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Author Topic: Barrel 101 - Mocha Porter  (Read 24131 times)

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Offline Schulkingal

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Re: Barrel 101 - Mocha Porter
« Reply #20 on: August 15, 2013, 09:32:49 PM »
Mocha stout sounds good. After such a long ageing time I'll need to krausen it - otherwise it's not that likely to properly carb in a bottle. Even more likely, by that time I'll have some sort of kegging setup on.

Offline hammer

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Re: Barrel 101 - Mocha Porter
« Reply #21 on: August 15, 2013, 09:50:32 PM »
Yeah - it's more about giving others an opportunity as I also have a barrel.

Appreciate ur generosity mate!
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Offline raven19

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Re: Barrel 101 - Mocha Porter
« Reply #22 on: August 15, 2013, 10:15:35 PM »
Recipe Planned:

Mocha Porter
1060 OG
1015 ish FG

66 Mash Temp

60% Pilsner
20 Munich1
7 Choc Pale
6 Oats rolled
4 med crystal
3 caraf spec 2

Target/Magnum 60min addition to hit 38ibu total
Styrian Goldings 5mins 0.5g/L
EKG 5mins 0.5g/L

Wyeast 1026 British Cask Ale Yeast
30sec oxygen optional
Ferment at 20deg then onto your normal practice - keg/cold condition, etc (prior to racking to barrel)
Going Pro...
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Offline vortex

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Re: Barrel 101 - Mocha Porter
« Reply #23 on: August 15, 2013, 10:24:02 PM »
Will someone provide a slant of the yeast or should we advise Nige of an upcoming bulk order? I'm happy to start from a smackpack myself.
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Offline Robbo5252

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Re: Barrel 101 - Mocha Porter
« Reply #24 on: August 15, 2013, 10:30:12 PM »
Do you want first gen yeast with a starter or ok to brew something to get the yeast numbers up?
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Offline hammer

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Re: Barrel 101 - Mocha Porter
« Reply #25 on: August 16, 2013, 07:09:24 AM »
Why pilsner vs say marris otter??
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Offline raven19

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Re: Barrel 101 - Mocha Porter
« Reply #26 on: August 16, 2013, 09:28:29 AM »
I would like to see gen0 or gen1 yeast used for your porter, so the first few of us to brew this can save the yeast cake, split and distribute to others?

Nige we may need to put 3-4 smack packs of cask ale aside please?

I might change to TFMO or similar for sure hammer. I just tweaked/simplified the previous recipe slightly - final recipe confirmation to come in due course once all comments collated.
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Offline hammer

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Re: Barrel 101 - Mocha Porter
« Reply #27 on: August 16, 2013, 09:45:16 AM »
im happy to build up from a split or reuse yeast cake. whatever works i guess.

MO would add more maltygoodness compared to pilsner.

Some more Q's:
Strictly EKG or US goldings?

Different sources of hops may have a potential difference in flavour...but the blending of the brews would smooth this out I guess.

What about brewing method. Double batch (top up method) ok? or should stick to a single batch?
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Online Stef

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Re: Barrel 101 - Mocha Porter
« Reply #28 on: August 16, 2013, 09:48:09 AM »
Recipe looks good to me! I agree about maybe some MO though.

Is being a bottler likely to cause dramas at the comparison stage? I would probably plan to ferment as normal, CC it and rack into a cube to store cold until its ready for the barrel... However, thats obviously going to make it hard to test/compare before transferring to barrel? Guess i could always drop it off to someone to keg for me (or borrow a keg for a while).

Offline raven19

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Re: Barrel 101 - Mocha Porter
« Reply #29 on: August 16, 2013, 10:37:03 AM »
Recipe looks good to me! I agree about maybe some MO though.

Is being a bottler likely to cause dramas at the comparison stage? I would probably plan to ferment as normal, CC it and rack into a cube to store cold until its ready for the barrel... However, thats obviously going to make it hard to test/compare before transferring to barrel? Guess i could always drop it off to someone to keg for me (or borrow a keg for a while).

Cold conditioned in a cube is fine mate. Sampling from a cube not a problem. Simply lay cube on side, remove bung, insert tap, tip back up and pour a sampler!

The beer will be flat at sampling time but that is fine. I found that this recipe takes a while to 'come together' after packaging - so I reckon it will be a good one to start the barrel project with.
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Offline raven19

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Re: Barrel 101 - Mocha Porter
« Reply #30 on: August 16, 2013, 10:40:01 AM »
im happy to build up from a split or reuse yeast cake. whatever works i guess.

