Posts tagged ‘002’

Clementine’s Molasses Porter – Round II

So this next batch will be my first batch of all-grain beer. I though it fitting to pull out a batch I already did and try to improve it.

Clementine’s Brew Kettle

The original Recipe:

3 ½ lb light malt extract
3 ½ lb amber malt extract
1 lb crystal malt (60L)
½ lb. chocolate malt
¼ lb. Black Patent Malt
½ cup blackstrap molasses
2 cups dark brown sugar
1 tsp gypsum
½ tsp Irish Moss
Hops:
1 oz. liberty (pellets) @ 60 min
½ oz. Cascade (pellets) @ 0 min
Yeast:
American Ale Yeast (Dry)

The biggest question is how I will replace the amber extract. I think I want a little more of a chocolatey note in the beer, so I’ll make up lost color with more chocolate malt (1 lb).

So on to creating my recipe:
I want to match the OG of the original, 1060. To do this, I’ll find the number of total gravity units I need to create the desired OG. First, I need to convert the extract potential of my fermentables into Gravity Units (GU’s). All a GU is is subtracting 1 from the number and then multiplying by 1000. Thus, 1.030 becomes 30 GU’s.

next I multiply by gallons of the wort of the final batch:
5.5 gal of final volume after boil * 60 GU desired OG = 330 TGU (total gravity units)
What this means is that I need to get 330 TGU’s from all of the combined fermentable ingredients.

Now that I know how many TGU’s I need, I’ll work backwards a bit to find how many GU’s the specialty grains will cover:
[eq: lbs of malt = GU’s contributed by this malt / (extract potential of malt GU’s * mash efficiency %)]

  • 1 lb crystal: 1 = x / (34 * 0.68) = 23.1
  • 1 lb chocolate: 1 = x / (30 * 0.68) = 20.4
  • .25 lb black: 0.25 = x / (27 * 0.68) = 4.6

These add up to a total of 48 GU’s of the total 330. That means I want to add 282 more GU’s worth of base malt.

  • Pale Malt: x=282 / (36 * 0.68) = 11.5 lbs of pale malt

So here is my revised recipe:

11 ½ lbs. pale malt
1 lb crystal malt (60L)
1 lb. chocolate malt
¼ lb. black patent malt
1 ½ cups blackstrap molasses
1 tsp gypsum
½ tsp Irish Moss
Hops:
1 oz. liberty (pellets) @ 60 min
½ oz. Cascade (pellets) @ 0 min
Yeast:
American Ale Yeast (Dry)

You may have noticed I got rid of the brown sugar. This is because sucrose (table sugar) does not add any desirable qualities to a beer, and the flavor that I want from brown sugar is actually just the molasses. I could boil the brown sugar and add it for some caramel/molasses flavoring, but I’ll just take it out and add more molasses. I am also going to try using molasses as priming sugar for half the batch (assuming preliminary tastings go well), just to see how that turns out. I want this to be MOLASSES porter. but not overly so.

The BU’s of the last batch were around 20, and I liked where it was or perhaps a little higher (~25 IBU). I am going to switch the bittering hops to an English variety however. I’ll go with golding, challenger, fuggle, or maybe go with northern brewer. We’ll see what I can find down at Hops and Berries.

I’ll boil for 90 minutes, to get some more caramelization going.

I’m not going to brew this for a week or two. I’ll try to have some camera action so I can well document my first all-grain attempt though.

February 5, 2008 at 12:35 pm 5 comments

Clementine’s Molasses Porter – Batch 002

Brew Date: Nov. 3, 2007
Volume: 5 Gallons
Adapted from The Homebrewer’s Recipe Guide: Brown-Sugar Molasses Porter (pg 46)

Clementine

Recipe:

3 ½ lb light malt extract
3 ½ lb amber malt extract
1 lb crystal malt (60L)
½ lb. chocolate malt
¼ lb. Black Patent Malt
½ cup blackstrap molasses
2 cups dark brown sugar
1 tsp gypsum
½ tsp Irish Moss
Hops:
1 oz. liberty (pellets) @ 60 min
½ oz. Cascade (pellets) @ 0 min
Yeast:
American Ale Yeast (Dry)

Method:

  • Steeped grains for 30 min at 155°. Discarded spent grains.
  • brought to a boil while adding malt, bittering hops, clarifiers and sugar.
  • boiled for 1 hour, adding finishing hops at end of boil.
  • added wort to water to make 5 gallons and cooled in an ice bath to 75°.
  • Pitched yeast.
  • OG 1.060

11/16/07

  • FG 1.010
  • Bottled using 3/4 cup corn sugar to prime

Stats:

  • ABV: 6.9%
  • SRM: 30.5
  • IBU:  22

Tasting Notes:

  • Good beer.
  • strong nutty (hazelnut) smell.
  • good head retention.
  • not much molasses flavor.

Next time:

  • Add molasses to secondary or use it as priming sugar for more molasses flavor.
  • Cut out the brown sugar and replace with either more molasses or caramel (boiled sugar).

January 7, 2008 at 12:33 am Leave a comment


Feelin' The Love

  • 98,556 people love the homebrew

The Cellar

-ON TAP-
Raspberry Brown
Quadrupel

-IN THE BOTTLE-
F I R E M E A D
Sweet Raspberry Mead
Tension Tamer Mead
Ginger Mead
Raspberry Peach Mead
Imperial Stout

-BARREL AGING-
Flanders Brown

-FERMENTING-

-NEXT UP-
Barley Wine
Stout

Top Clicks

  • None

%d bloggers like this: