BeerSmith Forums user recipe collaboration idea.

[drb1215]

I would be curious if we are about to set the record for the longest thread on the forum!

[Brewmex41]

I am ready for the hop additions! Very excited to see how this goes!

[OzarkBrewer]

Not part of the collaboration but following along in the shadows and really really like this idea!  I will be brewing this along with you all.  Bought my malt/grain bill yesterday for $27 US.  Seems like a lot for a 5.5 G batch but what do I know.  this will only be my second all grain batch.

I'm off Friday and the temp. here will be very nice for brewing so I'm hoping to brew this Friday. Hope to hear the remainder of the recipe soon so hope you all "hop" to it!

[all grain]

ha ha" hop to it". that's a funny one. heres an other one,"may the Easter bunny  bring us some hops"  all joking aside I was just wondering if there is going to be a water profile for this or not. I bring it up now because it may speed things up or at least smooth things along, for some. I my self have vary hard water and to get the mash P.H down on light colored beer I have to use 50% R.O. for my mash efficiency and conversion to be good. now with this dark grain I 'm in new territory. I did a projection of my cost for this beer and it's heading north of 30$ so I myself need to have a good mash if I don't want to  run out of good beer. My mash efficiency used to be 55% before I changed my mash water, now i'm around 70% but I was using pills and 2row in most beers so any advice on good mashing and water would be welcome for this porter. thanks. 

[Scott Ickes]

ha ha" hop to it". that's a funny one. heres an other one,"may the Easter bunny  bring us some hops"  all joking aside I was just wondering if there is going to be a water profile for this or not. I bring it up now because it may speed things up or at least smooth things along, for some. I my self have vary hard water and to get the mash P.H down on light colored beer I have to use 50% R.O. for my mash efficiency and conversion to be good. now with this dark grain I 'm in new territory. I did a projection of my cost for this beer and it's heading north of 30$ so I myself need to have a good mash if I don't want to  run out of good beer. My mash efficiency used to be 55% before I changed my mash water, now i'm around 70% but I was using pills and 2row in most beers so any advice on good mashing and water would be welcome for this porter. thanks.

A "London" water profile would be "too style".

[cmbrougham]

I'm using "Il Taperino" as my water profile.

[Roadrocket]

I'm using "Il Taperino" as my water profile.

Ha ha, it took me ages to work that out, I must be getting slow.

I'll be doing the same. My tap water comes from the same source as London and it's very nearly identical. I find it good for dark beers but I do treat it for for light beers.

My grain cost will come to about £15 ($22) but I'll have enough of the three specialty grains left over to make another batch.

[Scott Ickes]

Winnepeg!  You're Turn!

[Brewmex41]

So does the person that picks the yeast pick the fermentation temperature as well?

[Scott Ickes]

So does the person that picks the yeast pick the fermentation temperature as well?

Yes

[Scott Ickes]

I sent a message to Winnepeg Fats.  I hope we'll hear from him soon.

He has been active as recently as two days ago, but he hasn't replied in this thread since volunteering way back in the beginning.

We'll see what happens.  We do have one person on the waiting list, if he drops out.  I hope he doesn't though.

[WinnipegFats]

sorry been busy......i'll sort through the thread to find the recipe....give ma a bit

[cmbrougham]

Here's the current totals: Re: BeerSmith Forums user recipe collaboration idea.

[WinnipegFats]

it just so happens i made a crazy porter recently. Chocolate raspberry oatmeal milk porter. will have to wait to make it again because i used homegrown raspberries. but anyway i lkiked my hop profile so i will start with 10 g of magnum.....we could go with an ounce if you would like. it gave a good base flavour for mine so we'll go with 1 oz magnum

[Scott Ickes]

it just so happens i made a crazy porter recently. Chocolate raspberry oatmeal milk porter. will have to wait to make it again because i used homegrown raspberries. but anyway i lkiked my hop profile so i will start with 10 g of magnum.....we could go with an ounce if you would like. it gave a good base flavour for mine so we'll go with 1 oz magnum

Here is where we're at:

DRB1215                           Style of recipe to be designed.                            Chose Robust Porter
Road Rocket                      Base Grain and quantity.                                    Chose 10 lbs. of Maris Otter Malt
All Grain                            Specialty grain and quantity.                               Chose 1 lb. of Pale Chocolate Malt
Scott Ickes                       Second specialty grain and quantity.                    Chose 1.5 lbs. of Munich Malt
Brewmex41                      Third specialty grain and quantity.                        Chose 2 lbs. of Brown Malt
Grathan                            Mash Profile.                                                          Chose Mash Temp of 156F/69C for a full body beer
WinnepegFats                  First hop type, quantity and time added.              Chose 1 ounce of Magnum (bittering at 60 minutes)
Billy Brew                         Second hop type, quantity and time added.
Bucknut                           Third hop type, quantity and time added.
CMBrougham                   Yeast selection.

I've made the assumption that your choice is the 60 minute bittering addition.

I just put the Magnum into my recipe and it put the IBU's at 48.6, assuming AA of 14%.  I think we might have to cut that back a little bit to make room for the other hops.  If I go with the 13.7% Magnum that is currently at my lhbs, it's still at 47.6 IBU's.

.75 ounces might be a little better, giving some room for other hop additions.  This would drop the IBU's down to the middle of the style range at 35.7 IBU's and give room for other hop additions.

As far as selecting Magnum, it's a german variety that would probably have been available in England.  I'm ok with it, although, a UK hop might be more appropriate to the style and to where the recipe was heading.  I'm not saying that we need to stay with UK hops, as I use Centennial hops in my UK style robust porters, so I don't follow the style guidelines all that close sometimes when it comes to ingredients.  I brew what I like and I like Magnum and Centennial.  I tend to use Centennial hops in my porters and Magnum and/or Centennial in my huge Russian Imperial Stouts.

One thing I've noticed about Magnum is that I think it tends to blend well with chocolate flavors.  With the chocolate malt we have in our grain bill, it may be a great hop choice to blend well with the chocolate flavors that we'll have.

I guess what I'm saying is, although I wouldn't have selected it myself, I like Magnum hops!  In this recipe, I'm definitely ok with Magnum.  We'll see what others think about it.

Time for your thoughts, comments and suggestions on this hop selection.