Second time brewing-advice sought

[Chuckee]

My first batch is fermenting and I’m planning my second batch. I’m making 5 gallons of a porter and I want to turn it up a notch or two.

Here’s what I’ve bought: 6 lbs. Dark liquid malt extract, 8 oz. Carapils, 8 oz. Black malt, 1 oz. Fuggle, 1 oz. Willamette, w/ London Ale Wyeast 1028.

I’m thinking about adding 12 oz molasses, 8 oz rolled oats (possibly smoked) and mebbe raisins.

Advice, warnings???

Yeah, I know. Beer like this is typically for cold weather… I drink dark stuff in the heat and weizen in the cold.

[BrewDog]

Every new brewer goes through the "Hell, I can make it stronger" phase. This too will pass.

Remember, if the beer gets too big, you end up needing to age it a lot, so keep that in mind. As a new brewer, you'll want to drink it sooner rather than later. Brew accordingly until you have enough in your pipeline that letting one age won't leave you dry.

[markaberrant]

Keep it simple recipe-wise; you will find that many of the best beers are made this way. Focus on brewing procedures, sanitation and healthy fermentations... leave recipe experimentation for later.

BrewDog is correct, build up a supply of quick turnaround beers before brewing something that needs to age. I brewed 10 batches before I made a beer over 6%. I now have upwards of 40 gallons of beer at various stages, so I'm free to brew as big or small as I want.

[Chuckee]

I'm trying to kick up the flavor and body, not necessarily the alcohol. Having said that, if the additional items mean I need to age the beer a bit longer, c'est la vie.

Any problems/pitfalls with the additions that are considered?

[BrewDog]

Oats- In a porter? Ok, but not necessary. Porters are chewy as it is. Raisins? ok. Not bad. Molasses, ok, not bad.

Bottom line is that most of us don't know what to say.
Like you said, you are going for a winter warmer in June.

That's fine, but it's pretty damn hot out. You should be concentrating on lawnmower beers, like Kolsches, Hefeweizens, Pilseners, Pale Ales, and other "damn it's hot I want a beer that'll quench my thirst" brews.

Not much can be said about thick beers this time of year.

[markaberrant]

Originally posted by Chuckee
I'm trying to kick up the flavor and body, not necessarily the alcohol. Having said that, if the additional items mean I need to age the beer a bit longer, c'est la vie.

Any problems/pitfalls with the additions that are considered?

Oats - you have no base malt to convert the starches, so your beer is going to have a short shelf life and be quite hazy.

Molasses - adds alcohol and thins the body. Contributes some flavour if added towards end of primary fermentation.

Raisins - adds alcohol, thins the body and will likely add mouth-puckering tannins.

[Chuckee]

Helpful answers. Thanks.

I hope you don't mind a couple follow-up question:
1) What could I add to play the part of base malt? (did I mention I'm a complete newbie to brewing?)
2) Aprox. what would the short shelf life be?

[markaberrant]

Originally posted by Chuckee
Helpful answers. Thanks.

I hope you don't mind a couple follow-up question:
1) What could I add to play the part of base malt? (did I mention I'm a complete newbie to brewing?)
2) Aprox. what would the short shelf life be?

1. You need a base malt with enough enzymes (diastetic power) to convert itself and the adjuncts (in this case oats). An equal amount of 2-row, pale malt, pilsner malt, etc will do the trick. Steep base malt with oats and specialty grains at 150 - 155F for 30-60 minutes and then remove from water.

2. Who knows? Unconverted starch makes the beer "unstable," so it's hard to predict.

I used oats in my 3rd batch which was similar to yours, and it was a disaster. You end up with a big gummy mess. I find oats are much easier to work with when doing a large partial-mash or all grain batch, as the % of oats in the mash is much smaller. Considering you are using liquid extract and carapils, you will already have plenty of body, so I would save the oats for another batch.

I think your recipe looks fine as is. In the future, I would recommend using the lightest extract you can get, and then use specialty grains to achieve the colour and flavour you desire. "Dark extract" is pretty vague, who knows what they used to make it.

Also, if you are looking for the flavour profile of molasses or raisins, you could add 1/2 lb of Crystal 120 and/or CaraAroma.

[Chuckee]

Thanks-

[Mad Scientist]

Using oats in a mid gravity recipe, the beer would be best within six months or so, given room temp, dark storage. If this were a big big, storage might be different, longer.....

[Chuckee]

I can't see the second brew sitting around 6 months.

Thanks,

[Mad Scientist]

Well, my xmas beer is fermenting right now, and it will have had six months.....

[darylM]

A lot of winter beers start in the summer because they take awhile to age. BYO suggests that brewing a porter in the summer makes sense because the style is more forgiving to esters and some off-flavor. Summer brews are better to brew in the early spring, late winter because the styles are less forgiving to off-flavors.

As for what you like when? Who cares as long as the beer is good. Your tastes are your tastes. Brew it and enjoy

[dparsons]

There is something to be said for following your inspirations. You'll find out just what the result is and not sit there wondering.

I like Oats in Porters/Stouts. They take the sharp edge off the roasty flavors so you can make them a little stronger. Mmmm. The advice to not try too many new things all at once is also good.