Hoppy Porter Critique

[NorthwestBrewman2013]

Buddy of mine and I recently brewed a Hoppy Porter. Wanted a little critique on the recipe for future batches.

OG- 1.062
Efficency 70%
Pitch Temp 78
Ferm Temp 64 for 5 days, 70 for 2, cold crash
10-gallons

24LBS 2-row
1LBS Chocolate Malt
1LBS Crystal 40
8oz Munich
6oz Black Malt

1oz Perle/1oz Cluster/1oz Columbus @ 60 min
1oz Cluster/1oz Willamette/1oz Columbus @15 min
1oz Cluster/1oz Willamette/1oz Columbus @5 min

I pitched Mangrove Jacks Dark Ale Yeast
He pitched Wyeast 1028

Any critique regarding the recipe would be appreciated. And yes, I have brewed this already and just wanted to get changes that would be good for future batches of this Porter.

 

[PCL]

Without roasted barley, it’s not really a porter. At least that’s my understanding. I have made a hopped up porter based on a BYO clone from The Kernel brewery in London (“Export India Porter”). Was very popular

 

[Steveruch]

Without roasted barley, it’s not really a porter. At least that’s my understanding. I have made a hopped up porter based on a BYO clone from The Kernel brewery in London. Was very popular

Many people believe that roast barley is what differentiates a stout from a porter.

 

[PCL]

Many people believe that roast barley is what differentiates a stout from a porter.

That’s right, thank you. Stout needs roasted barley whereas porter does not. Yet the lines are relatively blurred between the styles.

 

[Steveruch]

That’s right, thank you. Stout needs roasted barley whereas porter does not. Yet the lines are relatively blurred between the styles.

Yes they are. Sub a small amount of r b for chocolate malt and viola you have a stout.

 

[thehaze]

The types of hops and amount of hops do not scream " hoppy " porter ( personal taste and experience ). Hoppy doesn't mean bitter and viceversa. Hoppy implies that the beer will have a big hop presence in both aroma and flavour. My latest Northern German Pils used 5.5 oz hops and next time I will throw in more. A small whirlpool and a small dry hop can help with the hoppy aspect of any beer.

 

[Northern_Brewer]

Many people believe that roast barley is what differentiates a stout from a porter.

Sort of true for Irish stouts - but not all stouts are Irish. London stouts generally stuck more closely to the traditional recipe without roast barley.

Personally I'm a fan of the classic mid-19th century porter recipes - something like pale malt, 10-15% brown malt, 2-3% black malt, to an OG of 1.055-1.060. Ideally age some and blend it with fresh beer 1:2.