Author Topic: First Porter Recipe  (Read 789 times)

Offline IMperry9

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First Porter Recipe
« on: December 15, 2016, 05:58:49 AM »
Hey everybody, I am finally getting back into the swing of things  and brewing again. While my SMaSH Rye is fermenting away I want get something in my keg for the winter. A Porter sounded like a good start.
Grain Bill:
81% Pale Ale Malt=10.3lbs
8% Cara-Amber=1lbs
8% Rye Malt=1lbs
1% Carafa III Dehusked=.13lbs
2% Roasted Barley=.25lbs
Total Lbs=12.70lbs
What I am Going for:
OG:1.060
FG:1.015
ABV:5.895%
IBU:30-35
SRM:37.7
I'll probably use Willamette or Simcoe Hops and using Safale US-04. I think it will have some good character and be drinkable, nothing special. Any feedback is welcome!
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline pete b

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Re: First Porter Recipe
« Reply #1 on: December 15, 2016, 02:21:28 PM »
Others may comment on the grain bill but my personal preference would be wy1450 and maybe a bit less ibus and I generally don't put any flavoring/aroma hops in roasty beers.
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Offline dannyjed

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Re: First Porter Recipe
« Reply #2 on: December 15, 2016, 03:22:31 PM »
I would use Chocolate malt instead of Roasted Barley.
Dan Chisholm

Offline goschman

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Re: First Porter Recipe
« Reply #3 on: December 15, 2016, 04:33:10 PM »
I think you are going to want more than 3% roasted grain. I think a lot of people use a combination of chocolate and black patent for Porter and chocolate and roasted barley for Stout.
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Offline neddles

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Re: First Porter Recipe
« Reply #4 on: December 15, 2016, 05:13:19 PM »
GLBC Edmund Fitzgerald is a mix of chocolate and roasted barley and is a delicious porter. At one time (or maybe still is) a classic example listed by BJCP.

Offline IMperry9

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Re: First Porter Recipe
« Reply #5 on: December 15, 2016, 05:22:15 PM »
Thanks for the feedback! Some the ingredients I planned on throwing in because it is what I have on hand. The hops I was only going to use as the bitter charge at 60 minutes but any hop recommendations? Also does it matter if I use English or American yeast? Why do you prefer chocolate malt instead of roasted barley? I like porters that have some astringency and figured that roasted barley would do the trick. Maybe sub the Carafa III for some chocolate malt? I am basing this recipe off this...sort of.... https://byo.com/bock/item/1260-practical-porter.
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline neddles

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Re: First Porter Recipe
« Reply #6 on: December 15, 2016, 05:38:45 PM »
I also agree with the above comment that you will want most roast malt regardless of which one you choose. I don't see how this recipe could possibly get to 37 SRM you noted in the OP.

Offline Steve Ruch

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Re: First Porter Recipe
« Reply #7 on: December 15, 2016, 05:54:19 PM »
I made a porter using rye and chocolate rye that came out pretty good.
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Offline Ale Farmer

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Re: First Porter Recipe
« Reply #8 on: December 16, 2016, 04:08:54 AM »
What about using brown malt? For me, this makes a porter different than a stout.
George

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Offline JJeffers09

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Re: First Porter Recipe
« Reply #9 on: December 16, 2016, 05:42:50 PM »
Depends on the substyle of porter you are going for, however I really do agree black malt and chocolate malt is what helps push a porter up.  Then there is the rich UK pale / M.O. base that helps boost the toasty biscuit rich malt.
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