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Old 08-27-2009, 04:01 AM   #1
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Default Stout or Porter?

Hello again guys. I have a question hopefully someone can answer. I just went to the store and threw together some ingredients. Just a big experiment brew. The beer turned out GREAT! However, I'm unsure if it's a porter or a stout since some call their stouts porters and their porters stouts. So hopefully you guys can help a little? Here is the recipe, simple, but delicious.

2lbs chocolate malt
2lbs smoked malt
1lb munich dark malt
6lb pils malt
4lb pale malt

60 min - fuggles 1 oz
45 min - Hallataur .60 oz
30 min - Kent 1 oz
15 min - Vanguard 1 oz

Also, the only flaw I can think of with this beer is that the head dissipates very quickly then what my friend mentioned is that it looks flat, even though it's not. Does anyone know what I could add to this recipe without changing it much, get the same or near the same results and have a nice almost Guinness or perhaps even Belhaven's Scottish Stout like head? Thanks guys!

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Old 08-27-2009, 04:25 AM   #2
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I'm fairly sure this is a porter, however.

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Old 08-27-2009, 04:47 AM   #3
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technically it would be both, no matter what. My understanding of the history of this beer, is that at some point somebody went from making a porter to making a stout porter, just another version of the first beer. A stout is a stout porter, and a porter is... well a porter. So your question is actually is it a porter or a stout porter.

someone correct me if I'm wrong.

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Old 08-27-2009, 07:47 PM   #4
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WHile your history is correct (at least as I know it), stout is currently a recognized style in its own right and even has sub-categories - BJCP 2008 Style Guidelines - Category 13

As is and does porter - BJCP 2008 Style Guidelines - Category 12

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Old 08-27-2009, 07:51 PM   #5
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I think porter. If it were more "stout" then it would be a stout porter. Sometimes those porters needed something a little more sturdy to get them through the shift!

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Old 08-27-2009, 07:52 PM   #6
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Wouldn't the absence of roasted barley make it a porter and not a stout?

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Old 08-27-2009, 08:38 PM   #7
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Wouldn't the absence of roasted barley make it a porter and not a stout?
That seems to be the generally accepted idea, though it's not universal. I usually identify the signifiers as (1.) roasted barley and (2.) amount of hoppy flavor/aroma, though I realize the second would be more controversial.
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Old 08-27-2009, 08:43 PM   #8
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Wouldn't the absence of roasted barley make it a porter and not a stout?
Exactly.

...at least if we adhere strictly to style guidelines.
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Old 08-27-2009, 08:46 PM   #9
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Quote:
Originally Posted by carbon111 View Post
Exactly.

...at least if we adhere strictly to style guidelines.
Not according the the BJCP...
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Old 08-27-2009, 08:51 PM   #10
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BJCP 2008 Style Guidelines - Category 13

...by connotation if not by strict denotation.

Roasted barley seems to be the one ingredient the lion's share of Stout recipes have in common.
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