Brown Porter Recipe feedback

[Brewpastor]

I have been messing with a Brown Porter recipe and am getting close. Time to get some feedback, so here it is:

[size=+2]Brown Trout Porter[/size]
[size=+1]12-A Brown Porter[/size]



Size: 22.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 169.01 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.040 - 1.052)
|======================#=========|
Terminal Gravity: 1.013 (1.008 - 1.014)
|====================#===========|
Color: 25.39 (20.0 - 30.0)
|================#===============|
Alcohol: 4.99% (4.0% - 5.4%)
|===================#============|
Bitterness: 27.0 (18.0 - 35.0)
|================#===============|

[size=+1]Ingredients:[/size]
30.0 lb Maris Otter
5.0 lb English Brown Malt
2.0 lb British Crystal 55°L
1.0 lb Crystal 120
2.0 lb Chocolate Malt
2.0 lb German CaraMunich III
1.0 lb Pale Chocolate Malt
5.0 oz East Kent Goldings (5.5%) - added during boil, boiled 60.0 min
2.0 oz East Kent Goldings (5.5%) - added during boil, boiled 10.0 min
2.0 ea WYeast 1318 London Ale III

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:00 mash in - Liquor: 13.44 gal; Strike: 169.97 °F; Target: 154.0 °F
00:55:00 Sacc. Rest - Rest: 50.0 min; Final: 154.0 °F
01:10:00 Mash Out - Heat: 15.0 min; Target: 168.0 °F
02:10:00 Fly Sparge - Sparge Volume: 21.5 gal; Sparge Temperature: 168.0 °F; Runoff: 21.51 gal

[size=-1]Results generated by BeerTools Pro 1.5.1[/size]

 

[bierhaus15]

Looks like you have a 70% pale, 10% brown, 10% crystal, 6% chocolate grist. Similar to a Fullers London porter, though I think your going to be closer to a (strong) mild in terms of flavor with all that caramel and only 4% chocolate. I assume you are using the caramunich because you are out of british 55l?

I'd probably drop the caramunich in favor of more c55/120 and about 2% more chocolate malt. Also, what brown malt are you using? I've always found Crisp brown malt to be pretty weak compared to the Fawcett - more like an amber malt than the roasty, dry coffee flavor the fawcett stuff has.

Nice yeast choice, makes a wonderful brown porter!

 

[Brewpastor]

Thanks for your reply. I actually meant to post this variation of the recipe, which does not have the Caramunich and includes more chocolate and pale chocolate malts. The brown I have used is the Simpsons. I don't know how it compares to any others. I have never tried this particular yeast but it seemed to fit the bill. I will be interested to hear experiences and impressions before I ruin a batch!

[size=+2]Brown Trout Porter[/size]
[size=+1]12-A Brown Porter[/size]



Size: 22.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.93 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.040 - 1.052)
|======================#=========|
Terminal Gravity: 1.013 (1.008 - 1.014)
|====================#===========|
Color: 28.15 (20.0 - 30.0)
|=====================#==========|
Alcohol: 4.99% (4.0% - 5.4%)
|===================#============|
Bitterness: 27.0 (18.0 - 35.0)
|================#===============|

[size=+1]Ingredients:[/size]
30.0 lb Maris Otter
5.0 lb English Brown Malt
2.0 lb British Crystal 55°L
1.0 lb Crystal 120
3.0 lb Chocolate Malt
2.0 lb Pale Chocolate Malt
5.0 oz East Kent Goldings (5.5%) - added during boil, boiled 60.0 min
2.0 oz East Kent Goldings (5.5%) - added during boil, boiled 10.0 min
2.0 ea WYeast 1318 London Ale III

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:00 mash in - Liquor: 13.44 gal; Strike: 169.97 °F; Target: 154.0 °F
00:55:00 Sacc. Rest - Rest: 50.0 min; Final: 154.0 °F
01:10:00 Mash Out - Heat: 15.0 min; Target: 168.0 °F
02:10:00 Fly Sparge - Sparge Volume: 21.5 gal; Sparge Temperature: 168.0 °F; Runoff: 21.51 gal

[size=-1]Results generated by BeerTools Pro 1.5.1[/size]

 

[Brewpastor]

The percentages are basically 70% pale, 11.5% brown, 11.5% chocolate, 7% crystal

I don't want to over-do the roast and push this into the robust range. I anticipate it will show roast with coffee and toast tones. The crystal should support these with a hind of dry fruit complimenting the esters from the yeast. My water is fairly hard and makes great stouts, so the dryness and roast should be pushed a bit on this one.

 

[bierhaus15]

Looks like a winner.

Wy1318 is my favorite english yeast for brown porter and milds. It leaves a bit of residual sweetness which helps balance some of the roast from darker malts and attenuates/flocculates very well. Simpsons makes a good brown malt too, goes great with pale chocolate for a coffee like flavor.

 

[14thstreet]

Brewpastor, the second version as you have it pushes the beer into robust porter territory IMO. For my moderately hard water, bierhaus' formula makes a great brown porter. I feel a 10% crystal to 6-7% chocolate (dark) malt is a nice balance between caramel sweetness and roast if using brown malt at your rate (I used Crisp Brown) and I was able to drink it within a month of brewday.