Accidentally used Special B instead of Black Patent

[mattman91]

So, I brewed a porter and just realized I used Special B instead of Black Patent, which I intended.

Here is the grain bill:

63% Pale Malt
12% Munich
8% Chocolate Malt
8% C45
5% Flaked Barley
4% Special B

My concern is that this may turn out too sweet. Am I correct to assume this?

 

[odie]

Isn't Special B like C-130 or something? Probably won't be too sweet but not too dark either?

 

[mattman91]

Isn't Special B like C-130 or something? Probably won't be too sweet but not too dark either?

I think it is like 120. Brewfather says 34 SRM which sounds about right.

 

[DBhomebrew]

It won't be what you intended, but it may be fine and interesting. I've got a strong ale with 4% Special B in the cellar. With a few months on it's starting to taste pretty good. Prunes and raisins.

 

[mattman91]

It won't be what you intended, but it may be fine and interesting. I've got a strong ale with 4% Special B in the cellar. With a few months on it's starting to taste pretty good. Prunes and raisins.

I'm wondering if I should maybe at some coffee at the end of fermentation.

 

[spittiz]

I'm wondering if I should maybe at some coffee at the end of fermentation.

It's not a big issue IMO, I personally wouldn't bother with any more additions, and just let it ride. You might miss some dry roasted notes and get something slightly fruitier and sweeter instead, but if everything else went according to plan and the recipe is sound I bet it will be all right.

 

[mattman91]

I believe I have accidentally made a brown ale

Smells fun. chocolate, caramel, raisin.

 

[DBhomebrew]

Came home from work and pulled down another bottle of that strong ale I mentioned. It's turned into something very nice. I'm sure your brown ale will be just dandy.

 

[easttex]

So, I brewed a porter and just realized I used Special B instead of Black Patent, which I intended.

Here is the grain bill:

63% Pale Malt
12% Munich
8% Chocolate Malt
8% C45
5% Flaked Barley
4% Special B

My concern is that this may turn out too sweet. Am I correct to assume this?

My initial read was "Hmm, I bet that'll be an interesting beer."

 

[Steveruch]

So, I brewed a porter and just realized I used Special B instead of Black Patent, which I intended.

Here is the grain bill:

63% Pale Malt
12% Munich
8% Chocolate Malt
8% C45
5% Flaked Barley
4% Special B

My concern is that this may turn out too sweet. Am I correct to assume this?

You'll still have a porter. It'll still be good.

 

[Sailingeric]

You made garbage. Best to bottle it all up and send to me for disposal.

 

[bracconiere]

You made garbage. Best to bottle it all up and send to me for disposal.

WTF, maybe if he kegs it...

 

[MaxStout]

It won't have that sharp, roasty edge that black patent brings. Instead, the Special B will add some stone fruit/raisiny chewiness. It won't be a spot-on porter, but it will be good beer.

 

[bkboiler]

Sounds like an arrogant bastard clone. Drink it, I bet it'll be yummy.

 

[Miraculix]

So, I brewed a porter and just realized I used Special B instead of Black Patent, which I intended.

Here is the grain bill:

63% Pale Malt
12% Munich
8% Chocolate Malt
8% C45
5% Flaked Barley
4% Special B

My concern is that this may turn out too sweet. Am I correct to assume this?

The c45 is a bit much imo, but overall looks like an interesting stout!

 

[Sailingeric]

WTF, maybe if he kegs it...

Even better, I have an open spot in my kegarator

 

[WesBrew]

I wouldn’t worry about it. 4% won’t ruin your beer. Like mentioned above, will be porter with a little raisin-caramel Punch.

 

[Steveruch]

I wouldn’t worry about it. 4% won’t ruin your beer. Like mentioned above, will be porter with a little raisin-caramel Punch.

He might even like this version better.

 

[Albionwood]

You will certainly get a completely different result - those two malts aren't even remotely similar. It will be paler than most Porters and probably much sweeter, as you now have 12% caramel malts. The Chocolate malt at 8% might contribute enough roast character, depending on the Lovibond, to help offset that. A lot depends on the yeast now. If you used something that attenuates well and doesn't contribute much fruitiness, it could work out.

 

[bracconiere]

well on a more serious note to @mattman91 , i think i'd like this beer better anyway!

 

[mattman91]

You will certainly get a completely different result - those two malts aren't even remotely similar. It will be paler than most Porters and probably much sweeter, as you now have 12% caramel malts. The Chocolate malt at 8% might contribute enough roast character, depending on the Lovibond, to help offset that. A lot depends on the yeast now. If you used something that attenuates well and doesn't contribute much fruitiness, it could work out.

I used S-04. US-05 probably would have been the better option had I known that I screwed up on the Special B. I am fermenting at 64-65F, so hopefully at that temperature I won't get much of the fruity notes. The chocolate malt is 350L. Maybe there is hope!

 

[DBhomebrew]

I gather this hasn't been fermenting too long. Not too late to co-pitch something to help to dry it out.

 

[mattman91]

I gather this hasn't been fermenting too long. Not too late to co-pitch something to help to dry it out.

I pitched Sunday afternoon. I'll just let it ride. The only thing I have considered is throwing in some coffee before cold crashing to give some more roasty character. Still on the fence there.

 

[MaxStout]

I pitched Sunday afternoon. I'll just let it ride. The only thing I have considered is throwing in some coffee before cold crashing to give some more roasty character. Still on the fence there.

Wait till you taste a sample first. What if this turns out to be tasty? Don't throw more variables into it yet. If it turns out it needs dimension, then add something.

In any case, keep us posted on this.

 

[Miraculix]

I pitched Sunday afternoon. I'll just let it ride. The only thing I have considered is throwing in some coffee before cold crashing to give some more roasty character. Still on the fence there.

So much nope on the coffee!

S04 is a really really good stout yeast and the fruity character that might show up will fit perfectly well, you are a lucky person, don´t throw it into the garbage by adding coffee.

 

[WesBrew]

the black malt. you are closer to a brown now. still good and should probably stick with it. if you wanted to push it towards porter/stout, maybe you could you steep the black patent on the stove, give it a quick boil and add to the fermenter?

 

[bracconiere]

The only thing I have considered is throwing in some coffee before cold crashing to give some more roasty character.

wouldn't that make it more like a stout though? not a porter?

 

[mattman91]

wouldn't that make it more like a stout though? not a porter?

Maybe, but at this point, I have no idea what it is. Lol. Probably not a good idea anyway.

It's probably too dark for a brown, but not dark enough/too sweet to be a porter?

To be honest, at first I was super frustrated. Now, I'm very excited to see how this turns out. My biggest fear is that it may be a bit too sweet. Hopefully not cloyingly sweet.

 

[bracconiere]

Yo be honest, at first I was super frustrated. Now, I'm very excited to see how this turns out.

The Joy of Homebrewing!

edit: in cooking there's "fusion" why not brewing too!

 

[Miraculix]

wouldn't that make it more like a stout though? not a porter?

Stout and Porter are 100% the same thing. There were even times in history when you could have bought a stout porter.

Cheers!