Using Port in Beer

Discussion in 'Homebrewing' started by Brew_Betty, Aug 2, 2015.

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  1. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

    I don't recall what kind of port I used, but I put about 4 ounces in 2 liters after primary fermentation had completed
     
    #21 tkdchampxi, Aug 3, 2015
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  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    [​IMG]

    I decided to go with the 2009 Taylor Fladgate LBV. It gets good reviews from people that drink a lot more Port than I do. If I dump the whole bottle, it becomes ~ 3.5% of the beer volume. That doesn't seem like too much. Roughly 1/2oz per 12oz.
     
    #22 Brew_Betty, Aug 3, 2015
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  3. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    It's a fine port. Not sure I've had the 2009, but I have had their LBV. I found it to be more bold, and less sherry-like than a tawny...and more robust than a typical Ruby.
     
    #23 JohnSnowNW, Aug 3, 2015
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  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Avoid fruit strains and limit the special b. Check. :slight_smile:
     
    #24 inchrisin, Aug 4, 2015
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  5. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    I used Sandeman 20-year tawny in a robust porter with coffee and vanilla. I did that when I was bottling and I did not account for the residual sugars. Great beer for about 1.5 months. After that bottle bombs and geysers. I would do it again now that I'm kegging. I believe I used around 12 oz in a 5 gal batch. I'll see if I can find my notes though and let you know.
     
    #25 Jesse14, Aug 4, 2015
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  6. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

    Bottle bombs is a definite risk with port, because there is a lot more residual sugar than one might otherwise think to expect in alcohol. i've made the same mistake in the past :wink:
     
    #26 tkdchampxi, Aug 4, 2015
  7. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Trying to determine ABV after the Port. The base beer is 6%. The Port is 20%

    beer -- 21.75L x 6% = 141.375
    port -- 0.75L x 20% = 15

    141.375+15 = 156.375
    21.75L+0.75L= 22.5L

    156.375 / 22.5 = 7% abv not including port sugar

    port sugar is 118g/L
    118 x 0.75 = 88.5g of residual port sugar
    88.5 / 28 = 3.16oz of port sugar ~ 0.3%-0.4% abv

    So the finished beer should be about 7.35%

    Is that right?
     
    #27 Brew_Betty, Aug 4, 2015
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    You betcha. I think your 3.16 oz of sugar will give closer to 0.2% ABV in your total beer+port volume, but yes, I think you're using the right method to calculate.
     
    #28 VikeMan, Aug 4, 2015
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  9. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I finished the recipe and was surprised at the total cost. 70 bones! That will be tough number to drain pour. It better not suck.
     
    #29 Brew_Betty, Aug 4, 2015
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  10. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Or just a really expensive marinade...granted 5 gallons would go a long way.
     
    #30 JohnSnowNW, Aug 4, 2015
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  11. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    This beer has definite marinade potential.
     
    #31 Brew_Betty, Aug 4, 2015
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  12. stealth

    stealth Pooh-Bah (2,023) Dec 16, 2011 Minnesota
    Pooh-Bah

    I added port to my none more black 25% stout a few times - delicious.
     
    #32 stealth, Aug 4, 2015
  13. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Port added to the batch or glass?
     
    #33 Brew_Betty, Aug 4, 2015
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  14. Brewpup

    Brewpup Initiate (0) Jan 19, 2015 North Carolina

    Certainly following this one. I was thinking of doing a port barleywine with raisens. Good on you for trying this.
     
    #34 Brewpup, Aug 4, 2015
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  15. stealth

    stealth Pooh-Bah (2,023) Dec 16, 2011 Minnesota
    Pooh-Bah

    Just a glass, sorry for not clarifying!
     
    #35 stealth, Aug 5, 2015
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  16. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    I've added port twice to two different beers, with differing results. Neither of these were oaked, just added the port to the bottle (after calculating sugar / carb volumes etc).

    I added some Tawny Port to a few bottles of Coffee Chocolate Milk Porter that I made (iirc 15ml in 335ml bottle = 4.4% vol), and it gave a nice hint of vinuous character, but didn't detract from the beer itself.

    I also (on a whim) added some to some bottles of Brown Ale (can't remember exact quantities, but more than the Porter) and it really didn't work. It was a cheaper bottle of port, but the flavours really didn't meld together well, even after a bit of aging. The base beer wasn't great either, so that could have been part of the problem as well!
     
    #36 machalel, Aug 5, 2015
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  17. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Mini update

    I added 700ml of Port. Total volume is about 6 gallons including the Port. 3.3% Port by volume.

    I tasted 50ml of the Taylor Fladgate LBV Port and was really happy with it. Black cherry, burgundy wine and light oak. Super smooth booze. No raisin flavor in this Port. Makes me wish I used more than 4oz of Special B.
     
    #37 Brew_Betty, Aug 11, 2015
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  18. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    I have a dark sour that I added a bottle of sherry and port to about 3 months ago. Tasting good but the flavors have become lost in the sourness.
     
    #38 Daemose, Aug 11, 2015
  19. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    So what did you end up doing recipe wise? I like that LBV and I suspect it will work quite well in a dubbel. Really want to hear how this turns out.
     
    #39 wspscott, Aug 12, 2015
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  20. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    10# Optic malt
    2# Mild malt

    5.3oz Crystal 15L
    6oz Caramunich 80L
    4oz Special B 150L

    1# D90 Candi syrup

    1oz Sterling at 45
    2oz Strisslespalt at 30
    2oz Strisslespalt at 10

    2oz Hungarian oak, medium toast

    35ibu and 7.4% abv including the Port
    8.5 gallon boil for 75 min
    5.5 gallons to fermenter
     
    #40 Brew_Betty, Aug 12, 2015
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