Did I make some mistakes here?

Discussion in 'Homebrewing' started by tuckerlikesbeer, Jul 15, 2012.

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  1. tuckerlikesbeer

    tuckerlikesbeer Initiate (0) Jun 9, 2010 Colorado

    I brewed a coconut porter yesterday and now I have gone back and read up on a few things that I maybe should have before I brewed. Did I use too much chocolate malt and roasted barley? Also, I steeped some flaked oats that probably should have been mashed? Is this going to turn out ok?

    Here is my recipe:
    http://hopville.com/recipe/1324553/robust-porter-recipes/portococo
     
    #1 tuckerlikesbeer, Jul 15, 2012
  2. jthahn

    jthahn Initiate (0) Jun 1, 2009 Indiana

    I'll address the last question first, yeah it'll be fine. Its a unique recipe so who's to say what correct is right? I'll say that when it comes to chocolate malt a little can go a long way. i make a porter that uses 8oz. of chocolate and its definitely pretty chocolatey but i like it so thats where i'm keeping it. So, it could be that your porter comes out pretty chocolatey but that might be quite good with the coconut. And since you're doing an extract steeping the oats was probably the easiest way to go about it...i'm not certain here what the "correct" way would be, but i have read some stuff recently that says that steeping oats may not contribute much, but it didn't say that it would take anything away.
    i'm interested in hearing how this beer turns out, it sounds good.
     
    #2 jthahn, Jul 15, 2012
  3. tuckerlikesbeer

    tuckerlikesbeer Initiate (0) Jun 9, 2010 Colorado

    I feel better about this all after your post. It sounds like it will be quite chocolatey but that is ok. I will update you on how it turns out. Thanks!
     
    #3 tuckerlikesbeer, Jul 15, 2012
  4. nozferatu46

    nozferatu46 Initiate (0) Mar 24, 2008 Indiana

    1. You'll be fine.
    2. I think you're fine on the chocolate, although I personally don't use roasted barley in my porters, I use it for stouts. Then again, half the commercial examples of both styles can be interchanged... no harm there at all.
    3. Oats need to be mashed. They are starch, and need the enzymes in a base malt to convert those starches to sugar. However... using them in a beer like this won't kill it. Its just not the ideal.
     
    #4 nozferatu46, Jul 15, 2012
  5. tuckerlikesbeer

    tuckerlikesbeer Initiate (0) Jun 9, 2010 Colorado

    Yeah, with the roasted barley maybe it is more of a stout/porter hybrid. I wanted to give it more roasty coffee notes to make this beer closer to an iced coconut latte (my wife's favorite drink from Starbucks).
     
    #5 tuckerlikesbeer, Jul 16, 2012
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    The only oats I know of that DON'T need to be mashed are Golden Naked Oats (GNOs), because they are already carmmelized/crystalized.

    "I personally don't use roasted barley in my porters, I use it for stouts"...what's the difference between a stout and a porter? : ) Cheers
     
    #6 GreenKrusty101, Jul 16, 2012
  7. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    The beer will be fine. The chocolate and roasted are fine, and while steeping oats is not ideal, it won't destroy the beer.
     
    #7 Homebrew42, Jul 16, 2012
  8. nozferatu46

    nozferatu46 Initiate (0) Mar 24, 2008 Indiana

    Yup. I said it... then... I said... "Then again, half the commercial examples of both styles can be interchanged... no harm there at all."

    LIKE... OMG!!! I stated as far as real world examples, there really is no difference!!!

    Seriously... read before you make your... whatever it was.
     
    #8 nozferatu46, Jul 16, 2012
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