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Old 08-01-2008, 10:14 PM   #1
adamjab19
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Apr 2008
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Ok be easy...instead of me flipping through the pages on here, my brewing book, podcasts etc. (which I did for this recipe as well) and doing 5 gallons of a recipe that may work, I figured I'll post my recipe before I brew it and only brew a half batch. I like "putting together" my own recipes for the adventure (my two recent ones have been complete adventures in learning) but I want good results with this one. Looking for a nice balanced coffee, "chocolate" flavor.

Extract:
2.5 gallon boil and batch

3.0 lbs Light DME
.25lbs Crystal 80L
.25lbs Chocolate Malt
.15lbs Black patent


.5 Brambling Cross at 45 mins
.25 " at 15 mins
.25 " at 5 mins

wlp002

Steep the grains at 155* 25 minutes then 60 minute boil for the rest.

May throw in a vanilla bean after primary.

I put it into Tasty Brew calcuators (any brewing software for Mac? WTF?)and everything came out within the specified ranges.

Did the above recipe except with brambling cross hops and it has turned out more like a Newcastle Brown Ale



Reason: updated for final recipe

 
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Old 08-04-2008, 08:32 PM   #2
adamjab19
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anyone? anything?



 
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Old 08-04-2008, 08:39 PM   #3
elkdog
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If you do the AG, consider using Pale Ale Malt or Maris Otter instead of 2-row, to add a stronger malty backbone to the beer. I'd go with the English yeast on this one, just to leave a little residual sweetness, which is nice in a porter. I'm drinking a porter I fermented with English Yeast, and it turned out really nicely.
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Old 08-04-2008, 08:45 PM   #4
Lil' Sparky
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I think the recipe looks good. Brew it up. If it's good, post this in the recipe section (if you don't see a similar version already).
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Old 08-05-2008, 01:28 AM   #5
oberon567
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You probably want some roasted barley in there. I would say get rid of the chocolate malt (that is more traditionally in stouts) up the black patent a little and add some roasted barley. the former will help with some of the coffee notes and the latter with the (somewhat necessary) roastiness.

One of the biggest differences between porter and stout, it seems, is the difference between using chocolate malt or black patent... but both use roasted barley...

 
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Old 08-05-2008, 01:42 AM   #6
ohiobrewtus
 
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Quote:
Originally Posted by oberon567 View Post
You probably want some roasted barley in there. I would say get rid of the chocolate malt (that is more traditionally in stouts) up the black patent a little and add some roasted barley. the former will help with some of the coffee notes and the latter with the (somewhat necessary) roastiness.

One of the biggest differences between porter and stout, it seems, is the difference between using chocolate malt or black patent... but both use roasted barley...
I disagree. I use chocolate malt quite a bit. Sometimes it may just be a couple of ounces to get the color where I want it, but in a porter (if this is an attempt at a Robust Porter), I think it's almost mandatory.

You could certainly make a good porter without chocolate malt, but I tend to do the opposite. My porters get chocolate and my stouts get roasted barley. Black patent is acceptable in either.
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Old 08-05-2008, 02:36 AM   #7
MVKTR2
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I tend to agree ohiobrewtus on this one.

I'll further add these 2 things:
1) Using 10% chocolate malt in a grain bill gives a very distinct coffee flavor.
2) Some brewing purist claim the real difference between a porter and stout is that a stout uses roasted barley and a porter doesn't. Also it seems most porter recipes use black patten in the way stouts use roasted barley, but that part is only my observation.

Schlante,
Phillip
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Old 08-05-2008, 09:09 AM   #8
Lil' Sparky
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Quote:
Originally Posted by MVKTR2 View Post
I tend to agree ohiobrewtus on this one.

I'll further add these 2 things:
1) Using 10% chocolate malt in a grain bill gives a very distinct coffee flavor.
2) Some brewing purist claim the real difference between a porter and stout is that a stout uses roasted barley and a porter doesn't. Also it seems most porter recipes use black patten in the way stouts use roasted barley, but that part is only my observation.

Schlante,
Phillip
+1 Don't sub the chocolate or black patent for roasted barley. If you do, you'll be making a stout, not a porter.
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Old 08-05-2008, 11:58 AM   #9
oberon567
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I guess I will have to concede...

This is advice I had been told when I was planning a RIS recipe on this forum... but looking through some of Jamil Z.'s recipes, I can see I am confusing my grains... here iis his grain bill for his Robust Porter and his Dry Stour, to see the difference:
Robust Porter
73.0% 11.50 lbs. Pale Malt(2-row) America 1.048
09.5% 1.50 lbs. Munich Malt(2-row) America 1.006
09.5% 1.50 lbs. Crystal 40L America 1.006
03.2% 0.50 lbs. Black Patent Malt America 1.002
04.8% 0.75 lbs. Chocolate Malt America 1.003
Dry Stout
70.0% 7.00 lbs. Pale Malt Halcyon Great Britain 1.038
20.0% 2.00 lbs. Flaked Barley America 1.032
10.0% 1.00 lbs. Roasted Barley America 1.028

 
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Old 08-12-2008, 03:19 AM   #10
adamjab19
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I found Bramling Cross whole hops instead...seemed like a good match with the description at the store, I think I hope?

Looking further into it I hope I didn't miss the mark with this hop decision. Some descriptions make it sound perfect (fruity, well rounded, use for any english ale) then other make it sound not so good, almost pale ale type hop (grapefruity, citrusy).

anyone?



Reason: further explanation

 
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