20 replies to this topic

[ThroatwobblerMangrove]

GRAIN:7.500lb Maris Otter0.375lb C650.406lb Chocolate Malt1.000lb Brown Malt (made from Maris Otter)mash @ 154F for 60minHOPS:0.80oz Magnum for 60 min0.75oz Wilamette for 10 min 0.50oz Wilamette for 1 minferment on Scottish Ale YeastADJUNCTS:0.5lb Black Treacle added to primaryOG: 1.051SRM: 27.6IBU: 36

[Howie]

GRAIN: 7.500lb Maris Otter 0.375lb C65 0.406lb Chocolate Malt 1.000lb Brown Malt (made from Maris Otter) mash @ 154F for 60min HOPS: 0.80oz Magnum for 60 min 0.75oz Wilamette for 10 min 0.50oz Wilamette for 1 min ferment on Scottish Ale Yeast ADJUNCTS: 0.5lb Black Treacle added to primary OG: 1.051 SRM: 27.6 IBU: 36

Grain bill looks pretty decent to me, though I don't know what you are going for. I think it's too much hopping, both bittering and finishing. Being magnum, though, bittering will probably be fine. Any particular reason for that yeast choice? I think it will do just fine, just curious. I might would go for something with a little more fruitiness for this style. Why the treacle? Again, nothing wrong with it, just curious. Again, I don't know what you are going for, so I can only advise you based on what I would do.

[ThroatwobblerMangrove]

Grain bill looks pretty decent to me, though I don't know what you are going for. I think it's too much hopping, both bittering and finishing. Being magnum, though, bittering will probably be fine. Any particular reason for that yeast choice? I think it will do just fine, just curious. I might would go for something with a little more fruitiness for this style. Why the treacle? Again, nothing wrong with it, just curious. Again, I don't know what you are going for, so I can only advise you based on what I would do.

yeah, I think I'm with you on the hops. Probably should cut back some. I may push the finishing hops to be a little more flavor (15 min) and less aroma. the yeast choice is b/c I have the yeast and haven't used it in a while. it seems similar enough to other british strains to me. the treacle is b/c I have this 1/2 can of treacle that I used for an old ale and I'm not sure what to do with it. I thought a porter would be a good style for this kind of adjunct.

[ThroatwobblerMangrove]

okay, backed off the magnum a touch and I'm now only doing a 0.5oz 15 min addition of Willamette.

[cavman]

Overall I like it just minor tweaks I'd make; use a darker crystal like 90 and just a touch of black patent maybe 2 oz. I like your yeast choice it's a good versatile yeast.

[ThroatwobblerMangrove]

Overall I like it just minor tweaks I'd make; use a darker crystal like 90 and just a touch of black patent maybe 2 oz. I like your yeast choice it's a good versatile yeast.

unless I go buy some my crystal options are C65 and special B. I actually have been meaning to get something along the lines of C80/90 though. I don't have any black patent but I do have debittered black (not sure if it's similar or not).

[cavman]

unless I go buy some my crystal options are C65 and special B. I actually have been meaning to get something along the lines of C80/90 though. I don't have any black patent but I do have debittered black (not sure if it's similar or not).

The C65 will be fine as would the debittered black.

[ThroatwobblerMangrove]

The C65 will be fine as would the debittered black.

should the debittered black be replacing some chocolate or in addition to? I would think it should be replacing some b/c I'm already at the high end of the SRM range for the style.

[cavman]

should the debittered black be replacing some chocolate or in addition to? I would think it should be replacing some b/c I'm already at the high end of the SRM range for the style.

I would add it in addition, but I'm not overly concerned with being strict to style guidelines. If you want to fit the guidelines you may have to alter the recipe or leave out the black.

[Jimmy James]

I think the recipe is fine as you originally had it - except I'd drop the treacle. I like Willamette and think it'd be great. You should also get some malt bitterness from the brown malt. I prefer to keep treacle for ales that don't have a lot of hops and where those rummy flavors can play off the other malts in there. I bet your Old Ale turned out nice with that in there.

[ThroatwobblerMangrove]

I think the recipe is fine as you originally had it - except I'd drop the treacle. I like Willamette and think it'd be great. You should also get some malt bitterness from the brown malt. I prefer to keep treacle for ales that don't have a lot of hops and where those rummy flavors can play off the other malts in there. I bet your Old Ale turned out nice with that in there.

the old ale did turn out nice. the reason for the treacle is that I noticed that brown porters often have adjuncts and this seemed like it would fit well here.

[ThroatwobblerMangrove]

it's on tomorrow! here's what I'm going with:

FERMENTABLES:
7.500lbs maris otter
0.375lbs C80
0.375lbs chocolate
1.000lbs brown malt (made from maris otter, smells awesome!)
0.094lbs black patent

mash at 154F for 60 min

0.500lbs black treacle (added to boil)

HOPS:
0.6oz Magnum for 60 min
1.0oz Willamette for 15 min

YEAST:
Scottish Ale Yeast (Wyeast strain)

OG: 1.051
SRM: 29.7
IBU: ~29

[ThroatwobblerMangrove]

ended up mashing more like 149F so I guess this will be a little drier

[ThroatwobblerMangrove]

ended up mashing more like 149F so I guess this will be a little drier

So it ended up pretty dry - around 1.011. Just kegged it and after a number of mishaps (sanitizer all over my basement floor, spilling beer in the fridge, beer in my gas line ) I tasted some that I quick carbed in a 2L (good thing I had the 2L b/c the keg was filled up to the tippy top). I'm really happy with this. I'm glad I put a little black patent in b/c I think it really gave the beer that extra bit of character it needed and it goes very nicely with the black treacle. Shout out to everyone who helped and cavman for the C80 and BP suggestion

[cavman]

Good to hear it came out nice.

[ThroatwobblerMangrove]

Good to hear it came out nice.

woah - compared to when I last posted on this the beer has really rounded out nicely (carbonation has evened out now and I've worked through the first few pints of yeasty stuff). Malty goodness all the way - yowzer! I used to think I was more of a stout guy versus the porter but this brown porter is changing my mind

[MakeMeHoppy]

I just make a porter with the Scottish Ale yeast. Actually I'm making a smoked porter and it seemed like a logical choice (well that and it was all I had). Glad your's came out well and I'll know about mine in a couple of weeks.

[ThroatwobblerMangrove]

I just make a porter with the Scottish Ale yeast. Actually I'm making a smoked porter and it seemed like a logical choice (well that and it was all I had). Glad your's came out well and I'll know about mine in a couple of weeks.

After this I'm not sure I'd want to use anything else with this recipe.

[davelew]

After this I'm not sure I'd want to use anything else with this recipe.

I'd be interested in trying some of that beer. I've yet to have a beer with Black Patent in it that I liked, but I try to keep an open mind.

[ThroatwobblerMangrove]

I'd be interested in trying some of that beer. I've yet to have a beer with Black Patent in it that I liked, but I try to keep an open mind.

it is very light on the BP (1.5oz) so there is a chance you'd be okay with it. one thing I noticed with this beer is that it tastes a lot nicer when it's warmed up a little. my guess is you have about 3 months to try this beer out before it's gone. just let me know when you are around manchester.