BeerBorg

I am redoing my first porter but this time using Marris Otter in place of 2 Row. And the LHBS was out of S04 so I am using Windsor Ale yeast. For me this yeast always finishes with a really high OG but a porter is supposed to be malty with a lot of body so I guess that will be OK.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Muddy Paws Porter II
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 37.1 SRM
Estimated IBU: 31.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 85.7 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 2 4.8 %
8.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 3 4.8 %
4.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 4 2.4 %
4.0 oz Roasted Barley (Simpsons) (550.0 SRM) Grain 5 2.4 %
1.00 oz Sterling [7.50 %] - First Wort 60.0 min Hop 6 31.4 IBUs
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 8.0 oz

Let me know how it finishes. I like to use WLP002 for the yeast for porters but they were all out at the LHBS as well so went with WLP007. Attenuation is a little higher with this yeast so I am hoping it doesn't kill the body but it should be comparable.

Last time I did this recipe I used 04 and it came out absolutely perfect.

I like Windsor in stouts of the non irish dry variety. I don't know that I've used it in a porter.

mashani wrote:I like Windsor in stouts of the non irish dry variety. I don't know that I've used it in a porter.

I will find out. I did formulate the recipe under "Robust Stout" parameters. With this yeast it will be all of that