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Sneaky Snake Porter

Sneaky Snake Porter

Robust Porter : All Grain : 5.5 gal

highwaytoale

Oaked Oatmeal Milk Porter

January 19, 2013 at 10:13pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 11 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.75 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 0.5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.25 lbs Weyermann Carafa® III; Weyermann

    Weyermann Carafa® III; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 0.25 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.25 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 1 lbs Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • 0.5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 0.5 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1 oz Cascade - 5.2 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.5 oz Mt. Hood - 5.2 AA% whole; boiled 30 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 0.5 oz Cascade - 5.2 AA% whole; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Oak Wood Chips - In secondary (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • 0.5 tsp Yeast Nutrient (AKA Fermax) - after boil (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1 tsp Irish Moss - last 10 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Hops used were a home-grown mixed bag of the two varieties, so AA% used is an average. One week primary, then racked to secondary with oak chips for two weeks then bottled. BG=1.047 OG=1.061 TG=1.017 5.8% ABV

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.061 1.048 - 1.065
Terminal Gravity: 1.015 1.012 - 1.016
Color: 28.0 SRM 22 - 35
Alcohol: 6.1% ABV 4.80% - 6.50%
Bitterness: 29.7 IBU 25.00 - 50.00

Discussion

highwaytoale

Watch out for Sneaky Snake!

2013-01-19 10:23pm

The name Sneaky Snake is taken from an old song by Tom T. Hall, it's a fun tune and an important lesson for any beer lover. Check it out: http://www.youtube.com/watch?v=5W1QLA-pp34 This brew tasted nice and smooth on it's way to bottle, the oak definitely stood out, but it should mellow with age. I will update after conditioning.

highwaytoale

Yum.

2013-04-05 9:14pm

It's almost 3 months in the bottle now and it's really tasting nice. The oak was a bit too strong when it was young, but the aging has really paid off. I used a medium toasted oak and it definitley has a more pronounced flavor vs. the light toasted chips I've used in the past. The malty flavors coat the mouth and linger; and it's definitely a porter vs. a stout, with that perfect dark roast character without going too far.

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