Poll

Will you brew this?

Yes, I'm going to brew this recipe exactly as it was designed by the group.
Yes, but I'm going to make some changes to it to fit my tastes.
Yes, but not right away, as I have too many other brews planned at this time.
Maybe, but I'm undecided.
No.  The style isn't a type of beer that I like to brew.
No,  I don't like the recipe, so I won't be brewing it.

Author Topic: BeerSmith Forums user recipe collaboration idea.  (Read 118711 times)

Offline MRMARTINSALES

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #30 on: February 26, 2014, 02:02:35 AM »
im in

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #31 on: February 26, 2014, 02:15:26 AM »
im in

We're all full for this one.  I'll put you on the waiting list for this one.  If someone drops out, you'll be first in line to replace them.

You may comment, ask questions, make suggestions on this one.  You are definitely the first one in on the next one that we do.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline drb1215

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #32 on: February 26, 2014, 06:31:08 PM »
Here we go,  and sorry for the late reply!

Giving some thought into a style with so many contributors I came up with :

Robust Porter (12B)

It's a style that has lots of possibilities,  and a good way to use up extra grain you may have left over.

Happy Brewing!
-Dan
« Last Edit: February 26, 2014, 06:33:07 PM by drb1215 »

Offline cmbrougham

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #33 on: February 26, 2014, 06:35:04 PM »
Nice. I'm all +1 and stuff on that style choice. I love a good porter, so this will make the experiment more interesting (for me, anyway).

Offline Brewmex41

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #34 on: February 26, 2014, 06:38:18 PM »
That is a fantastic choice. I have a good base recipe for a cream porter that i have been making changes to. I just did a porter with powdered peanut butter and lactose on Saturday.

Im excited for this one.
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Offline all grain

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #35 on: February 26, 2014, 06:58:04 PM »
this choice is good for me also. I have been thinking of brewing a porter for a while now. I can almost taste it already. 
brewing is an art form not just a science ,dude where's my beer!

Offline cmbrougham

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #36 on: February 26, 2014, 07:33:50 PM »
So, how will the "voting" work on each phase of the design process? Do we have to reach a quorum, or is a general vibe of "yeah, that's cool--next" enough?

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #37 on: February 26, 2014, 09:18:08 PM »
Great choice Dan!  +1 coming your way!!!  It is a style that most people like making and drinking.  I just posted in the recipe threads on my Brews Brothers Porter which is made in this style.  I'm very curious to see how closely it resembles that one, or if it moves away from what I made.

As for what we're going to do moving foward.  We will have comments, suggestions, etc. at each stage.  If I see that their are no major objections, I'll move it on to the next step in the process.  If we have concerns, we'll deal with them as a group.  Hopefully, we'll have a consensus eventually.  We seem to have a positive consensus on the style choice already, so we'll move to step two and Road Rocket.

Road Rocket:Please give us your base grain choice and quantity, with your reasoning for your choice.  Please provide your thought processes on the base grain and the quantity both.

Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #38 on: February 26, 2014, 09:28:27 PM »
I thought it would be a good idea to post the style guidelines as guidance for everyone.  I know that you can look it up in beersmith or online, but having it in the thread might be easier for everyone.

Robust Porter:

Type: Ale
Category Number: 12B
Original Gravity: 1.048-1.065 SG
Color: 22.0-35.0 SRM
Final Gravity: 1.012-1.016 SG
Bitterness: 25.0-50.0 IBUs
Carbonation: 1.80-2.50 Vols
Alcohol by Volume: 4.80-6.50 %


Description: A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid. Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “English” character.

Profile:

Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.

Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Flavor: Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.

Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.

Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.

Examples: Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter
« Last Edit: February 26, 2014, 09:33:01 PM by Scott Ickes »
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline drb1215

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #39 on: February 26, 2014, 10:09:52 PM »
Thanks Scott for posting info about the style!

Just so that we have some consistency in this adventure in homebrewing, as well as having a way to label our recipe which I hope will eventually end up in the recipe section of the BeerSmith website...how about naming it:

Collaboration Porter  simple, but to the point!

-Dan

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #40 on: February 26, 2014, 11:24:41 PM »
Thanks Scott for posting info about the style!

Just so that we have some consistency in this adventure in homebrewing, as well as having a way to label our recipe which I hope will eventually end up in the recipe section of the BeerSmith website...how about naming it:

Collaboration Porter  simple, but to the point!

-Dan

I second the nomination for Collaboration Porter. 

All those in favor say "Aye".
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #41 on: February 26, 2014, 11:46:20 PM »
Here are some other links that you might find helpful in designing a beer recipe and specifically a Porter Recipe.  Credit should go to Brad Smith for these articles.  Thanks Brad!

http://beersmith.com/blog/2008/03/01/beer-styles-making-a-porter-recipe/

http://beersmith.com/blog/2008/02/27/making-full-body-beer-at-home/

http://beersmith.com/blog/2010/01/27/beer-recipe-design/
« Last Edit: February 26, 2014, 11:50:08 PM by Scott Ickes »
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline all grain

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #42 on: February 27, 2014, 06:52:26 AM »
aye
brewing is an art form not just a science ,dude where's my beer!

Offline cmbrougham

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #43 on: February 27, 2014, 07:06:30 AM »
Since "Robust Porter" as a style is open to a lot of interpretation, and is acknowledged as having fairly distinct localized characteristics, e.g. British vs. American, should the style picker set our course? Or do we just let what happens, happen?

I had been thinking about the name the other day before Collaboration Porter was suggested. Our biggest local brewery has a seasonal called Publican Porter--I liked the name of that, as it calls to mind a communal meeting place and the exchange of ideas. That turned into "Community Porter" in my mind, and because I'm a way-back computer geek, that was shortened to "Com Port." It's both a physical and virtual means for devices to communicate. Sound familiar? :) I'm cool with whatever.

One other thought: if it's possible, it might be good to make a new "sticky" post at the beginning of this thread that contains the contents of the evolving recipe. This where it would be cool if BS had an online recipe designing component, similar to that of some of the other web-based design tools. I'm sure we'll all be designing along in the software, but it would be helpful to have a reference we can go back to to check that we're all on the same page.

Offline Scott Ickes

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Re: BeerSmith Forums user recipe collaboration idea.
« Reply #44 on: February 27, 2014, 07:21:03 AM »
I think we should let happen, what happens.  The person that picks the ingredients that send it towards either a British or American style can tell us why they wanted to do that.  That's why I attached the different blogs of Brads, etc.  To give everyone the background of the style so that they could make that choice.

As for making it a Sticky, I haven't the first clue how to do that.
« Last Edit: February 27, 2014, 07:23:09 AM by Scott Ickes »
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com