Anyone tried Samuel Smith's Taddy Porter?

[rhys333]

I hear it's a great beer and have a clone recipe ready to go. Wondering what other members think of this one. Also, it'll be my first porter (partial mash)... appreciate if anyone can advise of any potential problems brewing this type of beer.

FYI link to this on beeradvocate...
http://beeradvocate.com/beer/profile/113/572

 

[badlee]

The first porter I ever had and it set the bar. Fan-bloody-tastic beer.

 

[MindenMan]

I am a HUGE fan of anything Samuel Smiths, especially the Organic Chocolate Stout, the Oatmeal Stout, and of course, the Taddy Porter. I have been brewing a slightly modified version of Jamil's "Who's Your Taddy", a taddy porter clone of Samuel Smith's, whenever I can. It is my go-to brown porter. My wife LOVES it, and keeps telling me I should enter it in a contest. Believe me, if it was crap, she would figure out a nice way to say it too.
I use the same temperature mash, 1 liter London ESB 1968 Ale Yeast starter, and I sparge until I hit 1.012, so my efficiency is sometimes higher than 70%.
I always primary for at least 3 weeks, raising the temperature 1 degree from 62* F, every couple of days until I hit 70* F at the end. I once

 

[chickypad]

I haven't had the real thing in many yrs but I also brew a modified version of Jamil's recipe that I love (a keg of it is about to kick ). I've been using Notty but may swap it out for something else next time. What recipe will you be using?

 

[MindenMan]

Ingredients:

10 lb Maris Otter

1 lb Brown Malt -English

1 lb Crystal 45

10 oz Chocolate-English Mild

1.25 oz Fuggle (4.8%) – added during boil, boiled 60 m

.5 oz Fuggle (4.8%) – added during boil, boiled 10 m

1 liter starter ESB 1968 London Ale

I really can't see using Notty for this Porter. The little bit of possible "fruitiness" as well as the distinct maltyness, makes a great ale. The first time I made this, I was apprehensive about it turning out well based on the initial tasting. As time went on, the perceived maltiness increased, and not attenuating to dry really makes this beer a winner. I am considering adding a little Special Roast 50 to the next batch to compliment the Maris Otter a little more. If you are using US 2 row, I recommend adding Special Roast 50 to fill in the bready toasty flavor MO has that 2 row does not. I use ESB 1968 London Ale as my house yeast.

 

[chickypad]

Yeah for me the Notty is better because I'm not a big fan of too much fruit/esters, and I like my porters toward the dry side. OP, do you have the partial mash recipe that you plan to use?

 

[rhys333]

Yeah for me the Notty is better because I'm not a big fan of too much fruit/esters, and I like my porters toward the dry side. OP, do you have the partial mash recipe that you plan to use?

I do. Here's the PM recipe I plan to use, taken from Clone Brews by T and M Szamatulski:

Samuel Smith's Taddy Porter
5 US gal (19L); 33 IBU; 1.054OG/1.012FG; 5.2% ABV
MASH @ 151 F:
1.75lb Brit 2 row *
1lb 55L brit crystal **
12oz brit black malt
6oz brit chocolate malt
BOIL:
4lb light DME
2oz black treacle (dark molasses)
1.5oz East Kent Golding (EKG) @ 60
0.5oz Fuggles @ 15
0.5oz EKG @ 3
1st choice: Wyeast 1084 irish ale yeast;
2nd choice: Wyeast 1187 Ringwood ale yeast

* I plan to substitute 4.4lb (2kg) standard 2 row in place of brit, and reduce the DME
** I may also substitute standard crystal in place of 55L brit, depending on what my LHBS carries

 

[chickypad]

I do. Here's the PM recipe I plan to use, taken from Clone Brews by T and M Szamatulski:

