Boskoopse Bramen Porter (Boskoop's Black-Berry Porter)
What to do when you have loads of juicy black-berries in your garden? As home brewer you get curious if you can brew a beer with these black-barries.As an (one-off?) experiment a strong Porter has been brewed (SG(start)=1.086) and at the last phase of the boiling the juice from about 3.3kg of black-berries has been added. The steeping-schem has been somewhat adjusted to keep some non-fermentable sugars in order to complement the sourness of the black-berry juice. During fermentation wood chips have been added. With as a result a nice combination of the sweet and dark tones of coffee and chocolate, complemented by the freshness of the black-berries, completed with the smoothness of the wood. Full and rich for the cold Winter evenings (but also fesh enough for the warm Summer ones). A Porter from Boskoop with a local twist!
One-off? No, luckily not; 2017 was a too good year for the garden-grown black berries, and another 7kg of fresh black-berries were frozen in for a 2023 batch! The latter has been brewed together with Jorien, and being stronger together, we mad the beer stronger into a Barley Wine by pitching the yeast at 30 oC. (Don't forget to use a blow-off!)
Recommended drinking temperature: 8...12 oC
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| Bottled: | 047: 2023-01-24 030: 2020-01-17 024: 2018-12-18 017: 2017-11-22 011: 2016-10-26 |
| Alc. vol.: | 047: 9.4% 030: 8:3% 024: 8.2% 017: 7.3% 011: 7.8% |
| EBC: | 62 |
| EBU: | 50 |
| Brew volume: | 20 liter |
| Malts: | 4,650gr Munichner I (15 EBC) 2,760gr Pale Ale (3 EBC) 290gr Special B (350 EBC) 110gr Caramunich III (150 EBC) 160gr Pale Chocolate (525 EBC) 150gr Carafa Special III (1400 EBC) |
| Hops: | 20gr Chinook (13.3% @ 90 min) 20gr Chinook (13.3% @ 15 min) 20gr Ahtanum (@ 15 min) |
| Additions: | 3.85kg black-berries home-grown* 150gr French oak chips**, dark roasted (at 2nd fermentation) *note: The black-berries have been frozen straight after picking and cleaning. After a slow defrosting 3gr Pectine Enzyme II has been added and soaked for 24 hours. Thereafter the juice has been extracted, seved and quickly heated, just before adding the juice to the wort (@ 10 min, estimate: 2.0l, SG(start)=1.028-1.032) **note: For the 2017-2019-2023 batches the oakwood chips are soaked for 3-12 months in Graham's Fine Ruby port |
| Yeast: | 011, 017: Danstar - Nottingham 024: Fermentis SafAle US-05 030, 047: Mangrove Jack's M47 Belgium Abbey |
| SG (begin - end): | 047: 1.079 - 1.012 030: 1.078 - 1.023 024: 1.090 - 1.030 017: 1.082 - 1.024 011: 1.080 - 1.022 |
| Steeping-scheme: | First rest: 120 minutes with 24.7 liter Boskoops water (with 3.3ml lactic acid and 2.2gr CaSO4) of 70oC op 67oC In 15 minutes heating to 78oC 10 minutes rest at 78oC Loutering with 7.0 liter Boskoops water (1.2ml Lactic acid) at 80oC |
| Fermentation: | Primary fermantation of 7-9 days Secondary fermentation of 10-15 days, adding 150gr oakwood chips (20 minutes in oven at 200oC)  |
| Bottling: | In 33cl bottles 1 Cooper sugar drop (eff. 2.52gr sugar) (7.6gr/l) |
| Batch-nummer(s): | 017, 011, 024, 030 en 047 |
| Number of bottles: | 61 bottles of 0.33l 2 bottles of 0.3l (first and last) |