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Thoughts on a Brown Porter

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GreenDog

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I'm looking at making a nice malty brown porter.

Grains:

9.5 lb MO
1 lb Brown Malt
1 lb Crystal 80
12 oz Chocolate Malt

Hops:

.75 oz Northern Brewer @ 60 min
1 oz Challenger @ 5 min

Yeast:

Wyeast #1084 Irish Ale Yeast

BeerSmith estimates

OG: 1.052
FG: 1.013
IBU: 31

Mash at 156* for 60 mins.

I'm hoping for this to give a nice bodied malty porter. Any thoughts will be greatly appreciated.

Thanks,

Alex
 

dbsmith

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What is your volume? At 5 gallons you would have to have terrible efficiency to only get to 1.052 with over 12 lbs of grain.
 
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GreenDog

GreenDog

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5 gallons. That was set from an old brew that got 60% eff. I can lower the MO down to 7.5 lb with a 70% eff.
 

Jayhem

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I like that grain bill. I would probably cut the chocolate malt down to 8oz to decrease the "roasty" character and help concentrate on malt from the brown and crystal.

One malt I have really become fond of in browns and porters is Munich malt.
 

biertourist

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Depends upon what type of chocolate you're talking about... Can you be more specific on the Chocolate malt as it's a pretty generic term and can mean multiple malts of pretty varying SRM and chocolatiness vs. chocolatyness?


Adam
 

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I LOVE brown porter!!!!! That is a great style.

As far as I know, there are only about two kinds of chocolate malt- the chocolate malt and "pale" chocolate. So I assume the chocolate malt is just that. There aren't multiple malts with that designation.

Anyway, I like your recipe for the most part. I'm not sure about an ounce of challenger late in the boil- I'd much rather see fuggles or EKG, and 1/2 ounce.

I'd drop the mash temp to 152/153, unless you really have problems with overattenuation.
 

MrOH

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I'm fermenting something similar right now
8# TF Golden Promise
1# TF Brown Malt
1# TF crystal 45
12oz TF Chocolate Malt

FWH .5oz Willamette
60min .25oz Pacific Gem
10min .5oz Willamette
FO 1oz Willamette

wlp007

OG 1.053

Hoping it turns out well.
 
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GreenDog

GreenDog

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Thanks for the input. I'll look into changing the hops a bit. My last couple beers I've mashed at 152 have attenuated down to .08.
 

Pumpkinman906

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I would rather see a London 1968 yeast for a Porter vs the Irish Ale Yeast.
Recipe looks pretty good, let us know how she brews....
 

biertourist

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As far as I know, there are only about two kinds of chocolate malt- the chocolate malt and "pale" chocolate. So I assume the chocolate malt is just that. There aren't multiple malts with that designation.
2 = multiple
 
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