1st porter recipe

[FSUBrew]

this is my first try at making a porter. Let me know what you think of the recipe. And if I wanted to add coffee to it how would I do that in the secondary or right in the boil?

8.00 lb Pale Malt (2 Row)
2.00 lb Munich Malt -
1.00 lb Caramel/Crystal Malt
1.00 lb Chocolate Malt

1oz GOLDINGS 60min
.05oz WILLAMETTE 10MIN
.05OZ WILLAMETTE 5MIN

 

[Grumpybumpy]

Looks pretty good! You might consider decreasing the chocolate malt and adding some roasted. Maybe a pinch of black patent?

 

[944play]

My immediate concern with your recipe is that there is no yeast in it. I may be just going with the herd here, and you're entitled to your iconoclasm, but I like to add yeast to my Porter like most other brewers I've come across.

It's perhaps not an absolute requirement, but the signature grain of Porter is Black Patent. It doesn't take much, maybe a quarter pound.

The one time I brewed a Porter with Willamette it was just too flowery. Chinook is the baby for Porter in my book.

Coffee should never be boiled. Beyond that I have no helpful suggestions other than to maybe nail down the base beer before adding oddball flavorants.

 

[atchinator]

I would add some Black Patent Malt. I dunno, maybe 1/2 a pound?

I only have the option of buying WYeast in my location and my choice for porter is the Witbread one rather than the Irish Ale one (I don't know the code numbers offhand).

 

[PT Ray]

You have a brown ale. Atchinator and the others are spot on, you need some Black Patent for it to place as a Porter. I would cut back the crystal if you're looking for something more traditional.

 

[FSUBrew]

thanks for all the help. and yes I will be adding yeast to my beer just forgot to type it in there

 

[rayg]

You don't need half a pound of black malt,
that's stout territory. My porter has light
malt extract plus half a pound of crystal
120, 3 ounces of black malt and one ounce
of chocolate malt (for 5 gallons).

Ray

 

[atchinator]

Here's my Porter recipe (that I scooped out of one of Charlie Papazian's books and have, since, modified):

For 6 Gallons...

9 # British Two-row Pale
1.25# Munich Malt
.5# Crystal 60L
.5# Black (Patent) Malt
.5# Wheat Malt
.5# Chocolate Malt

1 OZ N. Brewer 60min.
.5 OZ Cascade Flameout

 

[PT Ray]

You have a brown ale. Atchinator and the others are spot on, you need some Black Patent for it to place as a Porter. I would cut back the crystal if you're looking for something more traditional.

I'm going to retract part of my statement. If you're looking for a Taddy type porter your pretty close. You may need to cut the chocolate back to about 10 ounces.

 

[Bob]

I agree that Black Patent is a signature flavor for Porter. Porter requires at least a little of that acrid, phenolic characteristic.

Take a look at the proportion of Coal Porter in my recipe dropdown.

Bob

 

[Egghead]

Porter requires at least a little of that acrid, phenolic characteristic.

Yep. You can get that flavor with a lot of Brown Malt or a smaller amount of Black (Patent) Malt.

 

[GreenDragon]

I made this porter for Big Brew Day. It was a huge hit with my friends. You need to give it lots of time to mature though.

Rocket Rod's Positively Porter