MO would add more maltygoodness compared to pilsner.

Some more Q's:
Strictly EKG or US goldings?

Different sources of hops may have a potential difference in flavour...but the blending of the brews would smooth this out I guess.

What about brewing method. Double batch (top up method) ok? or should stick to a single batch?

I'd prefer to keep in English in hop nature for the late additions.

Double batch is fine mate, any batch size is ok! We will only need 'up to 20L' per brewer - the rest you can keep for a comparison later on similar to Vortex's plan. Its brewed on your system - batch size irrelevant from the barrel perspective.

...

On another note, I have some hungarian oak dominoes - we could rack some of the porter onto the dominoes in a glass demijohn too.
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Offline hammer

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Re: Barrel 101 - Mocha Porter
« Reply #31 on: August 16, 2013, 10:56:44 AM »
no worries RE hops. Just asking the question to check on using existing Vs getting some more.

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Offline kirem

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Re: Barrel 101 - Mocha Porter
« Reply #32 on: August 16, 2013, 01:26:45 PM »
So I'm guessing a toucan pale ale/stout combination won't cut the mustard?

 :103:

Offline DrSmurto

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Re: Barrel 101 - Mocha Porter
« Reply #33 on: August 16, 2013, 02:06:33 PM »
Assuming anyone can pick the difference..................

Offline wally

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Re: Barrel 101 - Mocha Porter
« Reply #34 on: August 29, 2013, 09:53:06 PM »
Raven,

Have you finalised the recipe for this? I'm keen to give it a go soon.

Wally

Offline raven19

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Re: Barrel 101 - Mocha Porter
« Reply #35 on: September 03, 2013, 07:39:19 PM »
Wally, apologies on delayed reply.

Yep this is still all go!

Finished the barrel stand the other weekend too.

Recipe Finalised:

Mocha Porter
1060 OG
1015 FG

66 Mash Temp, 75-90min mash

60% TFMO or similar floor malted pale/ale malt
20 Munich1
7 Choc Pale
6 Oats rolled
4 med crystal
3 caraf spec 2

Target/Magnum 60min addition to hit 38ibu total
Styrian Goldings (US or UK) 5mins 0.5g/L
EKG 5mins 0.5g/L

Wyeast 1026 British Cask Ale Yeast (geo0 or gen1)
30sec oxygen optional
Ferment at 20deg then onto your own normal practice - keg (not carbed)/cold condition, etc (prior to racking to barrel at raven's)
Going Pro...
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Offline vortex

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Re: Barrel 101 - Mocha Porter
« Reply #36 on: September 03, 2013, 07:49:34 PM »
Nice. Only have to buy the yeast. Speaking of which, how's that all going to work? Repitches ok, or first gen preferrably? I'd like to get a stout or porter on that yeast as well.

Edit: Oops. Read first, then post :)
« Last Edit: September 03, 2013, 07:54:14 PM by vortex »
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Offline Back Yard Brewer

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Re: Barrel 101 - Mocha Porter
« Reply #37 on: September 03, 2013, 07:49:58 PM »

“Barrels are not air tight which is why i suggest a healthy slug of SO2 via Potassium Metabisulphite for anti-oxidant properties as well as anti-microbial.

Just wondering whether you should go a little careful on how much So2 you whack in the barrel and whether you can get it out before putting your hard work in it ?
Not sure whether you intend trying to ferment in the barrel as well. And even if your are putting a finished beer in it I would be careful with the So2. No doubt Smurto can advise further.

Cheers
« Last Edit: September 03, 2013, 07:53:34 PM by Back Yard Brewer »

Offline Back Yard Brewer

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Re: Barrel 101 - Mocha Porter
« Reply #38 on: September 03, 2013, 07:51:58 PM »
If this goes well, I could easily see us getting a Hogshead with 20+ brewers involved...

Edit - Title amended (sabc removed).

maybe an old port hogshead would be the go.  :whoo:

Offline BigDaddy

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Re: Barrel 101 - Mocha Porter
« Reply #39 on: September 03, 2013, 08:01:19 PM »
Schulkingal's advice to me was to do a thorough rinse until you couldn't smell sulphur anymore. Perhaps he might chime in with his thoughts here  :c017:
Cheers,

BD