Brewday 14: Plum Porter

Brewed on 13/09/2013

Clearly I had forgotten the hassles of my last double brewday back in April when I decided to brew both a Plum Porter, and a Chocolate Vanilla Stout in the same session! Both of these beers are cloning attempts of extremely good beers made by the Titanic Brewery, Stoke on Trent. The Plum Porter, as it’s name suggest is a Porter secondary fermented with Plums to give it an amazingly unique taste.

The recipes:

Plum Porter:

  • 3kg Maris Otter Malt
  • 0.50kg Munich Malt
  • 0.20kg Chocolate Malt
  • 0.5kg Cara-Pils
  • 1.6kg Golden Promise Pale Malt
  • 0.15kg Carafa 1 Malt
  • 25g Northern Brewer Hops @ 90 mins
  • 25g East Kent Golding @ 15 mins
  • 1g Irish Moss @ 15 minutes
  • 1 Safale S-04 yeast
  • 4kg Ripe Victoria Plums
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Plum Porter Grain Shot

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Mashing under way

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Not what I was hoping to see floating in the mash!

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Boil in progress (thank God!)

Other than the Mash Tun filter coming off part way through the mash this brew went relatively smoothly! What else could have gone wrong after all?!

Target OG 1.054 and I hit 1.056 so the target ABV will be somewhere around 5.6%. Now comes 14 days primary fermentation, then the porter will be racked on to 4kg of Plums for a 1 month secondary fermentation. The Plums will be frozen and then thawed before hand to help extract the juices. If this turns out anything like the Titanic version I will be a very happy brewer!

4 thoughts on “Brewday 14: Plum Porter

  1. Drinking a plum porter at sun inn in stafford as I write this. How did the recipe come out? You used fresh plums, cubed, frozen, then thawed?

  2. The recipe is nothing like the Titanic version to be honest. It was a complete guess at the grain bill though so I’m not suprised! It’s a porter, it has plums in it, that’s about as close as it gets! That said, now the initial sourness from the fruit has passed (2.5 months conditioning time) it is a pretty nice pint and hopefully will improve further!
    and yes, I used 4kg of fresh plums, roughly chopped, frozen then thawed in the secondary FV before the beer was dropped on to it. It was then moved to a 3rd FV (and seived) before bottling.

  3. I’ve never tried the Titanic beer, but would really like to brew a porter with plums now to give it time to age for next (southern hemisphere) winter. Any suggestions for what you’d do differently with the grainbill next time?

  4. Sorry for the slow reply David.
    I’m not sure I would alter the grain bill, but I have not brewed a Porter before so don’t know if this recipe would stand up on it’s own with the Plums! That’s another beer style added to the ‘must try’ list then!
    If I re-brew this however I would definitely go for Plum Extract/Concentrate rather than real Plums. It’s how Titanic do it, and will give you much more control on the flavour profile and more repeatable recipe afterwards too. 4kg of real fruit contains a lot of variables!

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