So as the days start fading and we head towards Thanksgiving day, I start looking for a darker more complex beer. Next on my docket will be a nice Robust Porter. Let's take a look at the style from the BJCP guidelines as to what we are trying to get to for the right feel:
Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.
Vital Statistics: OG: 1.048 – 1.065
IBUs: 25 – 50 FG: 1.012 – 1.016
SRM: 22 – 35 ABV: 4.8 – 6.5%
Recipe Time- here is a partial mash! The Marris Ottter, British Crystal, and Black Patent are where the malty flavor and color are coming from. The Marris Otter is a clean crisp tasting grain, the crystal is a richer slightly toffee tasting crystal, and the black patent is going to impart a roastiness and the bulk of the color. Whitbread golding hops is a varietal of the Golding's hops which most people have used. It is a traditional Brittish hop flavor profile, and can be used as bittering or aroma- and we will do both!
Now, I do go a little bit American by using a 1056 yeast. The goal is a crisp clean fermentation.
This will make a great session beer, which my family and friends can enjoy during the long weekend. If this lives longer than Black Friday I will be suprised!
Steep for 30 minutes at 152 degrees in 2 gallons of water:
2 lb Crisp Maris Otter
1 lb British Crystal 50-60L
9 oz Black (Patent) Malt
Pour 1 gallon of 170 water over the bag to remove excess sugars.
Bring the 3 gallons of liquid to a boil and add for 60 minutes:
6 lb 6oz Northwestern Extra Light LME
1.5 oz WGV 6.5 alpha (Whitbread golding hops) for bittering
at 15 minutes remaining add the remaining .5 oz of WGV hops
Chill to fermenting temperature (68-70) and pitch the 1056 Wyeast (American Ale)
This beer should come out to:
Vital Statistics: OG: 1.058
IBUs: 42 FG: 1.015
SRM: 30 ABV: 5.7%
For an all grain version you would mash a total of 11lbs of Marris Otter, instead of the 2lbs listed, with the crystal and patent for 60 minutes at 152, with a sparge out at 172 degrees.