Bring Your Daughter to the Porter: Difference between revisions

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[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
'''<big>By Lee Immins</big>'''
Recipe is part of [[Recipe Index]]
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]


'''BJCP 2021 Style 13C English Porter'''
'''BJCP 2021 Style 13C English Porter'''


The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.
The most awarded home brew beer in LAB history, and as far as we can tell -  in the whole of the UK too.  
 
This recipe is  Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine. 
 
An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.


This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.
This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing, addition of various peppers or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!


You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]
You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]


== Awards ==
== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
''' Black Friday 2015 (UBrew London, 11/2015) '''
 
1st - Table
1st - Table


3rd - Best in Show
3rd - Best in Show


=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
''' London and South East Craft Brewing Competition (UBrew London, 05/2015) '''
 
3rd - Table
3rd - Table


=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
''' UK National Homebrewing Competition, 2016 (Bristol 2016) '''
 
1st - Table
1st - Table


=== Black Friday 2016 (UBrew London, 11/2016) ===
''' Black Friday 2016 (UBrew London, 11/2016) '''
 
3rd - Table
3rd - Table


=== Brew Con World Series I (Oval Space London, 11/2017) ===
''' Brew Con World Series I (Oval Space London, 11/2017) '''
 
2nd - Table
2nd - Table


=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
''' Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) '''
 
1st - Table 7: Porter and Brown Ale
1st - Table 7: Porter and Brown Ale


1st - Best in Show
1st - Best in Show


=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
''' Welsh National 2018 (Tiny Rebel Newport, 9/2018) '''
 
1st - Table 6: Brown Ale & Porter
1st - Table 6: Brown Ale & Porter


=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
''' London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) '''
 
1st - Champion
1st - Champion


== Measures ==
== Beer Statistics ==
* IBU 38
* IBU 38
* ABV 5.5%
* ABV 5.5%
* OG 1.061
* OG 1.060
* FG 1.018
* FG 1.018
* EBC 60
* EBC 60
Line 51: Line 68:
Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7
Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7


Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101
Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101


=== Malt ===
=== Malt ===
Line 61: Line 78:


Added at end of mash:
Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%
* Black, 1280 EBC, 1.9%
Line 68: Line 85:


* 1.2g/litre Fuggles or Goldings  at 15 minutes for flavour
* 1.2g/litre Fuggles or Goldings  at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.


Example
Example
For a 40 litre boil, 36 litres at end of boil:
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes
30g Colombus pellets 14.2%aa at 60 minutes


=== Yeast ===
=== Yeast ===
West Yorkshire Ale (Wyeast 1469)
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale  worked well too


== Process ==
== Process ==
=== Mash ===
=== Mash ===
* 60 minutes at 68C
* 60 minutes at 68C
* 15 minutes at 72C  
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C
* 10 minutes at 76C (mash out)


=== Boil ===
=== Boil ===
60 minute boil
60 minute boil


=== Ferment ===
=== Fermentation ===
* Pitch at 17C
* Ferment fairly cool - say 18C
* Raise to 18.5C after 2 days
* Raise a few degrees near the end of fermentation to drive attenuation
* Rest at 21C for 2 days at end of fermentation
 


[[Category:Recipes]]
[[Category:Recipes]]

Latest revision as of 09:20, 12 May 2022

A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival

By Lee Immins

Recipe is part of Recipe Index

The original label - brewed for the Black Friday Competition

BJCP 2021 Style 13C English Porter

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing, addition of various peppers or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: Bring Your Porter

Awards

Black Friday 2015 (UBrew London, 11/2015)

1st - Table

3rd - Best in Show

London and South East Craft Brewing Competition (UBrew London, 05/2015)

3rd - Table

UK National Homebrewing Competition, 2016 (Bristol 2016)

1st - Table

Black Friday 2016 (UBrew London, 11/2016)

3rd - Table

Brew Con World Series I (Oval Space London, 11/2017)

2nd - Table

Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018)

1st - Table 7: Porter and Brown Ale

1st - Best in Show

Welsh National 2018 (Tiny Rebel Newport, 9/2018)

1st - Table 6: Brown Ale & Porter

London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021)

1st - Champion

Beer Statistics

  • IBU 38
  • ABV 5.5%
  • OG 1.060
  • FG 1.018
  • EBC 60

Ingredients

Water

London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101

Malt

  • Pale, 3 EBC, 71.3%
  • Amber, 50 EBC, 12.5%
  • Crystal, 150 EBC, 4.4%
  • Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
  • Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:

  • Pale Chocolate, 500 EBC, 3.1%
  • Chocolate, 1000 EBC, 1.3%
  • Black, 1280 EBC, 1.9%

Hops

  • 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
  • bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

Yeast

West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

Process

Mash

  • 60 minutes at 68C
  • 15 minutes at 72C (for head retention)
  • 10 minutes at 76C (mash out)

Boil

60 minute boil

Fermentation

  • Ferment fairly cool - say 18C
  • Raise a few degrees near the end of fermentation to drive attenuation