Monday, October 1, 2007

Scandinavian Imperial Porter

This is a non-"wild" batch, but still pretty interesting. I based this one on a few big stouts and porters being brewing by the newly resurgent Scandinavian craft brewing movement.

This recipe combines plenty of interesting ingredients including heavy toast American oak cubes that soaked in Maker's Mark Bourbon for a few weeks, licorice root, cardamom, and heather honey.

I wanted to leave this one pretty sweet to make sure that it would be a good wintertime sipper so I mashed pretty hot to counteract the highly fermentable honey. I also went low on the IBUs in anticipation the a combination of the tannins from the wood, alcohol, and spices would help to balance out the sweetness.

I really built a water for this batch making sure to have plenty of bicarbonate to balance out the acidity of the dark malts in the mash and plenty of chloride and sodium to accent the sweet malt profile.

Scandinavian Imperial Porter

Recipe Specifics
Batch Size (Gal): 3.60
Total Grain (Lbs): 16.23
Anticipated OG: 1.103
Anticipated SRM: 70.9
Anticipated IBU: 36.6
Brewhouse Efficiency: 63 %
Wort Boil Time: 115 Minutes

6.00 lbs. Maris Otter
2.00 lbs. Munich Malt
2.00 lbs. Munich Malt (dark)
1.10 lbs. Heather Honey
1.00 lbs. Brown Malt
0.75 lbs. CaraMunich III
0.75 lbs. CaraVienne Malt
0.75 lbs. Flaked Rye
0.50 lbs. Roasted Barley
0.50 lbs. Chocolate Malt
0.38 lbs. CaraAroma
0.25 lbs. Black Patent Malt
0.25 lbs. Chocolate Rye Malt

0.75 oz. Magnum (Whole, 14.50% AA) @ 60 min.

0.38 Oz Licorice Root 20 Min.
1.00 Unit Servomyces 10 Min.
0.50 Unit Whirlfloc 10 Min.
0.02 Oz Cardamom Seed 2 Min.
1.25 Oz American oak soaked in Makers Mark 31 days in secondary

WYeast 1084 Irish Ale

Water Profile
Profile: Scand RIS
Profile known for: Baltic Porters and RIS
Calcium(Ca): 66.0 ppm
Magnesium(Mg): 9.8 ppm
Sodium(Na): 110.0 ppm
Sulfate(SO4): 39.0 ppm
Chloride(Cl): 142.0 ppm
biCarbonate(HCO3): 241.0 ppm

pH: 8.34

Mash Schedule
70 minutes @ 155

Brewed 3/24/07 by myself

Added water salts to distilled water to get a profile high in carbonate, sodium, and chloride.

4 oz of the roasted barley, ground, was added at 10 min left in the mash because the color did not look as dark as I wanted..

5.5 gallons of 1.060 runnings collected.

Licorice Root was bought whole at a natural food store and chopped up into small chunks.

Two pinches of ground Cardamom added at flame out, hopefully not noticeable aside from complexity in the finished beer. Cardamom is traditional in Scandinavian desserts, so it seems appropriate here.

Honey dissolved in a few cups of wort cooled to around 100 degrees then dumped into the bucket. The rest of the wort was cooled to around 66, then strained on top of the liquefied honey.

Hit with 70 seconds of O2 right before transfer to the 5 gallon carboy

Because it was a small batch and I didn't have time I pitched the yeast pack straight in, hopefully not making a starter won't come back to haunt me (but I do have a pack of US-56 as backup)

Room temp around 68 to start, closer to 62 for the next 36 hours. Up to 66 during the 3rd day, blowoff started, beautiful chocolate aroma.

Fermentation seems to be starting after 14 hours.

3/28/07 Up to 75 ambient for a few hours in the day. Krausen dropped, so I took a sample. Already down to 1.035 (66% AA), basically where I want it. Still really yeasty, but already showing good tasting signs.

3/29/07 Warm through the day and cool again at night.

3/31/07 Transferred to secondary down to 1.032 (69% AA, 9.5% ABV) with 2 oz (after soaking, the total weight of 2 oz went to 3.25) of the heavy toast American oak that has been in Makers Mark for a couple of weeks. Flavor is actually not bad, toasty with lots of chocolate, this one should be killer if the flavor doesn't come out muddy.

4/13/07 1.75 oz of corn sugar for 2.15 volumes of CO2

7/06/07 Carbonation is still pretty minimal, but the beer is fantastic. Already has an aged dried fruit character and the light vanilla note from the oak/bourbon is perfect. Can't wait to see how this one is going next winter.

10/01/07 Tasting

12/26/08 Added some dried champagne yeast to try to get this one to carbonate

3/09/09 Finally carbonated, it really helps to temper the sweetness.

6/8/10 Final tasting, still doing well, but this bottle was uncarbonated.

2/4/20 Scaled up and tweaked version brewed as Sapwood Cellars Graveyard of Forgotten Gods
Based on:
Ølfabrikken Porter, Närke Kaggen Stormaktsporter, Nøgne Ø Porter, etc...

Components by Extract:
62% basemalt (MO + Munich + Dark Munich)
11% crystal malt (CaraVienna + CaraMunich + CaraAroma)
11% specialty ( Flaked Rye + Brown)
9% roasted (Black Roasted Barley + Black Patent + Chocolate Rye + Chocolate)
7% Honey (Greek Heather Honey)

Ideally it should have been on the oak in secondary for 75 days.


Anuj said...
This comment has been removed by the author.
Norman said...

How many days did you leave this beer in secondary fermenter? You mentioned 75 as a better number, plan to copy this recipe next month.

The Mad Fermentationist (Mike) said...

This one was in secondary for just two weeks. Not sure where I came up with 75 days, but longer would have been nice for more oak/spirit character. Age to taste, and add extra bourbon at bottling if it needs it.

Norman said...

Did you just add the oak cubes to secondary or the cubes and the whisky if there was some rhat was not absorbed? Love your blog and really look forward to brewing the heavy weight beer soon.

The Mad Fermentationist (Mike) said...

Just the cubes into the beer, I left the remaining spirit behind. You can save it to add if you need more oak character after aging.