Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Richard Deeble on
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If you like Fullers Porter, there is a good recipe here: http://byo.com/stories/issue/item/2318-fuller%E2%80%99s-the-pride-o...
It uses a fair bit of brown malt with some chocolate, along with 5% crystal 75. I love that beer but it is more of a brown porter than a Robust type.
Your recipe above looks pretty good, although I would be tempted to sub out some marris otter (maybe 3-5%?) for a little more mid-level crystal like Thomas Fawcett. Then again, I tend to like a bit more sweetness to balance the roast in dark beers than some others who like a more aggressive roast character.
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Permalink Reply by Ralph on
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In my experience brown malt is more like treacle than toffee. I think the toffee notes seem to come more from the darker type crystal malts?
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Permalink Reply by Tilt on
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I'd be wary of that amount of brown malt if you don't like astringency.
My recent porter uses 80% base + 10% munich and about 2% chocolate, 4% pale choc and a mix of medium and dark crystal to 6% total. I added 50g carafa special III to adjust colour. Then just watch the dark crystal amount - too much can give you deeply caramelised burnt sugar/ bitter rather than smooth sweet caramel toffee.
I haven't tried reducing a portion of the wort down but know others who swear by it.
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Missed your post before replying, sorry - I'd be mixing the 5% crystal, 2.5 each of medium and dark.
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OK so how about this.
Maris otter 85%
light choc 10%
Crystal 60L 2.5%
Crystal 120L 2.5%
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Drop your pale choc to 6% raise your base malt to compensate, use a sprinkle (<1%) of black patent or carafa special for colour and you'll be sweet. And if you like malty sub out 10% of your base for some Munich.
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I found this link which is interesting http://ryanbrews.blogspot.co.nz/2010/11/black-color-without-roast-f.... Could be worth a try to get more colour from the carafa special
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Yep - that technique works well - so does cold steeping some black malt overnight in the fridge in a coffee plunger then filtering and tipping it into your boil. I reckon that with such a small amount it isn't worth the bother. Give it a go though - nothing like working up your own in-house techniques. Good luck with it.
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Permalink Reply by jt on
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I'd leave the brown in there, not 100% sure about the amount, but it looks a lot like a Fullers Porter recipe.
Should be good
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OK so I will confirm what I have so far come up with:
5.00 kg
Pale Malt, Maris Otter (5.9 EBC)
75.8 %
0.60 kg
Munich Malt (16.0 EBC)
9.1 %
0.40 kg
Chocolate Malt (650.0 EBC)
6.1 %
0.20 kg
Carafa Special II* (Weyermann) (1150.0 EBC)
3.0 %
0.20 kg
Caramel/Crystal Malt -120L (250.0 EBC)
3.0 %
0.20 kg
Caramunich III (Weyermann) (150.0 EBC)
3.0 %
15.00 g
Pacific Gem [15.00 %] - Boil 60.0 min
21.8 IBUs
8.00 g
Goldings, East Kent [5.00 %] - Boil 60.0 min
3.9 IBUs
12.00 g
Goldings, East Kent [5.00 %] - Boil 15.0 min
2.9 IBUs
12.00 g
Pacific Gem [15.00 %] - Boil 15.0 min
8.7 IBUs
1.0 pkg
Thames Valley Ale (Wyeast Labs #1275) [124.21 ml]
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*The Carafa special II will be crushed in a coffee grinder and added on top of the mash after draining and before sparging so as to get colour only
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