porter

I was getting ready to brew tomorrow, last step being water. I entered everything into Bru'n Water but can't get the PH up to where I want. Calculated Mash PH 5.2. For Black beers, should be closer to 5.4 for smoother Roast. I'm using BIAB, 8.2 gallons distilled water. I took a look at...

Hey guys, I'm currently brewing a porter using a 20L all grain kit so I don't have to do any boiling or anything time consuming like that as i'm still kind of learning. (all grain kits basically allow you to skip the whole boiling stage). Anyway this porter i'm brewing at the moment has an...

Hello everyone, I am one week away from cracking the finished results of my first batch of beer from an extract kit. For the month or so since I started that process I have been researching brewing extensively and want to make an attempt at a BAIB recipe. Here is what I was thinking based on...

According to beersmith, for the 13.81 Lbs of grain I need for my recipe, I would need 10.13 gallons of available space in my Kettle/Mashtun. I'm currently brewing with a 10-gallon kettle so I know that something needs to be adjusted. Also should mention that this is the first recipe I'm doing...

According to beersmith, for the 13.81 Lbs of grain I need for my recipe, I would need 10.13 gallons of available space in my Kettle/Mashtun. I'm currently brewing with a 10-gallon kettle so I know that something needs to be adjusted. Also should mention that this is the first recipe I'm doing...

Here's the Crux of it. I recently entered the world of gentlemans cocktails, namely the "old fashioned" an old fashioned is as follows: "The Old Fashioned is a cocktail made by muddling sugar with bitters, then adding alcohol, originally whiskey but now sometimes brandy, and finally a twist of...

Hi I'm planning on making a stout or a Porter and want to add the following; Smoky flavor Bourbon Extract. Questions 1. Porter or Stout? 2. Can I use a bbq product like liquid smoke? 3. Recommendations on type of bourbon extract? Styles / Brands 4. Do I add it at time of bottling or during...

Hello All, I have received 6.6 pounds of Briess CBW Porter extract. I am looking for a very simple recipe to make a Porter with this extract. Does anyone have a simple porter (extract\partial extract) that I can use to make a quick batch with 6.6 pounds of this extract? Thanks

I'm brewing an imperial American porter tonight. I use Bru'n Water to adjust my water (tap, not RO) and am planning to add a small amount of pickling lime to raise the mash pH. I understand that pickling lime should be added to the mash after dough-in as needed for pH adjustments. My question...

CHINOOKLEHEAD PORTER 55% 2 Row - 5.5 lbs 20% Wheat - 2 lb 10% C80 - 1 lb 10% Brown - 1 lb 5% Chocolate - 0.5 lb 0.25 oz Chinook @ 60 (12aa) 0.5 oz Chinook @ 15 US-05 First brewed during the deepest depths of a cold northern winter. And I mean COLD. The temperature outdoors was a bone-chilling...

Here's something I came up with. Let me know what you guys think. Heated 1.5 gal of water to 170. 2lbs of Chocolate patent malt was then steeped in a grain sack at 150 for 45minutes. The grain sack was removed and the wort was brought to a boil. I then added: 1lb Maltodextrin 3lb of...

High Gravity Baltic Porter (Extract & Steeped Grain) Recipe Volume: 5 gallons Boil Volume: 3 gallons Yeast: WLP099 - Super High Gravity Yeast Malts: Muntons Dry Amber Malt Extract - 5.0 lbs. Briess Liquid Munich Malt Extract - 6.0 lbs. (@ Knockout) Crystal Malt (80 L) - 0.5 lbs...

What About Stout? is an article just published by Blast Magazine in Boston, MA. It compares Guinness to other stouts, visits the porter / stout naming debate, and tries to define terms such as ale and lager. There’s a comment board where you can agree or disagree.