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Old 05-14-2006, 02:20 PM   #1
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Dmntd's Avatar
Join Date: Apr 2006
Location: Los Angeles, Ca.
Posts: 21
Stanimirov's Porter

I had planned to brew my first beer last June, it ended up being a braggot. After a number of all grain braggots, and talking with a number of people at LHBS last saturday, I'm ready for that first beer.

I don't sparge. My mash efficiency has been 60% (consistantly), requiring 30% more grain to hit a target gravity as 80% efficiency would.

BJCP Baltic Porter guidelines come closest for overall character wanted, and where the starting point for this recipe. I'm after a big Porter with more of the complexity of a Russian Imperial Stout.

This might best be discribed as Russian Imperial Porter, or Oatmeal R.I.P.

Grain bill;

7.5lb Belgian Pale
8lb Belgian Munich
1lb Belgian CaraMunich
1/4lb Belgian Special B
3/4lb Belgian Chocolate
1/4lb Crystal 60
1/4lb Crystal 80
1/2lb Flaked Barley
1.5lb Flaked Oats
20lb total.

2lb Belgian Dark candy
5.5oz Corn sugar for 2.5 volumes CO2 @ 75°F
1oz Perle pellet hops (60 minute boil)
1 tsp. Irish Moss, steeped and strained before addition

Mash volume, 4 gallons;

Beta conversion - 145°F 40 min.
Alpha comvertion - 158°F 20 min.
Mash out - 168°F
60 minute boil.

Anticipated results for 6 gallons using Wyeast 1098 British Ale yeast;

O.G. 1.088 - F.G. 1.020 - 36 SRM - 18 IBU
9% A.B.V. after bottle conditioning

Again, this will be my first beer.

Any thoughts, comments or advice for this recipe. Might there be a better yeast for porter?


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