Fullers Porter Clone Recipe

As part of my submissions for the Manchester homebrew expo in Manchester Beer Week at Beer Nouveau I brewed a Fullers Porter clone recipe.

This is one of my favourite commercial porter beers with great malty flavours and a hint of chocolate.

I used quite a few sources to put this recipe together and tried to stay as close to the information from Fullers website. A few substitutions had to be made for the bittering addition but I thought this would still get close to the real thing.

Recipe:

English Porter
All Grain (23.00 l)  ABV: 5.71 %
OG: 1.058 SG FG: 1.015 SG
IBUs: 33.0 IBUs Color: 52.5 EBC

  • 4.50 kg – Pale Ale Malt
  • 0.67 kg – Brown Malt
  • 0.50 kg – Caramel/Crystal Malt -120L
  • 0.20 kg – Crystal, Medium
  • 0.15 kg – Chocolate Malt
  • 0.10 kg – Wheat, Torrified

Mash In (66.7 C for 60 min, 2 min rise)

  • Add 18.93 l of water at 75.3 C

1:02 hours – Mash Complete

  • Batch sparge with 3 steps (Drain mash tun, 9.88 l, 9.88 l) of 76.0 C water
  • 0 min – Add Ingredients

    • 42.9 g – Northdown – Boil 60 min (26.7 IBUs)

    50 min – Add Ingredients

    • 35.4 g – Fuggle – Boil 10 min (6.3 IBUs)
    • 0.30 tsp – Irish Moss – Boil 10 min

    1:00 hours – End of Boil

    Yeast/Fermentation: 
    1 pkg – SafAle English Ale (DCL/Fermentis S-04)

    Ale, Single Stage(One Stage)

    Primary: 14 days at 19.4 C

    Tasting notes:

    Comparing mine to the real thing they were really close. The brown malt seemed to be the key factor. Mine had a bit more chocolate coming through and the commercial beer had a bit more caramel.

    Reception:

    At the expo we were very lucky to be able to put our beers through a commercial pop up tap system from The Travelling Tap.

    The Porter was named Feltham’s Threads and was on in between an American Amber I’d also brewed and the Imperial Stout from my earlier blog post. It was in good company with other beers from the Chorlton Homebrewers.

    All in all it was received well and it was great to take part in another event hosted by Steve at Beer Nouveau.

    Honey Saison Recpie

    This has turned out to be a pleasant batch. Worthwhile posting the recipe if anyone were interested in having a go at a Saison, but not having done one before (process sheet and calculations courtesy of BeerSmith) based on my own tinkered recipe for a Belgian Saison from a number of sources (Brewing Classic Styles getting a particular mention):

     

    Recipe: Honey Saison TYPE: All Grain
    Style: Saison
    —RECIPE SPECIFICATIONS———————————————–
    SRM: 10.2 EBC SRM RANGE: 9.8-27.6 EBC
    IBU: 27.0 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
    OG: 1.076 SG OG RANGE: 1.048-1.065 SG
    FG: 1.012 SG FG RANGE: 1.002-1.012 SG
    BU:GU: 0.357 Calories: 632.2 kcal/l Est ABV: 8.4 %
    EE%: 73.00 % Batch: 11.02 l      Boil: 17.72 l BT: 90 Mins

    Total Grain Weight: 3.59 kg Total Hops: 61.00 g oz.
    —MASH/STEEP PROCESS——MASH PH:5.20 ——

    Amt                   Name                                     Type          #        %/IBU
    2.45 kg               Pilsner (2 Row) Ger (3.9 EBC)            Grain         1        68.3 %
    0.41 kg               Wheat Malt, Bel (3.9 EBC)                Grain         2        11.4 %
    0.39 kg               Munich Malt (17.7 EBC)                   Grain         3        10.8 %

    Name                Description                   Step Temperature Step Time
    Saccharification    Add 15 l of water at 67.3  64.4 C           90 min
    Mash Out            Heat to 75.6 C over 7 min     75.6 C           10 min

    —SPARGE PROCESS—

    Remove grains. Light sparge with 4 ltr of water at 76 C, and prepare to boil wort

    —BOIL PROCESS—————————–

    Est Pre_Boil Gravity: 1.049 SG Est OG: 1.076 SG
    Amt                   Name                                     Type          #        %/IBU
    39.00 g               Hallertauer Hersbrucker [2.00 %] – Boil  Hop           4        14.0 IBUs
    22.00 g               Saaz [3.30 %] – Boil 60.0 min            Hop           5        13.0 IBUs
    0.12 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        –

    —FERM PROCESS—————————–

    Yeast Lallemande – Belle Saison: 1 Pack (rehydrated)

    Primary Start: 15 Aug 2015 – 7.00 Days at 24 C
    Style Carb Range: 2.30-2.90 Vols
    Bottling Date: 25 Aug 2015 with 1 Coopers Carbonation Drop per (small) bottle
    —NOTES————————————

     

    Crickey!!! This fermented fast. What with the weather and adding a brew belt (note to self – bad brewer! not needed! be more patient!) this reached a top temp of 26 C at some points, and fermented really fast. 5 days was all it took to get to a FG of 1010. At bottling 10 days after fermentation started, it was down to 1008! Definitely the lowest FG I have ever achieved. The Belle Saison dry yeast had no difficulties at all, and no stuck fermentation.

