Porter BEER (Like GUINNESS) 2024 Edit - Grain to Taste!
Вставка
- Опубліковано 27 кві 2024
- This is a re-edit of our Porter Beer Recipe video from a few years ago. It's now all in one, and edited for 2024. Apologies for a "reupload", but I had to make an emergency 2 week trip to Pennsylvania, so... we thought this was a great time to bring this one back as one video for all the parts.
Ingredients: (1.5 gallon batch)
1.5 Gallons Water
1.0 lbs (454 g) 2 Row Malt: amzn.to/2L763At
.5 lbs (277 g) Crystal Malt (I used 90): amzn.to/2Ue6a1r
.5 lbs (277 g) White Wheat Malt: amzn.to/329rJmt
.25 lbs (140 g) Roasted Barley Malt: amzn.to/3259sqs
.3 ounces (7 g) Cascade hops pellets: amzn.to/2ZxdExy
.25 lbs (140 g) Lactose Powder: amzn.to/2Hrz4WF
1/2 packet Safale S-04 Yeast: amzn.to/3w1X5jD
42 grams of Sugar for Carbonation
_____________________________________
Granite Ware Canning Pot: amzn.to/3UBaDf5
2 Gallon Brew Bucket: amzn.to/3WmUsU3
Brew Bag: amzn.to/3WitQDO
Cooler: amzn.to/4bgRZPs
Temperature Controller: amzn.to/2L2CEY1
Heating Element: amzn.to/2KTlSvT
Star San: amzn.to/2RTlqBX
Hydrometer: amzn.to/3QnCcGa
Graduated Cylinder: amzn.to/2TYgmJO
Baster: amzn.to/44gEGMz
Swing Top Bottles: amzn.to/2Dkafdq
Airlock: amzn.to/44hAlbK
Self stirring cup: amzn.to/2W5e1in
Cleaning Brushes: amzn.to/2DlGadt
Auto Siphon: amzn.to/2FIxAHl
Bottling Wand: amzn.to/2Czor0q
Degassing wand: amzn.to/2RXVMvO
You may notice we do not have a lot of sponsored products or sponsored ads in our videos! That's intentional. We have found most offered sponsorships are completely not appropriate to you, our audience, so we don't want to waste your time. What we actually do is offer you links to products we USE and BELIEVE in. We use the Amazon Affiliate Program for these links and we DO receive a small commission if you purchase using our links and all this comes at no additional cost to you!
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steading.com/vip-club
_____________________________________
Want more City Steading?
Website: www.city-steading.com
Instagram: / citysteading - Навчання та стиль
This is our all grain (boil in bag) method of making a farmhouse ale or raw ale Porter Beer that just happens to taste surprisingly like Guinness! This is a re-edit from a couple years ago put into our new all-in-one format so you get everything from grain to glass in one video. Thanks for watching!
Oh, thank God 😆
Cool. Thank you for doing a re-edit.
And good luck with your trip
ha. you asked how much yeast and i said about half. can't trick me.
Wut?
You guys make me think of witches standing over a steaming cauldron, creating an evil wick brew. 😂
You seem to have reinvented the Milk Stout. Very popular in 1950s UK. My Grandmother was a big fan
😃 When the corporate high volume brewers took over the market in the 60s-70s, milk stout was one of the niche drinks they discontinued so it's good to see someone bringing it back. My Grandmother will be smiling down on you.
Interesting. I suppose it sort of is a milk stout!
I'm 67 years old and one of the best beers I've ever had was a German wheat beer with very little hopps. If I could recreate that I would be truly happy.
I really hope that you guys get a chance to get around to consolidating all the older videos into a similar edit. it definitely saves the time of hunting down all the videos for each brew. The spiced metheglin is, by far, one of my favorite brews, but I have to hunt down four different videos to watch it in its entirety.
We are working on it. Either re-editing or just making a whole new video 👍
Love dark beer. I've drank the usual Lowenbrau, Heineken and of course Guinness dark beers. Guinness of course the best of those three. But...I also like cream ale. New England Genesee style cream ale. (Little Kings is good too!) I was actually online looking for small 1-gallon batches of that when I came across your channel last year...and rapidly fell down the mead and wine rabbit hole. I'm not complaining, my wife who thinks I'm not doing this took one sip of the spiced apple wine I made using your recipe and wants me to make MORE!
That beer and a nice steak, a touch of that beer in a good mushroom sauce to go with it, roasted potatoes. I'd be in heaven!
Been awhile since I checked in glad I came back on a beer episode
My favorite part of brewing beer is in selecting grain from my favorite brew shop. They have about seventy varieties and let customers select, grind, and bag up grains. The grain room smells incredible.
