I'd point you to this video - I need to make a new one I think but this still hits the core ideas. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lxP1OuLwVk4.html
Hi Steve. Made this one a few weeks ago and just opened the first bottle (1st day of winter in Aus). Lovely beer, rich, but roast is gentle. London yeast stalled on me (London, Windsor and MJ Empire have all stalled on me in various beers so I am suspicious of using them). Temp rises, and dancing the hokey-cokey with the fermenter didn't work. So used Old Faithful (US05) to rectify the prob and end beer is great. Mouthfeel prob not quite as luscious but still a lovely drop. Thank you!!
I love your site because you always give the recipe and brewing specifics. Just got back from Belgium and have to find a recipe for De Garre best Triple i've ever tasted. Can you help ?
I just brewed a similar beer using midnight wheat and it turned out fantastic. I used Imperial’s Darkness that left a nice residual sweetness as well. I was glad to see that our recipes were very similar. I had a great teacher. Thanks Steve!!!🍻
Had a Robust Porter last night at a bar and I definitely tasted that specific roasty flavor you were talking about. Love your vids, I don't homebrew, but watching the process gives me a better appreciation for beer.
Glad you enjoy the channel! Knowing how these beers are made certainly elevates the tasting experience. Hopefully you can try making a batch some time!
Lallemand London doesn't consume maltotriose (same as windosor and fermentis s33 they are from the same family but london it's the cleanest of them), so 1.020 FG it's pretty normal mashing at 67, i go down on mash temp if i want more attenuation simplyfing the sugars extracted, cheers.
That's a damn nice looking beer! I've dropped the ball this winter and didn't brew anything really dark (the darkest was an Altbier). Maybe there's still time! Cheers!
I've used Lallemand London ESB a bunch in stouts that I want to have a bunch of residual sweetnes because it's the lowest attenuating yeast that I have ever used.
I think in my experience Windsor is a little less attenuating but both of them are pretty low attenuators. Great for leaving that bit of sweetness in those styles.
Great video, beer and information Steve! I just recently made my first porter and it renewed my appreciation for the style. Not as thrilling to me as a bigger stout but the drinkability of a dark ale was a nice change of pace from all the barrel aged stout I've been drinking. 😂 cheers man!
Haha thats true, that RIS will put your lights out pretty quickly! I love both styles equally I think, but the smooth chocolate flavor was really calling my name! Plus it was ready to drink very quickly! Cheers Gnome!
Awesome recipe dude! I have an opposite problem where my attenuation goes through the roof quickly and I usually need to pull my beer to secondary/keg in under a week or it gets too dry. Turns out very tasty but I’ve wondered why with my water, Ph, harvested yeast I get such fast fermentations? Ph is almost always 5.3-5.4 I know it’s a good problem to have so I’m not complaining 😆
Hmm, have you tried using lower attenuating yeasts? Might also be a thermometer calibration thing - maybe you're mashing at a lower temperature than indicated?
I also recently made an English brown porter with Lallemand London. I definitely got very good results. I got good results even though I made it with melonoidin malt because of the lack of brown malt in my country (Turkey). All my friends who tasted this beer, even my wife who doesn't like dark beer, liked it very much. I got the result I wanted. It is a yeast that works very well, and those who use this yeast only for bitters should give other species a chance to show their potential. Cheers 🍻
I tried a stout with kveik and i can't really recommend it. Kveik leaves some fruity esters behind that just don't work really well in this cathegory. Fermenting on the lower side didn't help that much with that issue, cause kveik makes the beer really dry which makes the slightest hint of fruitiness very noticable. English ale yeast suits way better, cause it doesn't eat up all the sugars entirely. So you end up with a little malty sweetness, that covers the fruity esters quite well. In hindsight, this wasn't a stout, it was the dark version of a pale ale.
That would have been my first take if I hadn't brewed a Vanilla Porter 3 months ago. Hands down, the best beer I have ever made. I used a good amount of dark adjunts. To me, it was perfect. I used lutra and fermented under slight pressure at room temperature. If I'm not wrong, ph at time of fermentation is kinda important
I think kveik would work OK in these kinds of beers but you would need to pay attention to the pH drop during fermentation since you don't want it to be too tart. If fermenting under pressure as well I believe the fruitiness would be contained. Just seems like it might be a bit too much work in my opinion though.
I’ve experienced exactly what you’re mentioning. Brewed a few kveik stouts and porters, didn’t mind the ph, and was left with tart-ness that was out of style and not enjoyable.
Delicious looking pint! It would be interesting to replicate London Porter from the 1700s which was a blend of stale acidic beer and Mild, both brewed using smoked brown malt and blended by the drinker in the pub from Mild and Stale.
