[pashusa]

What is the real differance between a stout and a porter?

[hamiltont]

Well, this topic will probably be debated to its death but here's my rendition.  A stout is a porter, a stout porter.  The porter style died off some years ago and has made a come back recently.  Generally, but not always, a stout will have more roasted barley than a porter and some porters will have no roasted barley.  Alcohol strength isn't a gauge either because some porters are higher ABV than stouts.  It's a bloody mixed up mess.....

[lonnie mac]

One of the best descriptions I have read to date:

Everything over here is a stout. Everything over there is a porter!

[a10t2]

Generally, but not always, a stout will have more roasted barley than a porter and some porters will have no roasted barley.

IMHO that's about as close as you can come to a definition. To my way of thinking a porter *can* have roasted barley (I prefer black patent actually), but a stout *must*.

[pashusa]

so how does a porter get its dark color with out roasted barley. and what is the lightest a porter is supposed to be? The guidelines say light brown to dark brown. seems pretty wide open.

[denny]

Porters generally use chocolate malt, stouts don't usually.

[pashusa]

I see ..it's roasted and brown malts, chocholates and caramels malts. and lay off the roasted barley and black patents for a porter. this is kinda what i was thinking of doing for my chistmas brew but was going to add .5 lbs of rolled oats.  is it then an oatmeal stout or an oatmeal porter.

[denny]

is it then an oatmeal stout or an oatmeal porter.

Yes. 

[bonjour]

Porters generally use chocolate malt, stouts don't usually.

Those are weasel words Denny.  Unfortunately they are accurate.

the best explanation I have heard is that if the brewer calls it a stout, it's a stout, if the brewer calls it a porter, it's a porter.

Fred

[pashusa]

is it then an oatmeal stout or an oatmeal porter.

Yes. 

+1

[BrewingRover]

Porters generally use chocolate malt, stouts don't usually.

Those are weasel words Denny.  Unfortunately they are accurate.

the best explanation I have heard is that if the brewer calls it a stout, it's a stout, if the brewer calls it a porter, it's a porter.

Fred

That's probably the best way to go. Every time I see "Stouts must have roasted barley", I think of Sierra Nevada stout, which is all black malt and no roasted.

[wilypig]

Black Patent = Porter
Unmalted roasted barley = stout

Chocolate may be used in either but more often in Porter.

stouts generally have more odd adjuncts - lactose, shellfish and such
Porters generally have normal adjuncts - Treacle, refined sugar and such

Stouts generally use high bicarbonate water (Dublin)
Porters generally use high sulfate water (London)

[bonjour]

usually

Black Patent = Porter
Unmalted roasted barley = stout

Chocolate may be used in either but more often in Porter.

stouts generally have more odd adjuncts - lactose, shellfish and such
Porters generally have normal adjuncts - Treacle, refined sugar and such

Stouts generally use high bicarbonate water (Dublin)
Porters generally use high sulfate water (London)

[jackfromjax]

Agree with Wilypig... +1

I've had great success with additions of Debittered Black Malt in both.  Not as a substitute for Roasted Barley, but in addition to.

[mrbowenz]

Black Patent = Porter
Unmalted roasted barley = stout

Chocolate may be used in either but more often in Porter.

stouts generally have more odd adjuncts - lactose, shellfish and such
Porters generally have normal adjuncts - Treacle, refined sugar and such

Stouts generally use high bicarbonate water (Dublin)
Porters generally use high sulfate water (London)

That is about the best way to describe the differences , from a historical perspective porter is a much older style, prior to dark roasted barley, the color of porters where achieved by preparing a almost home made molassess then burning the sugar ( Essentia Bina ) for additional color.