Recipe Critique: Robust Porter

Discussion in 'Homebrewing' started by axeman9182, Nov 2, 2012.

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  1. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    Getting ready for my next brew, which will be my first attempt at a porter. Any and all feedback is appreciated.

    11lbs Maris Otter
    12oz Crisp Chocolate Malt
    12oz Crisp Brown Malt
    8oz Crisp Dark Crystal (77L)
    4oz Crisp Black Barley

    1.75oz EKG (5.0%AA) @ 60 minutes
    .25oz EKG (5.0%AA) @ 20 minutes

    Repitched slurry of White Labs 002 from a brown ale I'll be bottling shortly.

    Single infusion mash @ 152 degrees.

    OG: 1.059 (anticipated efficiency: 60% for a no-sparge brew)
    ABV: 5.8%
    IBU: 33.1
     
    #1 axeman9182, Nov 2, 2012
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Looks tasty.
     
    #2 VikeMan, Nov 2, 2012
  3. CBlack85

    CBlack85 Pooh-Bah (2,762) Jul 12, 2009 South Carolina
    BA4LYFE Society Pooh-Bah Trader

    looks pretty good, I have never used brown malt so I would be interested in what it adds to the overall flavor profile. I would maybe mash a little higher, but that is just a matter of preference. The only other thing that I might change is moving some of the bittering hops to a little later in the boil so that you get a little more of the hop flavor shine through not just the bitterness, but once again just a matter of preference...

    Is there any commercial example that you are looking for this to be similar to? The recipe looks good, but not sure what you are looking for in the finished product.
     
    #3 CBlack85, Nov 2, 2012
  4. Ruslanchik

    Ruslanchik Initiate (0) Feb 12, 2008 Texas

    I've brewed a beer very similar to this one. It came out tasting almost exactly like Black Jack Porter from Left Hand. I have always thought of Robust Porter as more of an American style with a cleaner yeast profile and more hop presence (both bitterness and aroma). The recipe you have will be very tasty, but the yeast and EKG hops may make it taste more like a British porter than many American examples.
     
    #4 Ruslanchik, Nov 2, 2012
  5. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Looks awsome!
     
    #5 JimmyTango, Nov 2, 2012
  6. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    Thanks for the feedback guys. I'm definitely looking for something a little more British, but I think I'm going to bump up the hopping to look like this:

    1oz Challenger (8.2%AA) @ 60 minutes
    .25oz EKG (5%AA) @ 60 minutes
    .5oz EKG @ 20 minutes
    .25oz EKG @ flameout

    37.5 IBU

    Also, I went and listened to some related podcasts and made a couple changes to the grain bill (specifically, adding the wheat malt, as it's used in both Black Butte and FW Reserve Porter, both are porters I really enjoy). Thoughts... better, worse?

    10lbs 4oz Maris Otter
    1lb White Wheat Malt
    1lb Crisp Dark Crystal (77L)
    12oz Crisp Chocolate
    8oz Crisp Brown Malt
    4oz Crisp Black Barley

    Single infusion mash @ 154 degrees.
     
    #6 axeman9182, Nov 4, 2012
  7. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    maybe use some midnight wheat instead? It'll give you the roastyness and the color without being acid, and still the wheat flavor.
     
    #7 FATC1TY, Nov 4, 2012
  8. america2021

    america2021 Initiate (0) Feb 16, 2009 New York

    just a consideration- if you had more ekg i'd bitter with it and push the challenger to 20 and FO (3 oz is better than 2 anyway, right??).

    something like:

    1 oz ekg 60
    .5 challenger 20
    .5 ekg 20
    .5 challenger 0
    .5 ekg 0

    or if you only have the 2oz maybe increase the boil time for utilization. just food for thought, looks tasty regardless.
     
    #8 america2021, Nov 4, 2012
  9. marquis

    marquis Pooh-Bah (2,313) Nov 20, 2005 England
    Pooh-Bah

    #9 marquis, Nov 4, 2012
  10. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    I quite enjoyed that beer, however I'm aiming to brew a more malt forward version of the style this time around.

    As far as Midnight Wheat and/or late boil Challenger additions, This is my first time using brown malt, and I'd rather avoid loading the recipe up with too many ingredients that are new to me. Speaking of the brown malt though, I spoke with one or two brewers today who weren't sure if 8oz of brown malt was going to be enough to really be noticeable. Anybody have any experience with it?
     
    #10 axeman9182, Nov 4, 2012
  11. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I use brown malt (0.25 lb) in an American Brown Ale recipe that I make from time to time. Brown malt has an intense toasty character, much like the crust on fairly dark toast. It can easily be overdone. I'd go with 8 oz this time and adjust up or down on the next go round.
     
    #11 utahbeerdude, Nov 5, 2012
    warchez likes this.
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