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Funday Brown Porter

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buzzerj

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So I'd like some critical comment on this recipe for what I'm calling Funday Brown Porter. Too much residual sweetness? Too roasty? Too much going on? I'd rather have more chocolate than coffee. What are your thoughts?

O.G. 1.048, F.G. 1.012, 22 SRM, 32.9 IBU, 5 gallons, 4.7% ABV

% Qty Malt Boil Color ppg Points
56% 5.00 lbs Floor Malted Maris Otter 60 min 3°L 38.0 28.50
8% 12.00 oz Brown Malt 60 min 65°L 32.0 3.60
8% 12.00 oz Briess Bonlander Munich Malt 60 min 10°L 31.3 3.52
6% 8.00 oz Crisp Amber Malt 60 min 27°L 33.0 2.48
6% 8.00 oz Briess Special Roast 60 min 50°L 34.0 2.55
6% 8.00 oz Weyermann CaraAroma 60 min 130°L 33.0 2.48
6% 8.00 oz Weyermann CaraAmber 60 min 27°L 33.0 2.48
3% 4.00 oz Weyermann Carawheat 60 min 46°L 34.0 1.28
3% 4.00 oz Fawcett Pale Chocolate 60 min 215°L 32.0 1.20
9.00 lbs.

Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 15 min 5.00 9
1.00 oz Goldings - E.K. pellets Boil 5.0% 5 min 5.00 4

Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.1 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.
 
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buzzerj

buzzerj

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Comments on the yeast and the hops additions? Tone down the hops anyone?
 

zachattack

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That's a big old mess of specialty grain, I think it's just going to seem very muddled. Only 64% (including the Munich) of base grains?

I'd take a good look at every one of the grains and make sure you have a good reason for using it. There's a lot of overlap with the flavors you'll get from each of those malts, you could probably narrow it down and get a much simpler beer with cleaner flavors. And you can always compare it to a "proven" brown porter recipe like Jamil's in BCS.

I think Jamil's recipe is 10 lbs MO, 1 lb Brown Malt, 1 lb C45, 10 oz choc malt.
 
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buzzerj

buzzerj

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OK thanks for bring me back to my senses. How would this be?

Partial Mash method, O.G. 1.048, F.G. 1.012, 22 SRM, 25.6 IBU, 4 gallons boil, 60 minute boil, 5 gallons final volume, 4.7% ABV

% Qty Malt Boil Color ppg Points
38% 3.00 lbs Floor Malted Maris Otter 60 min 3°L 38.0 17.10
13% 1.00 lbs Maris Otter LME 60 min 8°L 35.0 7.00
9% 12.00 oz Brown Malt 60 min 65°L 32.0 3.60
8% 10.00 oz British Crystal 50/60 Malt 60 min 55°L 34.0 3.19
5% 6.00 oz British Chocolate 60 min 350°L 30.0 1.69
27% 2.15 lbs Maris Otter LME 0 min 8°L 35.0 15.05

Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 10 min 5.00 7

Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.05 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.
 

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