In the Fermentor: Tadcaster Porter

Samuel Smith Taddy Porter is one of my favorite beers in the whole-wide-world. Famed beer writer Michael Jackson even coined it “One of the world’s five best beers.” It was one of my gateway beers back in the early 90s and has stuck with me ever since.

Although I'll be hard pressed to truly duplicate Taddy Porter, it never hurts to try. After some extensive internet research, I've formulated this recipe using entirely English malts and hops, plus a yeast strain that's supposedly the one used by Samuel Smith. The finished beer should be nutty, roasty and slightly sweet, with a mild bitterness. Here's the plan for five gallons:

Grains:
7 lbs Maris Otter
1 lb English Brown
1 lb English Medium Crystal
12 oz English Chocolate

Hops:
1 oz Fuggles (6.0% a.a.): 60 min
1 oz Fuggles (6.0% a.a.): 7 min

Yeast:
Wyeast 1469 - West Yorkshire

Mash Schedule:
Saccharification Rest: 151F for 60min
Mashout: 168F for 15 minutes

Original Gravity:
1.048
Estimated Final Gravity:
1.010

IBU: 30
SRM Color: 29

Fermentation Schedule:
3 Weeks Primary
2 Weeks Bottle Conditioning

As you can see from the gravity readings, Taddy isn't a terribly strong beer. If the yeast does its thing, the beer should clock in at around 5.0% ABV. I'll report back in five weeks with how things turned out.

Comments

Saving Money: Simple Yeast Culturing

A few members of the family I just finished racking my English IPA to a secondary fermentor. As part of the process, I saved some of the yeast in the primary for future use. Here then, is the start of a series of articles on yeast culturing. Back in the "good old days," homebrewers didn't have a ton of yeast choices. In some cases, brewers would even use bread yeast from the baking section of the grocery store. In practice, you hydrated the packet of dry yeast you got at the homebrew or grocery store and pitched it. The packets were cheap and worked, but there wasn't much variety to be had. Nowadays, there are several dozen strains available. While a few strains are still dry , most are liquids that come in pitchable tubes , or smack-packs . The liquid yeasts give consistent results and provide tremendous variety to finished beers, but are pricey. If you only use each pack, or tube once, you will quickly discover that yeast makes up 15%, or more of the cost ...

Kit Review: Northern Brewer La Petite Orange

Every once in awhile, a good deal on a beer kit hits my inbox. This time around, I received a nice offer from the folks at Northern Brewer for their La Petite Orange . It's described by them as a lighter take on the traditional Trappist Dubbel . What's the finished brew like? Let's find out. The kit is Malt Extract based, but also has a nice compliment of pre-crushed specialty grains in the box. In addition, there's a bag of Belgian Candi Sugar. Replacing part of the extract with Belgian Pils malt allowed me to perform a Mini-Mash with the kit's grains, rather than simply steep them. Other than that, I followed the instructions as written. Of the two recommended yeasts, I went with Wyeast's Trappist High Gravity (a.k.a Westmalle ) strain. Fist off, the beer has nice clarity and a copper hue that's paler than I expect from a Dubbel. The dense eggshell cap has decent staying power and leaves quite a bit of lace behind. Whether I approve of the colo...

Kitchen Brewing Part 3: Sparge and Boil

The mash emerges from the oven. Now that we're finished with Part 1 and Part 2 of this series, it's time to Sparge. As you can see from the photo, the grains have absorbed a lot of liquid. In a traditional all-grain setup, your Mash Tun has a valve at the bottom to release the first running of Wort. The grains are then rinsed with the sparge water to extract any remaining sugars. My stove-top method doesn't afford such luxury, so a different method is called for. The grains have gained a little weight. There are a couple of choices at this point. One choice is to lift the grain bag out of Pot A and place it into the sparge water in Pot B to steep for 10-15 minutes or more. The other is to lift the grain bag up, put a colander under it and slowly pour the sparge water through the grains into the original pot. I prefer the former, because I get a better extraction rate from my grains. All that absorption means that the grains weigh a lot more than they did going i...

Colorado Kitchen Brew

Search This Blog