Help with an American Porter

[ProblemChild]

I have been working a little on an American Porter - of sorts. This is mostly as a result of Chinook and Cascade hops and the grist is what I consider slightly (only a little) roasty than an English Porter. My yeast strain is WY1968. I am sticking with that simply becasue it is essentially my "house strain" and It is what I have on hand. Beside that - could anyone take a look at my recipe and offer honest and direct critiques of anyhting that strikes them as being amiss?

 

[chickypad]

Looks pretty good to me. Porters are one of those groups that IMO you could mess with the grainbill forever. My only thought is I'd probably try mashing low, and/or possibly up the IBU's a bit. I don't use 1968 but I think it's a bit less attenuative than the typical American yeasts one might otherwise use in this style. Just my tastes for an Am porter.

 

[shanecb]

Looks pretty a-ok to me! Like chickypad said, there are so many ways you could go with a grain bill!

The only thing I'd do differently, were it me, is just use chinook at 5min instead of cascade. I just think it has a more complimentary flavor profile for a porter.

 

[cubalz]

If it were me, I would get rid of the Cascade hops and use Fuggle instead. I love Cascade hops but not in my Porter recipes. My 2 cents..

 

[mmahu]

For hops, I would go for Saaz, East Kent Goldings or better yet, Bramling Cross, which are perfect for the style.

You could venture in using some potent american hops, but it needs to be kept low, as the style requires low IBUs and no hops aroma.

 

[ProblemChild]

Will drop Cascade.

Had not thought of Bramling Cross. Use that in a rye barley-wine and it is killer. Flavor of that will do the trick perfectly.

 

[65C]

it's really quite close to my house dark beer I make - in my experience they are hard to get wrong - I use double the hops, less caramel and more special - but thats a personal taste I like which is on the bitter side - I'm upping the bitters and lowering the aromas at the moment

I've actually got a 50g pilgrim at 60/100g cascade at flame out one very similar MO plus dark grain just bottled - not carbonated yet but it was already tasting good from the bottling bin

I reckon that will be a really nice beer

when it gets colder I might do some with goldings/fuggles etc. but when it's warm I the cascades etc. - I keep meaning to buy some chinook - I had a pint of (unnamed) chinook single hop in Smithfield Tavern Manchester recently which was really nice

 

[ProblemChild]

For hops, I would go for Saaz, East Kent Goldings or better yet, Bramling Cross, which are perfect for the style.

You could venture in using some potent american hops, but it needs to be kept low, as the style requires low IBUs and no hops aroma.

Old post, but wanted to reply. Went with Bramling Cross, now I cannot get enough of that hop. Used it in porter, rye porter and rye barleywine since then. Wonderful hop