Hey everybody, I am finally getting back into the swing of things and brewing again. While my SMaSH Rye is fermenting away I want get something in my keg for the winter. A Porter sounded like a good start.
Grain Bill:
81% Pale Ale Malt=10.3lbs
8% Cara-Amber=1lbs
8% Rye Malt=1lbs
1% Carafa III Dehusked=.13lbs
2% Roasted Barley=.25lbs
Total Lbs=12.70lbs
What I am Going for:
OG:1.060
FG:1.015
ABV:5.895%
IBU:30-35
SRM:37.7
I’ll probably use Willamette or Simcoe Hops and using Safale US-04. I think it will have some good character and be drinkable, nothing special. Any feedback is welcome!
Others may comment on the grain bill but my personal preference would be wy1450 and maybe a bit less ibus and I generally don’t put any flavoring/aroma hops in roasty beers.
I would use Chocolate malt instead of Roasted Barley.
I think you are going to want more than 3% roasted grain. I think a lot of people use a combination of chocolate and black patent for Porter and chocolate and roasted barley for Stout.
GLBC Edmund Fitzgerald is a mix of chocolate and roasted barley and is a delicious porter. At one time (or maybe still is) a classic example listed by BJCP.
Thanks for the feedback! Some the ingredients I planned on throwing in because it is what I have on hand. The hops I was only going to use as the bitter charge at 60 minutes but any hop recommendations? Also does it matter if I use English or American yeast? Why do you prefer chocolate malt instead of roasted barley? I like porters that have some astringency and figured that roasted barley would do the trick. Maybe sub the Carafa III for some chocolate malt? I am basing this recipe off this…sort of… Practical Porter - Brew Your Own.
I also agree with the above comment that you will want most roast malt regardless of which one you choose. I don’t see how this recipe could possibly get to 37 SRM you noted in the OP.
I made a porter using rye and chocolate rye that came out pretty good.
What about using brown malt? For me, this makes a porter different than a stout.
Depends on the substyle of porter you are going for, however I really do agree black malt and chocolate malt is what helps push a porter up. Then there is the rich UK pale / M.O. base that helps boost the toasty biscuit rich malt.