Lawrence Brewers Guild

Posted: **Thu Apr 19, 2007 12:14 am**

I got this one online. Don't know if it is true to form, I've brewed it and didn't get anything like O'Dell's produces, but I brewed it as my 4th AG, so I was still pretty new.
Let me know what you think:

Code: Select all

Cutthroat Porter

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       10.99
Anticipated OG:          1.052    Plato:             12.90
Anticipated SRM:          23.7
Anticipated IBU:          49.2
Brewhouse Efficiency:       74 %
Wort Boil Time:             60    Minutes

Grain Bill:
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 81.9     9.00 lbs. Lager Malt(2-row)             Canada         1.036      2
  4.5     0.50 lbs. CaraMunich Malt               Belgium        1.033     75
  3.4     0.38 lbs. Crystal 40L                   America        1.034     40
  2.3     0.25 lbs. Amber Malt                    Great Britain  1.032     35
  2.3     0.25 lbs. Munich Malt(2-row)            America        1.035      6
  4.5     0.50 lbs. Chocolate Malt                America        1.029    350
  1.1     0.12 lbs. Roasted Barley                America        1.028    450


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.50 oz.    Fuggle                            Whole    4.50  45.3  60 min.
  0.75 oz.    Goldings - E.K.                   Whole    4.75   2.4  1 min.
  0.25 oz.    Northern Brewer                   Whole    9.00   1.5  1 min.


Yeast
-----
(see notes below)
  

Grain Lbs:   10.99
Water Qts:   13.60 - Before Additional Infusions
Water Gal:    3.40 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  40
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                170  Time:  20


Total Mash Volume Gal: 4.28 - Dough-In Infusion Only


Notes
-----

Mill all the grain and mash to achieve a 155?F mash temperature. You will need 3.4 gallons of strike water at around 166?F to do this. Let the mash rest for 40 minutes. Recirculate until the drawn off wort is fairly clear.
Sparge with 170?F water. Bring wort to a boil, starting at a level of 5.8 gallons . Boil to reach 5.5 gallons (typically about 60 mins), making the following additions: 
Add the Fuggles at the beginning of the boil.
Add the Irish moss with 20 minutes to go.
Add 1/2 oz Kent Goldings with 1 minute to go.
Add 1/4 oz Kent Goldings and 1/4 oz. Northern Brewer just before chill down.
Chill the wort down and ferment at the appropriate temperature for your favorite ale yeast. Once fermentation is complete, chill the beer to as close to 36?F as you can and age for 10-14 days. Bottle or keg and enjoy!

Let me know if you have any input on this being close to O'Dell's.

Posted: **Tue Jun 26, 2007 10:09 am**

Did you brew this recipe? If so how did it come out?

Posted: **Tue Jun 26, 2007 11:22 am**

Did you brew this recipe? If so how did it come out?

He brewed it,he just didnt say if he liked it. Or if he would brew it again.

Gordo

Posted: **Tue Jun 26, 2007 1:16 pm**

philip wrote:Did you brew this recipe? If so how did it come out?

Yup, I brewed it up a while back and it turned out good. Still not close to O'Dell, but a good Porter none the less. I dropped the mash temp to 150. It was a bit buttery at first but that mellowed w/ age. It had a nice malt back bone w/ light roast flavors and a strong finish w/ mild alcohol burn.
I'm going to probably use this one as my porter 'base' and keep on working it until I get something that that is great. I need the ability to do a temp controlled fermentation though. I ferment at basement temps which is usually 68 to 70 year around, but I really want to do this one in the mid to low 60's to see how it comes out.

Posted: **Sat Dec 01, 2007 6:13 pm**

I know this is an old thread, but I did another version of this 2 weeks ago and I'll be pulling it from primary either Sunday or Monday. I'll post back if this one is better than the one I tried all those months ago.

Posted: **Sun Jan 13, 2008 5:27 pm**

I forgot to update this. The new version of this is getting better, though it is not much like the recipe from the original post

Code: Select all

Not Really a Cutthroat Porter Clone

Batch Size (Gal):        11.00    
Total Grain (Lbs):       20.75
Anticipated OG:          1.055 (13.66 P)
Anticipated SRM:          22.9
Anticipated IBU:          51.0
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Grain Bill:
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 77.1    16.00 lbs. Pale Malt(2-row)              Canada         1.038      3
  4.8     1.00 lbs. CaraMunich Malt               Belgium        1.033     75
  1.2     0.25 lbs. Black Patent Malt             America        1.028    525
  2.4     0.50 lbs. crystal 120                   american       1.030    120
  2.4     0.50 lbs. Carastan Malt                 Great Britian  1.035     34
  4.8     1.00 lbs. Amber Malt                    Great Britain  1.032     35
  4.8     1.00 lbs. Munich Malt(2-row)            America        1.035      6
  2.4     0.50 lbs. Roasted Barley                America        1.028    450

Hops:
5.12 oz. Fuggle           4.50AA 60 min.
2.00 oz. Goldings - E.K.  4.75AA  1 min.
0.75 oz. Northern Brewer  9.00AA  1 min.

WYeast 1335 British Ale II

Mash Schedule:
Grain Lbs:   20.75
Water Qts:   27.20 - Before Additional Infusions
Water Gal:    6.80 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.31 - Before Additional Infusions

Mash Temp :           155  Time:  40
Recirc HERMS Temp :   155  Time:  15
Sparge Temp :         173  Time:  25

Fermented at 65? for 14 days, did a d-rest at 69? for 3 days. Moved to corny secondary/serving.  Force carbonated at 35psi for 2 days at basement temps (70?), then moved it to the fridge for storage/serving at 41? at 8psi (second keg was 'forgotten' for probably a week at 30psi).

I've already drank 5 gallons and brought some around to Sean's and Shane's, and they liked it.
It is aging well, but the 2nd keg is over carbonated and I'm trying to let that come out of solution by keeping the keg at 3psi or so, just enough to keep the lid sealed.

Even with the removal of the chocolate malt, this still has a nice roast chocolate flavor to it and the fruity Brit Ale II added nice fruity notes. Nice light brown head with good head retention.
No perceived diacytle.

the only "problem" is the carbonation issue.

Lawrence Brewers Guild

O'Dell's Cutthroat Porter

O'Dell's Cutthroat Porter