Samuel Smith's Taddy Porter
5 US gal (19L); 33 IBU; 1.054OG/1.012FG; 5.2% ABV
MASH @ 151 F:
1.75lb Brit 2 row *
1lb 55L brit crystal **
12oz brit black malt
6oz brit chocolate malt
BOIL:
4lb light DME
2oz black treacle (dark molasses)
1.5oz East Kent Golding (EKG) @ 60
0.5oz Fuggles @ 15
0.5oz EKG @ 3
1st choice: Wyeast 1084 irish ale yeast;
2nd choice: Wyeast 1187 Ringwood ale yeast

* I plan to substitute 4.4lb (2kg) standard 2 row in place of brit, and reduce the DME
** I may also substitute standard crystal in place of 55L brit, depending on what my LHBS carries

That should get you a nice porter, although according to those who know the style the key to a brown porter (like Taddy) is the brown malt. If you want a brown porter you may consider omitting the black and adding a lb or so of brown malt, possibly also upping the chocolate a bit. I'd personally try to stick with MO or other British pale, unless you've got the domestic 2 row already.
My recipe is pretty close to Minden's but rather than regular chocolate I have a lb of pale chocolate, slightly less crystal with a little flaked barley thrown in, and all EKG for hops as I'm not a fan of fuggle.

 

[rhys333]

That should get you a nice porter, although according to those who know the style the key to a brown porter (like Taddy) is the brown malt. If you want a brown porter you may consider omitting the black and adding a lb or so of brown malt, possibly also upping the chocolate a bit. I'd personally try to stick with MO or other British pale, unless you've got the domestic 2 row already.
My recipe is pretty close to Minden's but rather than regular chocolate I have a lb of pale chocolate, slightly less crystal with a little flaked barley thrown in, and all EKG for hops as I'm not a fan of fuggle.

Your suggestion makes sense and I may end up doing something along those lines, though for this first batch I think I stick close(ish) to the published recipe. I'll know after the first taste test if I want to tweek a little to suit my taste preferences. At the same time, I'd like to make this using local ingredients (i.e.: the 2 row I already have on hand). I realise the MO would represent the Tadcaster style better, but if I can make a great beer using Anytown North American ingredients, then I'll be prouder of the results... plus I'm a cheapskate and don't want to shell out extra for the MO

 

[MindenMan]

If all you can get is American 2-row, substitute some Special Roast to get that bready, toasty note that is well known from Maris Otter. I just bought ten pounds of Canadian Pale Ale Malt and it is amazing! If you can get a taste of it do try. I am now sworn off of American 2-row for good, and at my LHBS the extra $0.25 per pound is a no-brainer. I am using 2-row and Special Roast in the above recipe this batch, and I am going to clean up my grain bin using what I have left from previous batches to add it to the Canadian Pale Malt I bought today. It might suck, it might be great, but I do know one thing for sure, no matter what it is it will still be beer.

 

[rhys333]

If all you can get is American 2-row, substitute some Special Roast to get that bready, toasty note that is well known from Maris Otter. I just bought ten pounds of Canadian Pale Ale Malt and it is amazing! If you can get a taste of it do try. I am now sworn off of American 2-row for good, and at my LHBS the extra $0.25 per pound is a no-brainer. I am using 2-row and Special Roast in the above recipe this batch, and I am going to clean up my grain bin using what I have left from previous batches to add it to the Canadian Pale Malt I bought today. It might suck, it might be great, but I do know one thing for sure, no matter what it is it will still be beer.

I'm interested to know how it works out for you. Was just thinking this evening I'd like to brew something with bready notes, so might give your suggestion a try. Also, I'll have to look into canadian pale ale... no excuses since I'm in canada and using the 2-row from Canada Malting in Calgary ($50 for a 50 lb bag). Will have to see if the LHBS can bring the pale stuff in.

 

[slim2061]

Taddy Porter was the first porter I ever tried. Been comparing every porter since to it. It is good stuff.

 

[DogStar]

I like using mild ale malt when making a porter. It's kilned darker than pale malt and makes a slightly sweeter wort. It's good in brown ales as well. I want to try some roasted rye malt in my next one.