English (Brown) Porter

[Chris79]

Hi All,
I'm looking to brew an English Brown Porter - BIAB (recipe attached). I have done some research on here and BYO .

It seems clear that a brown porter, would have some caramel, chocolate malt, and historically brown malt. I have read that modern brown malts are very different to historical versions, but they sound like that bring a great character.

I'm not sure about the use of grains like roasted barley or black patent - are they important to this style?

I'm going to use Northdown hops and WLP013. Given all these specialty grains, I thought I'd add tablespoon of calcium chloride in both the mash and boil.

Feedback?

Cheers
Chris

 

[lespaul]

Looks good to me! Should be a very easy drinking porter.
Dont worry about roasted barley or black patent... will end up with a stout.

 

[RobW]

I like to use up to 10% Chocolate & Amber and up to 5% Brown & Crystal.
Don't overdo the Brown.
No roasted grain but that's just a personal preference.

 

[Chris79]

Rob, is that a total of 5% combined? Or 5% of each?

 

[Matplat]

I disagree with Rob, a brown porter should have a decent chunk of brown malt in it.

I brewed the recipe below and it scored 40/50 at the recent club comp, I was pretty stoked!

The acid addition was just to acidify my sparge water.

Brown Porter
Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 60.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 33.2 (EBC): 65.4
Bitterness (IBU): 31.7 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.900 kg Pale Ale Malt (72.22%)
0.700 kg Brown Malt (12.96%)
0.400 kg Crystal Medium (7.41%)
0.300 kg Chocolate, Pale (5.56%)
0.100 kg Carafa II malt (1.85%)

Hop Bill
----------------
40.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
20.0 g Fuggles Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------
2.1 g Hydrochloric @ 60 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with M42 - New World Strong Ale

 

[Chris79]

Good one Malplat,well done on your results!

I did read a number of recipes and info about porters and brown malt on byo, saying that it is key to flavour/style of a porter.

Looks like I will up my brown malt and choc and decrease my caramel malt. I'll post an updated recipe today sometime.

Can you smell in the aroma or taste the 0 min hop addition?

 

[RobW]

It's really a matter of personal taste and you need to try a few variations to see what you like but I find I don't like the flavour from too much brown malt (say over 7-8%).
YMMV
Chris - 5% of each

 

[Matplat]

Can you smell in the aroma or taste the 0 min hop addition?

Not so much, especially because I no-chilled, the malt flavours that come through are just that much more prominent. I put them there taking inspiration from BYO and BCS...

 

[warra48]

Here's one I did some time ago, and have repeated it several times.
Entered in NSW state comp, and was only beaten by, predictably, a couple of Baltic Porters.
Have also served it at Bitter & Twisted at the Maitland Old Gaol to general approval.
Ignore the water manipulation, I've moved since I did this one.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 84 Brown Porter
Brewer: Robert
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.00 l
Post Boil Volume: 30.00 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 47.1 EBC
Estimated IBU: 27.7 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 91.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
40.00 l London, England Water 1 -
6.90 g Baking Soda (Mash 90.0 mins) Water Agent 2 -
4.30 g Salt (Mash 60.0 mins) Water Agent 3 -
3.80 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 4 -
2.60 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 5 -
2.40 g Chalk (Mash 90.0 mins) Water Agent 6 -
3.9 kg Pale Malt, Ale (IMC) (3.9 EBC) Grain 7 79.2 %
0.4 kg Brown Malt (Simpsons) (295.5 EBC) Grain 8 8.3 %
0.2 kg Crystal Malt - Light (120.0 EBC) Grain 9 4.6 %
0.2 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 10 4.2 %
0.2 kg Crystal Medium (150.0 EBC) Grain 11 3.7 %
47.0 g Willamette [4.90 %] - Boil 60.0 min Hop 12 23.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
23.0 g Willamette [4.90 %] - Boil 10.0 min Hop 14 4.2 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 15 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 16 -


Mash Schedule: My Mash
Total Grain Weight: 5.0 kg
----------------------------

Sparge: Batch sparge with 1 steps (Drain mash tun ) of 78.0 C water
Notes:
------
Recipe based on BN podcast for Porter.
Mashed at 67ºC 70 minutes.

Bottled into 30 longnecks, 3 stubbies, 1 PET

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Chris79]

looks great Warren! Looking forward to when I've got the time, to make precise water adjustments.

I've updated my recipe, upped by brown malt, and only slightly upped my choc malt, cause Munton's choc malt is at least 900 EBC, and the Simpson's brown malt is about 500 EBC. So given the colour rating of those two grains, I'm well over according to Beersmith in terms of the beers colour for the style.

 

[Cervantes]

I'm not sure if it's a good example of a classic brown porter, but this is the one that I brew and really enjoy drinking...........

https://www.brewersfriend.com/homebrew/recipe/view/331534/thirsty-point-english-porter

 

[Chris79]

Cool, thanks Andy - looks good.