How to “imperialize” a Brown Porter

[BroStefan]

How to “imperialize” a Brown Porter

I have a Brown (English) Porter that has been a huge success. I consistently get ~40 points in BJCP comps. It is balanced, with distinct chocolate and coffee notes, not roasty, with just enough bittering to keep things in balance. Most of all, it is my wife’s (and co-brewer) favorite beer. In short, a great session beer.

What I’d like to do is ramp it up to “imperial” level. What I have in mind is something in the range of SG 1.080, with a slightly richer finish but with a similar hop:malt balance and a dry finish.


Here is the original recipe. All the malt is British except the Melanoiden Malt. It was that touch of Melanoiden Malt that took this recipe to the next level.

Feel free to brew it yourself. I’ll post it in the recipes database, too.

I would appreciate your ideas.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Six Jolly Fellows Porter
Brewer: Steve Cook
Asst Brewer: Sylvia Cook
Style: Brown Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.64 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.051 SG
Estimated Color: 26.7 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal St Cloud, MN (filtered) Water 1 2.20 g Calcium Chloride Water Agent
2.20 g Gypsum (Calcium Sulfate)


8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4 71.9 %
1 lbs Brown Malt (65.0 SRM) Grain 5 9.0 %
10.0 oz Chocolate Malt (Crisp)(320.0 SRM) Grain 6 5.6 %
8.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7 4.5 %
8.0 oz Dark Crystal (Simpsoms) (80.0 SRM) Grain 8 4.5 %
6.0 oz Pale Chocolate (British) (185.0 SRM Grain 9 3.4 %
2.0 oz Melanoiden Malt (20.0 SRM) Grain 10 1.1 %
1.00 oz UK Fuggles [5.00 %] - First Wort 60.0 min Hop 11 21.2 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 12 -
1.00 oz UK Fuggles [4.40 %] - Boil 15.0 min Hop 13 4.5 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) 1.5L Starter 15 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 11 lbs 2.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 8.55 gal of water at 156.8 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 0 min 168.0 F 15 min

Created with BeerSmith 2 - http://www.beersmith.com
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[GilSwillBasementBrews]

I use beer alchemy on my iPhone for recipe logging. It has a slider where I can scale OG to a desired level and it will adjust quantity's of the ingredients to keep the same percentages. I'd be surprised if beersmith2 didn't have a similar option. Should be able to use that to get the gravity you want while keeping the flavor profile you have.


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[GilSwillBasementBrews]

Here is what my app says using your base recipe at the mash efficiency you stated that should bring you to an OG of 1.080


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[JKaranka]

Look at triple stout recipes or if you like what you have mainly top up with pale malt and invert. Have you had any of the brown stouts by the kernel?

 

[Quaker]

As GilSwill has done, I'd recommend keeping your proportions the same and simply scaling up the grist and FWH hops/bitterness. Your late hops you'd have to decide whether to keep similar or likewise scale. Then I'd adjust it after the first batch based on your results.

You could set aside enough 1st runnings from your next session strength batch to make a 1 gallon stovetop batch at 1.080 as a 6-pack tester.

 

[BroStefan]

Thanks for the suggestions.

I've been thinking about replacing some of the MO malt was simple sugars to dry it out a bit, and to dial in the hops to keep to roughly at .5 ibu:SG ratio.

When I'll get home I'll play some with Bearsmith and post a recipe


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[BroStefan]

Here is my first draft. Let me know what you think

eerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Imperial Six Jolly Fellows Porter
Brewer: Steve Cook
Asst Brewer: Sylvia Cook
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.64 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.33 gal
Estimated OG: 1.082 SG
Estimated Color: 26.3 SRM
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 80.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal St Cloud, MN Water 1 -
2.20 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
13 lbs Maris Otter (Crisp) (4.0 SRM) Grain 4 76.8 %
14.4 oz Brown Malt (65.0 SRM) Grain 5 5.3 %
9.0 oz Chocolate Malt (320.0 SRM) Grain 6 3.3 %
7.2 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 7 2.7 %
7.2 oz Dark Crystal (British) (80.0 SRM) Grain 8 2.7 %
5.4 oz Pale Chocolate (185.0 SRM) Grain 9 2.0 %
3.8 oz Melanoiden Malt (20.0 SRM) Grain 10 1.4 %
1.68 oz Fuggles [5.00 %] - First Wort 60.0 min Hop 11 32.8 IBUs
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 12 5.9 %
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 13 -
1.68 oz Fuggles [4.40 %] - Boil 15.0 min Hop 14 7.0 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 15 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 16 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 16 lbs 15.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 8.90 gal of water at 158.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 0 min 168.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[GilSwillBasementBrews]

Looks good to me give a shot and let us know how it turns out.


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