1 Posted: Tuesday, September 12, 2017 11:29 AM

Hi everyone!!
I wanted to try and brew my first porter and age it until next winter. I recently tried the James Squire Jack of Spades and liked it and would like to brew something similar but don't know where to start. Their website states it is made with pale, crystal, chocolate and roasted barley. After doing a bit of research of porters it seems everyone has different percentages of malts based of their flavour preference. I wanted to create something similar to the James Squire flavour and wanted to know if anyone had tried it and could give me some advice on grain percentages.
Thanks!!

Youngie

2 Posted: Tuesday, September 12, 2017 12:07 PM

It sounds like you're after an all-grain recipe, no?

If not, have a read through this thread. SteveL managed to make one that was very close to the JS porter.

3 Posted: Tuesday, September 12, 2017 1:26 PM

King Ruddager:

It sounds like you're after an all-grain recipe, no?

If not, have a read through this thread. SteveL managed to make one that was very close to the JS porter.


My bad Rudd. I am after an AG version. There was still some good information in your link though. Thanks!!

Youngie

4 Posted: Tuesday, September 12, 2017 2:03 PM

6.00 kg Joe White Traditional Ale Malt
0.35 kg Black (Patent) Malt
0.20 kg Caramel/Crystal Malt - 80L
0.10 kg Chocolate Malt
0.10 kg Roasted Barley
40.00 g Fuggles - Boil 75.0 min
30.00 g Goldings, East Kent - Boil 60.0 min
20.00 g Fuggles - Boil 20.0 min
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
20.00 g Goldings, East Kent - Boil 10.0 min
S-04 yeast (Sorry Anthony)

That was the recipe I first constructed for a porter back in 2012. 25 litre batch. These days I only make them to 21L so the amounts are a little less, but not by a whole lot. I also use Maris Otter now rather than JW, but any decent pale malt will do the job. The recipe hasn't really changed much since then because the first one turned out so nicely. Hop to about 50IBUs.

It does come out a bit stronger in ABV than the JS porter at around 6%, depending on your efficiency/OG. I named it Ace of Spades because it came out so black, but also a nod to one of my favorite bands.

Cheers

Kelsey

5 Posted: Tuesday, September 12, 2017 3:33 PM

Otto Von Blotto:

6.00 kg Joe White Traditional Ale Malt
0.35 kg Black (Patent) Malt
0.20 kg Caramel/Crystal Malt - 80L
0.10 kg Chocolate Malt
0.10 kg Roasted Barley
40.00 g Fuggles - Boil 75.0 min
30.00 g Goldings, East Kent - Boil 60.0 min
20.00 g Fuggles - Boil 20.0 min
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
20.00 g Goldings, East Kent - Boil 10.0 min
S-04 yeast (Sorry Anthony)

That was the recipe I first constructed for a porter back in 2012. 25 litre batch. These days I only make them to 21L so the amounts are a little less, but not by a whole lot. I also use Maris Otter now rather than JW, but any decent pale malt will do the job. The recipe hasn't really changed much since then because the first one turned out so nicely. Hop to about 50IBUs.

It does come out a bit stronger in ABV than the JS porter at around 6%, depending on your efficiency/OG. I named it Ace of Spades because it came out so black, but also a nod to one of my favorite bands.

Cheers

Kelsey


Solid looking recipe.
Thanks Kelsey

6 Posted: Tuesday, September 12, 2017 7:31 PM

This is one I made recently and is so stunning - well was when I finished my last bottle last night - the smoked malt was home smoked.

Recipe: Smoked Porter

————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 60.3 EBC
Estimated IBU: 42.4 IBUs

Ingredients:
————
Amt Name Type # %/IBU
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 54.1 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 18.0 %
1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 3 18.0 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.5 %
0.15 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 2.7 %
0.15 kg Midnight Wheat (1083.0 EBC) Grain 6 2.7 %
30.00 g Simcoe - First Wort 60.0 min Hop 7 42.4 IBUs

——————-

Fermented with New World Strong

7 Posted: Tuesday, September 12, 2017 7:52 PM

Ben 10:

This is one I made recently and is so stunning - well was when I finished my last bottle last night - the smoked malt was home smoked.

