I'm not sure where this is supposed to go,however this will be my second official all grain and just from what i have to hand did this up on beersmith, anything out of whack with this(besides myself) ;D
Also have Chinook,Falconers Flight,Simcoe,Saaz.Centenniel. ;D
Why have you the extract in there?
I believe yeast might help ???
Quote from: Qs on July 28, 2014, 01:24:21 AM
Why have you the extract in there?
Because i have it and want to get rid of it. ;D
Quote from: delzep on July 28, 2014, 01:45:59 AM
I believe yeast might help ???
Might do ya, didnt include it there as i am deciding between two types.
Be brave and go for Windsor Yeast. It suits this style of beer but it can finish high so you best need to add some sugar to the recipe to help it finish lower. 150/200 grams should do it. :)
Knocked this up today, the specs you see are what i actually experienced as per brew day,still learning my equipment. ???
Brown Porter generally makes use of Brown Malt.
Old porter was 100% brown malt back when it was diastatic.
If you give it another go lash a load of brown in there.
I love a bit of brown.
Didn't have any brown malt this time but next time i will try that thanks. ;D
Quote from: Alex Lawes on August 19, 2014, 06:43:05 PM
Brown Porter generally makes use of Brown Malt.
Old porter was 100% brown malt back when it was diastatic.
If you give it another go lash a load of brown in there.
I love a bit of brown.
I was going to same the same thing.
We're getting into controversial style guidelines ground, but, IMO, brown porter isn't just a porter with lower levels of highly roasted malts so that it isn't as dark as normal / "robust" porter (BJCP categorization, anyway), it needs the flavor of Brown malt featured somewhere.
IMHO, brown porter harkens back to the old porters that existed before the invention of the roasting drum and black malt; even if they include heavily roasted modern malts they still need that Brown malt flavor that you just can't get anywhere else.
A brown porter that doesn't include brown malt is, just a brown ale, IMHO.
Adam
Quote from: biertourist on August 19, 2014, 06:56:07 PM
Quote from: Alex Lawes on August 19, 2014, 06:43:05 PM
Brown Porter generally makes use of Brown Malt.
Old porter was 100% brown malt back when it was diastatic.
If you give it another go lash a load of brown in there.
I love a bit of brown.
I was going to same the same thing.
We're getting into controversial style guidelines ground, but, IMO, brown porter isn't just a porter with lower levels of highly roasted malts so that it isn't as dark as normal / "robust" porter (BJCP categorization, anyway), it needs the flavor of Brown malt featured somewhere.
IMHO, brown porter harkens back to the old porters that existed before the invention of the roasting drum and black malt; even if they include heavily roasted modern malts they still need that Brown malt flavor that you just can't get anywhere else.
A brown porter that doesn't include brown malt is, just a brown ale, IMHO.
Adam
Fair point, however i should note that i used the brown porter profile above as it most closely matched the ingredients at hand, however i also did not know about the brown malt as previously mentioned. I am thinking now that would actually make a fairly easy grain bill,say 4kg brown malt and 1 kg pale malt, then maybe 40 grams of fuggles at 60 and away ye go ? ;D
I remember a beer brewed by Oblivious some time back that had 10% brown malt and you would swear he had poured a pot of coffee into his beer. Really nice flavor.
Quote from: Greg2013 on August 19, 2014, 07:15:14 PM
I was going to same the same thing.
We're getting into controversial style guidelines ground, but, IMO, brown porter isn't just a porter with lower levels of highly roasted malts so that it isn't as dark as normal / "robust" porter (BJCP categorization, anyway), it needs the flavor of Brown malt featured somewhere.
IMHO, brown porter harkens back to the old porters that existed before the invention of the roasting drum and black malt; even if they include heavily roasted modern malts they still need that Brown malt flavor that you just can't get anywhere else.
A brown porter that doesn't include brown malt is, just a brown ale, IMHO.
Adam
Fair point, however i should note that i used the brown porter profile above as it most closely matched the ingredients at hand, however i also did not know about the brown malt as previously mentioned. I am thinking now that would actually make a fairly easy grain bill,say 4kg brown malt and 1 kg pale malt, then maybe 40 grams of fuggles at 60 and away ye go ? ;D
[/quote]
The thing is the brown malt these days doesn't taste like it used to.
80% wouldn't give you enough diastatic power to convert the lot I don't think.
Can't find any lintner specs on modern brown. Even if it has none, Maris Otter has about 120 degrees lintner so technically it can convert itself and about 3 times its own weight if you want to go really high but it would take some coaxing.
I'm familiar with old porter recipes but what I'd say is go for 40% Brown and 60% pale. That would give you something close to the 1800's.
Then do your bitterness ratio to whatever to re-create the old style.
Would i need something for head retention in that ? Maybe some torrified wheat ? ;D
Nah, should be plenty of protein in there to do the job. If you have to, go with a little bit of flaked barley. Would be more true to the style. Really don't think you'd need either though.
Judged porters wit grainne metalman in nationald we wer in disagrement who went best of show. Forget his name flew in from usa and he took over from us to decide. His conclusion.........one of de beers clearly used a generous brown malt addition.....it won
Quote from: Alex Lawes on August 19, 2014, 07:30:15 PM
Quote from: Greg2013 on August 19, 2014, 07:15:14 PM
I was going to same the same thing.
We're getting into controversial style guidelines ground, but, IMO, brown porter isn't just a porter with lower levels of highly roasted malts so that it isn't as dark as normal / "robust" porter (BJCP categorization, anyway), it needs the flavor of Brown malt featured somewhere.
IMHO, brown porter harkens back to the old porters that existed before the invention of the roasting drum and black malt; even if they include heavily roasted modern malts they still need that Brown malt flavor that you just can't get anywhere else.
A brown porter that doesn't include brown malt is, just a brown ale, IMHO.
Adam
Fair point, however i should note that i used the brown porter profile above as it most closely matched the ingredients at hand, however i also did not know about the brown malt as previously mentioned. I am thinking now that would actually make a fairly easy grain bill,say 4kg brown malt and 1 kg pale malt, then maybe 40 grams of fuggles at 60 and away ye go ? ;D
The thing is the brown malt these days doesn't taste like it used to.
80% wouldn't give you enough diastatic power to convert the lot I don't think.
Can't find any lintner specs on modern brown. Even if it has none, Maris Otter has about 120 degrees lintner so technically it can convert itself and about 3 times its own weight if you want to go really high but it would take some coaxing.
I'm familiar with old porter recipes but what I'd say is go for 40% Brown and 60% pale. That would give you something close to the 1800's.
Then do your bitterness ratio to whatever to re-create the old style.
[/quote]
There was a UK maltster threatening to make diastatic brown malt (they posted on the Barclay Perkins blog trying to get enough interest, but I don't think it ever happened; I signed up to be notified and heard NOTHING).
Another very good point about not going crazy with modern malt percentages trying to recreate a historical porter recipe with huge brown malt percentages. I did an 1850 historical porter recipe (using one of Tim and Grainne's porters for the aged portion, actually) and I used 58% pale malt and the rest non-diastatic malts (amber and brown) and it just BARELY converted after a 90 minute mash and increasing the temp of the runoff for a while. (A higher DP basemalt like US 2 row or 6 row or even German Pilsner malt would let you go with a higher % of brown malt; but with MO as your basemalt; 40% is about the max brown malt you can go and get conversion.)
My old recipe: http://www.beoir.org/community/viewtopic.php?f=30&t=6252
Adam