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Whats in this beer??

R

Rushman

I bought a 12 pack of assorted dark beers. there were a couple in there that tasted somewhat like Killians Red. One was named "Peidmont Porter" Does anyone have a guess at what to use to clone them? I am wondering if they have chocolate grain in them....if so I wonder about how much.

Thanks
Johnny
 
A quick search yields this recipe.  I have no idea how close or good this recipe is.  I see no mention of awards.

Fred


http://ericsbeerpage.com/Beer/Recipe/porter.html#pied
Piedmont Porter
From: Jane Pittman (gloriana@mail.utexas.edu)
Ingredients:


3 lb 2 row pale 100% malt exract syrup bulk and fresh
2 lb. dark condensed TN Maple syrup, really dark!
1 lb 120L Crystal malt crushed
1/4 80L crystal malt crushed
0.75 lb chocolate 400L malt crushed
1/4 lb black roast barley
1/4 lb flaked barley
1/2 lb oatmeal
2 tsp Burton Salts
1/2 tsp salt
0.75 oz. Bullion for 60 minutes (pellet)
1.0 oz. Kent Goldings for 45 minutes-plug
1.0 oz. Fuggles or Willamette for 30 minutes-plugs
1.0 oz. Hallertauer Hersbrucker for 10 minutes-Plugs

Bring 1.5 gal brewing water to 155F and mash crushed grains for 1 hour at 150F, adding 2 tsps amylase enzyme for the latter 30 minutes. Sparge up to about 3 gallons with water 168F. Dissolve malt extract in the brew pot. Bring to a light rolling boil and add hops as follows:

Strain into 6 or 7gal carboy and QS to 5 gallons with cool or cold brewing water. Allow to cool to room temp before adding liquid ESB or London Special ( or both!) yeast. (65F) When the beer has almost completed fermentation, rack (aseptically) into a 2nd glass fermenter and allow to continue fermenting and settling before racking into a priming tank. This will take a little over a week. Prime with 3/4 cup corn sugar, 1 cup maple syrup or honey before bottling and carbonating. When carbonation is complete, store at cooler temps (40F) for about 1 month before serving. Enjoy! copyright 1997 Jane Pittman
Est OG: 1.059
Est %alcohol 5.9%
Rates:****
 
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