[dzlater]

I have a bunch of leftover grains, and was thinking of brewing up a Porter.
How does this look?
og 1.055
80% 2 row Canadian
6% chocolate malt
6% brown malt (home toasted)
4% crystal 60L
4% wheat malt
33 IBU's
.5 oz magnum @ 60 min
1 oz willamette @ 30 min

[garc_mall]

Looks tasty to me, but more like a Northern English Brown than a porter. I don't think you are going to get the dark, roasty flavor expected in a Porter. I do think it will taste good though. I would use a fruitier ale yeast, such as the whitbread yeasts, or WY1272.

[dzlater]

Thanks,
I have a half lb. of black patent. If I were to add 2% or 3% black patent, would that push it closer to a Porter?
Maybe add it after the mash, just have it in there during the sparge?
I am have some Wyeast 1318 London Ale III from my last batch that I am going to use.

[garc_mall]

for a 5 gallon batch, I used 1/2 lb of black patent for my porter, (Extract + Steeping grains; 1lb C60, 1/2lb Chocolate, 1/2lb BP) and it came out with a nice roastyness. I don't know that I would use less than 1/4lb, and I would be leaning towards the whole 1/2lb.

Adding it after the mash is supposed to be a bit smoother, and is definitely good if you don't want to worry so much about mash pH. I haven't used that method, but Gordon Strong talks a lot about it in his book.

[saintpierre]

I agree the original recipe looks more like a brown than a porter. Personally, I would drop the wheat and replace with black malt.

[Iliff Ave]

I agree with the above. I would definitely add the black patent to make it more of a porter. I definitely like to use chocolate in my porters but another dark/roasted malt seems necessary to me

[dzlater]

Thanks for the pointers.
Here's what I came up with.
10 lbs 2 row
.84 lbs chocolate
.84 lbs. brown
.6 lbs crystal 60L
.25 lbs black patent

[dzlater]

The beer turned out great.
Thanks for the tips.
Dan