Recipe: Smoked Porter

————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 60.3 EBC
Estimated IBU: 42.4 IBUs

Ingredients:
————
Amt Name Type # %/IBU
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 54.1 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 18.0 %
1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 3 18.0 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 4.5 %
0.15 kg Gladfield Roast Barley (1450.0 EBC) Grain 5 2.7 %
0.15 kg Midnight Wheat (1083.0 EBC) Grain 6 2.7 %
30.00 g Simcoe - First Wort 60.0 min Hop 7 42.4 IBUs

——————-

Fermented with New World Strong


Thanks Ben 10. How was the roasty-ness ha ha. Not a huge fan of a heap of it.
Thanks

Youngie

8 Posted: Tuesday, September 12, 2017 8:59 PM

Youngie:

Thanks Ben 10. How was the roasty-ness ha ha. Not a huge fan of a heap of it.
Thanks

Youngie


Melloooooooooooooooo

9 Posted: Tuesday, September 12, 2017 9:23 PM

Ben 10:

Youngie:

Thanks Ben 10. How was the roasty-ness ha ha. Not a huge fan of a heap of it.
Thanks

Youngie


Melloooooooooooooooo


Ha ha ha. Legend!!

Youngie

10 Posted: Wednesday, September 13, 2017 1:53 PM

No worries mate. That one comes out similar to the JS one, possibly a little richer in flavor. It's not overly roasty either, more chocolatey with some coffee hints in there as well. Another one of my recipes that I have brewed more than once

11 Posted: Friday, September 22, 2017 1:42 PM

What is everyone's thoughts on adding cocoa nibs to the porter for a chocolatey taste. Does anyone have experience doing this?
After researching I was thinking about adding 100 grams at the end of fermentation and leave them for about 3-4 days. I would soak them in vodka for a day or two prior to adding to the fermenter.
My batch size is only 12 litres so I think 100 grams would be enough.

Youngie

12 Posted: Friday, September 22, 2017 10:40 PM

Youngie:

What is everyone's thoughts on adding cocoa nibs to the porter for a chocolatey taste. Does anyone have experience doing this?
After researching I was thinking about adding 100 grams at the end of fermentation and leave them for about 3-4 days. I would soak them in vodka for a day or two prior to adding to the fermenter.
My batch size is only 12 litres so I think 100 grams would be enough.

Youngie


Hi Youngie. No personal experience but last year another poster, AnzacPaul, tried them. He bought raw nibs and said they were bitter to taste, so he toasted them in the oven, and that mellowed them right out. If you are not sure if yours are pre-toasted or not, you can tell by their taste.

Cheers,

Christina.

13 Posted: Thursday, October 19, 2017 7:31 PM

I couldn’t wait and tried a bottle of my porter tonight. I decided to put 2 vanilla beans in the fermenter but there was absolutely no vanilla taste which was a disappointment.
I carbed it up on the lower side and it was carbed very nice with a nice smooth creamy head. Overall is was a very nice first attempt at a porter and a good base to tweak in the future.

Youngie

14 Posted: Thursday, October 19, 2017 9:05 PM

What did you make?

15 Posted: Thursday, October 19, 2017 9:15 PM

Ben 10:

What did you make?


Vanilla porter

Maris Otter 75%
Caramunich III 10%
Oats 5%
Chocolate Wheat 5%
Midnight Wheat 5%

I added 2 vanilla cut and scraped that were in vodka for a few days.

Youngie

16 Posted: Thursday, October 19, 2017 9:52 PM

Youngie:

I added 2 vanilla cut and scraped that were in vodka for a few days. Youngie


So did you soak the vanilla pods, seeds, or both in vodka?

Cheers,

Christina.

17 Posted: Thursday, October 19, 2017 10 PM

ChristinaS1:

Youngie:

I added 2 vanilla cut and scraped that were in vodka for a few days. Youngie


So did you soak the vanilla pods, seeds, or both in vodka?

Cheers,

Christina.


Yeah. I put it all in a little vial thingy with vodka and let it sit for a few days and put it all in the fermenter.

Youngie

18 Posted: Tuesday, October 24, 2017 10:31 AM

i add a jar of dick smiths aussie chock to the fermentables mix for a bit of chocolate taste. you can probably use chocolate quick too - more or less the same stuff

19 Posted: Tuesday, October 24, 2017 4:39 PM

mort:

i add a jar of dick smiths aussie chock to the fermentables mix for a bit of chocolate taste. you can probably use chocolate quick too - more or less the same stuff

I went with a vanilla porter but will brew a chocolate porter soon

Youngie

20 Posted: Wednesday, October 25, 2017 9:40 AM

A mate’s neighbour brews a chocolate stout with milo - it’s dreadful, milo being only partly malt, and mainly fillers. If you want chocolate in a porter or stout, use pale choc malt, roast barley, etc. the RoboChoc recipe is a great starting point.