I wish I had a place like that near me. Sounds amazing!😊
@@evanrice8090 it's called Farmboy brew shop and is in Houston
I hope you guys make some more all grain beers.
Maybe it's just me I find the all grain process so much more satisfying. 🍻
We have a few on the channel now!
Hey guys, hello from Australia. You guys have given me the confidence to brew, and I even have my own little mead operation going! Don't care about ppl who overthink it and you guys show it's a hobby first and is about what you want to make. Keep up the great work, and thanks for making me excited to brew!
Happy to help!
Very cool. Adventures in Homebrewing uses one of those Igloo coolers and room temperature grains to mash in.
Mashing doesn't happen at room temp though... they enzymes need heat.
Love the Bob Ross shirt.
One of my favorites!
If you guys want to invest in beer making, check out the Anvil Foundry all in one system. It might be a bit too large for what you guys do (it holds up to 6.5 gallons, but you can absolutely do smaller batches with it). It takes away any guess work and you set your mash temp to what you want, has an integrated grain basket that you can hook to the side to allow it to drain (no mesh bag needed). You can also do your boil in it. Basically all you have to do is put your water and grains in and press some buttons to do what you want. It'll set you back about $400 dollars though.
Nah. We like keeping it simple. Thanks though.
@@CitySteadingBrewstotally understandable. I think your way of doing it definitely helps prevent shying newbies away due to barrier of entry. Also, I would very much like to recommend you guys try making a Belgian Quadruple. I think it's right up your alley and is best aged
Awesome!
The boil time is there to get the bitterness, aroma and flavor that the hop have to offer.
And we did that... 30 minutes boiled on the hops, it's talked about in the video.
@@CitySteadingBrews Trough you said it was no need for a boil now with the water quality we have haha.
Boiling also lets the proteins flocculate, so you get a clearer beer (if you leave them in the pan 😉) But I guess clearity is no point in a Porter 😂
Put the brew kettle in a plastic tub of hot water, use your sous vide to keep the bath at 166.
Or for those without a sous vide, the bath can be topped off with some boiling water periodically to keep it in the 160-170 range, remove some of the cool water as needed to maintain water level.
I use a portable induction cooktop. it seems to hold the temperature pretty close. Plus, fewer cords and probes and stuff.
Quite a few years ago I made your brown ale recipe and I loved it and it got me brewing. I just wanted to say thank you. I would like to offer you a thought on how to mash easily. For small batches I found that heating the water and then preheating your oven to the temperature that you want to mash at works very well. I have a stock pot and I would just set my oven to 155° f and leave it in there for the duration. I think it would be really cool to see you try a video. I took temperature readings throughout the process and they were the most accurate out of any other method I've tried. It doesn't scale very well but for 2 gallon batches it's wonderful
Good idea!
I've got a 5 gal stock pot and a $60 countertop induction 'burner', works great for big boils like making stock or mashed potatoes. If there's not enough liquid/solid it can burn the bottom a bit due to the small 'burner' size compared to the pot, but mixing often stops that and overall it works great.
Not all pots will work with it, but most of the bigger stock pots and most crock pots do. If a magnet sticks to the pot then it should work.
I actually use that little burner more than my stovetop. It's more efficient, easier to clean, and no risk of cracking the stovetop.
Another fine day of viewing thx guys I’m still at because of you
Regarding sparging - you will lose some volume due to grain absorption. I usually get around 0.6-0.85L absorption per kilo of grain, so around 3L if I’m using 5Kg.
Sparging gives you back the extra volume, buuuuut you lose gravity points, hence the boil bringing the volume back down again to the desired level. Boiling also in theory gets rid of the DMS flavour.
Side-note - sparging should give you slightly more gravity points by washing the grains of sugars, so it’s not just like adding water back in to then boil it back off.
You’d sparge with slightly more water than the grain absorbed to bring the volume back up to just over your desired volume, then boil to bring it back down again and (hopefully) hit your OG!
Side-side note: I don’t sparge because I can’t be bothered, I just start with a higher volume and use more grains, but I believe the above is the theory!
Hefeweizen remains my favorite beer I've had.
That color. Yummmm.
I know, right?
Ive been using our instant pot for small batches. If you have one, you should try it. Ive heard of people using them for kettle souring too but i have yet to try that. Love the channel! Ive learned alot from you two.
How do you utilize it? Just for beer?
Bob ross is so aweasome❤
Brewing a batch of Summer Shandy and watching you brew beer... doesn't get much better...
Sounds nice...
Out of the cheaper whiskeys I love Jameson the stout edition - aged in a stout barrel.
