This is supposed to be a clone of Samuel Smith Taddy Porter, from the book Clone Brews. I don’t think I’ve ever had the Taddy Porter, but I love their oatmeal stout.
I decided to do this one partially because the description made it sound completely amazing (from Clone Brews: “it enters with a malt and molasses aroma…”; “intense, dry character” etc etc) and also partially because it’s a recipe that is using a lot of left over specialty grains I had from my brown ale, which I’m happy about.
This is very close, although not exactly the AG recipe from the book. Most notably a different yeast was used since the book only recommended liquid yeasts.
- 8 lbs. Warminster Floor Malted Maris Otter
- 14 oz medium crystal
- 12 oz black malt
- 6 oz chocolate malt
- 1 oz East Kent Goldings @ 90 min
- .5 oz Fuggles @ 15 min
- .5 oz EKG @ 3 min
- 1 tbsp PH 5.2 stabilizer
- 2 oz Black Treacle @ 90 min (I’d never even heard of this stuff before I read this recipe)
- 1 tsp Irish Moss @ 15 min
And, the all-important Yeast:
- Safale S-04 English Ale
Brew Day (12/23/2016)
- Started around 10:45 am
- Heated ~3.10 gallons water to ~162F; added 1 tbsp PH 5.2 stabilizer
- Doughed in after pre-heating mash tun for a couple minutes with the strike water; target temp is 151F for a 90 min mash
- Hit 150F with the addition of some hot water from teakettle
- started heating 5 gallons of sparge water to 168F. Beersmith suggests 3.78 g, but I want to make sure I have plenty. I want a lot of wort this time. I’d love to get 48 beers out of this instead of the usual ~42. It it affects the OG that’s ok too, because I stupidly only bought 1 packet of yeast, which should be enough for the target OG of 1.054 but maybe not if I hit a higher gravity.
- The mash stayed at exactly 150F the entire 90 mins!
- Fly sparged with all 5 gallons. The wort kept coming and coming; I thought maybe I’d collect as much as possible because it was going to be a 90 min boil, but I eventually cut it off, probably just over 6.5 gallons although I can’t precisely measure it. Cleaned mash tun…
- Started boil around 2:45pm
- Added 1 oz EKG hops and 2 oz black treacle @ 90 min. I noticed the black treacle seems to form a skin on top of the liquid and is not really incorporating completely. I stirred a lot…
- Added 1 tsp Irish Moss and .5 oz Fuggles hops @ 15 min
- Added .5 oz EKG hops @ 3 min
- started cooling wort at 4:15 pm
- Pitched yeast at 4:45 pm, around 67F wort temp; OG: 1.053 (first time using new refractometer!). Wort tastes very good!
Racked to secondary after 11 days. Gravity according to refractometer is 1.028! I hope it gets lower. I’m going to leave in secondary for 3 weeks. At bottling I am going to take a reading with the hydrometer as well to see if it’s the same as the refractometer. It tastes good!
It’s been in secondary about 3.5 weeks. Bottled with 3.4 oz of table sugar. Yielded approx 4.7 gallons which gave me 47 beers. FG is 1.04 – but there is an issue: I’m not sure my OG is correct because using both hydrometer and refractometer I got pretty drastically different readings. Somewhere around 1.025ish on the refractometer and 1.014 on the hydrometer. I am going with the hydrometer reading and assuming my refractometer is not calibrated correctly… or something. Unfortunately I only took a refracto reading for the OG.
In any case, the beer tastes amazing! I got my hands on a bottle of the Samuel Smith Taddy Porter so when mine is carbed I will definitely do a taste test.
Tastings (late Feb – to early April)
I put this beer in the American Homebrewers Association National Homebrew Competition. I didn’t write here about tasting it, I guess out of superstition. In any case, I did not make it into the top 3 of 25 entries in New York for Porters, so I can now feel free… This is a drinkable beer, but a bit too sweet, possibly under-attenuated? (not dry enough). It also doesn’t have much of a head, unless you really splash it into your glass, and what head it does have goes away pretty quickly. I usually take it out of the fridge about half an hour before drinking. It’s pitch dark in color and has a very brown foam of a head. It does have a nice caramel finish which you can detect sometimes, but it’s pretty subtle. I wouldn’t make it again any time soon, but like I said, it’s drinkable, and it’s still beer! I’m looking forward to seeing the score sheet from the judges of the competition so I can see how it actually rated in different respects.
An hour or so after I wrote the above, the score sheet came in! This beer barely made it into the “excellent” category based on the critique of 2 BJCP judges. I’m happy with that assessment and think it’s fair and accurate.