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Looking to Clone Propeller's London Style Porter for my next BIAB. Propeller's website shows the following description:
IBU's- 39 Hops- Warrior, Wilamate and Irsh Moss. Malts- Pale, Crystal, Roasted and Chocolate. Water- Soft Colour- 47 °L

The 47 lovibond seems really high or out of range for a Porter and Beersmith was saying max 35 SRM for a Robust Porter and any checking I do online says lovibond to SRM are identical. Wondering how the clone looks? Should I swap the Crystal 120 for 60 and I realize the S-33 may be weak but I haven't ventured into the liquid yeast and starters yet.

Thanks in advance, Derek

Amt Name Type # %/IBU
10 lbs 0.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.6 %
1 lbs 15.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2 13.3 %
1 lbs 15.1 oz Roasted Barley (300.0 SRM) Grain 3 13.3 %
11.3 oz Chocolate Malt (350.0 SRM) Grain 4 4.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 5 41.4 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
1.00 oz Willamette [5.50 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml] Yeast 8 -

st Original Gravity: 1.057 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 41.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 47.0 SRM

I like their porter, it's real good. My house porter is close in a few ways (not a clone by any means) and a bit more robust and creamier.

Just my random thoughts...

Propeller Porter is pretty dark so that 47L may not be off.

That seems like a lot of C120, I think that will come out pretty sweet. I'd either reduce it or use a lighter crystal like you also suggest.

Same with the roasted barley, that's a lot. The BCS dry stout doesn't even have that much, it will be very coffee-roasty, probably not what you're looking for.

The chocolate malt looks good and you could increase that if you lower the roast barley.

As for S-33, why not. IMO this porter doesn't absolutely need an English yeast.

-Rob

Thanks very much for the help Rob! I'll make the adjustments on Beersmith. Looking forward to making this one.

This sounds very interesting and I would love to know how this turns out. Just for reference, I believe Propeller use Ringwood Ale yeast for this beer.

Kegged my Propeller Porter Clone last night. Having a few pints as I type and my thoughts are I used C120 L and C60L. I changed the above recipe quite a bit. Next time I'm using only C60L as it was a little sweet. The 47 SRM is way off. My pint tastes like and imperial stout minus the higher alcohol flavour. SRM should be lower and a reliable source said I should shoot for 28 SRM. 47 is way out of the style guide lines for a Porter. I believe I didn't aerate the wort enough as 3 weeks after pitching the S33 my FG was 1.02 and it stayed there. My OG was 1.058 and I'm thinking I should have used an S-04 at the least and its probably about time to start with liquid yeast and starters. Time to make the pilgrimage to Everwood Ave Brew Shop for a Stir plate and go with liquid strains when appropriate. Over all I enjoy this beer but its no where near a Propeller Clone but a tasty stout. A little Oatmeal and Id have my winter brew. Cheers Brewnosers.

If you pitched s33 you wouldn't need to aerate. I'd say an under pitch was probable but at 1.058 that's also unlikely (unless it was 10 gallons). I'm quite interested in whether you get this sorted out as prop porter is one of the few beers I buy anymore.

Sent from my SGH-I747M using Tapatalk 4

I've read on here a few times about not having to aerate with dry yeast but have been doing it. I'll have to read a little more about it. I did a 5 gallon batch.

Following this closely. You've picked a great beer to clone. Thank you for posting your results!

The above recipe is a far way off Propeller Porter Clone so keep that in mind. It's tasty but needs allot of work.

I've tried this one a few more times and finally have it: I got allot of help. OG 1.052-54 FG 1.014-16. Ferment cool 64-65F. Add 2 grams each of gypsum and calcium chloride. Half in the mash and half in the boil. On Propellers site they show 47L which in no way is 47 SRM. Way too dark. I tried brewing it that dark and it was way off. Also their website shows crystal malts. No crystal in this baby. The below is with my BIAB setup so adjust accordingly. Enjoy!

11 lbs 2.0 oz Pale Malt (2 Row) (2.0 SRM) Grain 1 88.0 %
7.1 oz Wheat Malt, (2.0 SRM) Grain 2 3.5 %
6.7 oz Chocolate Malt (475.0 SRM) Grain 3 3.3 %
6.7 oz Roasted Barley (575.0 SRM) Grain 4 3.3 %
3.8 oz Munich Malt (7.0 SRM) Grain 5 1.9 %
0.75 oz Warrior [16.00 %] - Boil 60.0 min Hop 6 34.5 IBUs
0.50 oz Willamette [5.20 %] - Boil 20.0 min Hop 7 4.5 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
0.50 oz Willamette [5.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.052 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 39.0 IBUs
Est Color: 26.2 SRM

One of my favourite beers. I'll do this up for sure.

jtmwhyte wrote:One of my favourite beers. I'll do this up for sure.

Great session beer. I've tried substituting yeast and hops and can say it's not worth doing it.