Brü It Yourself | My Glockenspiel Tolls For Thee German Porter

Author: Steve Thanos

Back in September 2023, my wife and I celebrated our 16^th wedding anniversary by dining at our favorite German restaurant, Bavarian Lodge in Lisle, IL. While perusing the taplist for a something to accompany my meal, I noticed an option from Perennial Artisan Ales that was unfamiliar to me – German Porter – and swiftly ordered a pint.

While not officially recognized by the BJCP, German Porter is a described as having a robust and complex flavor profile consisting of roast, coffee, chocolate, wood, and dark fruit malt notes with moderate bitterness and general noble hop character. Often characterized as Starkbier due to its relatively high strength of around 8% ABV, German Porter is fermented with an ale yeast, though it can also be co-fermented with Brettanomyces.

All it took was one sip of Perennial’s Pharmacy Porter to turn me into a fan. The combination of rich malt flavor and clean fermentation profile was similar in many ways to other types of Baltic and American Porter I’ve tried, though the use of German hops contributed a delightful uniqueness to the beer. It was this experience that inspired me to try my hand at making a German Porter of my own!

| Making My Glockenspiel Tolls For Thee German Porter |

After spending some time researching the style, I designed a German Porter recipe that relied on classic German hops and yeast.

My Glockenspiel Tolls For Thee German Porter

After collecting the full volume of filtered water and adjusting it to my desired profile, I lit the flame under the kettle then proceeded to weigh out and mill the grain.

Once the water was adequately heated, I incorporated the grains then checked to make sure it was at my target mash temperature.

While the mash was resting, I prepared the kettle hop additions.

Once the 60 minute mash was complete, I removed the grains then boiled the wort for 60 minutes before rapidly chilling it with my JaDeD Brewing Hydra IC. A hydrometer measurement showed the wort was at my target OG.

After transferring the chilled wort to a fermenter, I placed it in my chamber for a couple hours to finish chilling to my desired fermentation temperature of 66°F/19°C, at which point I pitched a pouch of Imperial Yeast G02 Kaiser.

With signs of activity absent after 10 days of fermentation, I took a hydrometer measurement confirming FG had been reached.

At this point, I cold crashed the beer overnight before transferring it to a CO2 purged keg that was placed on gas in my fridge and left to condition for a week before it was ready to drink!

| IMPRESSIONS |

Porter was originally developed in 18^th century England as an easy-drinking yet flavorful beer for those looking to imbibe after a long day’s work. As it’s popularity grew, brewers in other regions used it as inspiration for their own dark and roasty spinoffs, and Germany was no exception. Curiously, German Porter has received relatively little fanfare compared to its English, American, Baltic, and Russian counterparts.

Undeniably similar to other batches of Porter I’ve brewed, My Glockenspiel Tolls For Thee had a moderate herbal and earthy hop character from the Tettnanger that gave it an interesting spin. To my palate, the malt character was led by notes of chocolate with whispers of dark roasted coffee, which was emphasized by the clean fermentation character. Others who sampled My Glockenspiel Tolls For Thee described it similarly, and it was generally well received.

Ultimately, I really enjoyed the was this German Porter turned out, even if it wasn’t a huge departure from more common types of Porter. When designing this recipe, I was aiming for a slightly stronger beer and expected a bit more attenuation, but in the end, I was happy with the 5.6% ABV, which I suspect contributed to its drinkability. The next time I brew a German Porter, I plan on using Vienna as the primary base malt and may increase the late kettle Tettnang addition to further distinguish the beer from the Porter in other regions.

If you have thoughts about this recipe or experience making something similar, please feel free to share in the comments section below!

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