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Old 05-16-2011, 10:44 PM   #11
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Porter has a very large range. American ingredients are fine in robust porters. Brown porters are more English.

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Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
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Old 05-17-2011, 01:22 AM   #12
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We just made a porter on Sunday - http://www.homebrewtalk.com/f36/brew-day-lap-sang-sou-chong-smoked-porter-245584/
and used 9% chocolate, 9% crystal 40, 1% black patent, and a small bit (6grams) of smoked malt.
But since we just made it, I have no idea if it is going to be any good - it might really suck!!! Keeping our fingers crossed though.

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Old 05-17-2011, 01:31 AM   #13
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Dark roasted malt very so much from maltster to maltster that if you don't know exactly what it is you can't know how much to use.

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Old 05-17-2011, 09:01 AM   #14
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For a great Brown Porter 10-12% brown malt is a must.

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Old 05-17-2011, 12:41 PM   #15
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Someone mentioned roasted barley in an earlier post... Personally I do not put it in a porter because that's the major differentiating characteristic between a stout and a porter.

My recent porter, I used this:

84.1% US 2-row
4.55% Crystal 120
2.27% Biscuit Malt
2.27% Chocolate Malt
2.27% Special B
1.14% Black Patent
1.14% Carafa I
1.14% Wheat (for head retention
1.14% Coffee Malt (4.0 oz in a 12-gal batch is just noticeable, and 8.0 oz is almost too much - it's obvious in the aroma and taste)

O.G. 1.054, 35 IBU's.

It's been in the bottle 1 week, I may bring one out tonight

M_C

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Old 05-17-2011, 01:07 PM   #16
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Old 05-18-2011, 01:36 PM   #17
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I did bring one out last night, it was nicely carbonated.

I was pleased with it, but I did notice that Wyeast 1187 (Ringwood) + Special-B = a faint licorice aroma. It's not unpleasant, just that it surprised me a little.

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My recent porter, I used this:

It's been in the bottle 1 week, I may bring one out tonight

M_C
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Old 05-18-2011, 03:12 PM   #18
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I love Brown malt in both Brown and Robust porters... JMO.

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Old 05-18-2011, 07:24 PM   #19
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This is great.

Recipes and grain preferences, just the kind of discussion I hoped for.

But since there is no such thing as brown malt available at the local brew store I must order it or find a substitute :/

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Old 05-18-2011, 07:29 PM   #20
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You can toast you own brown malt. Two hundred years ago Porter could have been 100% brown malt. Today's brown malts are not the same. Back them Porter was any brown or darker ale.

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