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Old 12-11-2011, 12:46 AM   #31
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Mashing higher will give it more body, but it won't make it sweeter. There's nothing in the malt bill to give this beer any sweetness (purposefully for my tastes ). If you want it to have some sweetness, add a little crystal malt, maybe around 1/2 lb of whichever one you typically use.
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Old 12-13-2011, 07:42 PM   #32
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From what you've described regarding the flavor, it sounds like this would be in the subcategory of 12B:Robust Porter rather than 12A:Brown Porter, correct?

 
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Old 12-13-2011, 08:03 PM   #33
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I had this discussion with a friend recently. I said that the hint of roast is enough to keep it in the brown porter category. This beer leans more towards chocolate than roast/burnt flavors. The line between the two is fine in my opinion, and I've always felt this one fits more with the brown porters. He was conflicted and thinks it really straddles the line.

That said, I have four bottles left over from my last batch, and barring any change in the rules from last year, I decided after my conversation with my friend to enter both categories in an upcoming local competition to see in which one the beer scores higher. I'm hoping to get the same judges for both beers so that I can consider the sheets consistent.
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Old 12-13-2011, 08:05 PM   #34
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The IBU's are also too low for the Robust Category. I supposed bumping up the IBU's and raising the OG a little would place it squarely in the Robust category.
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Old 12-13-2011, 08:39 PM   #35
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Great feedback, thanks! That's why I asked because it seemed to be close to both styles.
The 4.3% ABV seems a little low for me so I might tweak it a bit via Beersmith. Probably making this this weekend.

 
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Old 12-13-2011, 09:57 PM   #36
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Quote:
Originally Posted by Airborneguy
The IBU's are also too low for the Robust Category. I supposed bumping up the IBU's and raising the OG a little would place it squarely in the Robust category.
My impression of this beer as currently designed is that it is a Brown Porter. It just isn't "robust" enough to be a Robust Porter. I think it may fall on the edges of the BP category because it lacks the crystal/caramel malt flavors. I think to get it into the RP category i agree that you'll need to up the OG and the IBUs, but probably also throw in some more darker grains - maybe some additional black malt or some roasted barley and/or some chocolate malt. I don't know that there is enough roast in it to carry just a "bigger" version of this into the RP category.
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Old 12-13-2011, 10:11 PM   #37
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Agreed.

I'll post the score sheets when I get them back. I think it will be interesting to enter a beer like this into two categories to see what happens.
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Old 12-16-2011, 10:47 PM   #38
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Ok, making this this weekend! I tweaked the hops (because I have more Columbus that I need to use) and added some caramel malt for sweetness.
Feedback?

Recipe: Atonement Porter
Brewer: Jason
Asst Brewer:
Style: Brown Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.7 gal
Post Boil Volume: 6.2 gal
Batch Size (fermenter): 5.5 gal
Bottling Volume: 5.0 gal
Estimated OG: 1.047 SG
Estimated Color: 28.1 SRM
Estimated IBU: 21.8 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 68.2 %
2 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 22.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4.5 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.5 %
1.50 oz Fuggles [3.90 %] - Boil 60.0 min Hop 18.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining -
0.25 oz Columbus (Tomahawk) [17.70 %] - Boil 5.0 Hop 2.9 IBUs
2.0 pkg London Ale Yeast (Wyeast Labs #1028) Yeast


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.75 qt of water at 167 F Target=156 F 45 min

Sparge: Batch sparge with 2 steps (1.5gal, 4.1gal) of 168 F water

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Old 12-16-2011, 11:43 PM   #39
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The only suggestion I would make is to finish with the fuggles and use the Columbus to bitter.
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Old 12-16-2011, 11:50 PM   #40
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Quote:
Originally Posted by Airborneguy View Post
The only suggestion I would make is to finish with the fuggles and use the Columbus to bitter.
I can easily do that, I have enough of each. Now tell me why you recommend that?

 
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