I've been watching your videos for months... Maybe since December of '23? Never saw the MTG fat pack boxes before! My fellow nerds! 🤓 (I understand that this is an older video)
Hi, just discovered you. Have binge watched your mead videos and will try my first this weekend. Been making wine for years so shouldn't be that much of a stretch.
Watched your blood mead video, with that beard if you had dreads you would have looked exactly like my son in law.
Welcome!
Reminds me of 2 mad scientist 😊 I love dark beer!
Happy to see you plan on using lactose in other things. Ever since I first discovered it, has been the "special" ingredient in many of my brews. While the sweetness it brings is nice, the biggest thing is the creamy mouth feel it imparts.
I would recommend always adding it at some point where you are using elevated temperatures. It does not dissolve very well in liquids that have alcohol and other solids at room temps.
EDIT: I see you touched on the dissolving issue at the end of the video. Something else that helps for with wine and mead is that you swirl it a couple of times a day after adding. I do it as part of the degassing. Not really something you can do for beer though.
It's funny. I started brewing things 6 years ago because I always remembered Canadian friends' "homebrew" my grandfather enjoyed while on vacation. I have done wines and meads, but have yet to attempt any beers. Maybe this will provide the motivation I need?
If it does, we are happy to help!
Love the new intro! Going to try this recipe tomorrow but use Maris Otter as the base grain and C60, because it what i have on hand! Lol. Also I really like Maris Otter for my "British ales" 😊
That is an OLD intro.... lol. This video is 4 years old or so, just re-edited for 2024 and all in one viewing.
@@CitySteadingBrews Told ya having an intro is a good thing! 😛
I really love watching your videos. You two are very informative yet incredibly entertaining and enjoyable at the same time. I recently found out that I am celiac, meaning I cannot have gluten. I know a lot of the brews you make could be considered to be gluten free, but I was wondering if you could try to make a gluten-free beer sometime. Thank you for all you do.
We are working on it.
Add a little of your favorite Whiskey. I call it desert!!
Yes! Revisiting your favorite brews! Question, would you switch to allulose from the lactose?
They actually taste different, so while essentially interchangeable, lactose adds more mouth feel.
I was also stumped on why it was called "pitching the yeast", so I (eventually lol) looked into it. From what I found, that term was used because alcoholic drinks were made in very large batches (in containers too wide to reach into the middle of), so the brewers tossed (read as: pitched) the yeast into the vat. It was believed (assumed?) doing so gave the yeast a better chance of more evenly dispersing into the mixture (instead of clumping against the side or whatever).
Hence why it's called "pitching the yeast".
Again, this is what I found. Please correct me if I'm wrong (ie misread or misinterpreted my findings).
Makes sense!
I actually have TWO wort chillers....and I use the sink/bathtub. Just way easier and much less messy. That and I'm a heathen anyway.
Lol. Works for me.
42 the meaning of life and everything
Dunkle is my favourite beer. I can't be trusted around it, as I'm great at making it disappear.
Summer just finally hit in my area. Its Sunday. I think its time to brew a dunkle. I have a brewzilla, which controls mash better than these manual methods. Theoretically, you could just leave a mash covered and running for as long as you like as well.
Lol, we did a kit of a dunkleweisen in a video: ua-cam.com/video/0aSmJLtjCF8/v-deo.htmlsi=qz8vNMw8vA-3bAKn
I tried Guinness beer and I was expecting chocolatey notes, but all I got was burn grain taste so I don’t get the dark beer. I guess I’m more of a wheat beer, lover
I have been binge watching you for a few days. Made my first wine about 2 weeks ago ( paw paws) anyway, love the channel. Is it possible to make a mead that has beer flavor? Whatever grains or hopps needed for that. My wife prefers wine. I prefer beer. But the beer looks pretty intense to make. I was hoping you might just be able to flavor mead. Any thoughts?
The only way to add beer flavor is to make a braggot: ua-cam.com/video/2i3_oQXqyI8/v-deo.htmlsi=fPj2qE4VJ84kSxzC. Essentially a beer with added honey.
You can make a beer using liquid malt extract or dry malt extract (LME, DME). It's a much simpler process and easier to clean up. CS has at least one video on that. It's the only way I've made beer because the whole mash thing with all the grains looks like a PITA.
The wheat helped with that head.
Was hoping you guys would do a beer video! THANKS!
We actually have several on the channel.
@@CitySteadingBrews huh... Looks like I'm going to have to do a deeper search. All it shows me is wine and mead. yay! More to watch!!
