Posted: 8/9/2025 7:53:05 PM EDT
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I've done this several times with bourbon, but never with beer. The three porters I have here: Deschutes Black Butte Porter (a brown porter) Founders Porter (a robust porter, which is just a more roasty brown porter) Homebrew Imperial porter (a Deschutes Black Butte Porter 5 gallon kit brewed as a 3 gallon batch with two pounds of DME, milk sugar and blackstrap molasses added. The Black Butte and Founders are both excellent and quite different. I can't decide which I prefer, but I lean towards the more roasty Founders. My homebrew imperial porter is way too sweet, with an FG of 1.034. The underlying beer is pretty good, but that cloying sweetness takes a lot away from it. My Imperial Porter was an attempt to move in the direction of Deschutes "The Abyss", an 11% barrel aged stout with a ton of roast flavor. This was a fun experiment and I'm going to turn my attention toward brewing beer more like the first two (5.3% to 6.5% ABV), rather than the 8% ABV of my homebrew. Attached File |
Pour over coffee is best coffee.
| I'd say you're going for an imperial stout there. I wonder if a different more robust yeast strain could take it up to 10-11% to take some of the sweetness off. I'm going to be making a lighter smoky porter soon but I want to do a old Rasputin clone this winter and I'll need a yeast that can take it up past 10%. I don't like high FG beers either. |
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Originally Posted By SBR300BLK: I'd say you're going for an imperial stout there. I wonder if a different more robust yeast strain could take it up to 10-11% to take some of the sweetness off. I'm going to be making a lighter smoky porter soon but I want to do a old Rasputin clone this winter and I'll need a yeast that can take it up past 10%. I don't like high FG beers either. The beer I was aiming for is most definately an imperial stout, but I stuck with the porter label since it was a porter kit. I've had a continuing problem with my beers being overly sweet and I'm starting to lean toward under-hopping being the problem, rather than the yeast I use. I used to love those super high FG beers that were literally syrupy, but now I can only drink one of those on occasion and it has to be a really good one. I've poured $13 bottles of BA stout down the drain, just because they were too rich. I probably won't brew until the temperatures have been cool for awhile, so I'll have colder tapwater to chill my wort. I'll probably go for a lower ABV beer, like a brown ale or even a dark mild. I had a dark mild and a cream ale at a local brewery and they were amazing. I didn't know that such a low ABV and low FG could have so much flavor! The Apartment Brewer just posted a video where he brewed a dark ale, so that style must be getting popular right now. |
Pour over coffee is best coffee.