Author Topic: Cream Porter ish?  (Read 619 times)

Offline klickitat jim

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Cream Porter ish?
« on: August 20, 2015, 05:05:04 PM »
I'm getting ready for fall brewing. Starting off with my old school centennial/cascade Pale. But what to put in the chest next to it? I've got some lactose hanging around. I'm not worried about hitting a guideline or entering it in a comp. Just something for early fall drinking. Low on the roasty burnt flavors. Malty with enough hops to keep it interesting. European malt and hop character, but cleaner fermentation profile. Drinkable. Smooth. Full bodied.Any thoughts on this?

~5% abv
~30 ibu
~20 arm

5 lbs Golden Promise
5 lbs Best Dark Munich
1 lb Pale Chocolate
3 oz Midnight Wheat

Mash~ 156° 5.2ph with a little CaCl

1 lb lactose in the boil

1/2oz magnum at 60
1 oz (maybe 2) EKG 170° whirlpool for 30

What do you think? I wonder if the pale chocolate might make it too nutty. I've got regular chocolate too, but thought that might make it too roasty.

Offline blatz

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Re: Cream Porter ish?
« Reply #1 on: August 20, 2015, 05:17:55 PM »
i'd drink that - looks good.   8)
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Offline HoosierBrew

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Re: Cream Porter ish?
« Reply #2 on: August 20, 2015, 05:24:17 PM »
+2.  A local brewery makes a 'Milk Porter' seasonal that's pretty tasty.
Jon H.

Offline chumley

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Re: Cream Porter ish?
« Reply #3 on: August 20, 2015, 05:54:27 PM »
A whole pound of pale chocolate would seem to be a bit too much, at least to my tastes. Personally, I would drop that to about 6 oz.

Offline dmtaylor

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Re: Cream Porter ish?
« Reply #4 on: August 20, 2015, 08:15:41 PM »
If you're going to use a pound of lactose, then mashing hot at 156 F is overkill.  Mash normal around 152 F.  Either that, or mash hot but only use 3/4 lb lactose.

Not sure, but that seems like a lot of chocolate malt.  I might take that down a hair, maybe 3/4 lb.

Looks great otherwise.  I'd drink a lot of it.
Dave

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Offline Pinski

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Re: Cream Porter ish?
« Reply #5 on: August 20, 2015, 09:12:13 PM »
If you're going to use a pound of lactose, then mashing hot at 156 F is overkill.  Mash normal around 152 F.  Either that, or mash hot but only use 3/4 lb lactose.

Not sure, but that seems like a lot of chocolate malt.  I might take that down a hair, maybe 3/4 lb.

Looks great otherwise.  I'd drink a lot of it.

I was thinking similarly on the chocolate, Dave.  I would likely go with 1/2 lb. of the midnight wheat and call it good if you're looking for "low on the roasty/burnt flavors". I think that a pound of even pale chocolate would be fairly sharp. 
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Offline HoosierBrew

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Re: Cream Porter ish?
« Reply #6 on: August 20, 2015, 10:13:34 PM »
Different schools of thought on the cream stout/cream porter. I like to balance the sweet character in a cream stout with a decent level of roast, to keep the beer from seeming too sweet. I checked my notes on the last cream stout I did which IMO was excellent - FWIW I used 8 oz of black patent and 8 oz pale chocolate for the roast components. Balanced really nicely with the sweetness.

EDIT -  The malts were all mashed together on this one, targeting a pH of 5.55
« Last Edit: August 20, 2015, 11:10:11 PM by HoosierBrew »
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Offline klickitat jim

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Re: Cream Porter ish?
« Reply #7 on: August 20, 2015, 10:31:35 PM »
Ya I think I agree on the pale chocolate. I'll cut that in half I think

And you're probably right dm maybe 150-152
« Last Edit: August 20, 2015, 10:45:16 PM by klickitat jim »

Offline klickitat jim

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Re: Cream Porter ish?
« Reply #8 on: August 21, 2015, 12:06:08 AM »
Different schools of thought on the cream stout/cream porter. I like to balance the sweet character in a cream stout with a decent level of roast, to keep the beer from seeming too sweet. I checked my notes on the last cream stout I did which IMO was excellent - FWIW I used 8 oz of black patent and 8 oz pale chocolate for the roast components. Balanced really nicely with the sweetness.

EDIT -  The malts were all mashed together on this one, targeting a pH of 5.55
Ok, a few said yummy as is. I'll follow taytay's advice and lower my mash temp. And I'll follow your advice and split the difference with pale and regular chocolate

Offline Pinski

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Re: Cream Porter ish?
« Reply #9 on: August 21, 2015, 02:47:14 PM »
"Taytay" :)
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Offline HoosierBrew

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Re: Cream Porter ish?
« Reply #10 on: August 21, 2015, 02:52:19 PM »
Jon H.

Offline dmtaylor

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Re: Cream Porter ish?
« Reply #11 on: August 21, 2015, 03:47:08 PM »
I've been called far worse.
Dave

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