But I do love some brown malt in a porter, but can be easily overdone. Great choice with midnight wheat- beautiful grain. Totally agree about the quality of English crystal malts. In terms of yeast for dark beers, my favorite is Wyeast 1469 (West Yorkshire). Looks like a very classy pint you made there. Enjoy, sir.
I'm a big fan of the midnight wheat. It really come through with a soft chocolate and coffee flavor. I need to try the Yorkshire yeasts especially with an open fermentation. Plenty of English styles planned!
Hi Steve, since you added the dark malts towards the end of the mash, did you add the bicarbonates just then? Or do the dehusked dark malts not really lower the pH? Great video as always :)
Another great vid. Ive tried that yeast a few times, never got lower than 1.022. Ive had a lot of trouble with lallemand yeasts. I get down to 1.014 with s-04, so I stick with that when I want an English yeast.
Definitely depends on the sugar complexity of the wort, if you get less complex sugars from less specialty malts or lower mash temps will give you a lower FG with English yeasts. Most of the liquid versions of these strains will do similar stuff.
Edit: (ugh...after posting this, I saw you kind of addressed this...haha). If one doesn't have (cool) temperature control...could you maybe still use the Lallemand London ESB, but do it under a bit of pressure, like maybe 5-8 PSI and keep the flavors in the same range of what you described? Thank you in advance!! CC
I watch all your videos beginning to end brother because your content is great! Always enjoy your presentation and tasting impressions and your recipes always teach me some new approach to a style.
This looks like a really awesome beer, I think it might be my next brew. If I wanted to knock the IBUs down a touch, do you think the beer would hold up with IBUs in the mid 20s?
I did a similar recipe but used chocolate wheat and midnight wheat for my roasted grains. Too bad I left an opening in the fermenter and a couple of bugs ended up in there. Might have to try it again. For now though, I'm about to start trying out some lagers. I'm about to do a Marzen since it's March.
Hi Steve I'm brewing a Porter very soon, and I have always followed your recipes. I would like to know how you enter the last two dark malts into the brewing software mash profile. I assume that the reduced heating time for these malts will change the IBU substantially. I am using Brewfather but I guess it'll be much the same with whatever software is in use. Thanks
I’ve noticed in many videos that you have an inline sight glass to look at during recirculation. Which one did you get and how did you install it into your line? Any help would be appreciated!
Did you re-measure pH after adding the dark grains? Always wondered about that part when I hear about that technique. Wondering if at that point, the buffering capacity of the wort is just so large that it wouldn't drop...
i used kviek with a porter style and it wasnt bad but it wasnt the best idea i cant recall what my thoughts were because it has been a while but i like using s-04 yeast and i got to say i love them fuggles! and dont forget the ekg or youll be forsure missing out on a delicious treat . esb will be in my next batch because i have not tried it so im curious how the end result will be
The video states to add the Willamette at 10 minutes left in the boil, which would make it an aroma hop, but the writeup says 30 minutes, which would make it a flavor hop. Which one is correct?
It's autumn now where I live, in aus and I've been enjoying Guinness Arthur's recipe stout. more ABV and a much heavier roast character. Also an extract version of a baltic porter using dark dme as well and a California lager yeast my mate brewed last year and even saporro black label in those nice 650ml cans. 2.6 units of alcohol per can haha!
I’ve been having issues with the PH being too low on both this recipe & your Irish Red. I use bottled spring water bc have whole house filter system and follow your recipe & water profiles. Using Clawhammer 120v system…any ideas??
Hmm, my initial guess is that you might not have as much residual alkalinity buffering in your base water. If it's only 0.2 pH off or so though not a huge deal. Otherwise maybe try adding a tiny amount of baking soda to the water salts before doughing in and see if that helps
Awe man it cut off just before the trademark downing of the glass! Secondly, When you just can't find anything wrong, You must have done something right.
I’m curious why you keep referring to porter as a winter beer. That’s not really the origin of the style, and this kind of misplaced emphasis and expectation can lead you to miss the core characteristics of the style. Historically, porter is not some sort of winter warmer light, but rather was the 24x7x365 working-class beer.
I didnt refer to it as a "winter beer" at all when talking about its history. It has a lot of variations however this variation of porter has always been a bit higher in alcohol and body than the historical porters of England, making it a decent choice for a winter beer.
@@TheApartmentBrewer Yeah, it’s probably my fault for trying to make “porter” actually make sense and to have historical relevance. I mean, when “stout” just meant strong and “stout pale ale” and “stout porter” were things, I have a hard time making modern styles like “robust porter” or “imperial porter” mean anything different from “stout porter”, which is now just “stout”. It doesn’t all make sense at the same time, and I’m more a fan of preserving the historical meaning of beer styles like “porter” than the current practice of making a bazillion BJCP and marketing microstyles that as often as not just confuse matters.
