Fermentation master and author Robert Rivelle George certainly did, and decided to share his knowledge with those who enjoy craft drinks but balk at their cost. Have you noticed the proliferation of enticing labels in the craft beverage section of your grocery store or liquor outlet? Perhaps you’ve also noticed the breathtaking prices commanded by these handcrafted drinks. Leave a comment Posted in Ale Tagged barley malt, beer, black lager, Burton ale, Double IPA recipe, fermentation, homebrewing, Porter recipe Robert Rivelle George Reveals Secret to Creating Full-Flavored Beverages After a long day down at the docks, this is going to be a big reward. You are rewarded with a thick, rich, wildly complex beverage. Let it sit for two weeks, and then pour the tincture into the secondary fermenter. It is Rum-Barrel Hop-Burst Robust Porter! Take toasted oak cubes and cover them with your favorite rum. The result is considerable bitterness, but with a huge amount of flavor and aromatic oils retained in the brew.īut this is more than just Hop Burst Robust Porter.
To add to this porter’s robustness, the brewer uses the technique of “hop bursting.” Hop burst recipes call for adding to the wort only one large charge of the freshest possible hops with fifteen minutes left in the boil. Who would want a pathetic porter? The freight porters of old were a strong bunch.
Robust Porter is the best kind of porter. The result is not so much a beer that tastes like oatmeal raisin cookies as it is an oatmeal raisin cookie that tastes like beer. Add some to the primary fermenter, and another batch to the secondary, along with a hint of vanilla extract. Soak sultanas in dark rum until they are soft, then whirl the mixture in a blender. Ferment with a fruity yeast such as London Ale. Add golden syrup at the end of the boil to contribute more caramel flavors. Magnum and Amarillo hops are assertive without being overpowering. Mash at a fairly high temperature to encourage the production of unfermentable sugars that will keep the brew more sweet and full-bodied. Add to this Maris Otter base malt, crystal malt, a touch of caramel rye malt, and some Cara Munich. To make this brown stout, start with the ingredients for cookies: wheat malt, oats, sultana raisins. But historically, Stout was any beer that was as strong as the drinkers that were expected to consume it. Interestingly, what is now known as Stout is oftentimes rather low in alcoholic content while Porters tend to have an ABV of 5.5% to 6% or more. Thus, we had Porter, and we had Stout Porter, which eventually became just Stout for short.
In the past, the term “stout” referred to a beer that was extra strong. This is a beer that answers the question “What would it be like to brew up a batch of oatmeal raisin cookies?”