Choc Porter Recipe Check

[SJW]

Tis the time to be doing a nice Porter I feel. This recipe is similar to Doc's but I was wondering if the Roast Barley was even required? Any coments would be appreciated.

#42 Choc Porter
Robust Porter

Type: All Grain
Date: 26/06/2007
Batch Size: 28.00 L
Brewer: Stephen Wright
Boil Size: 37.63 L Asst Brewer:
Boil Time: 90 min Equipment: Big teds keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 58.0 %
1000.00 gm Oats, Flaked (2.0 EBC) Grain 14.5 %
750.00 gm Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 10.9 %
500.00 gm Caramel Wheat Malt (90.6 EBC) Grain 7.2 %
300.00 gm Chocolate Malt (Joe White) (750.6 EBC) Grain 4.3 %
250.00 gm Caramalt (Joe White) (49.3 EBC) Grain 3.6 %
100.00 gm Roasted Barley (Joe White) (1398.7 EBC) Grain 1.4 %
25.00 gm Target [11.00%] (60 min) Hops 24.1 IBU
30.00 gm Goldings, East Kent [5.00%] (15 min) Hops 6.5 IBU
20.00 gm Goldings, East Kent [5.00%] (5 min) Hops 1.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 0.0 %
Bitterness: 32.4 IBU Calories: 0 cal/l
Est Color: 53.2 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 6900.00 gm
Sparge Water: 14.54 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 18.00 L of water at 71.9 C 65.6 C 75 min
Mash Out Add 12.00 L of water at 92.8 C 75.6 C 10 min

 

[goatherder]

I dunno about RB in a porter - the guidelines say maybe (yes, I'm a style nazi), but I reckon no. I think that it's the RB which differentiates a porter from a stout. I'd go with black malt personally... Either way, the beer will be a ripper.

 

[SJW]

Black Patent Malt! I have had some bad experiences with using too much of that stuff. Thanks for the tip!

 

[Trent]

Steve
I would drop the roast barley, and also the oats. I would up the choc malt to about 600g, and drop the pils malt. I like to keep my porters fairly simple, some pale, a bit of caramalt, and some chocolate malt. I am pretty sure that roast barley shouldnt be a flavour in a porter, that should be mainly tasted in a stout (even though it is only 100g), and 600g or so of choc malt will give you plenty of colour. If not, that is what carafa is for! Doc is a very good brewer, and if you follow his recipe you will end up with a great beer, but I would make it more simple. Maybe do a search for the 2006 xmas in july case recipe's, as Barry Cranston provided his robust porter recipe (IIRC), and that man wins more medals for his beers than anyone. It was an excellent Robust Porter, probably close to a world class example, but a little too roasty for my liking. I also usually use 1084 for my porters, but again, just my way of doing it. Keep it simple, and you cant go wrong.
All the best
Trent

 

[johnno]

Can anyone post the link to Doc's. I need to make one.

Soon.


cheers
johnno