Obviously, there are a lot of different variations for Porter. I like the robust version as opposed to brown Porter as I am not really fond of the flavor character imparted by brown malt.
I use a bit of black patent in mine and chocolate malt (sometimes chocolate rye).
You can predict the mash pH with BeerSmith or more accurately with Bru’n Water if you know the mineral content of your water source or if you use RO water. If the predicted pH looks too low, you can keep some or all of the dark grains out and add them at mash out since they have no fermentables in them. I do that with my R.I.S. and it works well. Just stir them in at mash out and vorlauf until the color is right
I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition… The occasional result is a slight twangish acidic note. How do you calculate for the late add dropping the pH further?
I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition… The occasional result is a slight twangish acidic note. How do you calculate for the late add dropping the pH further?
I only worry about pH during the saccrification rest. This is where it is the most important. The dark grains are added once conversion is complete, that is during mash out. This is something Gordon Strong has mentioned in his books and at his lectures at Homebrew Con.
My measured RIS pH is around 5.5 without the dark grains. Bru’n Water predicts around 5.0 - 5.1 if I mash everything together, which is way too low. I never noticed a “tang” doing it this way and never need to add acidulated malt.
Used your guidance for guinness clone, came out good, tastes like a guinness to me.
Actual brew-
67% Crisp Floor Malted Maris Otter
22% Flaked Barley
11% Briess Roasted Barley
The Irish Stout that I’m enjoying out of my Keg right now is:
64% 2 row
21% Flaked Barley
11% Roast Barley
4% Chocolate Wheat
It is very tasty but I think I bumped the Roast/Chocolate right up next to my own personal “ash tray” limit. I’ll likely dial that 15% back slightly, like cracking a safe, and I think I’ll be right where I want to be grain-wise.
Stouts and Porters are by far my favorite beers and the way I have defined them for myself is Stout=Roast Barley and Porter=Brown. The rest of the recipe is open for interpretation.
Always good when a plan comes together! Do give the London Porter a go, to my mind it’s a far superior beer to Guinness (particularly, but not just, when on cask).
I would use roasted barley for a stout but not in a porter. For my Russian Imperial Stout I also add Black Patent and/or Black Barley.
Black Patent also works in a porter to add a coffee flavor and 60 L crystal will add a bit of a raisin note. I may be the odd man out here but I do not like the flavor of brown malt in a porter. To my palate it tends to give a slightly sour flavor to the beer that I can pick out right away, so I stay away from it.
I’m a virgin to many home brew styles, porter being one of them.
Don’t know if I’ll like brown malt or not, time will tell.
Nut brown ale is in my brewing que, I think after two more batches.
ps: 78-81 I lived in Hawaii, my old lost forgotten service/surfing buddy was from Mansfield OH.
