Could use some help with my brown porter...

[brutus09]

Hey all,

I am currently toying around with a recipe for a brown porter. I am fairly new to formulating my own recipes but I think this is a good start. I am looking for any critiques or suggestions from people experienced with this style. My goal is to have a smooth brown porter with mild roastiness.

Partial Mash 5 gallon batch, 4 gallon boil

3 lb Amber DME
2 lb Light DME
1 lb Crystal 60L
.25 lb Black malt - Dehusked (450 SRM)
1.5 oz Fuggles (60 min)
.5 oz Fuggles (15 min)

1028 London yeast

 

[wildwest450]

I converted an all grain brown porter I did. It got devoured at a beer tasting event I went to. Just the grain bill, your hops are fine imo.


Amount Item Type % or IBU
4.75 lb Pale Liquid Extract (8.0 SRM) Extract 64.23 %
1.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 23.66 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 3.03 %
0.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.03 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 3.03 %
0.25 lb Special Roast (50.0 SRM) Grain 3.03 %
Estimated OG: 1.040

I just noticed mine was a 6 gallon batch, keep that in mind.

 

[brutus09]

Thanks. Looks like a good recipe. Does a .25 lb of chocolate malt provide a lot of roastiness/bitterness, or is it too small of an amount to make a huge impact?

 

[wildwest450]

I always think chocolate malt imparts a subtle coffee/roasty flavor over a chocolate one. But everyones tastebuds are different.
I know in all grain form, this recipe is exactly what you're asking for. Good luck either way.

 

[Cascadegan]

I always think chocolate malt imparts a subtle coffee/roasty flavor over a chocolate one. But everyones tastebuds are different.
I know in all grain form, this recipe is exactly what you're asking for. Good luck either way.

To me it seems like chocolate malt is roasty by itself but when it is contrasted by roasted barley in a beer it seems chocolatey

That could just be my mind playing tricks on me though