I have brewed some decent porters in the past but it has been awhile.
I am hoping to get to the pumpkin version of this next week. I go pretty light on the spices so they will likely be an afterthought in the finished product. I have decided to go with chocolate malt as the only dark roasted malt along with the brown malt. In future batches, I may use a bit of roasted barley or carafa it is seems to be needed but I am trying to limit the number of grain types if at all possible.
I think I need to do some research about the differences between brown and robust porters. It seems the roasted quality, alcohol, and bitterness would be the main differences but I perceive some brown porters as robust…