Holiday Spiced Porter

I've been keen to try a spiced beer for a while. Planning for it to be ready for a mid-winter Christmas.

Note, this is a 10 litre all grain batch which I'll be able to do with my 12 litre brew pot.
The process will be the same as for my partial mashes, except that there's no need to add extract to the boil, and there's no need to top up the fermenter with boiled/cooled water.


Holiday Porter
Batch Size: 10.00 L 

Ingredients
2.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 90.9 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4.5 %
0.10 kg Roasted Barley (1200.0 EBC) Grain 4.5 %
30.00 gm Liberty [4.30%] (60 min) Hops 28.1 IBU
1.00 tsp Allspice, ground (Boil 5.0 min) Misc 
1.00 tsp Cinnamon, ground (Boil 5.0 min) Misc 
1.00 tsp Nutmeg, ground (Boil 5.0 min) Misc 
1 Pkgs American Ale (DCL Yeast #US-05) Yeast-Ale 

Beer Profile 
Estimated Original Gravity: 1.052 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 66.0 EBC
Bitterness: 28.1 IBU
Estimated Alcohol by Volume: 4.8 %

Mash Grain Weight: 2.20 kg
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 5.72 L

Mash In Add 5.74 L of water at 77.0 C. Mash at 70.0 C 45 min

Parascalops Porter (Mole Porter)

Source: Brew Your Own, December 2007

I've been toying with the idea of making a chocolate and chili beer, inspired somewhat by the success of our chili plants over the summer.

This one I found over at BYO.com looks like a nice starting point. I like the idea of boiling the chilis separately to make a chili tea. In fact What I plan to do is take a bottle of standard porter, make a small chili tea, cool it and then pour it in to the glass with the beer to see how the flavours work. I figure you could take this approach with quite a few of the "specialty" beers to save ruining an entire batch of beer.

My final recipe will also need to be adjusted down to a partial mash. So I'll need to trim the grain bill back to 2.5kg max, and substitute light malt extract for the balance. Beersmith will be my friend for this exercise.

Parascalops Porter (Mole Porter)

(5 gallons/19 L, all-grain) OG = 1.056 FG = 1.014, IBU = 29 SRM = 47 ABV = 5.4%

Ingredients:

• 7.75 lbs. (3.5 kg) 2-row pale ale malt
• 2.0 lbs. (0.91 kg) Munich malt (10 °L)
• 7.0 oz. (200 g) biscuit or Victory malt (35 °L)
• 8.0 oz. (230 g) chocolate malt
• 2.0 oz. (57 g) black patent malt
• 4.0 oz. (110 g) cocoa powder
• 5 Ancho (dried Poblano) chili peppers
• 1/4 tsp cinnamon
• 11 AAU Northern Brewer hops (60 mins)
• (1.2 oz./34 g of 9% alpha acids)
• Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Mash at 154 °F (68 °C) for 45 minutes in 15 qts. (14 L) of brewing liquor. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder for final 15 minutes of boil.

Add cinnamon for last 5 minutes of boil. Ferment at 70 °F (21 °C). Boil Ancho peppers for 15 minutes in just enough water to cover them. Strain out solids to yield a “pepper tea.” Add tea to beer in keg or bottling bucket until you can just detect a faint pepper burn in the aftertaste.

R.B. Porter

R.B. Porter

Brown Porter

 

Type: Partial Mash	Date: 5/09/2010
Batch Size: 21.50 L	Brewer: Matt
Boil Size: 10.00 L	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.0
Taste Notes:
Ingredients
Amount Item Type % or IBU 1.80 kg Pale Liquid Extract (15.8 EBC) Extract 46.4 % 1.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 25.8 % 0.50 kg Munich Malt (17.7 EBC) Grain 12.9 % 0.25 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 6.4 % 0.25 kg Chocolate Malt (886.5 EBC) Grain 6.4 % 0.08 kg Roasted Barley (591.0 EBC) Grain 2.1 % 15.00 gm Sticklebract [13.50%] (45 min) Hops 12.4 IBU 15.00 gm Hallertauer, New Zealand [7.20%] (30 min) Hops 5.5 IBU 10.00 gm Hallertauer, New Zealand [7.20%] (5 min) Hops 1.0 IBU 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.6 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 18.8 IBU	Calories: 449 cal/l
Est Color: 51.7 EBC	Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 2.08 kg
Sparge Water: 6.66 L	Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C	TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Name Description Step Temp Step Time Mash In Add 5.42 L of water at 71.9 C 65.6 C 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 121.8 gm	Carbonation Used: -
Keg/Bottling Temperature: 15.6 C	Age for: 28.0 days
Storage Temperature: 11.1 C
Notes
Mash process went well. Strike temp was 75C. Took a while to feed the grains into the bag. Need a bigger grain bag, so mash temp was down around 60C by the time they were all in and saturated. Brought the temp up to 65C with the element and held it there by putting the covered pot in a warm oven. Beer is fermenting at about 18-20C in a water bath.
Created with BeerSmith

 

 

 

Colby House Porter

(5 gallon/19 L, partial mash)
OG = 1.048
FG = 1.011
IBU = 44
SRM = 58
ABV = 4.8%

Ingredients

1.0 lb. (0.45 kg) 2-row pale ale malt (Maris Otter)
1.0 lb. (0.45 kg) Munich malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
6.0 oz. (0.17 kg) black patent malt
3.0 oz. (85 g) roasted barley (500 °L)
6.0 oz. (0.17 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
12 fl. oz. (355 mL) molasses (15 mins)

Other
1 tsp. Irish moss (15 mins)

Hops
11 AAU Northern Brewer hops (60 mins) (1.2 oz./35 g of 9% alpha acids)
1.25 AAU Fuggles hops (15 mins) (0.25 oz./7.1 g of 5% alpha acids)

Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)

7/8 cup corn sugar (for priming)

Procedure
Heat 5.5 qts. (5.2 L) of water to 169 °F (76 °C) and mash grains, starting at 158 °F (70 °C), for 30 minutes. While mash is resting, boil 0.5 gallons (1.9 L) of water in your brewpot and heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate 3 quarts (~3 L) of wort then run off first wort and add it to the boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off second wort. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add liquid malt extract, molasses, Irish moss and flavor hops with 15 minutes left in boil. After boil, cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate and pitch yeast. Let ferment at 70 °F (21 °C).