[silveiraedgar]

Hi guys,

I’m trying to formulate my first Porter, and I would like some opinions on that. I pretend to brew this recipe sometime next week.



Cheers

Edgar

[denny]

Hi guys,

I’m trying to formulate my first Porter, and I would like some opinions on that. I pretend to brew this recipe sometime next week.



Cheers

Edgar

I'd say either get rid of or cut back on the aromatic.  I'd also recommend that all your flavorings (raspberries, nibs, vanilla bean) go in post primary.

[silveiraedgar]

Hi guys,

I’m trying to formulate my first Porter, and I would like some opinions on that. I pretend to brew this recipe sometime next week.



Cheers

Edgar

I'd say either get rid of or cut back on the aromatic.  I'd also recommend that all your flavorings (raspberries, nibs, vanilla bean) go in post primary.

So, i removed all the aromatic, and maintained the OG with pale malt.

About the flavourings, everything is going post primary, except the raspberry that should enter on the last couple of days of the primary. Just so the yeasts souls attenuate it with a more vitality and cell suspension.

Thanks for the tip, mate.

Cheers


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[KellerBrauer]

Nothing personal, but this does not look like a Porter recipe to me at all.  Porters are actually a very simple blend of a base malt (I like Maris otter) and some Brown Malt some Caramel Malt (I like caramel 60L) and some Chocolate Malt.  Further, my opinion is you’re using way too many added flavorings.  There’s nothing wrong with adding flavorings to a Porter.  But the vanilla, chocolate and raspberry is over the top.

I like to add vanilla to my Porters.  However, I add 5 beans to the secondary.  That said, if you use too much Brown malt the roasted flavor of the Brown Malt will hide the flavor of the vanilla.  I also recommend using a very high quality vanilla bean; don’t go cheep with this ingredient.  It won’t pay.

Porters happen to be one of my favorite brews.  If you enjoy a good Porter, I highly recommend reading the book titled: Porters and Stouts, by Terry Foster.  Great book, lots of valuable information related to your recipe.

Good luck!

[Kevin]

Another person to read for information on Porter is Ron Pattinson. Ron has been trudging around England for decades scouring municipal record archives for brewing records and has probably put together the most accurate picture of how early English beer was made. http://barclayperkins.blogspot.com/search/label/Porter

KellerBrauer is right, Porters use a fairly simple grist. Remember, Porter was a drink for the common folk and was brewed in ENORMOUS quantities so they were not overly complex. We can modernize them with the odd flavoring now and again but I would only use one at a time. Make one vanilla porter, a second chocolate porter and a third raspberry porter. Those sound much tastier than combining all three into one.

[silveiraedgar]

Hi guys,

I read Terry Foster’s book and reduced the grist to Pale, Crystal (dark shade) and chocolate malts.

However, I tried to brew the first recipe, and it gone bad. The cacao nibs clogged my spigot inside the pot. I believe they were to light to add loose on the boil.

I’m gonna try another batch this week. Thank you for all the help.

I’ll come back with some update.

Cheers



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[Kevin]

You typically add cocoa nibs in the fermenter after fermentation is complete. Some add them in the primary while others in a secondary. I could be wrong but I've never heard of adding them during the boil.