Batch 25: Dark Forest (Porter? Brown Ale?)

I wanted to make this in the style of a Baltic Porter … but it came out a bit too light (might not even count as a porter, maybe rather a brown ale), and a Baltic Porter is traditionally a lager (I’m not lagering yet), so let’s just call this Beer.

My original recipe had 8oz of Amber malt, but Nepenthe didn’t have this. Brian suggested I sub 6oz Amber malt and 1oz Carafa II for the 8oz Red malt, so that’s what ended up in the recipe.

I broke the hydrometer during the boil (not In the boil, thankfully), so I have no idea what the original gravity is. Oh well, still gonna call it Beer!! The first runnings came in at 1.074 at 140*. Extrapolating through Moser’s partigyle tables, that would suggest the final wort would be around 1.06 pre-boil. There’s probably a way to guesstimate what the gravity of the wort was after boiling, but I’m not sure it’s worth it right now. Maybe I’ll do this later!

Recipe Type: All-Grain
Yeast: WLP004 (from the starter for Batch 19: Olde Ale)
Yeast Starter: 1.5L starter
Batch Size (Gallons): 5
Original Gravity: ???
Final Gravity: ???
IBU: 30
Boiling Time (Minutes): 60
Color: 28
Primary Fermentation (# of Days & Temp): ~73*F

13 # Maris Otter
8oz Biscuit Malt
8oz Chocolate Malt
8oz Flaked Oats
8oz Special B
6oz Amber
1oz Carafa II

1oz Northern Brewer, 60 minutes
1oz Northern Brewer, 10 minutes
1 whirlfloc tab, 10 minutes

Strike with 5 gallons of water at 168*F to reach target 155*F mash (? did I really do this ? I’m going from the settings for the recipe in BrewPal)

Sparge with 3+ gallons of water at 180*F


I bottled this some time during the week of Nov 11th. I’m drinking it now at Nov 25th. It’s hardly carbed, a bit sweet and a little green. It’ll turn out like a dark brown ale by the time it hits it’s stride. If lagered, this might not be a bad candidate for doppelbock or something similar.

UPDATE 1/12/14

malty, rich, and complex. Maybe this needs a few months from the brewdate to mature 🙂 Definitely aging well.

UPDATE 3/21/14 rich, complex, fruit with a hint of plum, warming, similar to a Belgian double in some respects, and definitely worth brewing again. Next time, I need to let it sit and bottle condition for at least three months.