Porter recipes

Here's a "house" porter of mine if you will. I've got the recipe up on another homebrew site thats roughly 21 pages long, with plenty of people that have brewed it, and re brewed it even.

Not sure if your all grain, as you didn't specify. This beer really smudges the gap between porter/stout.

9# Maris Otter
1# 8oz Flaked Oats
12oz C-80
11oz Chocolate malt
8oz Pale Chocolate malt
6oz Black Patent malt

Here's the deal. You don't have to use MO if you want to save some money, but I think it makes a huge difference. The Black patent can be subbed out for some Carafa III if ya don't want much of that burnt roasty flavor of the BP. Both work out fine, I've done both, and like the BP in there better.
The two chocolate malts are important, I find that adding the pale to the darker chocolate malt makes for a milkier chocolate taste.

Mash it all at 153-154* for 60 minutes.

If you want something more chocolate like, add some dutched cocoa powder to the boil at 10 minutes, and it works awesome.


1.060 OG, should finish around 1.013-1.016 with Wyeast 1968 London ESB.

Here's the link with the BS data for it as well, if that'll help.
http://www.homebrewtalk.com/f126/chocolate-oatmeal-porter-359746/

 

Type in "can you brew it" on iTunes. The brewing network has a black butte clone as well as a ton of other commercial clones. Great podcast.

 

I don't think I'v ever brewed a porter that I wanted to drink a month later. It's too late in my opinion. I'd be looking towards a wheat beer at this point.

 

Deschutes has a "homebrew" section on their website where they list ingredients and certain measurements for the beer. It is very useful as a starting point for a clone. Here is the one for Black Butte:

Specifics

Recipe type: All grain
Batch size: 5 U.S. gallons
Original gravity: 1.055-1.060
Final gravity: 1.016-1.019
Boil time: 90 minutes
Fermentation temp: 65° F
Yeast type: English Ale
Malt

• Chocolate
• Pale
• Wheat
• Crystal
• Carapils

Hops

• Bravo
• Cascade
• Tettnang

**Note: Temps, times and weights are the challenge. Happy Brewing!

 

"If" you have Beersmith the Can you Brew it clones are a free add on.
Personally I like the Robust Porter from the book Brewing Classic Styles. All Grain.

 

Fullers London Porter clone is excellent-

Pale malt 76%
Brown malt 12%
Med. Crystal 10%
Chocolate Malt 2%

Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.5% ABV

Fuggles:
60min 32IBU
10min - 3 IBU

Fullers Yeast

Definitely needs a couple of months in the bottle to condition properly though.

 

Porters can age quicker than higher gravity RIS and the like. I think you are fine for Thanksgiving.
Robust Porter correct?