We even have a beer playlist 😉
@@CitySteadingBrews awesome, I found Danica's channel too, love the pineapple trick! So much to watch, so little time 😜
Guinness was originally just a strong Porter 👍
Help, I think I went back in time when I finally fell asleep last night!!!!
😂😂😂😂😅
Lol
look at them kids making beer in the past, aren't they cute
Lol, yeah like 4 years ago!
I am making my Rootbeer mead again, but this time I am wondering how would I make the Root Beer foam head.
Sorry... not much help here.
Maybe u guys could do a eggnog mead
I have an imperial vinella porter in secondary. Going to be about 8% .
I hope all ends well with your emergency.
Mom broke her hip. Doing as well as expected.
@@CitySteadingBrews Uh oh. That's awful.
hey idea for the igloo cooler you mention. . . what about using a suivide machine to get the water to temp instead of boiling? maybe a few degrees high to account for cold grains to hot water? just getting started in beer from kits wanna make the jump to all grain but i dont wanna buy the fancy gear! might give an igloo and no boil a try! cheers!
I'm afraid of the sous vide melting the plastic. Also, they don't attach well (I tried).
Brian I have a general question. I am new to home brewing but have been watching your content for years. I just made a wine and wanted to stop the fermentation early to achieve a 10%ABV and leave some residual sweetness. To do this I pasteurized using an immersion heater with the brew in a fermenter and the airlock still attached. As expected, gas was escaping from the airlock throughout pasteurization but after the temperature differential moves in the other direction oxygenated air was brought back through the airlock ( I am a chemical engineer and expected this). Will this cause any issues or off flavors? I didn’t want to bottle immediately because I’m allowing it to clear. Thank you for all the great content!
It should be fine.
@CitySteadingBrews question, why didn't you mix the beer to add oxygen for fermentation like you always do for wine and meads?
I did actually.
I've been watching you guys for a long time as well as the whiskey tribe think I'd like to see you all do a collab video. Just a suggestion but I would love to see it.
I could check into that.
Good idea
Lactose is great. Except for those who are lactose intolerant.
I just laughed at your temperature issues. I'm an engineer and have been working on a very similar issue on a medical device. Trying to measure temperature is a very relative task and quite confusing. Cutting to the chase is that the temperature will vary dramatically based on how close the probe is to the bucket edge, especially if you don't have an agitator.
Yeah, best bet is usually as close to the center of volume as possible. But if the fluid isn't moving you're virtually guaranteed to get a temperature gradient. This is speaking as a graduate student in mechanical engineering.
After listening to your endeavors I think i'm going to try using my sous vide in a "double boiler" method. Fresh water in a big container with my mash pot in the water. Keep the water at 152 (my mash temp) and it should work. Right?
That may work but will take forever to heat up.
So I just finished my first Mead Brew, I had to bottle it because there was too much headspace if I would have left in my 1 gallon fermenter. But now I have a lot of sediment at the bottom of my bottles. Should I just rack them again into new bottles or leave it as is and deal with the settlement at the bottom?
I would just pour carefully. The oxidation risk isn't worth rebottling.
@@CitySteadingBrews awesome thanks for the advice!
Question for you not regarding this video but regarding beer. I am currently brewing just a beer kit and it’s ready to bottle but I want to make it a Raddler style, can I add fruit juice to it and bottle it or will the juice sour?
Adding more sugars complicates things. You may need to pasteurize or other things due to renewed fermentation.
@@CitySteadingBrews can I pasteurized in plastic bottles or does it have to be glass
I wouldn't pasteurize in plastic.
How much does temperature matter during fermentation? I started my blueberry cider 6 days ago. Noticed it slowing down about 2 or 3 days ago, then it hit me. What temp should I be at? It's in my mud room which gets to about 63 at night, and only 67ish during the day. I know something like 120 kills yeast, but how low can it go?
Well... we are around 75. As you go lower fermentation takes longer. Each yeast has a range though so as long as you're in the range it shouldn't be an issue.
@@CitySteadingBrews ok. Thanks. I'll look up SafAle S-04. I'm sure Im in tolerance , was just wondering. Slowing down fermentation makes sense. A month or so and my mud room will be warmer here in Maryland. Thank you so much for responding. You two are the BEST teachers I've found on the subject. You keep it simple cuz I'm stupid method of teaching. Lol
I just did what I call an Irish stout. With Brewers Best LME, 2. Row Pilsen malt, Cascade hops and 1 cup sugar. Came to 1.062. What do you think it’s FG will be?
Can't really say.
Regarding the bottle choice, avoid the bottles intended for cordials, spirits and oils, they are almost never suitable for holding pressure. Look for bottles listed as suitable for homebrew.
I think we said that in this video... we normally do.
