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Old 07-26-2011, 07:18 PM   #21
Bob
 
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Add it any ol' time. It really doesn't matter. It won't impact utilization at all.

[RANT]
Really, this whole late-addition thing is becoming too "gospel-y", with too many people rushing to do it before they really understand what the technique does. People should understand the tool before they start using it, and they should really start asking themselves the question "Am I overthinking this?" before they apply any technique.
[/RANT]

And there's nothing personal to you about that at all, wittmania. Honest! I'm making a general observation (okay, venting a little) based on a lot of internet discussion about brewing techniques.

Hope you like this Porter as much as I do!

Bob
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Old 07-26-2011, 09:27 PM   #22
wittmania
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Bob, my feelings are just fine. I only do all grain, full boils so I'm not too caught up in the late addition hype. I assume I want the brown sugar dissolved pretty well into the wort so it doesn't scorch on the flame. So, I'll probably just add it in once the kettle is at a rolling boil so it's dissolved quickly.

I do tend to over-think my beer, but in this case I'm just trying to understand how to use an ingredient that I've never used before. Thanks for your feedback. I'll let you know how this beer turns out for me.

 
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Old 09-30-2011, 10:02 PM   #23
wittmania
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Have to reply here. I made this for a trip to Colorado with some guys from church. Took along a 5 gallon corny and served it on tap. Several of the guys are admitted beer snobs and each of them took the time to tell me how good it was and to thank me for making it.

I gave it 28 days in the primary, cold crashed it at 25* for two weeks, then force carbed it for 10 days.

It may be the nest beer I've made yet. Crystal clear with a deep brown body and ruby highlights. Very smooth character with a chocolaty roasted flavor and an almost creamy finish from the brown sugar. I am probably going to make this again for my first competition next month, perhaps with a few spices thrown in for some winter magic.

Thanks again for the recipe. Loved it.
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Old 09-30-2011, 11:09 PM   #24
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Outstanding!

I'm gratified the recipe has given such satisfaction.

I'm out of it myself! Need to brew...

Bob
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Old 10-02-2011, 01:40 PM   #25

I made a Porter very similar to this. Basically I have 4oz Kiln Coffee malt and 8oz Brown malt but no sugar. I'm intrigued by your hop schedule and am going to give this a go. I like the addition of the sugar. I'm gonna keep the Kiln Coffee but am debating the Brown Malt. Do you think the Brown Malt would make it too sweet/bready?
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Old 10-02-2011, 03:50 PM   #26
Bob
 
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I hardly think either.

Brown malt is bitter and roasty-toasty, in my experience. It might lend some bready character, but to my palate the flavors are akin to bread that's been left too long in the toaster. Sweet is right out.

I think a half-pound of Brown Malt is a brilliant addition to the recipe. Not sure about the Kiln Coffee, as I've never used it.

Bob
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Old 10-03-2011, 12:28 AM   #27

Thanks for your insight...
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Old 01-14-2012, 02:42 AM   #28
joel8r
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Sep 2011
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Wow, very nice. Great recipe, excellent beer. My wife asked if I put chocolate and coffee into it, but I followed the recipe as posted except for using 10lb of Maris Otter to compensate for my system's efficiency. My first time using Maris Otter, not my last. Thanks for sharing this!

 
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Old 01-14-2012, 03:23 AM   #29
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Glad you - and she - liked it!

Bob
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Old 02-01-2012, 02:46 AM   #30
borden
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I think this will be my next beer, as I've been craving porter lately and haven't yet brewed one (in over a year of brewing -- jeez I'm overdue).

Only thing is: I've got 30lbs of Rahr 2-Row in the basement, so I'd like to use that as a base malt. Since I expect 70% efficiency with my system, I thought I'd get to 1.048 by adding 3/4 lb of Victory malt, which could help add some of that Maris Otter nuttiness that the domestic 2-Row lacks.

Planning on brewing this coming Saturday. Can't wait.

 
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