[OhDannyBoy!]

What are folks preferred water profile target for an American Porter at 30 IBUs?

Cheers, Dan

[denny]

Bru'nwater brown balanced

[dmtaylor]

Mash pH 5.6 (room temp measurement) via addition of pickling lime.  Not much else about the water matters.

[OhDannyBoy!]

Bru'nwater brown balanced

Cheers Denny

[denny]

Mash pH 5.6 (room temp measurement) via addition of pickling lime.  Not much else about the water matters.

Gotta disagree with not much else matters.  At least it matters for my beers.

[mabrungard]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

[OhDannyBoy!]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

Cheers Martin. Hmmm?... I'm looking at 75 EBC with 4.60% Chocolate Malt (950 EBC) and 3.10% Black Malt (1300 EBC).

[OhDannyBoy!]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

...How does that work with the Black Dry profile being 84ppm Sulfate?

[denny]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

Unless you don't use roast in a porter?

[OhDannyBoy!]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

Unless you don't use roast in a porter?

Soooo?... What would you go for if brewing a Porter (Est 75 EBC) with 4.60% Chocolate Malt (950 EBC) and 3.10% Black Malt (1300 EBC) Denny?

[denny]

I’m not sure I would go with a Brown profile. I recommend a Black profile since it has less sulfate and I find that sulfate doesn’t play well with Roast.

Unless you don't use roast in a porter?

Soooo?... What would you go for if brewing a Porter (Est 75 EBC) with 4.60% Chocolate Malt (950 EBC) and 3.10% Black Malt (1300 EBC) Denny?

I'd look at how the overall beer color relates to Bru'nwater profiles.  Martin gives a color range for each.  Or I'd use brown balanced and not worry about it.

[mabrungard]

...How does that work with the Black Dry profile being 84ppm Sulfate?

Good point. A dry water profile with a drying roast character is probably going to be excessive and unbalanced. The main takeaway that readers should have is that sulfate and roastiness can produce an overly drying beer.

[a10t2]

Soooo?... What would you go for if brewing a Porter (Est 75 EBC) with 4.60% Chocolate Malt (950 EBC) and 3.10% Black Malt (1300 EBC) Denny?

Neither here nor there, but I'd go for roughly a third to half of those dark malt proportions.

[ynotbrusum]

I agree with Sean on that recipe...but hey, if you want it roasty to the point of acrid, then go for it.  I had a nice American Porter last night and the brewer at that brewery indicated that he used more modest levels of the dark malts.  It was dark and slightly roasty with a gentle caramel fullness that balanced nicely and made it eminently drinkable...but that might be too mellow for what you are after.  Definitely water dependent - he used a little baking soda in his RO water with very very
light sulfates.

Cheers

[OhDannyBoy!]

Thanks It's actually for Jamil's Chocolate Hazelnut Porter (which one best of show), so it also has unsweetened Cocoa Powder and Hazelnut Extract. Along with 6.20% Crystal 40L & 6.20% Crystal 80L. FG is 1.019 at 6.20% ABV. I'm assuming the residual sugars help balance out the % of dark/roasted malts being used? Sounds lush!