    After putting into small bottles with 1 carbonation drop each, and left in a warmish spot for a further 5 days this is shaping up really well! Spicy, not too phenolic and malty rather than hoppy. You can taste the high alcohol content, but it is not spirit like. Overall it is refreshingly dry – but strong! 7.4% ABV or thereabouts! Not much of a honey flavour (in hindsight I remember having a great honey beer in Belgium called Barbar which I would love to emulate) so I think the recipe could take more honey.

    In hindsight I would change out a slightly cooler fermentation and add more honey. Other than that, great balance of malt to hops, spicy Belgian flavours and not too “farmyardy”. Not a Saison du Pont clone (which I was lucky enough to try within the last 3 months), but definitely a style that warrants a repeat brew another time.

    Wonderweizen?

    So this was the first all grain recipe I made using my new boil kettle, mashing bag and homemade wort-chiller.  Initial thoughts were that it was tainted in some way, but after a few weeks in the bottle the consensus appears to be that this is actually quite good, but a little on the weak side at 4%.

    I was having a bit of fun trying a few different wheat beers / hefeweizens from local shops and I am lucky to have a local pub that has Weinhenstephaner Hefeweizen on draft (The Steamhouse), when I decided that this would be a good style to try and brew a small batch of all grain to see if I could make a stab at All Grain Brew in a Bag.

    I got myself some wheat and lager malt with a little Vienna malt to mix it up a little and played around with some beer recipe sites, programmes and books (more on these another day!) to get a 13 litre batch into the fermenter:

    In hindsight: my hop addition was too low because my Hallertaur was only 2% not 4%, my strike water was off temperature compared to the temp of the grain, I mashed at too high a temperature and the water to grist ratio was less than would allow for the full boil volume. This meant I had to add 3 litres or so back to the pre boiled wort. My pH was probably wrong too. Other than that – it was perfect!?

    The only true success is my homemade wort-chiller…

    The chill factor!
    The chill factor!

    This was really simple to make: I had a length of small gauge copper piping from various central heating repairs left over and coiled it round a paint can leaving one short straight inlet to the top and a longer straight outlet from the bottom. The inlet is the cold water and the outlet is the “waste” hot water. A few jubilee clips pipes and a tap connector and hey presto!

    It can cool 20 litres of hot wort to 24 degrees centigrade in about 20-30 minutes. There are refinements I could make such as turning the inlets over so that it can rest on the edge of the boiler, but as a quick 30 minute project it was really easy and cools small batches really well.

    After fermenting probably too hot (White Labs WLP351) and bottling I expected this to be a really estery brew. Turns out not so much. I would describe it as peppery / spicy, but it does lack banana like notes. It was also quite thin until the carbonation level improved.

    If you are interested in the recipe here it is:

     

    BeerSmith 2 Recipe Printout – http://www.beersmith.com
    Recipe: Whitless Wonder
    Style: Weizen/Weissbier
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    ————————–
    Boil Size: 18.64 l
    Post Boil Volume: 16.64 l
    Batch Size (fermenter): 13.00 l
    Bottling Volume: 10.00 l
    Estimated OG: 1.061 SG
    Estimated Color: 6.3 EBC
    Estimated IBU: 8.4 IBUs
    Brewhouse Efficiency: 91.00 %
    Est Mash Efficiency: 112.0 %
    Boil Time: 60 Minutes

    Ingredients:
    ————
    Amt           Name                                                Type          #        %/IBU
    1.25 kg       Lager Malt (3.9 EBC)                                Grain         1        45.5 %
    1.25 kg       Wheat Malt, Ger (3.9 EBC)                           Grain         2        45.5 %
    0.25 kg       Vienna Malt (6.9 EBC)                               Grain         3        9.1 %
    15.00 g       Hallertauer Hersbrucker [4.00 %] – Boil 60 minutes  Hop           4        8.4 IBUs
    0.25 tsp      Irish Moss (Boil 10.0 mins)                         Fining        5        –
    1.0 pkg       Bavarian Weizen Yeast (White Labs #WLP351)          Yeast         6        –

    Mash Schedule: BIAB, Medium Body
    Total Grain Weight: 2.75 kg
    —————————-
    Name                Description                   Step Temperature Step Time
    Saccharification    Add 20.32 l of water at 69.0  66.7 C           75 min
    Mash Out            Heat to 75.6 C over 7 min     75.6 C           10 min

    Sparge: If steeping, remove grains, and prepare to boil wort
    Notes:
    ——

    Created with BeerSmith 2 – http://www.beersmith.com
    ————————————————————————————-

     

    Definitely a style and recipe I will try again to improve upon.