Mentioned at 35:10
Would it be possible to make it gluten free? I absolutely love dark ales and beers but struggle to get good gluten free ales.
You'd need something other than malt to be the fermentable. Sark might be hard, but there are gf "beers" out there. We are working on a recipe.
Hey guys just wanted to let you know you have the wrong link for the heating element
Ps love you guys
The company changed the design.
I have to comment on your saying stout is higher alcohol than porter. Guinness as served in Ireland is so low that an American would call it near beer. It is less than 3%.The Guinness you buy is export Guinness and the alcohol is raised to survive the journey. Guinness added unmalted barley to his porter recipe and called it stout porter. its stout because of the added grain. Other wise great job on cloning export Guinness.
Funny story... it really didn't start as a clone!
Guinness in Ireland is exactly 4.2 per cent alcohol. On the button!
Hey 👋 I have a little doubt
Normally I brew 4.5L but I decided to doubled the recipe and made a 9Liter, but I haven't doubled the yeast. I know the amount of yeast doesn't affect the amount of alcohol, but does it affect the speed?? Cuz for the 4.5L it took 10-15 days to go dry and now its been 25days and the 9L is still going! I'm not worried(just a bit) but should this happen? It's the same yeast in both brews and they're bought together.
Greetings from Brasil :)
Could take longer for the colony to build, but 9 liters is just a bit over 2 gallons. Shouldn't be drastic.did you change the recipe? Any readings to help?
@@CitySteadingBrewsno changes, just 2x the recipe except the yeast. My OG was 1.104, and now is in 1.009, but there are still bubbles bubbling, I don't think it's done yet and the airlock is still going.
@@guilhermecruz2760 yeah, may not be done yet.
Since you were having trouble dissolving the lactose in your no boil, why not throw it in at the last minute of your hop tea simmer?
Could totally do that!
For some reason I dont remember this video, I must have missed it somehow.
It's from 2019 I think.
I’ve got a gallon of vodka with a lot of cherries inside. Bottle is over 15 years old and I cannot open. Is it gas? Also will it be safe to drink? If I can get it open of course😊
I couldn't tell you if it's safe.
@@CitySteadingBrews you think there’s a lot of gas inside? It’s an old BJ’s pizza beer gallon.
@user-jc4yv7eg7c honestly couldn't say, but there's nothing to produce gas.
@@CitySteadingBrews Thanks, maybe some sticky cherry juice got on the bottle.
Where is your link to the heat-cooling system?
In the video description.
@@CitySteadingBrews ok thank you. Y’all’s videos are amazing and very helpful.
what do you do with the spent grain bill!
Compost most of the time.
Some people re-use it to brew a small beer. You can also bake various goodies with it, or make a granola-like cereal. I have not done this, just reporting what some people do.
Black Beer Guinness 🍻🍺🙃😃🧐🙄🤔🤔🤔🤔
Black Ber?
Is there a beer that has no, or little hops? (not really a fan so I don't drink beer)
Spruce tip beer hasn't got hops in it. Neither does kvas.
Gruits don't have hops. You likely won't find many true beers these days without hops though.
What part of pa? I think you said in 1 video north east pa.
Dunmore.
Bloomsburg here.
I have to tell both of you. I have watched most of your videos and love them. I don't drink but started making wine and mead for my wife, son & friends. I like the science behind it. Also, being 50, I love the joke about the calculator. I was told the same thing in school.
Cool, thank you and thanks for watching.
🤔🤔🤔🙄🧐😃🙃🍺🍻
Is there a reason why don't you use carbonation drops? 🤔
They are just sugar. Same thing.
@@CitySteadingBrews, I was thinking from more of a dosage/convenience standpoint.
It's really no more or less convenient imo, but it is another thing to have to buy.
@@CitySteadingBrews, fair enough. ☺
Going by that you got ~157 oz. Your price estimate at the end is $10-$12. Your cost per six pack is somewhere between $4.61- $5.53
I didn't have exact numbers, so it's all an estimate.
Is there a reason you didn't stir the brew like you do with mead and wine in primary for oxygen ?
Yes. To add oxygen since in the early phases yeast need oxygen.
Sorry, i meant, is there a reason you didn't show that, or did i miss that part in the video??
It may not have been shown. This is originally from 4+ years ago.
Sorry me again. I havent been following the channel long but I notice your hair makes some drastic changes. Do you have fake hat or do you grow your hair out long and the cut it at random times. I know this isnt brew related but It is never mentioned. I just find it funny one video its long and the next it appears almost a fat top length
As we said in the description and pinned comment, this is a re-edited video from 4 years ago 😀
@@CitySteadingBrews DOH