Porter Recipe

I want a porter for the fall. This is to be brewed with what I have on hand..

Questions, comments, and criticism always humbly accepted.

Just A Porter
12-B Robust Porter
Author: boyurboy

Size: 5.72 gal
Efficiency: 72.0%
Attenuation: 75.0%
Calories: 205.59 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.048 - 1.065)
Terminal Gravity: 1.015 (1.012 - 1.016)
Color: 29.72 (22.0 - 35.0)
Alcohol: 6.07% (4.8% - 6.5%)
Bitterness: 34.6 (25.0 - 50.0)

Ingredients:
11.0 lb 2-Row Brewers Malt
1.0 lb Crystal Malt 20°L
1.0 lb German Light Munich
1.0 lb Chocolate
1.5 oz Willamette (4.3%) - added during boil, boiled 60 min
1.5 oz Willamette (4.3%) - added during boil, boiled 25.0 min
1.0 ea Danstar 3767 Nottingham

Results generated by BeerTools Pro 1.5.3

I'd add a little Black Patent in there, say 1/2 pound.

Unfortunately, I do not have any black patent or other roasted malts on hand, just the 1 lb of chocolate....not enough roasty flavor in that, do you think?

I think it'll be fine... It'll be a brown porter rather than a robust porter without black malt.

One thing I like for a Porter to add complexity is to toast some of the base malt (a pound or so) in the oven at 350*F for 15-20 minutes.

I think the black patent adds a sharper bitterness (not hoppy bitter, but roasty bitter) that you'll not get from chocolate alone. I agree with Saccaromyces that your recipe as spec'd will be closer to a Brown Porter than a Robust Porter. I think it looks like a tasty recipe in any case, regardless of what you call it.

Does anyone know if there have been attempts to use coffee roasters to create ones own roasted malts? I keep thinking it would be the best way...nice even heating due to the constant stirring....

I might try roasting a bit at higher temperatures to see if I can approximate a small amount of black patent.