Beer Forum

Brewed Jamil's Robust Porter awhile ago and loved it. Making it again this weekend. In the past I have had a Baltic Porter brewed by someone in our HBC. He used 2112 Cal. Lager yeast since he couldn't control his temps down to lager temps. It turned out great. While picking up all my supplies yestarday I picked up a couple free expired 2112 and figured I would try the same idea out. Smacked them yestarday to make sure they're still alive and will make a big starter. Has anyone used this yeast? Just curious how to adjust the recipe since 2112 only has about 71% attentuation.

OG: 1.064
FG: 1.020
With 71% attenuation. Not where I want it to finish.
Should I increase my IBUS to balence the higher FG?

Maybe its better if I just stick with a higher attenuative yeast. What say you?

You could try to force it into a higher attenuation my mashing at a lower temp, say 148F. Or you could also substitute 0.5-1.0 lb sugar for the equivalent amount of malt.

One of the local breweries always uses a lager yeast for his stouts, and that seems to work well.

Just to follow up. This is a very different beer. I used almost the same recipe and water and fermentation and ended up with a completely different beer! I get less body with the Cal Lager yeast with less sweetness left over compared to the Cal Ale yeast. Which seems a little weird as the WLP 001 finished lower than the other yeast used. After a couple months the Cal lager yeast Porter came around and ended up being a nice beer, but the WLP 001 was way better for the Robust Porter recipe in the BCS book. Whatever yeast you use, this beer changes a lot after some age. I tried to age it a bit, but ended up with a less bold version of the style. It was much better as a fresh example. The hop additions near the end contributes a lot to this beer. Hope this helps your future brews.

Brad

blueberry,
I am getting ready to brew my 3rd AG batch, and am going with a robust porter. Looking at using JZ's recipe from BCS as well (originally was thinking about a Stone Smoked Porter clone).

When you first did JZ's porter (with the WLP001) how did you find the coffee and chocolate flavors? I've seen some folks suggest getting rid of the black patent as they claim it's got too much of the burnt flavor to it. One recommended replacing the Black with Carafa to get more coffee, less burnt. But I'm figuring JZ's recipe has to be good...

I'd try bumping up the gravity to 1.080 and turning it into a Baltic Porter with the lager yeast.
And I'd add more Carafa Special I & II, as well

BDawg wrote:I'd try bumping up the gravity to 1.080 and turning it into a Baltic Porter with the lager yeast.
And I'd add more Carafa Special I & II, as well

Don't have the ability to ferment at lager temps (yet), so I'm sticking with a robust porter.

Ended up going with a lot of chocolate and C120, some c40 and about 72% 2-row. 1.062 OG, got down to 1.014 and was still working. Now in the secondary.