reverendnathan
Well-Known Member
I like the style of Porter, but I've in the past called a Porter, "something not quite like a stout, usually dialed back in roast and dialed up in Chocolate in Caramel". I've learned that this probably the wrong approach, especially to refer to a Porter as anything "dialed-back". However, that is what I've come to like in the style: but a hint of roast, emphasized on chocolate and sweetness.
I brewed a Porter last year on my own recipe, and found it ho-hum, especially coming to find that too many IBUs really creep up on the style quickly. Here's what I have in mind for my 2012 porter:
It seems like HBT universally agrees on having Brown Malt in the mix, and using some sort of Crystal malt making up ~10% of the bill -- two considerations I would have never taken in. I realize Chocolate malt is *not* Chocolate, but I figured making it the primary specialty grain would help pronounce a chocolate flavor.
Any critique on the recipe? Seems like percentages are lower than what others call for, but I was finding anything sort of in a different ratio was really pushing the bill out of BJCP style, not that I am broadly calling for staying in style guidelines. Also, is that percent of roast even going to show up, or should I not bother?
Thanks, lookin' to brew this next week and serve in December.
I brewed a Porter last year on my own recipe, and found it ho-hum, especially coming to find that too many IBUs really creep up on the style quickly. Here's what I have in mind for my 2012 porter:
Code:
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.060 SG
Estimated Color: 38.0 SRM
Estimated IBU: 35.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 58.3 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 12.5 %
1 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 3 10.4 %
1 lbs Brown Malt (65.0 SRM) Grain 4 8.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 8.3 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 2.1 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 27.3 IBUs
8.00 oz Malto-Dextrine (Boil 20.0 mins) Other 8 -
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 9 8.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.60 qt of water at 165.5 F 154.0 F 60 min
Mash Out Add 8.40 qt of water at 197.6 F 168.0 F 10 min
It seems like HBT universally agrees on having Brown Malt in the mix, and using some sort of Crystal malt making up ~10% of the bill -- two considerations I would have never taken in. I realize Chocolate malt is *not* Chocolate, but I figured making it the primary specialty grain would help pronounce a chocolate flavor.
Any critique on the recipe? Seems like percentages are lower than what others call for, but I was finding anything sort of in a different ratio was really pushing the bill out of BJCP style, not that I am broadly calling for staying in style guidelines. Also, is that percent of roast even going to show up, or should I not bother?
Thanks, lookin' to brew this next week and serve in December.