Robust Porter - Need help with hop profile

[Jayhem]

I'm about to brew a robust porter (partial mash). The grains are already fixed since they are milled and mixed together in a bag.

I need help with the hop profile with Magnums and/or Cascades.

OG: 1.058

Here is the recipe:

3 lb Dark DME
3 lb Vienna Malt
2.5 lb 2-Row Pale
1.0 lb flaked Oats
8 oz Caramel/Crystal 90
4 oz Cara-Pils/Dextrine
4 oz Chocolate Malt 350
4 oz Cocoa powder
1 tsp vanilla extract


Yeast: Safale US-05 Dry Ale Yeast

I have Magnum and Cascade hops right now.

What IBU's should I be shooting for. I want something fairly balanced, maybe around 35 IBU's?

 

[Bithead]

How about 1 oz Magnum @ 60 and .25 oz Magnum @ FO. Beersmith say that 11% AA Magnum would give you about 38 IBU and bitterness ratio .64

 

[Jayhem]

How about 1 oz Magnum @ 60 and .25 oz Magnum @ FO. Beersmith say that 11% AA Magnum would give you about 38 IBU and bitterness ratio .64

I was thinking around 1oz magnums for bittering and then not sure about the rest. Maybe I'll just hit it with 0.5 oz of cascades at 15 min and FO.

 

[Bithead]

I like to brew closer to style most of the time so no Cascades in a porter but that's just me.

 

[Jayhem]

I like to brew closer to style most of the time so no Cascades in a porter but that's just me.

I'm a newb at this. Why would cascades be out of the porter style?

 

[RosewaterFoundation]

Cascade are grapefruity/citrusy hops, which isn't really what porters are known for.

Northern Brewer, EKG, Saaz, etc might be better options for the style. Still, if you do most of your addition at 60, it should be just fine. I'd say a good, wide IBU range would be 30-40.

 

[Zaphod]

Cascade will work perfectly fine in a Robust Porter.
Style guidlines: "Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped."

Magnum doesn't have much for flavor or aroma, it's best for being strictly a bittering hop.

Also, if you are shooting for a Robust porter, you need some roast in here (chocolate won't cut it). A robust porter is supposed to be more in your face with both malt (mainly on the roast side) and hops (late addition hops, even dry-hopping).

Read through the style guidelines to get a complete idea:
http://www.bjcp.org/2008styles/style12.php#1b

 

[PVH]

Cascade will work perfectly fine in a Robust Porter.

Agreed, although I prefer Willamette (with generous late additions) in my RB.

Also, if you are shooting for a Robust porter, you need some roast in here (chocolate won't cut it). A robust porter is supposed to be more in your face with both malt (mainly on the roast side) and hops (late addition hops, even dry-hopping).

Yes, and a strong black malt presence will dampen the affect of the cascades. When I give my friends an RB and tell them it's ~40 IBU, they're usually surprised. The black malt and tons of choc malt tend to dominate.

All that said, your adding vanilla and cocoa powder changes things quite a bit. I don't think I would like a citrusy hop in that beer.

 

[Jayhem]

Agreed, although I prefer Willamette (with generous late additions) in my RB.



Yes, and a strong black malt presence will dampen the affect of the cascades. When I give my friends an RB and tell them it's ~40 IBU, they're usually surprised. The black malt and tons of choc malt tend to dominate.

All that said, your adding vanilla and cocoa powder changes things quite a bit. I don't think I would like a citrusy hop in that beer.

This is a "Chocolate porter" so I'm trying to keep it low on the hop flavor, just need balanced bitterness. From what I'm reading an OG of 1.058 needs around 29-30 IBU's to be balanced between malty and hoppy. Is this accurate?

Maybe I should have upped the chocolate malt. Well this is my first attempt at this style...learn from mistakes.

 

[PVH]

This is a "Chocolate porter" so I'm trying to keep it low on the hop flavor, just need balanced bitterness. From what I'm reading an OG of 1.058 needs around 29-30 IBU's to be balanced between malty and hoppy. Is this accurate?

Maybe I should have upped the chocolate malt. Well this is my first attempt at this style...learn from mistakes.

30 IBU sounds fine to me.

It can be very helpful to dial in a beer before adding flavors like chocolate, liqueurs, etc. It's harder to tell if you have a solid beer when you're focused on the flavoring. This approach is especially useful with RP, which is one of - if not the most - flexible styles in terms of adding nontraditional ingredients. Coffee, tart fruits, chocolate, nuts, bourbon. The list is long.

On the other hand, you gotta brew what gets you stoked!