Porters and Stouts have common grounds. Guinness used to be called a porter in the past. I would class this as a Session Stout in the UK but I know in the US beers are taken and messed with and forced into styles.
Any way, it's a good'un, It's a nice clean basic Stout that even my Mum likes.
I like it. My mates love it and SWMBO is drinking it. I think it is the fact I have the colour from the chocolate malt rather than a black malt that is giving it a well balanced taste rather than the astringent bitterness a black can give.
I think this is a beer that I'll have difficulty in keeping to myself.
It's one of the easiest beers I've ever brewed and I can do it in under 3.5 hours. I'm drinking it in just over 3 week of brewing (shhh, don't tell any one. I force carbed it). It's dark so no clarity problems.
I'm serving it on CO2 at higher pressure than normal and I'm getting the Surge thing going on that you get with Guinness and I have to do the two part pour. When it's in the glass it looks fantastic.
I think next time I may look at adding something to help with the head retention. It's not keeping that fantastic head that you get at the pour.
Batch Size: 23.00 L
Boil Volume: 30.50 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
3.85 kg Pale Malt, Maris Otter (3.0 SRM) Grain 83.5 %
0.50 kg Crystal Malt - 60L (60.0 SRM) Grain 10.8 %
0.26 kg Chocolate Malt (456.9 SRM) Grain 5.6 %
55.00 gm Fuggles [4.50%] (60 min) Hops 28.2 IBU
15.00 gm Fuggles [4.50%] (15 min) Hops 3.8 IBU
1 tsp Irish Moss (Boil 10.0 min)
1 Pkgs Nottingham
Estimated Original Gravity: 1.047 SG
Estimated Final Gravity: 1.011 SG
Estimated Color: 24.2 SRM
Bitterness: 32.1 IBU
Estimated ABV: 4.6 %
Mash Profile Name: Single Infusion, Medium Body, No Mash Out
Mash Grain Weight: 4.61 kg Mash PH: 5.4 PH
Sparge Temperature: 75.6 C
Sparge Water: 26.08 L
Mash In Add 12.03 L of water at 76.9 C 68.0 C 45 min
The Aim for this brew is to make a simple tasty brew with minimal ingredients, time and effort.
I use flaked barley in my stout for head. I hear ya though, keeping it simple is key to a good stout. If it gets too complex, I call it a porter . I like how you left it up to the chocolate for the color, I'd like to try that. Here's mine, it's reaaaaaallll creamy, just how I like my stouts:
6lb 2 row
1lb flaked barley
1oz east kent golding 60min
I have a simlar recipe - but it was created as an English dark mild. Its clearing now and will be ready to bottle next week. I'm anticipating it, like your recipe, will be a better session beer then either my porter or stout recipes.
My Stout has 2# of flaked barley - creamy and head retention is awesome