Author Topic: Porter  (Read 1140 times)

Offline curtdogg

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Porter
« on: January 03, 2017, 05:22:57 PM »
My brewing buddy chose to brew a porter this upcoming brew day.
Can I please have some advise on a nice simple porter recipe.

Heres what seems to be a simple recipe  I found on the web.

Marris otter
Brown malt 65L
C40 L
Chocolate malt 425 L.
Fuggles.
WLP 013

I would like to keep it simple.
Would a pale chocolate malt  be a good sub for brown malt?

What bru n water water profile would be best?

Can you just brew it for me and send it to my house?

Thanks Gents.
Curtis.

Offline JJeffers09

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Re: Porter
« Reply #1 on: January 03, 2017, 06:15:23 PM »
Pale chocolate is too dark to sub for brown.  I suppose you could fudge with a little victory/biscuit and medium to dark UK crystal.  I think finding crisp brown or briess carabrown is the way to go.
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Offline bayareabrewer

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Re: Porter
« Reply #2 on: January 03, 2017, 06:18:06 PM »
My brewing buddy chose to brew a porter this upcoming brew day.
Can I please have some advise on a nice simple porter recipe.

Heres what seems to be a simple recipe  I found on the web.

Marris otter
Brown malt 65L
C40 L
Chocolate malt 425 L.
Fuggles.
WLP 013

I would like to keep it simple.
Would a pale chocolate malt  be a good sub for brown malt?

What bru n water water profile would be best?

Can you just brew it for me and send it to my house?

Thanks Gents.
Curtis.

I don't really think there is a good sub for brown malt, and that stuff is delicious.

Offline Steve Ruch

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Re: Porter
« Reply #3 on: January 03, 2017, 06:49:07 PM »
Heres what seems to be a simple recipe  I found on the web.
Marris otter
Brown malt 65L
C40 L
Chocolate malt 425 L.
Fuggles.
WLP 013
Thanks Gents.
Curtis.

Go with this and you'll get a pretty good beer.
Crescent City, CA

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with hairy old women

Offline Hand of Dom

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Re: Porter
« Reply #4 on: January 03, 2017, 08:26:15 PM »
I don't think there is a satisfactory substitute for brown malt, but the recipe looks good to me.  I'd use the brown malty or balanced profiles in Bru'n Water.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline curtdogg

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Re: Porter
« Reply #5 on: January 03, 2017, 08:48:06 PM »
Thanks alot guys.
When you use pre selected water profiles in Bru n Water for example " brown and malty" do you try to match the profile 100% or acap without going over? I am begining to understand the chloride/sulfite ratio and RA effects on the beer.  If I stick to the pre selected profile I should be in a good range for everything right?

Offline mabrungard

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Re: Porter
« Reply #6 on: January 03, 2017, 08:50:50 PM »
You don't need to match. Just get the profile close.
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Offline EnkAMania

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Re: Porter
« Reply #7 on: January 03, 2017, 08:54:14 PM »
Thanks alot guys.
When you use pre selected water profiles in Bru n Water for example " brown and malty" do you try to match the profile 100% or acap without going over? I am begining to understand the chloride/sulfite ratio and RA effects on the beer.  If I stick to the pre selected profile I should be in a good range for everything right?

I just try my best to get close
Some day we'll look back on this and it will all seem funny

Offline Hand of Dom

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Re: Porter
« Reply #8 on: January 03, 2017, 08:57:46 PM »
Thanks alot guys.
When you use pre selected water profiles in Bru n Water for example " brown and malty" do you try to match the profile 100% or acap without going over? I am begining to understand the chloride/sulfite ratio and RA effects on the beer.  If I stick to the pre selected profile I should be in a good range for everything right?

I try and stay around +/-10% for Ca, SO4, and Cl.  I'm less concerned with the other values, but my base values for Mg & Na are quite low anyway.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline curtdogg

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Re: Porter
« Reply #9 on: January 03, 2017, 10:47:19 PM »
Atm I have Gypsum, CalChloride, Baking Soda and Epsom salt.
Is that good enough to get me going on water chemistry? I really didnt see a need for chalk or pickling salt. In the future
when i brew a lighter beer i will purchase some lactic acid or choose to use acid malt.

Offline bayareabrewer

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Re: Porter
« Reply #10 on: January 03, 2017, 11:20:36 PM »
you're gonna have to enter it all in bru'n water and see.

Offline BrewingRover

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Re: Porter
« Reply #11 on: January 04, 2017, 01:00:26 AM »
That's a classic Fullers Porter clone recipe, which I just brewed on Friday. I've been happy enough with it to brew it multiple times. I used Brown Full as my target in Bru'n Water

« Last Edit: January 04, 2017, 01:02:36 AM by BrewingRover »
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Offline Hand of Dom

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Re: Porter
« Reply #12 on: January 04, 2017, 11:45:35 AM »
Atm I have Gypsum, CalChloride, Baking Soda and Epsom salt.
Is that good enough to get me going on water chemistry? I really didnt see a need for chalk or pickling salt. In the future
when i brew a lighter beer i will purchase some lactic acid or choose to use acid malt.

I tend to just use CaCl, gypsum, and phosphoric acid, occasionally use baking soda on a porter/stout.
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline JJeffers09

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Re: Porter
« Reply #13 on: January 04, 2017, 02:42:51 PM »
That is totally up to you.  You can get the water profile you want with those.  If I'd add anything It would be Epsom from the grocery store.  $4 will last you years

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Offline curtdogg

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Re: Porter
« Reply #14 on: January 04, 2017, 02:47:41 PM »
That is totally up to you.  You can get the water profile you want with those.  If I'd add anything It would be Epsom from the grocery store.  $4 will last you years

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Thanks J.
Im just trying to get ahead of the game without spending tons of time and money on brewing hit or miss batches. All the info on this forum is invaluable.