Brown Porter. ?

[Greg2013]

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) 

[Greg2013]

Also have Chinook,Falconers Flight,Simcoe,Saaz.Centenniel. 

[Qs]

Why have you the extract in there?

[delzep]

I believe yeast might help 

[Greg2013]

Why have you the extract in there?

Because i have it and want to get rid of it. 

I believe yeast might help 

Might do ya, didnt include it there as i am deciding between two types.

[DEMPSEY]

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.

[Greg2013]

Knocked this up today, the specs you see are what i actually experienced as per brew day,still learning my equipment.

[Alex Lawes]

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.

[Greg2013]

Didn't have any brown malt this time but next time i will try that thanks.

[biertourist]

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

[Greg2013]

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 ? 

[DEMPSEY]

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.

[Alex Lawes]

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 ? 
[/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.

[Greg2013]

Would i need something for head retention in that ? Maybe some torrified wheat ? 

[Alex Lawes]

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.