Sunday, June 17, 2012

Taddy Porter Clone

Well, today is both Father's Day and my birthday.  My wife surprised me this morning with the sweetest pictures and cards from my daughters.  She also suggested that I have a brew-day this weekend, so I decided to make a Taddy Porter clone which I've been thinking about doing for some time.  I've been reading some old brewing texts lately, and reading up on the history of Porter.  Very interesting beer (and one of my favorites!).  It seems that historically porter was made primarily with brown malt.  Most modern porters, however, use pale malt as the base, and varying amounts of roasted malts (black, chocolate, patent, etc.) to get the color and flavor.  Some recipes I saw also used treacle or blackstrap molasses.  These sound intriguing, but I settled on the following recipe without molasses:

Recipe: Taddy Porter Clone
Style: Brown Porter
TYPE: All Grain

Recipe Specifications --------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.10 gal
Estimated OG: 1.052 SG
Estimated Color: 23.1 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients: ------------
Amt Name Type # %/IBU
8 lbs 8.9 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3 77.9 %
14.8 oz Brown Malt (65.0 SRM) Grain 4 8.4 %
14.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
8.4 % 9.2 oz Chocolate Malt (350.0 SRM) Grain 6 5.3 %
1.63 oz Fuggles [4.20 %] - Boil 60.0 min Hop 7 23.6 IBUs
0.65 oz Fuggles [4.20 %] - Boil 10.0 min Hop 8 3.4 IBUs
0.9 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 9 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 15.7 oz
Name Description Step Temperature Step Time
 Mash In Add 15.73 qt of water at 166.1 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.51gal, 4.12gal) of 168.0 F water

No comments:

Post a Comment