Juicy Plum Porter - Beer Recipe - Brewer's Friend

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Juicy Plum Porter

188 calories 24.1 g 330 ml
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Rating:
5.00 (1 Review)

Calories: 188 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Monday January 25th 2016
1.060
1.022
5.3%
35.6
48.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.90 kg United Kingdom - Maris Otter Pale3.9 kg Maris Otter Pale 38 8.51 51%
0.50 kg German - Munich Light0.5 kg Munich Light 37 14.51 6.5%
0.25 kg United Kingdom - Amber0.25 kg Amber 32 70.55 3.3%
200 g Belgian - Special B200 g Special B 34 305.39 2.6%
300 g German - De-Husked Caraf II300 g De-Husked Caraf II 32 1113.96 3.9%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 4.37 2.6%
0.30 kg United Kingdom - Crystal 15L0.3 kg Crystal 15L 34 38.53 3.9%
2 kg Plum2 kg Plum 4.95 26.1%
7.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Admiral14 g Admiral Hops Pellet 14 Boil 75 min 21.63 12.3%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 7.3 Boil 10 min 13.97 43.9%
50 g Bramling Cross50 g Bramling Cross Hops Pellet 7.3 Whirlpool at 66 °C 25 min 43.9%
114 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 each protofloc tablet Fining Boil 15 min.
0.20 g Anitfoam Other Boil 1 hr.
4 g Yeast nutrient Other Primary --
0.60 ml NBS Clarity Other Primary --
1 each Pectolase Fining Primary --
3 g Calcium Chloride Water Agt Mash --
100 each Plum extract 100 drops Flavor Bottling --
2 kg Plums Flavor Boil 10 min.
 
Yeast
White Labs - Essex Ale Yeast WLP022
Amount:
1 Each
Cost:
Attenuation (custom):
64%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 24 100 48 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 68 °C 60 min
8 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.9 L) 37.6
Mash volume with grains (equipment estimates 39.6 L) 41.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 31.3 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 25
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

This is my attempt at making a beer as delicious as the amazing Plum Porter by Titanic Brewery.

I've brewed this once and it made a very nice beer but lacked some roast character. I think this is because I relied on the Carafa special and amber malt for the roastiness and it was missing a bit of chocolate or roasted barley. Not normally being a big fan of dark beers I was a bit afraid of using these ingredients but if I were making it again I would add 150g of chocolate malt. I also need to look into the amber malt which I have used before and had a much bigger malty hit from. I bought it from the same shop but I wonder if they changed suppliers as it didn't have the same impact on the beer.

I stewed the plums and then added them for the last 10 minutes of the boil as I didn't want to end up with a sour beer. After fermentation I couldn't really detect a significant plum flavour at all so used some natural plum essence http://www.uncleroys.co.uk/natural-flavours/natural-plum-essence.html.

It is potent stuff and after trying an unflavoured pint and adding drops of it till I thought the level was right, i went for 100 drops into 22L in the bottling bucket. I think this was a bit too much at least for my taste. The plum aroma was very strong. The flavour was about right but the aroma was too intense for a beer. If I make it again and I add the chocolate malt I would reduce the plum essence to 75 drops. If I made this recipe again with the lower roastiness I would cut the plum essence back to 60 drops. I'm sure this is a matter of personal taste though.

The yeast I used was actually Brewlabs Essex strain which attenuated a fair bit lower than I planned at 64%.

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  • Last Updated: 2018-09-04 13:46 UTC