Porter with Special B?

[NeilArge]

G'day all
I've made a few porters before and have been pretty happy with them. This time, though, I wanted to try something a little different after reading some recipes that use smoked malt to impart a traditional, slightly charred, character (there was some chat on here some years ago about Meantime Porter along these lines). Anyway, it got me thinking about using some Special B in a porter to contrast with the darker roast malts, together with the blackcurrant tones of Bullion hops, which I love in a dark beer. Anyway, here's the recipe. What do you think?
Cheers
ToG

 

[sponge]

Looks good to me! I've used spec B and caraaroma (3-5%) in a number of porters and really like the dried fruit flavours that they bring with them.

 

[NeilArge]

Thanks sponge. That's what I was thinking.

 

[mr_wibble]

If you read around (not necessarily on this forum), some people have a real sore-spot for special B.
I used a little in my last porter, but to be honest 150g (?) in a 20l batch made no difference to my palette.

Maybe it depends on you much you like raisins

 

[sponge]

And also on the roast malt bill. The more roast-forward the porter, the less pronounced spec b will be.

 

[NeilArge]

If you read around (not necessarily on this forum), some people have a real sore-spot for special B.
I used a little in my last porter, but to be honest 150g (?) in a 20l batch made no difference to my palette.

Maybe it depends on you much you like raisins

Yeah I have read that before, and I can see what people mean. I think it's fine for certain styles and in the right proportions. I've used it in some beers before and thought afterwards, 'Nah, that was a bad idea'. Maybe I should up the % in this then?

 

[NeilArge]

And also on the roast malt bill. The more roast-forward the porter, the less pronounced spec b will be.

That makes sense. So, would you drop the black malt altogether?

 

[warra48]

Do it as is, but I'd lose the Black Malt altogether. You don't need it, as I think it more suited to a Stout. The Chocolate Malt and Brown Malt will give you all the colour you need, and won't drown out the other malts you wish to use.

 

[NeilArge]

Do it as is, but I'd lose the Black Malt altogether. You don't need it, as I think it more suited to a Stout. The Chocolate Malt and Brown Malt will give you all the colour you need, and won't drown out the other malts you wish to use.

Thanks warra-Ill do that. Actually, the base for that porter comes from your recipe