Porter recipe - comments?

[Scotty_g]

Can I get some suggestions from porter veterans?

A number of years ago I made a batch of porter for a friend of mine. It was heavy on extract, but now I'm brewing all-grain. I converted the LME based on what Briess says goes into their Traditional Dark LME, and the result didn't seem right - the grain bill was 65% Munich and 20% crystal malts. Time to retool...

In an effort to maintain the spirit of the beer but still stay close to a traditional porter, I came up with this. I will mash 148-150 to keep the FG down without losing the chocolate and smoothness. I've selected the Briess Blackprinz malt instead of black patent to keep the beer smooth.

Will 3 lbs of Munich and 2.5 lbs of crystal (25% total) will give too much residual sweetness?

Thanks!

Type: All Grain Date: 12/12/2014
Batch Size: 10.00 gal Brewer: Natural 20
Boil Size: 12.00 gal Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 74.00


Ingredients
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.71 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.86 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 6.86 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.57 %
0.38 lb BlackPrinz (500.0 SRM) Grain 1.71 %
0.50 lb Molasses (80.0 SRM) Sugar 2.29 %

2.00 oz Northern Brewer [10.60 %] (60 min) Hops 36.8 IBU
1.00 oz Tettnang [4.80 %] (2 min) Hops 0.7 IBU

2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale


Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.71 %
Bitterness: 37.5 IBU
Est Color: 33.2 SRM

 

[clickondan]

Looks tasty. Quick reply from a guy who's only brewed 3 all grain porters, so take it with a grain of sodium chloride. You might miss a bit of the harsher edge of something like a roasted barley 300L or something along those lines. It does provide something to a porter which, in moderation, would be missed. For me at least. That said, now I want to try a porter with black prinz to see if I'm wrong. With the molasses going in there, I'd probably go all C20 and no 60. I love the low mash temp idea with a porter, when combined with some flaked barley AND carapils (or MD powder). Wouldn't use a ton, but just enough to bring you back to a nice mouthfeel.

 

[clickondan]

#forumfail I didn't answer the only thing you typed in bold. I'd probably dial back the crystal, not sure about the munich, I'd probably just roll with it, especially with Nottingham.

 

[Scotty_g]

I just ordered the grains so I'll see how it goes. I switched the caramel to 2 lbs Caramel 80L because the Caramel 20 won't add a lot of flavor in comparison, but the 80 will be a little stronger than the 60.

There are a number of other recipes, often Baltic Porters, using Munich in greater proportions than this recipe. So, I think I'll be good.

Thanks for the help here and in other threads! I'll post the results and if it turns out, I may do a little tweaking.

Amount Item Type % or IBU
14.00 lb Pale Ale Malt (GWM) (2.8 SRM) Grain 65.50 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 14.04 %
2.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.36 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 7.02 %
0.38 lb BlackPrinz (500.0 SRM) Grain 1.75 %
2.00 oz Northern Brewer [10.60 %] (60 min) Hops 37.2 IBU
1.00 oz Tettnang [4.80 %] (2 min) Hops 0.7 IBU
0.50 lb Molasses (80.0 SRM) Sugar 2.34 %
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.54 %
Bitterness: 38.0 IBU Calories: 269 cal/pint
Est Color: 34.7 SRM

Can I get some suggestions from porter veterans?

Ingredients
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.71 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.86 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 6.86 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.57 %
0.38 lb BlackPrinz (500.0 SRM) Grain 1.71 %
0.50 lb Molasses (80.0 SRM) Sugar 2.29 %

2.00 oz Northern Brewer [10.60 %] (60 min) Hops 36.8 IBU
1.00 oz Tettnang [4.80 %] (2 min) Hops 0.7 IBU

2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.71 %
Bitterness: 37.5 IBU
Est Color: 33.2 SRM

 

[chickypad]

You should be fine with 9% crystal. Munich is a base malt, don't count that in your crystal malts. Its maltier than 2-row but not sweet.

 

[BigPerm]

I have a recipe for robust porter that I've been tweaking for about 12 years. Its malty and smooth, with a little bit of a hop bit. In mine, I use 20% munich and 80L crystal at 7.5-8%, and mash at 152F. You can up the munich if you want the more maltiness (or up the mash temp a little). Yours is about 14% which would be sweet for my tastes (and the style), but its not totally out of bounds. I always throw a little flaked barley in mine to smooth out the body.

Good luck!