I need a porter hop to replace EKG

Willamette

 

Yep. If you want to brew it to (BJCP) style, the Willamette is the best choice from your list. It's not an English hop, but it can pass for one.

Edit: I initially misread your post and thought you were making the Irish Red. For a Porter, american C-Hops/Amarillo could also technically be 'to style.' (Though I would still go with the Willamette.)

 

As has already been discussed, if you want to brew an English style Porter than Willamette is the best choice. If you want to brew an American style Porter than C-hops (or other American aroma hops) is appropriate. For example, Deschutes Black Butte Porter uses both Cascade and Bravo (along with Tettnang).

Cascade is also used in the brewing of Great Lakes Edmund Fitzgerald.

Cheers!

 

I really like northern brewer or Cluster for a good porter, a little woody and spicy with light citrus.

 

I use Nugget in my porter.. Tasty.

 

Willamette is Fuggles in an American suit and would be an excellent choice.
Styrian Goldings is also a variant of Fuggles.

 

What do you mean by this?

 

American Fuggles, errr...Willamette.

 

Just so people don't get the wrong idea... willamette is very similar to fuggle. And it did originate as a fuggle seedling. But any time you get a seedling, you get change. So it's not simply a fuggle hop grown in the U.S. (Though that is available too.)

 

i don't brew anything to style (for good or bad). i just brew based on what i want the flavours to be.
probably explains why i don't bother entering competition.
i used to use this website but it looks like it's come down in the past 2 weeks. which really, really makes me sad. it provided nice summaries on flavour profiles and beer that used each hop.

for the last porter i brewed, i used columbus to bitter, 0.2 oz for flavour and fuggles 1 oz at 5 min for flavour. i wanted earth and tobacco and leather, since i was using oak smoked wheat and thought it would be a good match. and it was.

for my imperial porter, i wanted more fruit essence to it. magnum to bitter, hallertau and sazz for flavour/aroma. this beer is slightly sweet and around 10% abv, so fruit made sense to me.

looking at what you're brewing and it having a bitter malt like choco in there, i'd probably keep the hops as clean as possible.

willamette is quite alright. has some of that floral/fruit. i'd personally suggest magnum for a clean bittering and, after that, you deciding if you want the dirt/earthy hop profile or a fruity or floral profile...or no profile at all.

 

Nugget would work fine. Willamette is fine.

I think I use Northern Brewer and Willamette in the recipe I have there.

I've used Nugget for the bittering, and willamette for the flavor/later addition.

 

Just to add to that, a seed can create vast differneces. My understanding is a hop grower can plant 100 seeds and you could get 100 different results. This is why we buy rhizomes.

 

Fuggles and Willamette, I used both in English type beers and really enjoyed them both.

 

Willamette. For whatever reasons you wish to justify using this hop with. But still willamette anyway. It's the answer. Problem, solution.

 

Willamette, Celia, and/or American/British Fuggles : )

 

Well, fuggles or willamette. Fuggles doesn't get enough love, but it's an excellent hop. Or you could get radical and use both.

 

The coffee has not kicked in yet...

Willamette was developed by Dr. Al Haunold of Oregon State. It is a triploid hybrid of a normal 2 chromosome Fuggles with one that was forced to be a tetraploid. Triploids are more robust, have higher yields, and are sterile. So it is all Fuggles DNA, but is more robust, and has American attributes from the soil and climate. That terroir thing.