Accidentally used Special B instead of Black Patent

[Miraculix]

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.

If it should show up too sweet, you can make a hop tea out of plain water and bittering hops. This tea can solve a lot more ibus then wort could, so you can easily increase ibus in the beer afterwards, should it come out too sweet.

 

[Jayjay1976]

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.

If you end up adding coffee, get instant espresso powder. Sounds super tasty, especially on top of the special b.

 

[bracconiere]

Stout and Porter are 100% the same thing.

i strongly disagree...stout is roasted UNMALTED barley that gives it a roasty character.....porters are, malted dark roasted carmely thing.....at least that's my opinion....

 

[mattman91]

If it should show up too sweet, you can make a hop tea out of plain water and bittering hops. This tea can solve a lot more ibus then wort could, so you can easily increase ibus in the beer afterwards, should it come out too sweet.

The estimated IBUs in Brewfather says 41 so I think I'll be OK. Seems high for the style, obviously, but my lack of efficiency is to blame. I was shooting for 1.060 and got 1.054, so instead of 5.9% and 36ish IBUs I'll probably end up with around 5.4% and 41ish IBUs. This may end up being a good thing now, all things considered. What a beautiful mess this is

 

[Miraculix]

i strongly disagree...stout is roasted UNMALTED barley that gives it a roasty character.....porters are, malted dark roasted carmely thing.....at least that's my opinion....

Yes your personal opinion. Stout and porters go back in history to the UK and were used at different times for the same beers. You can dive into shutupaboutbercleyperkins to get deeper into that subject, I can highly recommend it.

 

[kh54s10]

If it is too sweet it is because of the other caramels. Special B is one of my favorites. If your color gets you in the porter range go with it. Or just call it a ______. My bet is that it will be very good as is.

 

[MaxStout]

At the end of the day, all that matters is whether or not you enjoy the beer. It doesn't have to fit into a particular BJCP style pigeonhole. The beauty of homebrewing is being able to color outside the lines sometimes, even if it's accidental.

 

[bracconiere]

Yes your personal opinion.

+1

 

[cmac62]

I'd use anything other than black patent. I really don't like that stuff. I have midnight wheat in my supply for color and a little burntness.

 

[seatazzz]

I'd use anything other than black patent. I really don't like that stuff. I have midnight wheat in my supply for color and a little burntness.

+1 to that. I've used black patent in a couple of stouts, and to me it just gives way too much...hard to describe...harshness. Yep that's what I was looking for. Almost tannic. Might have been my process, but I've done stouts without it that turned out just fine.

Special B is in my top 5 of adjunct malts; I love the prune/raisin flavor it gives to stronger ales. I bet this one will be interesting to say the least, and probably pretty tasty.

 

[Miraculix]

+1

Food for thought:

http://barclayperkins.blogspot.com/2009/03/difference-between-porter-and-stout.html?m=1
And

https://beerconnoisseur.com/difference-between-porter-stout

 

[ThatVideoKid]

Food for thought:

http://barclayperkins.blogspot.com/2009/03/difference-between-porter-and-stout.html?m=1
And

https://beerconnoisseur.com/difference-between-porter-stout

100%

Though there's a couple cases that I feel are "Porter" specifically. Those being the ones one the brown end of the spectrum, and baltic porters, though honestly the latter is a completely separate style that just happens to share a name due to the migration of styles.

The biggest thing that gets me is the "Robust Porter" style, which basically just means, well, Stout Porter.

Though honestly, idfc what people choose to call their beer. As long as they don't try to tell me its 100% not the other style for some meaningless reason like malted vs unmalted roasted grains.

 

[bracconiere]

from that page....i got a kick out of this comment....

porter - a person employed to carry luggage and other loads

stout - a person somewhat fat or of heavy build

All clear?

;^)


LOL:


so you're saying it's like t-bone steaks? they're all t-bones, but only some can be called porter house?

 

[BrewnWKopperKat]

When in doubt (porter? stout? Cascadian Dark Ale?), ask for a sample.

 

[Miraculix]

When in doubt (porter? stout? Cascadian Dark Ale?), ask for a sample.

And if you still don't have an answer, continue asking for samples until you either find an answer or forget the question

 

[Drewch]

Yes your personal opinion. Stout and porters go back in history to the UK and were used at different times for the same beers. You can dive into shutupaboutbercleyperkins to get deeper into that subject, I can highly recommend it.

Let's not coopt the thread with this debate . . .

 

[odie]

just let it ride and see how it comes out...

 

[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?

What is the actual amount of special B and chocolate malt?

 

[cmac62]

from that page....i got a kick out of this comment....
porter - a person employed to carry luggage and other loads
stout - a person somewhat fat or of heavy build
All clear?
;^)
LOL:
so you're saying it's like t-bone steaks? they're all t-bones, but only some can be called porter house?

That sounds like me carrying a bag of groceries, or a keg into the kegerater. Lets here it for all the Stout Porters on HBT!!!

 

[mattman91]

Quick update.

Not fair to judge it right now as there is definitely some carbonic bite, but it isn't horrible. I think the chocolate malt was just enough to keep it from being cloying.

I'll give a final update in a few days.

 

[bracconiere]

Quick update.

Not fair to judge it right now as there is definitely some carbonic bite, but it isn't horrible. I think the chocolate malt was just enough to keep it from being cloying.

View attachment 739439

I'll give a final update in a few days.

when you give another update, be sure to give it the double pour treatment, and have the head thick and out the top! those bubbles look way to big for a pic....

and honestly, i know my judgment is of ...well...but it looks good!

(as a note the double is rough first fill mostly foam, then wait for the glass to 'thicken' until just about right for a gentle pour to finish the glass full. looks like this

)