Great Fermentations Dark Side Robust Porter is a rich, roasty and robust traditional English style porter. It is available in both all grain and extract versions. The all grain version features Maris Otter for the base malt, a generous amount of brown malt and Simpson’s Medium Crystal and Chocolate Malt. It receives two charges of Fuggle hops. Yeast Suggestions are Wyeast #1098 British Ale, Wyeast #1275 Thames Valley, Wyeast #1099 Whitbread Ale, Imperial Yeast A01 House or Safale-04 dry yeast.
“A true English style robust porter, straight out of the pages of history! The Dark Side Robust Porter uses a healthy dose of Brown malt, a malt that porters traditionally used as their base, to add a heavy robust character to the beer. Notes of coffee flow forth in the flavor profile, aided by some chocolate malt and balanced by some crystal malts from the U.K. Add some English Fuggle hops on top, and you’ve got a robust porter that finishes big with a hint of sweetness. Once you go to the dark side, you may never go back!”
Here’s a look at brewing the all grain version of Dark Side Robust Porter…
Taking the temperature of the grain bill. In all, this 5 gallon recipe uses 13.5 lbs of grain. I take the grain temperature and then plug it into my Brew Day Spreadsheet to get a target strike water temp.Filling my mash tun with strike water. I do not pre-heat my mash tun. My spreadsheet estimates temp based on a room temperature mash tun. Time… saved! 🙂Mash temp obtained. Suggested mash temp range is 152 to 154 deg FA look at the mash. It looks and smelled delicious.First runnings draining into my 10 gallon Blichmann G2 Kettle. This is a batch sparge brew, so this is 1 of 2.The Blichmann TopTier in actionThe top ball valve (out side) on my March Pump is what controls flow rate. A reasonable flow helps prevent a stuck mash.It’s difficult to see in this picture, but the sight gauge on my G2 is showing 6 gallons. That was my target pre-boil volume.A scoop of spent grains. Looks and smells tasty.Hot breakAfter the first hop additionWort chiller was added with 15 minutes left to sanitize.This beer calls for an English yeast. I decided to use a A01 House Imperial Organic Yeast. That yeast is canned and Imperial includes about double cell count compared to typical homebrew size pitches. About A01… “House from Imperial Organic Yeast is truly a versatile strain that works great as, well, a house strain! It is well balanced, allowing both malt and hop character to shine in the finished beer. This yeast is clean all around, but will produce more fruity esters as temperature increases. While it works well on American IPAs and pales, it can be used in a plethora of ales, both British and American. This yeast is highly flocculant and will drop out of solution after fermentation, yielding brilliantly clear beers. A great choice for a house strain in your home brewery!”To sanitize. I soaked the top of the can in Star SanA quick look at the open canA01 calls for a fermentation temp of between 62 and 70 deg F. I cut it about in the middle at 67 deg F. Here is my Inkbird Dual Stage Controller at the beginning of fermentation. Toward the end of fermentation, I bumped it up a couple degrees to help encourage the yeast to clean things up.Kegging. Beautiful looking beer.The finished beer in a Spiegelau Stout GlassI thought it appropriate to serve this beer on my dark grain Mashed.In tap handle.
This is a straight up delicious beer. The brown malt, crystal and chocolate malts produce roasty, coffee, chocolate flavors. As the beer warms up on your mouth, these flavors pop. This is a delicious English style Robust Porter. This was one of those beers, that I was concerned that I would run out of before getting the final picture for this post.
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