9 replies to this topic

[MakeMeHoppy]

I made a porter last weekend with Wyeast 1728 Scottish Ale yeast. I had a smack pack of Trappist 3787 that was old and swelled much faster than I thought. I had extra volume from my porter so I made a 2 liter starter for the 3787 out of what was left in the kettle. It fermented out already and now I have to think what to do with it, and I have to say the starter tastes great.Before I commit to making a full batch of Belgian Porter I'm wondering if anyone here has any experience with porter/stoud recipies with Belgian (or other estery yeasts).

[jayb151]

Stone Porter Check this out. I had this beer from someone else on the board and it was awesome. Take a look at the recipe, and best part is that Stone does a great write up for homebrewers!

[MakeMeHoppy]

Stone Porter Check this out. I had this beer from someone else on the board and it was awesome. Take a look at the recipe, and best part is that Stone does a great write up for homebrewers!

Nice find, thanks for the link. I think I'm going to do this.

[ThroatwobblerMangrove]

Stone Porter Check this out. I had this beer from someone else on the board and it was awesome. Take a look at the recipe, and best part is that Stone does a great write up for homebrewers!

that's awesome how much info they give you on how to make the beer!

[jayb151]

that's awesome how much info they give you on how to make the beer!

I agree! I think they do it so that we can make the beer, and put some away, or share it with others, or just compare it to their commercial example. I really love Stone for doing this!

[MakeMeHoppy]

I had a 1 gallon batch and early on it showed some promise. Now the grain bitternes is conflicting with the belgian ale and while not completely unpleasant, it is not what I'm looking for. I think if my Porter grain bill cut down on the black and roasted grain it would be better. I may try again later in the year..... meanwhile the same grain bill with Scottish Ale yeast is tasting pretty good.

[jayb151]

I had a 1 gallon batch and early on it showed some promise. Now the grain bitternes is conflicting with the belgian ale and while not completely unpleasant, it is not what I'm looking for. I think if my Porter grain bill cut down on the black and roasted grain it would be better. I may try again later in the year. .... meanwhile the same grain bill with Scottish Ale yeast is tasting pretty good.

Too bad it's not to your tasting. Maybe some dehusked Carafa could do the trick?

[EWW]

Too bad it's not to your tasting. Maybe some dehusked Carafa could do the trick?

A heavy dose of Munich can help too. I find the rich maltiness subdues the roast grains a bit

[MakeMeHoppy]

thanks for the suggestions. If I do this again I will cut down on the bitter grains using the above suggesions, but my goal was not to make a black triple I really thought the belgain porter would taste better. I'll sit on my current batch to see if it comes around. I really just make it as a large starter so I'm not losing anything.

[jayb151]

Another thing I just thought of:On an episode of "Can You Brew It?!" Jamil said that a lot of times dark grains stay suspended in the finished product. He claimed this was the case in their Jolly Pumpkin Dark Dawn episode. This seemed to lend a kind of harshness to the beer IIRC. Maybe this could be the case? Possibly in a couple months this beer could mellow out and become more of a true "Belgian Porter?" I'm not sure, but I'd be interested to hear if this is the case for you.