Post by **NASH** » Sun Apr 10, 2011 8:33 pm

Melanoidin rocks but I have some more ideas for you.

Why not swap out the hops for bitter orange peel and dandelions, swap the malted barley for raw buckwheat and rye with a L or two of blackstrap for colour, once that's all mashed and boiled throw in some black peppercorns and a few lbs of artichoke hearts. Leave it all in the kettle and throw it outside for a few weeks for spontaneous fermentation before kegging. Condition that hot in the keg for 4 days and bring it with to the Porter tasting.

Post by **mr x** » Sun Apr 10, 2011 8:44 pm

Somebody's feeling better....

H&T 1814 Porter

H&T 1814 Porter

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