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wvbrewer
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« Reply #15 on: February 03, 2012, 06:09:10 AM » |
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I have heard of that, but have not tried it yet. My feremntation yet has one more tennet left then it will be stout time...
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #16 on: February 08, 2012, 05:07:28 PM » |
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I was checking out a recipe for a Baltic Porter. A much stronger version of the Robust Porter, and fermented as a lager. The history of the style dates back a few hundred years when it was still brewed as a ale, but stored/ lagered on-board Merchant ships plying the Cold Baltic Sea. I'm thinking of a very strong Porter, pitching a ale yeast in the Primary, then going to Lalvin - K1V-1116 pitched into the secondary! My recipe according to beersmith should yield a 11.2% ABV Porter. Very dry as a Porter should be, lots of body from special malts with a alcohol finish from the wine yeast and lagering, true to the style. The Lalvin - K1V-1116 is active to 35 degrees, I'll lager at 45 degrees for a month, then keg. Sound interesting?
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #17 on: February 15, 2012, 04:55:01 PM » |
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I nursed the Porter for the last two weeks until the Irish Stout is ready. This was a great beer!
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #18 on: February 16, 2012, 09:54:10 AM » |
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I have heard good things about that brewery.. I have not been buying any beer since I have so much sitting around the house..
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
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Karma: +2/-0
Posts: 503
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« Reply #19 on: March 03, 2012, 06:27:39 AM » |
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Grains are measured and waiting for batch #2 of Robust Porter! I think I have enough Dark LME for 3 batches, may have to play mix & match with the dry grains to use up the old stuff.
After batch #2 of Robust Porter I'm going to make a Vanilla Porter for a friend. We tried Appalachian Brewing Co. Vanilla Porter At their Harrisburg Brew Pub, very nice brew!! Based on the Robust Porter, it will have real vanilla bean added along with a half pound of lactose. ABC's version had very little hop bitterness, I think The hop schedule for the Robust Porter will be OK.
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« Last Edit: March 04, 2012, 07:43:53 AM by PetenNewburg »
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #20 on: March 07, 2012, 11:15:47 AM » |
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I was thinking of using that with my Stot along with coffee. What do you think?
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #21 on: March 07, 2012, 04:18:36 PM » |
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We really enjoyed the Vanilla Porter, adding the coffee may give it a cappuccino flavor. Adding the small amount of lactose is just enough to keep it from being dry. I am experimenting myself with the vanilla amount. I'm chopping up one whole bean and adding it at the last 15 minutes of boil. We'll see how that works!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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