[Kevin]

Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.

[Big_Eight]

Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.

When the majority of the grist is brown malt how much pale should be added for conversion? Just wondering a ballpark.

[BrewBama]

Crisp has some example recipes for their malts which can give some ideas on how to incorporate them into an existing recipe …or brew their recipes.





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[denny]

Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.

When the majority of the grist is brown malt how much pale should be added for conversion? Just wondering a ballpark.

It depends on which brown malt.  Check the diastatic power of the one you plan to use.

[ScallyWag]

Crisp has some example recipes for their malts which can give some ideas on how to incorporate them into an existing recipe …or brew their recipes.

Thanks - I had perused their recipes several times over the past few months.  They generally use <5% brown (as their site recommends), so I didn't find that very helpful in terms of adjusting recipes if I wanted to push brown malt beyond 15%, 20%, etc.  That said, I really enjoy their recipes, as their sample recipes correspond pretty well with my preferences in beer.  (And I like that they 'promote' some of the lesser known UK hops that I also use, e.g., First Gold, Bramling Cross, Progress, etc.)

In a few weeks/months (I have a queue already in waiting), I am going to do a 'test-batch' with 25%-30% Crisp Brown to get a bead on it, and then I will try a 50ish% recipe based on feedback & ideas from the 25% batch.  Should be fun.  I'm probably going to go with Verdant yeast, although I may split batch it and lager half of it (Diamond or S-189), as it will finally be cold enough here when I get around to brewing it.