Stout or Porter? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Stout or Porter?

Reply
 
Thread Tools
Old 08-27-2009, 04:01 AM   #1
WumpBrewing
Recipes 
 
Apr 2009
Posts: 18


Hello again guys. I have a question hopefully someone can answer. I just went to the store and threw together some ingredients. Just a big experiment brew. The beer turned out GREAT! However, I'm unsure if it's a porter or a stout since some call their stouts porters and their porters stouts. So hopefully you guys can help a little? Here is the recipe, simple, but delicious.

2lbs chocolate malt
2lbs smoked malt
1lb munich dark malt
6lb pils malt
4lb pale malt

60 min - fuggles 1 oz
45 min - Hallataur .60 oz
30 min - Kent 1 oz
15 min - Vanguard 1 oz

Also, the only flaw I can think of with this beer is that the head dissipates very quickly then what my friend mentioned is that it looks flat, even though it's not. Does anyone know what I could add to this recipe without changing it much, get the same or near the same results and have a nice almost Guinness or perhaps even Belhaven's Scottish Stout like head? Thanks guys!

 
Reply With Quote
Old 08-27-2009, 04:25 AM   #2
WumpBrewing
Recipes 
 
Apr 2009
Posts: 18

I'm fairly sure this is a porter, however.

 
Reply With Quote
Old 08-27-2009, 04:47 AM   #3
Ceedubya
Recipes 
 
Aug 2008
Helena, MT
Posts: 1,460
Liked 12 Times on 12 Posts


technically it would be both, no matter what. My understanding of the history of this beer, is that at some point somebody went from making a porter to making a stout porter, just another version of the first beer. A stout is a stout porter, and a porter is... well a porter. So your question is actually is it a porter or a stout porter.

someone correct me if I'm wrong.
__________________
Hey, careful, man, there's a beverage here! - The Dude

I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?

 
Reply With Quote
Old 08-27-2009, 07:47 PM   #4

WHile your history is correct (at least as I know it), stout is currently a recognized style in its own right and even has sub-categories - BJCP 2008 Style Guidelines - Category 13

As is and does porter - BJCP 2008 Style Guidelines - Category 12
__________________
My Hombrewing Blog

My Beer Cellar

 
Reply With Quote
Old 08-27-2009, 07:51 PM   #5
jlpred55
Recipes 
 
Aug 2008
Posts: 423
Liked 4 Times on 3 Posts


I think porter. If it were more "stout" then it would be a stout porter. Sometimes those porters needed something a little more sturdy to get them through the shift!

 
Reply With Quote
Old 08-27-2009, 07:52 PM   #6
Reno_eNVy
Recipes 
 
Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Wouldn't the absence of roasted barley make it a porter and not a stout?
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
Reply With Quote
Old 08-27-2009, 08:38 PM   #7
Teacher
Recipes 
 
Sep 2007
Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts


Quote:
Originally Posted by Reno_eNVy_446 View Post
Wouldn't the absence of roasted barley make it a porter and not a stout?
That seems to be the generally accepted idea, though it's not universal. I usually identify the signifiers as (1.) roasted barley and (2.) amount of hoppy flavor/aroma, though I realize the second would be more controversial.

 
Reply With Quote
Old 08-27-2009, 08:43 PM   #8
carbon111
Recipes 
 
May 2009
Pacific NW
Posts: 556
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Reno_eNVy_446 View Post
Wouldn't the absence of roasted barley make it a porter and not a stout?
Exactly.

...at least if we adhere strictly to style guidelines.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

 
Reply With Quote
Old 08-27-2009, 08:46 PM   #9
Oldsock
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


Quote:
Originally Posted by carbon111 View Post
Exactly.

...at least if we adhere strictly to style guidelines.
Not according the the BJCP...
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 08-27-2009, 08:51 PM   #10
carbon111
Recipes 
 
May 2009
Pacific NW
Posts: 556
Liked 3 Times on 3 Posts


BJCP 2008 Style Guidelines - Category 13

...by connotation if not by strict denotation.

Roasted barley seems to be the one ingredient the lion's share of Stout recipes have in common.
__________________
Best Regards, James
--
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com


Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)

Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret

Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Porter, Stout and What Else? Must Hit 7% Zul'jin Extract Brewing 26 01-14-2009 12:13 AM
porter or stout jmulligan Recipes/Ingredients 27 10-03-2008 07:55 PM
Porter or Stout????? 67coupe390 Recipes/Ingredients 6 01-07-2007 01:58 AM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 06:13 PM
Porter, Stout rightwingnut General Beer Discussion 5 02-06-2005 11:53 AM


Forum Jump