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Old 09-13-2005, 06:08 PM   #1
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Default Caramello Porter Recipe / Comments Please?

Having gotten my wife's (too?) bitter IPA going, it's now time to turn to my own needs for the next batch. What I want is a full bodied caramel/chocolate porter. I don't want it to be too roasted or toasty, just mildly sweet and smacking of caramel and a bit of chocolate.

Reading around, I think I want to try adding some Special B malt, but I've never used it and don't want to make it overpowering. Anyway, here's the recipe I have jotted down. I would appreciate any comments or suggested tweaks for this. I won't be brewing it for another month or so, so I've got time to tinker and tweak.

Caramello Porter

Malt Extracts

  • 3.5# Laaglander Dark DME
  • 3.3# Amber DME
Grains
  • 1# crystal malt 90L
  • 1/4# special B (for the caramel flavor)
  • 1/4# Caraffe II
Hops
  • 2 oz cascade (bittering)
  • 1/2 oz tettnanger (aroma)
Misc
  • 8 oz lactose

So.... what do you think?

-walker
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Last edited by Walker; 10-12-2005 at 02:30 PM. Reason: add lactose to the bill
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Old 09-13-2005, 10:59 PM   #2
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I'd consider adding 1/4lb or so of lactose to the boil if you want a sweetness to stick out.

Or possibly another avenue--one thing that gave my Gravedigger some residual sweetness was Honey Malt. Add .25 lb of that to the mash.

Cascades in a porter...interesting.....

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Old 09-14-2005, 01:13 AM   #3
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THANKS for the wife is lactose intolerant. i could use malto dextrin, I guess.

or.... what about taking the special B out and replacing it with Belgian Caramunich for the caramel flavor and sweetness. I've never used that grain either, so I'm not sure how sweet it actually is.

Note: I am new to creating recipes. and feedback is important for me. this is literally my 2nd creation, and the first one is awaiting the Judge of Time to declare it potable, let alone ENJOYABLE.


on that note, the first batch is possible over-hopped. so, can you elaborate on your "interesting" description of my use of cascades?

thanks,
-walker

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Old 09-14-2005, 01:25 AM   #4
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Quote:
Originally Posted by Walker
THANKS for the wife is lactose intolerant. i could use malto dextrin, I guess.

or.... what about taking the special B out and replacing it with Belgian Caramunich for the caramel flavor and sweetness. I've never used that grain either, so I'm not sure how sweet it actually is.

Note: I am new to creating recipes. and feedback is important for me. this is literally my 2nd creation, and the first one is awaiting the Judge of Time to declare it potable, let alone ENJOYABLE.


on that note, the first batch is possible over-hopped. so, can you elaborate on your "interesting" description of my use of cascades?

thanks,
-walker
Ooh...that definitely eliminates the lactose then, huh?

No harm using Cascades I wouldn't think, it just doesn't sound like a typical bittering hop for a porter. Most are probably Goldings or Fuggles. At any rate, it sounds quite intriguing. I'm no expert at recipes either by any means. Personally, If I had to use Cascade in a porter I'd use it for flavoring towards the end. Not bittering.

As for the grains and adding sweetness, honestly, I'd use a little bit of honey malt for that residual sweetness. I don't think Malto-dextrin is going to give you any real sweetness. Its used for adding mouthfeel and some body.

HTH.
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Old 09-14-2005, 01:39 AM   #5
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Quote:
Originally Posted by ORRELSE
I don't think Malto-dextrin is going to give you any real sweetness. Its used for adding mouthfeel and some body.
really? at 96% unfermantable, i would have thought it would be sweet?


thanks for all the suggestions!

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Old 09-14-2005, 01:42 AM   #6
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Here's the label off of my pkg of Malto Dextrin

Quote:
Malto Dextrin
Adds body & mouthfeel with very little flavor.
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Old 09-14-2005, 01:44 AM   #7
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Quote:
Originally Posted by El Pistolero
Here's the label off of my pkg of Malto Dextrin
LOL...I nailed that one.
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Old 09-14-2005, 01:44 AM   #8
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wow.. thanks. i would have surely misused it at some point.

-walker

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Old 09-14-2005, 03:09 PM   #9
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Quote:
Originally Posted by ORRELSE
No harm using Cascades I wouldn't think, it just doesn't sound like a typical bittering hop for a porter. Most are probably Goldings or Fuggles. At any rate, it sounds quite intriguing. I'm no expert at recipes either by any means. Personally, If I had to use Cascade in a porter I'd use it for flavoring towards the end. Not bittering.
Ok, I'll make a mental note of that. I am using The Complete Joy of Home Brewing as a reference guide, and Papazian has a chart with guidelines for different styles of beers. It says that for brown porters to use cascade, fuggles, willamette, vanguard, glacier, perle or NB for bittering.

Blindly following that, I chose cascade (because I have some left from a previous brew.)

I'll read up some more on the hop variants and put some more thought into a bittering hops choice. I'm definately going to use tettnanger for the aroma, though, based on the books description that is has an 'almost honeylike' sweet floral aroma.

I appreciate the responses.

-walker
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Old 09-14-2005, 03:25 PM   #10
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Quote:
Originally Posted by Walker
Ok, I'll make a mental note of that. I am using The Complete Joy of Home Brewing as a reference guide, and Papazian has a chart with guidelines for different styles of beers. It says that for brown porters to use cascade, fuggles, willamette, vanguard, glacier, perle or NB for bittering.

Blindly following that, I chose cascade (because I have some left from a previous brew.)

I'll read up some more on the hop variants and put some more thought into a bittering hops choice. I'm definately going to use tettnanger for the aroma, though, based on the books description that is has an 'almost honeylike' sweet floral aroma.

I appreciate the responses.

-walker
Like I said--I'm no recipe expert. Cascades is very intriguing to me, and I think it might work in this recipe.
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