Date: December 2013
Gordon Strong’s London Porter
Digital and Plus Members OnlyThis recipe took first place at the SODZ British Beer Festival, and is fairly straightforward. It is meant to be in the style of Fuller’s London Porter (my personal favorite), with brown malt being the key flavor ingredient. It was entered in the Beer Judge Certification Program (BJCP) Brown Porter category.
Gordon Strong’s American Robust Porter
Digital and Plus Members OnlyThis is a more modern take on an American robust porter, although it probably falls in between the BJCP Brown Porter and Robust Porter categories. Note the general similarity with the second recipe in this collection. It also is a nice base beer for a smoked porter; add a half pound of German rauchmalz and lower the bitterness to about 25 IBUs. For a more ‘robust’ American version, double the black malt, add 2 more pounds (0.9 kg) of base malt, and increase the late hops.
Gordon Strong’s Classic American Porter
Digital and Plus Members OnlyThis is my take on the lagered porters of the Northeast, in the style of Yuengling. It’s important to not have an overtly roasted flavor; licorice-type flavors are desirable, but not burnt. A less bitter version of this beer without the crystal malt will do nicely as a Dark American Lager. It might work in the Brown Porter category, but entering it as a Specialty Beer would work too.
Gordon Strong’s Baltic Porter
Digital and Plus Members OnlyGordon Strong used a variation of this recipe to win an NHC gold , blending it with a sweet blackberry mead to make a Blackberry Baltic Porter. The base beer is delicious on its own, and is a scaled up version of a Carnegie-style porter that won several medals on its own.
Bankside Brown Stout
Digital and Plus Members OnlyBankside Brown Stout (5 gallons/19 L, all-grain) OG = 1.109 FG = 1.040 IBU = 100+ SRM = 87 ABV = 9.2% Ingredients 13 lbs. (5.9 kg) Briess 2-row pale malt (2 °L) 6.5 lbs. (3 kg) Crisp brown malt (65 °L) 3 lbs. (1.4 kg) Crisp amber malt (27 °L) 1 lb. (0.45 kg)
Dublin Stout
Digital and Plus Members OnlyDublin Stout (5 gallons/19 L, extract with grains) OG = 1.085 FG = 1.026 IBU = 83 SRM = 45 ABV = 7.6% Ingredients 12 lbs. (5.4 kg) pale malt syrup (10 °L) 0.75 lb. (0.34 kg) black malt (550 °L) 23 AAU Target hops (90 mins.) (2.3 oz./65 g at 10% alpha acids) White
Stainless Steel Care for Beginners
Digital and Plus Members OnlyWith qualities that prevent it from rusting, stainless steel is highly regarded and often used in every facet of homebrewing — from stainless kettles with stainless immersion coolers, to hot liquor tanks, mash tuns and conical fermenters. While it is durable and rust-resistant thanks to a shield of chromium oxide, that doesn’t mean caring for your
1744 Porter
Digital and Plus Members OnlyTerry Foster submits his re-constructed recipe of a 1744 London Porter written by William Ellis, which he states “may in fact be closer to authenticity than at first appears to be the case.”
McMenamins Breweries: Terminator Stout clone
FREEMcMenamins describes Terminator Stout as having “a wide array of toasted, chocolate, nutty, and coffee-like flavors.”
Maillard Reactions
Digital and Plus Members OnlyBeer contains hundreds of different compounds that interact with our human senses to create the appearance, mouthfeel, aromas and flavors that we experience and enjoy. The compounds that are contained within beer are either derived directly from the raw materials used to produce the beer, or are the result of the malting and brewing process
Black is Beautiful: Black Malts
Digital and Plus Members OnlyMy mother’s favorite phrase for a really dark place was “It’s as black as Newgate’s Knocker!” This derived from the infamous Newgate prison where public executions of criminals were carried out in the 18th and 19th centuries. I suppose the connection was that once you went through the door of Newgate you would soon be
Metallurgy
Digital and Plus Members OnlyEach metal has its advantages and disadvantages . . .a primer for the Do-It-Yourselfer