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jdutton24 · 06-15-2010, 03:16 AM

hey peeps, i pretty new at brewing ( about to brew my 3rd batch) and ive only used extract kits. im wanting to do a porter next but i want to try my own recipe.... but i will admit im kind of lost a lil bit. but here is what i was thinking

6 lbs of dark liquid malt extract
.5 lbs of bitish chocolate
.5 lbs of caramel 120l
1 oz of german northern brewer hops (30 min)
.5 oz of cascade/ uk fuggle hops (2 min)
nottinghams yeast

what do u guys think? ive read on here that using a light dme is better than using dark lme and using more specialty grains to flavor it. im really interested in that but i dont know how much more grain to use to compensate?? basically i guess im needing to know if the grains seem right for a porter and if the hops are about right ( i know they may be a bit off but im not a real hop head but do realize that they may need more due to it being a darker beer). and also some kind of conversion or reccomendation on the grains if i were to use like a light dme or a munich dme.... please be gentle if its way off.... like i said this is pretty much my first recipe ever and need some advice from the pros thank u so much!!!

*EDIT*
im thinking of backing off the 120l maby go with 60l... i want a kiss of caramel but not everwhelming.... thought about adding a touch of black in there but if i do it wont be much.... really just want the main questions anwered i know it is alot of questions...thank u for your time

Suthrncomfrt1884 · 06-15-2010, 04:47 AM

I also suggest going with plain light DME instead of dark. The reason I say this is because eventually if you go all-grain, you may want to convert this recipe. It's very hard to convert dark malt extract into an all-grain form. I'd look around at different recipes on the forums here and just wing it with the grains while trying to keep it somewhat similair to what others have done.

Personally, I like the grains you've got so far. The only thing I might do is add a 1/2lb or so of black patent and then maybe up the Caramel 60 closer to a lb. That's just me though. Substitute the Dark extract for plain light and you'll have a decent porter.

jdutton24 · 06-15-2010, 05:14 AM

good deal... how much of the dme should i use instead if the lme??....6 lbs? since im doing that should i up the grain more like 1 lb of chocolate and 1lb of 60l? with maybe liike 4oz of black patent? im not big on the coffe flavors but i think it would add alot to this beer but i dont want much.... thought about adding some malto dextrin to help with mouthfeel but not much.... i hope that the hops are pretty good as well....thank u for ur time in posting and helping out!

pcollins · 06-15-2010, 01:23 PM

You know, for something like this and for all the questions you have I would stick to a good solid porter recipe. Your initial recipe is fine if you do a straight substitution of pale LME for the dark. The advice you were given about converting to AG later is sound: Pale as your base malt and flavours/mouthfeel from the specialty grains.

Brew with that recipe and see how it is and if there are changes you want to make then go ahead with the second batch with the changes. I think with the patent you may be headed into a bit of extra bitterness and it may be too much with the quantity you are proposing.

Don't second guess yourself. You've got a good basic recipe. Brew it and then see how it is and go from there. It may take a bit of time but there is no harm in that if you're looking at "perfecting" something for yourself.

jdutton24 · 06-15-2010, 10:44 PM

yes i absolutely agree in that there is no harm perfecting something yourself. i believe thats what will make it special and taste better

yeah the dark LME is out now the question is dry or liquid? either way should i up the grain? maybe 1lb of 60l and .75lb of british chocolate? this will be a five gallon brew. am gonna go with either light or try to get some pale malt for the extract. i guess with the liquid it would be a straight 6lbs for 6lbs but what about for dry? do i need more of dry? im thinking that since im taking out the dark might need to bump up the grain bill just a lil bit..... thanks guys

pcollins · 06-15-2010, 11:37 PM

I've never used dry except for priming at bottling time so I'm not the person to ask about how to make the substitution. Do a quick search and you'll find the percentage to multiply by to make the proper conversion.

Should you up the grain bill? I don't know. You may be asking the wrong person again (or I may be the wrong person to answer... LOL ). I would keep it as is. I looooove simple recipes and if they work it's a bonus. This one looks just fine. I don't think a porter should be too, too dark and some red in the glass is going to look great. Your grain bill looks fine to me.

jdutton24 · 06-15-2010, 11:48 PM

lol thanks....i try to go by the kiss principle (keep it simple stupid) in most things but i have a way to complicate things lol..... i guess the best way is just to brew the damn thing and roll with it.... and take it from there....i was just kind of hoping to maybe not have to brew it so many times before i get to where i want it to be.. know what i mean?? thats why i was asking since im taking out the dark malt and using pale for the with the same grain bill i thought i might need to bump it to make up the difference but i think i may just roll with it like it is...

**WildGingerBrewing** · 06-16-2010, 12:00 AM

I made what I call "Accidental Porter" because it was a total accident. It was an extract and it was one of the best porter's I have ever had. Here's the recipe:

6 lbs LME
10 oz Crystal
4 oz chololate
6 oz roasted barley
1 oz northern brewer @ 60 min
1 oz northern brewer @ 30 min
1 oz cascade @ 10 min
Safale US05

This was a great beer. I am switching to all grain this weekend so I am looking forward to converting this. It can only get better. I'm going to add flaked barley to the next batch for a little more body.

jdutton24 · 06-16-2010, 12:43 AM

thanks for the quick responses.... ive been seeing that most porters have a roasted ingredient in there so i think im gonna add some in here but not much.... and work from there....try this out and see what u think

6 lbs light/pale lme
8 oz british chocolate
8 oz 120l
2 oz roasted barley/black patent
1 oz german northern brewer hops (60 min)
1 oz cascade (5 min)
nottinghams yeast

i think i may need some malto dextrin/ flaked barely for mouthfeel and head retention so i may add 2 oz of one of those just to kind of see how it goes.... i think that may be close guys?? opinions?

**WildGingerBrewing** · 06-16-2010, 12:46 AM

Sounds good but my understanding of flaked barley is that it must be mashed. So it may not do any good in an extract brew. Can anyone verify this?