Name that beer style

I recently decided to develop my own recipe without much study. As you may guess I got a different beer than my target. Here is my recipe:

7# Dark LME
4 oz. Chocolate Malt
8 oz. Caramel 60
12 oz. Caramel 120
1/2 oz. Cascade @ 30 min.
1/2 oz. Chinook @ 20 min.
1/2 oz. Cascade @ 10 min.
1/2 oz. Chinook @ 5 min.
1 pkg. Wyeast Northwest Ale yeast 1332
OG 1.052
FG 1.018
Brewbuilder predicted SRM 31.

I derived this recipe from an Amber I like. I changed from 6# golden light DME to 7# dark LME and added the 4 oz. chocolate malt. I kept the hops schedule, caramel malta, and the yeast from the Amber Ale recipe.

I thought I was going to get a Brown Ale. I think it is more of a porter.

My simple taste notes are after 5 weeks in bottle:
Very malty. Sweet. Coffee notes.
Very little to No hops flavor. Fusel after taste when warming up.

Medium head.
Tan to brown head.

Color: basically black. Held to very bright light can see very small brown section in the last 1/4th inch of glass.

Bottom line this beer is good. I like the coffee flavor. But, it is too heavy for summer. I am drinking it slowly.

So, with all that description, what beer style would you say I have? I want to sound like I know what I am doing to my friends

Right now I am calling it "Stumbling Porter", since at best I stumbled in to it.

Thanks for your help.

Just made an imperial stout with roughly double those amounts. 9# amber lme plus more dark crystal and roasted barley. I say ( 1 month brewing behind me) it's a stout.

Sound like a stout to me! Amber extract really darkens a beer and makes it heavier. Sounds good too!!! For my amber ales, I stick with light extracts and get the color and some toasty flavors from specialty grains. A teeny bit of chocolate along with some caramel will add a nice amber color to light or extra light extract.

Sounds like a robust porter to me
(and a tasty one)

MrPat said:

Sounds like a robust porter to me
(and a tasty one)

Click to expand...

+1

although with the short bittering hop addition (OP has 30 mins) maybe it's closer to a brown porter?? what do i know

This is fun!
Whattya think this'll end up being?:

.8# British caramel 50/60L
.25# aromatic
.05# British chocolate malt
3# light dme
3# extra light dme

.7 oz challenger pellet 7%aa @ FWH
.75oz challenger @ 15
.75oz EKG 5%aa @ 15
.75oz challenger @ 2
.75oz EKG @ 2

Wy 1332 starter
:rockin:

NordeastBrewer77 said:

This is fun!
Whattya think this'll end up being?:

.8# British caramel 50/60L
.25# aromatic
.05# British chocolate malt
3# light dme
3# extra light dme

.7 oz challenger pellet 7%aa @ FWH
.75oz challenger @ 15
.75oz EKG 5%aa @ 15
.75oz challenger @ 2
.75oz EKG @ 2

Wy 1332 starter
:rockin:

Click to expand...

That looks like an IPA to me. Send me some .

Thanks for all your thought on my recipe. Maybe I will call it "Stumbling Stout Porter".

Esb?

Looks like a hoppy porter.

kehaar said:

That looks like an IPA to me. Send me some .

Thanks for all your thought on my recipe. Maybe I will call it "Stumbling Stout Porter".

Click to expand...

BrewPal said American pale, American amber or ESB. At 35 IBU and 12 srm, not quite an IPA. My goal was an ESB but with the cleaner flavors produced by American yeast. Looked like an amber or ESB going into the carboy on Sunday. Only four days in, so I doubt you'd want me to bottle ya up a sample quite yet....

This is pretty cool--
Whattya think this'll end up being?
It's my first batch ever!

Steeped .5 lbs crystal 40L
6lbs dried amber malt extract

2oz cascade 5.5aa% 60 min
1oz Amarillo 9.1aa% last 5 min

White Labs California Ale Starter I think wp001

We were going for an amber ale/Cali common ale
What do u experts think?