Wednesday, 26 January 2011

Recipe Formulation - Starvation Point Porter

I'm trying to decide whether to "smoke" the porter or not but I'm looking for a dark brown rather than black beer with a hint of coffee/choc sweetness which is why I've chosen the Carafa1 and Pale Choc combination. I've come up with this: 

Starvation Point Porter 

Grain Bill 

4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 
0.40 kg Melanoiden Malt (39.4 EBC) Grain 
1.00 kg Rauchmalz (17.7 EBC) Grain 
0.30 kg Pale Chocolate Malt (500.0 EBC) Grain 
0.15 kg Carafa I (663.9 EBC) Grain 

Boil Ingredients 

90 min 30.00 gm First Gold [7.50 %] (90 min) Hops 
45 min 25.00 gm Goldings, East Kent [4.80 %] (45 min) Hops 
10 min 15.00 gm Goldings, East Kent [4.80 %] (10 min) Hops 
5 min 1.00 items Protofloc (Boil 5.0 min) Misc 

Yeast Nottingham 
EBC 46 
IBU 37 
Est OG 1059 
Est ABV 5.5-6% 

Starvation Point is a place opposite the harbour gates in Whitstable, Kent, so called because it was where sailors and dockers used to look for work in the 1800's. Clearly some were luckier than others. I'm not entirely sure whether I'll use the Rauchmalz or not but I've got a couple of days to think about it. 


  1. Yes but I used a kilo of it. Early QC is promising, I've got some in a cornie. Hopefully bottle the rest tomorrow night.

    The colour is exactly how I want it but I wanted to get it as bit thicker without increasing the ABV.

    It was crying out for more (some) fuggles but I've run out.