Does anyone know how to get or currently have a recipe for Stone Suede Porter?
http://www.stonebrewing.com/collab/suede/ It's an Imperial Porter brewed with Honey, Calendula flowers, & Jasmine. It's amazing and I'd love to brew it. Any leads on how to go about doing that would be much appreciated!
Well I am over 4 years late to this post but here is the recipe I made in 2014 for the S10B Suede Porter. Unfortunately I do not recall where I found this recipe. It turned out nicely but the calendula and jasmine overwhelmed the flavor profile so if I was to do it again I would add the dried flowers to the secondary fermentation and not into the boil. As well If I was to make this again I would contemplate adding some late addition hops into the boil or into the whirlpool. Good luck and let me know how yours turns out!
Recipe: S10B Suede Imperial Porter clone
Brewer: Chris
Asst Brewer:
Style: Imperial porter
TYPE: All Grain
Taste: (30.0)
Ingredients:
------------
Amt Name Type # %/IBU
10.19 gal Seattle, WA Water 1 -
5.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
15 lbs 8.8 oz GW2ROW-802 (2.0 SRM) Grain 3 78.1 %
1 lbs 1.5 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 5.5 %
1 lbs 1.5 oz Munich Malt - 10L (10.0 SRM) Grain 5 5.5 %
8.7 oz Aromatic Malt (Briess) (21.0 SRM) Grain 6 2.7 %
8.7 oz Carafa Special III (Weyermann) (470.0 SR Grain 7 2.7 %
8.7 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 8 2.7 %
8.7 oz Chocolate Wheat Malt (400.0 SRM) Grain 9 2.7 %
1.14 oz Magnum [13.10 %] - Boil 60.0 min Hop 10 38.3 IBUs
1.14 oz Sterling [6.00 %] - Boil 60.0 min Hop 11 17.5 IBUs
2.00 oz Calendula flower (Boil 60.0 mins) Spice 12 -
2.00 oz Jasmine flower (Boil 60.0 mins) Spice 13 -
16.00 oz Avacado Honey (Boil 5.0 mins) Flavor 14 -
2.0 pkg Rogue Pacman (Wyeast #1764) Yeast 15 -
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 19 lbs 14.6 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 25.41 qt of water at 129.1 F 122.0 F 30 min
Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 3.21 gal water at 168.0 F
Notes: Jasmine and calendula too pronounces suggests that these additions be done during fermentation rather than in the boil.
