jigidyjim

Recipes 

I don't understand this part of the Robust Porter description for the BJCP guidelines: http://www.bjcp.org/2008styles/style12.php#1b

"... it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present..."

What is the difference between "roasted barkey" and "roasted grain" flavors, how can it lack one but have the other?

Legin

Recipes 

Stouts and porters are essentially the same. The main difference is that a porter usually doesn't have roasted barley in it, which gives stouts a richer, toasty flavor. In the place of roasted barley, black patent (a roasted grain) is used to give it its dark color without the heaviness of a stout.

Captain Damage

Recipes 

The difference is whether the grain is malted or not. Black patent is black roasted malted barley. Roasted barley is not malted. The flavors are different.

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