Author Topic: Stout or Porter  (Read 2793 times)

Offline pashusa

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Stout or Porter
« on: November 15, 2009, 02:38:03 PM »
What is the real differance between a stout and a porter? ???
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Offline hamiltont

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Re: Stout or Porter
« Reply #1 on: November 15, 2009, 03:14:08 PM »
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..... :o
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Offline lonnie mac

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Re: Stout or Porter
« Reply #2 on: November 15, 2009, 03:15:55 PM »
One of the best descriptions I have read to date:

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

:)

Offline a10t2

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Re: Stout or Porter
« Reply #3 on: November 15, 2009, 03:35:39 PM »
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*.
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Offline pashusa

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Re: Stout or Porter
« Reply #4 on: November 15, 2009, 04:39:42 PM »
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.
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Offline denny

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Re: Stout or Porter
« Reply #5 on: November 15, 2009, 04:42:01 PM »
Porters generally use chocolate malt, stouts don't usually.
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Offline pashusa

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Re: Stout or Porter
« Reply #6 on: November 15, 2009, 04:52:43 PM »
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.
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Offline denny

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Re: Stout or Porter
« Reply #7 on: November 15, 2009, 05:28:01 PM »
is it then an oatmeal stout or an oatmeal porter.

Yes.  ;)
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Offline bonjour

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Re: Stout or Porter
« Reply #8 on: November 15, 2009, 05:53:20 PM »
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.

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Offline pashusa

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Re: Stout or Porter
« Reply #9 on: November 15, 2009, 07:10:36 PM »
I wasn't even in town that day, I swear.

Offline BrewingRover

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Re: Stout or Porter
« Reply #10 on: November 15, 2009, 07:11:45 PM »
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.
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Offline wilypig

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Re: Stout or Porter
« Reply #11 on: November 16, 2009, 07:27:17 AM »
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)
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Offline bonjour

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Re: Stout or Porter
« Reply #12 on: November 16, 2009, 07:54:45 AM »
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)
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline jackfromjax

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Re: Stout or Porter
« Reply #13 on: November 16, 2009, 11:29:33 AM »
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.

Offline mrbowenz

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Re: Stout or Porter
« Reply #14 on: November 16, 2009, 04:55:08 PM »
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.
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