porter recipie feedback

[mtbrewer403]

ive been trying to create a one gallon "old style" english porter recipie. heres what ive got so far:


1.8 lb. 2 row
.2 lb crystal 120
.1lb roasted barley
.1 lb. chocolate
.1 lb brown malt

.4 oz fuggle at 60
.09 oz challenger at 60

if anyone has any suggestions theyd be welcome

 

[jjeffers09]

I would say the historic porter was a partigyle from a stout. So I would say try and make two 1 gallon batches. Start with a RIS

"no sparge vol"
2.75# 2row
4.5oz Brown Malt
4oz Crystal 80 / dark English crystal
3oz Roasted Barley 300srm
3oz Chocolate 450srm
.4oz Black Malt 500srm

35IBUS bittering hop of choice - fwh
15IBUs fuggle at <10min boil
~.78oz total for me - .18oz Magnum fwh and 0.6oz fuggle 10 min
Nottingham at 65F

Then the porter -
2nd running

25IBUs Bittering of choice FWH
10IBUs aroma <10mins (Any variety of golding, fuggle parent/child strains etc)
Nottingham 65-68F

 

[mtbrewer403]

oh i meant a robust porter. sorry i shouldve been more specific. i know what youre talking about though and do want to try doing it that way sometime but right now i only have one one gallon setup.

i kind of reworked the recipie i got so it goes like this now:

2lb 2row
.3lb brown
.1lb chocolate
.1lb roasted barley

.4 oz fuggle at 60
.1 oz challenger at 15

i took the crystal out and just combined what i was using there with the brown and moved the challenger

 

[jjeffers09]

any reason why you are short boiling challenger and full boiling the fuggles?

 

[mtbrewer403]

the fuggles for bittering, challenger for aroma


and to sepetate the IBUs

 

[rhys333]

I would sub in 10-15% medium-dark crystal for a robust porter, C80 or similar. It's not sweet agaist the dark malts, but does add lots of depth and complexity.

 

[meatcleaver]

oh i meant a robust porter. sorry i shouldve been more specific. i know what youre talking about though and do want to try doing it that way sometime but right now i only have one one gallon setup.

i kind of reworked the recipie i got so it goes like this now:

2lb 2row
.3lb brown
.1lb chocolate
.1lb roasted barley

.4 oz fuggle at 60
.1 oz challenger at 15

i took the crystal out and just combined what i was using there with the brown and moved the challenger

I like brown malt in a porter...the dark crystal malts can be nice too. it's a matter of personal taste really.
I agree that bittering with fuggles is a waste. I've not used challenger so I can't comment on it.

 

[mtbrewer403]

ok. i got some C80 so i'll put some in. i was doing more research and it said 10% crystal so maybe i'll take the brown to .2 and put that .1 as crystal 80

 

[20grit]

Nothing wrong with bettering with fuggles. My all fuggle Porter won the porters division at the last competition I entered.

 

[mtbrewer403]

heres the updated

2 lb 2 row
.2 lb Brown
.1 lb crystal 80
.1 lb. chocolate
.1 lb roasted


.4 oz fuggle at 60
.1 oz challenger at 60

Mangrove Jack Newcastle Dark Ale yeast

Stats projected by Brewers Friend App


OG 1.065
FG 1.017

6.2%
IBU 49.56

 

[applescrap]

Porter has come to mean a lot over the years. This is a basic recipe from a famous homebrewer that I normally use when making porter. I scaled it down to 1 gallon for you. Just offering it as something to consider. Very similar to yours.

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