Brown malt and roast barley in a porter?

[stuartf]

Planning my first crack at a porter to brew over Easter ready for the colder months. I've never used either brown malt or roasted barley before so I'm thinking
85% ale malt
5% brown malt
5% Crystal 70L
3% roast barley
Northern brewer or fuggles to 35 IBU. Does that sound a reasonable % for the dark grains?

 

[stewy]

Depends whether you are looking for a brown porter or a robust porter. Typically a brown porter will contain brown malt/crystal/choc. Having said that, your grain bill looks like it would produce a very nice porter with a bit more roast/coffee flavour than a typical brown. Brew it and report back! I love porters and am always looking to mix them up a bit

 

[stuartf]

Was aiming more for the robust porter. Ok I'll stick on this version for now, just need to get the time to brew it now then I'll post a review

 

[stewy]

If you're aiming for a robust Porter I would consider adding some choc & black patent also... but like I said, yours will make a tasty porter

 

[Lord Raja Goomba I]

I went amber, choc and Rb in my last porter.

Ended up with two very tasty beers (split batch on two yeasts)

 

[goatchop41]

I went amber, choc and Rb in my last porter.

Ended up with two very tasty beers (split batch on two yeasts)

Any chance of a recipe on this please my Lord? I've been hanging out to brew a porter, and I have a heap of amber and some choc malt that I need to use up

 

[Lord Raja Goomba I]

Any chance of a recipe on this please my Lord? I've been hanging out to brew a porter, and I have a heap of amber and some choc malt that I need to use up

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Sorry mate, recipe more complex than I remember.

About half of this disappeared into my wife who loved using it for porter pie.

 

[stuartf]

Wow that's quite a grain bill!

 

[Jack of all biers]

That's the understatement of the year. 2 base malts plus 11 specialty malts all in one beer! Must have been some good pie :beerbang:

Ok technically Amber malt is a base malt too, but don't quibble okay.

 

[Lord Raja Goomba I]

I have a feeling that I was using up loose ends. ☺

 

[pcqypcqy]

The BYO style guide is always a good place to look for ideas.

http://byo.com/mead/item/2506-robust-porter-style-profile

But like others have said, muck around with it and see how you go.

 

[yankinoz]

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

Agree with others above, too much a grain potpourri. Much as I like and often use Toffee, it's not a big malt in site of its lovely aroma, and it's best at well over 5% in lighter-coloured beers. I wonder how much Carared and Biscuit add in those proportions.

 

[TheWiggman]

LRG if you weren't using up the last of s grain bill I sincerely hope you didn't order that recipe through a supplier. They might have removed you from the database after that.

 

[Lord Raja Goomba I]

It was leftovers, I grabbed a bunch of stuff on special both for specific beers and to keep my spec stocks diverse.

I'm generally a simpleton when it comes to grain bills - one base two specs is my typical area. I'm a believer in too much weird bills causing muddled beers.

This one, against my better judgement was excellent.

Only my stouts tend to get 3 dark, one cara, one base and they are typically my most complex bills.

Conversely, my typical IPA is pale malt and dark crystal at 3% of the grain bill.

 

[stuartf]

This is the final result, nice mild roasted flavours and so so smooth to drink. Definitely an easy winter drinker

 

[Ducatiboy stu]

So whats your recipe

 

[stuartf]

Added a bit of chocolate to my original plan and used nottingham yeast fermted at 16C

 

[Ducatiboy stu]

Looks the business.

Nice simple grain bill

 

[stuartf]

Looks the business.

Nice simple grain bill

Yeah it's pretty good, might up the brown malt a bit next time but pretty happy with my first crack at one