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Brown McPorter
Brown Porter • All Grain • 5.5 gal
Smooth move
March 31, 2009 am 12:52am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Brown; Crisp
Brown; Crisp
‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
- 1 lbs
Caramel Malt 40L; Briess
Caramel Malt 40L; Briess
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .625 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 oz
East Kent Goldings - 5.4 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.4 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Brewed 4/5/09. I used 2 lov maris otter instead of american 2 row. Mashed at 152. O.G. 1.052. Into 2nd 4/19 at 1.014. Into the keg 4/29 at 1.014 Brewed 2/8/10 O.G. 1.056. Added salts, 10gallon. Mashed at 154. 78% efficiency. Into keg 2/22/10 at 1.018.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.014 | |
| Color: | 23.5 SRM | 20 - 30 | |
| Alcohol: | 4.7% ABV | 4% - 5.4% | |
| Bitterness: | 28.9 IBU | 18 - 35 | |
Discussion
Pretty Damn Good
2009-05-21 1:35am
This beer was good.
Great Beer
2009-05-21 10:55am
This turned out great. Age 1-2 weeks for the roast to mellow.
Great beer
2009-06-02 11:41am
This was a great beer. Very drinkable. Although it already fits the style very well, I would like to have it with a little more body and residual sweetness. I think that would round out the flavors, balance the roasted notes better, and make it even more delicious. As is, the roasted notes kind of stood alone, and made the beer seem dry. Nevertheless, it is very delicious!
Runner up
2009-06-15 7:08pm
Barley's Brewery Homebrew Competition 6/14/09. Scored 41.
First place
2010-05-03 11:55pm
NHC East region, 2010. I mashed a little higher and finished at 1.018. Brewed with 1968.
Bastardization
2011-01-28 12:18pm
Brewed 1/27/11. 11 Gallon batch. Grain bill was: 10 lb Maris Otter 6 lb Pilsner - bad idea. Tasted grainy! 2 lb Crystal 40 1 lb 3 oz Brown (ran out) 1 lb Chocolate 1/2 lb Pale Chocolate 1/2 lb Caramunich I 1/4 lb Vienna Mashed at 154. O.G. 1.054. Pitched 2 liters/carboy 1968 off a 24hr stir plate. Kegged with Gelatin 2/6/11. F.G. 1.020. Next time mash a little lower if using 1968 yeast.
Brewed 12/23/12
2012-12-27 11:03am
Original Recipe. Mashed at 151, repitched 1098, thin slurry 175 ml per carboy. Used Willamette instead of EKG. O.G. 1.051.
Kegged 1/6/13
2013-01-06 1:59pm
F.G. 1.016. Smells nice and chocolatty!
Brewed Spring 2014
2014-04-07 10:03am
Subbed 1/2 the brown malt for victory, and bumped the chocolate malt to make up the color. OG was about 1.049 and F.G was 1.016
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