Home Brew Diaries: New Porter

New Porter gushing away in my sink.

I call my latest attempt at brewing a Porter “New Porter” as a play on word inspired by my empoyer Newport.  Unfortunately, given the obscene levels of carbonation created in the bottle conditioning, I should have called this one “Old Faithful”.  The idea was to hand out a few bottles to my beer drinking co-worker friends in town in early February for a big trade show in San Francisco’s Moscone Center Newport exhibits each year.  Problem was, once I realized I had effectively created a bunch of explosive beer bombs, it did not seem prudent in further creating a sense of  teamwork and cameraderie to hand out bottles that would almost literally explode upon opening.  Too bad, because once of the carbonation died down, the Porter was actually pretty good if I say so myself.  The recipe:

New Porter

2.5 lbs Maris Otter
0.5 lbs 40L Crystal
0.5 lbs Black Patent Malt
0.5 lbs Chocolate Malt
British Ale Yeast

0.8 ounces Fuggles 60 minutes
0.5 ounces Cascade 5 minutes

Sparge with 1 Gallon of Water
Brew with 1 1/2 Gallons of Water
Makes about 1 1/2 Gallons Porter

OG: 1.06
FG: ???  (Hydrometer broke when I cleaned it and didn’t get it replaced before bottling.)

A couple ounces of vodka infused with 3/4 of an organic orange peel for 24 hours was added at bottling.

The idea behind infusing vodka with orange peel was a nod to Newport’s Irvine, CA headquarters in Orange County.  The orange oils and flavors were a bit buried in this porter, which leaned heavily on the roasted side of the style.  The end brew was very roasty, with coffee-like flavors but toffee flavors peaking through.  I gathered just a few, slight fruity notes from the Cascade hops and orange peel. 

Not a bad effort.  I just got to cut way down on the priming sugar next time.

The final brew tasted pretty good once all the
initial excitement of opening the bottle died down.

Home Brew Diaries: Closet Hop Head Belgian IPA

I never quite saw the point of taking notes as I home brewed, as I barely knew what I was doing.  And taking notes is something I do a lot during work.   Taking notes is a great way to improve brewing skills but since home brewing is hobby, I was a bit loathe to make it seem more like work and less like a hobby with obsessive note taking. 

Do you have any idea hard it is to take a
picture of a beer beer inside a closet.

But one of the best ways to learn something is to organize one’s thoughts so you can tell other people about it, so I’ve decided to commit my home brewing exploits to electronic papers here in periodic installments I’ve brilliantly named “Home Brew Diaries”.  Which is a signal to you, dear reader, to skip these posts if your not into reading about my home brewing exploits as I readily admit, these posts are more about me than they are about you.  Then again, some of you out there home brew, and part of my satisfaction from home brewing is the insight gained from understanding how hops, yeast, malt, and water come together to create what we all know as “beer”.

And so we start with my first attempt at a Belgian IPA, Closet Hop Head.  I’ve brewed beers inspired by son Brandon and daughter Verona, so it seemed time to brew a beer in honor of my wife Linda.  One of the most memorable times in her life was whiling away the afternoons long ago on a trip to Belgium with one of that countries many wonderful beers.  Back here in the States, her favorite beers are the most hoppy ones.  So a Belgian IPA seemed a pretty obvious as a tribute beer for her, and since I sometimes joke “Don’t let her good looks fool you, she’s a closet hop head!”, that’s where the name comes from.

For this beer, I chose Chinook hops in an attempt to give it that nice grape fruity peel character Linda always likes and Cascade to give it additional citrus-like notes.  Linda always loves a beer with great hop aromas, so used a little additional Cascade for dry hopping.  To let all the hop goodness shine through, I used clear Pilsner malt.  The two gallon recipe:

Closet Hophead

Makes approximately two gallons.

10 ounces 40L Crystal Malt
4 lbs. Pilsner Malt
0.5 ounces Chinook Hops 60 minutes
0.5 ounces Cascade Hops 30 minutes
0.2 ounces Cascade Hops 5 minutes
0.2 ounces Cascade Hops, dry hopping
3 twists of ground pepper from a pepper grinder (An impulsive decision near the end of the boil!)

White Labs Belgian Ale Yeast

OG 1.064
FG  1.018
ABV 6.25%

The Final Results
As with a lot of my home brews, this didn’t turn out the way I expected.  I’d characterize the final results as more of a Belgian Pale Ale, as it just didn’t quite have the hop bite one expects from a good IPA.  The ground pepper was a weird last minute thought while brewing, and like a lot of impulsive last minute thoughts, it doesn’t seem like a good idea in hindsight.  Maybe next time I’ll use a different spice like coriander to make the brew more “Belgian”.  The White Labs website indicates with their Belgian Ale Yeast strain “phenolic and spicy flavors dominate the profile”.  That was certainly true here, with those flavors at the forefront and the hop flavors unfortunately muddled and too far back in the background. Not cooling the wort down enough before pitching the yeast may have caused that.   I could certainly use more hops to ramp up those flavors, but having recently read hops available at most home brewing stores tend to be low quality, that might be the real problem.

The brew is a bit cloudy and has a nice meringue-like head to it.

While the end result was a bit of a letdown, Closet Hop Head started growing on me the more I drank it, which is always a positive thing.  I’ll just tweak the recipe, possibly find a better source of hops, and give it another go sometime.

Linda drinking something hoppy.