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10-23-2009, 02:32 AM
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#1
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Member
Join Date: Sep 2009
Location: Ontario, Canada
Posts: 91
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Left Over Mish-Mash Brown Porter Recipe?
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I have a few left overs and was wondering how you guys think this will turn out.
Grains:
11lbs 2 row
.5 lbs crystal 60L
.5lbs Chocolate malt
.25lbs Roasted Barley
Hops:
.9oz Fuggles (60 mins)
.7oz EKG (60 mins)
Yeast:
Re-hydrated Notti
It will be a full, 60 min boil. And I plan to mash for 60 mins at 154. In beersmith it seems to follow the guidelines of a brown porter...the only thing that I don't think does is the roasted barley.
How do you guys think it will be? Not too concerned because I just want to use up some extra stuff and try out some new equipment. 
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10-23-2009, 03:23 AM
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#2
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Beer me babe
Join Date: Aug 2008
Location: St. George Utah
Posts: 3,813
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It will be pretty dry. More crystal and/or mash it even higher. I'd drop the roasted. Some black patent would be nice for a robust porter. I could make 10 gallons of brown porter with that much base malt.
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Originally Posted by mashweasel
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Last edited by Malticulous; 10-23-2009 at 03:32 AM.
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10-23-2009, 01:13 PM
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#3
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Member
Join Date: Sep 2009
Location: Ontario, Canada
Posts: 91
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I was also considering dropping the roasted barley, and decreasing the 2 row to 6 lbs and just making a 3 gal batch. This would make it a robust porter. What are your thoughts on this one?
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10-23-2009, 05:32 PM
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#4
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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If you drop the roasted barley without adding any black patten, I think that it would still fall under brown porter, I feel that you need that kinda dry and arid burnt flavor from the black patten in a robust porter.
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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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10-23-2009, 06:13 PM
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#5
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Member
Join Date: Sep 2009
Location: Ontario, Canada
Posts: 91
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Either way, it doesn't matter what style it is, I'm just wondering if it will taste good?
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10-23-2009, 07:11 PM
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#6
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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Answer: yes. love me some porter. Looks pretty close to my porter recipe, but I use a bit more crystal, and some brown malt, with an english strain.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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10-23-2009, 08:16 PM
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#7
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Senior Member
Join Date: Sep 2007
Location: Grand Forks, ND, USA
Posts: 517
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Yes, I think it would be very good. I'd omit the roasted too, but I don't think an amount that small would be critical.
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10-23-2009, 08:23 PM
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#8
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Here's Lookin' Atcha!
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,690
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I like the sound of it quite a bit. I think that small amount of roasted barley will dry out the finish a bit but do little more.
TL
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Drinking Frog Brewery, est. 1993
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10-24-2009, 03:15 PM
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#9
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Senior Member
Join Date: Oct 2008
Location: Chicago, IL
Posts: 472
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I know that everyone else has said this already, but you do not need the roasted barley.. especially that much.
If anything use .10 lb or something.
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10-29-2009, 12:27 AM
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#10
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Member
Join Date: Sep 2009
Location: Ontario, Canada
Posts: 91
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Ok, so I am planning on making this for sure now. I am going to use 12lbs of 2 row instead of 11, and just to try it I'm going to keep the .25lb of roasted barley. I have to keep with the trend of using everything I have left over. I will keep you guys posted after the brew and again after sampling and aging.
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