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Old Blind Darby

Old Blind Darby

Brown Porter • Extract • 3 gal

Hawkeye

Tip of the mug to another faceless Tom Waits character...

October 18, 2015  02:35pm

4.0/5.0 1 rating

Ingredients (Extract3 gal)

  • .5 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • .25 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • .3 lbs Chocolate Malt;Breiss

    Chocolate Malt;Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3.3 lbs CBW® Traditional Dark Liquid (Malt Extract);Briess

    CBW® Traditional Dark Liquid (Malt Extract);Briess

    Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.

  • .2 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • .5 oz East Kent Goldings -5.7 AA% pellets; boiled 45 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle -4.3 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1ea Whirlfloc Tablets (Irish moss) -- 15 mins (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast1335British Ale II™

    Wyeast1335British Ale II™

    Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.

Notes

I hope my pony knows the way back home…after a couple of these nice brownies...

Style (BJCP)

Category: 12 -Porter

Subcategory: A -Brown Porter

Range for this Style
Original Gravity: 1.047 1.040 -1.052
Terminal Gravity: 1.011 1.008 -1.014
Color: 27.4 SRM 20 -30
Alcohol: 4.8% ABV 4% -5.4%
Bitterness: 26.2 IBU 18 -35

Discussion

Hawkeye

Early taste: smooth as silk!

2015-11-27 12:55pm

It's not quite ready but this brownie has very smooth silky mouth feel and pleasant aromas. In a few weeks it could be a real marvel. If anything it's a bit thin - I never used 1335 yeast before but it didn't preserve as much of the malt signature as I'd hoped.

Hawkeye

Delightful Porter! Smooth and gulpable.

2015-12-23 11:50am

This brown beauty is the best of its kind I have made in years. While not as aromatic as I had hoped, it is perfectly balanced and has an extremely smooth mouth-feel. Silky but clean. Elegant. Quite clear in the glass with a toffee-colored head. The background notes are brown bread and baker's chocolate. No hops finish is discernible, but there is just enough bitter to keep the residual Porter-style malt in balance.

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