Tasting: #41 Jubilee Porter

Eureka, its time for a tasting. Todays beer is the #41 Jubilee Porter I brewed back in December 2011. The beer matured for nearly three-month in a keg now, and its time for a tasting. The temperature of the beer was somewhere near 12°C (54°F).

Aroma: A lot of different aromas come into my mind: malty and caramel notes, honey, no roastyness or chocolate notes. No fruity notes. Has a kind of vintage smell like the Guinness Draught. But a very clean aroma. No off-flavors detectable.

Appearance: Ruby red, black, clear but can’t look through the beer, nice frothy 1 finger tan-colored head. The beer looks pretty nice.

Flavor: Again some malt and caramel notes. And a hint of bitterness is detectable as well. Nice balance between the bitterness and the malt backbone. No roasty or chocolate character. Really easy to drink.

Mouthfeel: Light to medium body, average carbonation level (much like a real Ale poured in the UK) and it is pretty easy to enjoy. The beer is pretty dry and finishes with a lightly bitter aftertaste. A real thirst quencher for sure.

Overall Impression: Well, this is a very easy drinkable beer for sure. And still has some very unique characteristic aromas and flavors. It is a very solid brew and I could not detect any off-flavors. I expected to taste some chocolate notes from the chocolate malt. But I could not detect any.

Lets summarize, this brew is really enjoyable. And I am not the only one who enjoys it. A lot of my friends appreciate it as well. I will give this recipe a go again for sure. The next step would be to do some experimenting and tweaking the recipe. I could try to increase the addition of the chocolate malt, maybe add some smoked malt as well to give it a more unique character, dry hopping, another yeast strain, add some wood chips… Luckily, I have a lot of ideas what to do with this particular brew. Cheers and thanks for reading. Please let me know if my tasting notes are of any use for you.

#41 Jubilee Porter

After some reading and research for old recipes of a Porter I finally brewed batch number 41 on the 23rd of December 2011. I call the black stuff: Jubilee porter

Recipe: Jubilee Porter
Numbers: Volume 25 L (6.6 gal)
Original gravity 12.9°P
Terminal gravity 4.8°P
Color Around 65 EBC
IBU 37 IBU
ABV Around 5.5 %
Grains: Pale Ale (4 EBC) 4.8 kg
Crystal (120 EBC) 0.45 kg
Chocolate (900 EBC) 0.3 kg
Acidified malt 0.1 kg
Hops: Northern Brewer (9% AA) 37 g and boil for 90 min
Hallertauer (4.2%) 19 g and boil for 10 min
Yeast: Wyeast #1028 London Ale
Water: Burgdorf + 0.15 g L-1 MgSO4 · 7 H2O+ 0.1 g L-1 NaCl + 0.2 g L-1 NaHCO3
Rest: 1 step 90 min @ 66°C, mash out @ 78°C
Boil: Total 90 min
Fermentation: Primary 7 days @ 18°C
Secondary 14 days @ 15°C
Maturation: Carbonation (CO2 vol) 1 vol for draught, 2 vol for bottles
Maturation time Maturate for 4- 8 weeks

12/23/2011: Brew day. I did a yeast starter of the #1028 London Ale: Purchased a propagator and added the whole package to 1 Liter of starter and let it ferment. I cooled the whole starter down to 6°C so the yeast can sediment. Then carefully decanted the starter off and added another 2 Liter of starter. I cooled the starter a day before brew day again and added only the yeast sediment to the wort and shook the heck out of the fermenter to get enough oxygen in the wort. Fermentation signs visible after a few hours.

01/02/12: Transfered beer from primary fermenter to a new one. I will let the beer ferment another two weeks at around 15°C and then keg and bottle. Terminal gravity is 4.9°P so far.

01/15/12: Filled a keg and forced carbonated to approximately 1 vol of CO2. Will bottle the rest of the batch in bottles soon.

01/25/12: Filled the remaining 6 Liters into 0.5 L bottles and added sugar to get a carbonation level of about 2 volumes of CO2. Added some fresh yeast for bottle conditioning. I already tasted some of the beer and it had a subtle chocolate character and was pretty dry as expected. I am really curious how it will taste after further conditioning. Stay tuned, will post the tasting notes.

04/07/12: Tasting notes.