Author Topic: brown malt for porter  (Read 1335 times)

Offline goschman

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brown malt for porter
« on: August 19, 2014, 05:37:17 PM »
I am formulating a new porter recipe. Any input on what % of brown malt would be a good starting point? I am trying not so use too many malts but hear that brown malt is great in porters. Right now I have it at about 8% in addition to two row, munich, chocolate, carafa special, and caramel 60.
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Offline denny

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Re: brown malt for porter
« Reply #1 on: August 19, 2014, 06:45:16 PM »
I use 8.5% in my BVIP.
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Offline dak0415

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Re: brown malt for porter
« Reply #2 on: August 19, 2014, 06:51:53 PM »
Denny, whose brown malt do you prefer?  I have found that too much (as well as too much pale chocolate) give a slight sour note that I do not care for.
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Offline goschman

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Re: brown malt for porter
« Reply #3 on: August 19, 2014, 06:58:28 PM »
Thanks Denny! Looks like I will keep it about where it is for the first attempt.
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Offline denny

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Re: brown malt for porter
« Reply #4 on: August 19, 2014, 07:44:59 PM »
Denny, whose brown malt do you prefer?  I have found that too much (as well as too much pale chocolate) give a slight sour note that I do not care for.

There seems to be differing versions and colors of brown malt.  I prefer the Fawcett, which is about 70L.
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Offline goschman

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Re: brown malt for porter
« Reply #5 on: August 19, 2014, 07:54:23 PM »
I will be using Bairds which appears to be 60-70 L
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Offline mabrungard

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Re: brown malt for porter
« Reply #6 on: August 20, 2014, 12:38:02 PM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
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Offline hopfenundmalz

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Re: brown malt for porter
« Reply #7 on: August 20, 2014, 12:47:55 PM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
That is interesting. I wonder how it would be in a recipe for a historic porter.

Did you go to the talk that John Mallett and Andrea Stanley presented at the NHC? They served a historic porter made with malt that was dried over a hornbeam fire. A little smokey, but I really liked it.
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Offline dak0415

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Re: brown malt for porter
« Reply #8 on: August 20, 2014, 02:39:20 PM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
Ah! That may explain it.  I was using Crisp Brown and have Crisp Pale Chocolate.  Need to switch to Fawcett!
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Offline chumley

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Re: brown malt for porter
« Reply #9 on: August 20, 2014, 07:16:00 PM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.

Offline erockrph

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Re: brown malt for porter
« Reply #10 on: August 21, 2014, 02:16:26 AM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.
I was under the impression that this was Castle's new name for their Aromatic malt.

http://morebeer.com/products/castle-abbey-aromatic-malt-50-lb-sack.html
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Offline mabrungard

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Re: brown malt for porter
« Reply #11 on: August 21, 2014, 01:09:03 PM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
That is interesting. I wonder how it would be in a recipe for a historic porter.

Did you go to the talk that John Mallett and Andrea Stanley presented at the NHC? They served a historic porter made with malt that was dried over a hornbeam fire. A little smokey, but I really liked it.

Yep! I was in there and it was an excellent presentation. The beer made with Andrea's malt was similar in smokiness with my porter.
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Offline chumley

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Re: brown malt for porter
« Reply #12 on: August 21, 2014, 02:55:32 PM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.
I was under the impression that this was Castle's new name for their Aromatic malt.

http://morebeer.com/products/castle-abbey-aromatic-malt-50-lb-sack.html

No, its definitely more of a brown malt, after using it.

I tend to believe the maltster more than Morebeer.....

http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English

Offline klickitat jim

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Re: brown malt for porter
« Reply #13 on: August 21, 2014, 05:13:29 PM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.

Martin, I'm hearing a reoccurring theme. If everything produces smoke...

I'm ribbing you, sorry couldn't resist

Offline erockrph

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Re: brown malt for porter
« Reply #14 on: August 21, 2014, 06:02:41 PM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.
I was under the impression that this was Castle's new name for their Aromatic malt.

http://morebeer.com/products/castle-abbey-aromatic-malt-50-lb-sack.html

No, its definitely more of a brown malt, after using it.

I tend to believe the maltster more than Morebeer.....

http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English

Bummer if that's true. I use Castle Aromatic in a whole lot of my brews. The Briess stuff just isn't the same.

I know I've seen at least half a dozen different shops mention that Abbey is the new name for Aromatic, and I know Castle just renamed just about their entire line of malts. I was assuming that since the Abbey is the new non-caramel malt in the same color range (listed at 17L on their site), then it must be their new Aromatic.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer