Historic Porter

Classification: porter, all-grain

Source: Jeremy Ballard Bergsman (jeremybb@leland.Stanford.EDU), HBD #1600, 12/9/94

The 5 gallon version was quite estery, probably due to the OG and ferment temp. The 1 gallon was not very estery at all, although you wouldn't mistake it for a bock or anything.

I always thought that Brettanomyces reduced esters eventually, but I looked it up and I couldn't find anything except a statement that they produced esters in lambics (_Lambic_ Brewers Publications). It could be age, might be oxidation (I don't think so) or anything else (fermenter geometry?).

Ingredients:

9.7 pounds EDME pale malt
0.5 victory
0.8 biscuit
0.7 brown
0.5 chocolate
0.75 British crystal (~60L)
4 pounds California concentrates light extract
1.6 oz Nuggett (14.5%) @ 60 minutes
1 oz Goldings (5.7%) @ 5 minutes
0.2 oz Willamette (?%) @ 5 minutes
Wyeast #1007 European

Procedure:

The high kilned malts were selected as what I had left over from a previous experimental series of beers, not by any deductive process.

This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%) .2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab's Brettanomyces lambicus.

The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some odd, hard-looking white colonies on top. FG's were 27 and 26 (+/-2) respectively.

Specifics:

OG: 1076