Porter

Brewing Processes
1

My brewing buddy chose to brew a porter this upcoming brew day.
Can I please have some advise on a nice simple porter recipe.

Heres what seems to be a simple recipe  I found on the web.

Marris otter
Brown malt 65L
C40 L
Chocolate malt 425 L.
Fuggles.
WLP 013

I would like to keep it simple.
Would a pale chocolate malt  be a good sub for brown malt?

What bru n water water profile would be best?

Can you just brew it for me and send it to my house?

Thanks Gents.
Curtis.

2

Pale chocolate is too dark to sub for brown.  I suppose you could fudge with a little victory/biscuit and medium to dark UK crystal.  I think finding crisp brown or briess carabrown is the way to go.

3

I don’t really think there is a good sub for brown malt, and that stuff is delicious.

4

Go with this and you’ll get a pretty good beer.

5

I don’t think there is a satisfactory substitute for brown malt, but the recipe looks good to me.  I’d use the brown malty or balanced profiles in Bru’n Water.

6

Thanks alot guys.
When you use pre selected water profiles in Bru n Water for example " brown and malty" do you try to match the profile 100% or acap without going over? I am begining to understand the chloride/sulfite ratio and RA effects on the beer.  If I stick to the pre selected profile I should be in a good range for everything right?

7

You don’t need to match. Just get the profile close.

8

I just try my best to get close

9

I try and stay around +/-10% for Ca, SO4, and Cl.  I’m less concerned with the other values, but my base values for Mg & Na are quite low anyway.

10

Atm I have Gypsum, CalChloride, Baking Soda and Epsom salt.
Is that good enough to get me going on water chemistry? I really didnt see a need for chalk or pickling salt. In the future
when i brew a lighter beer i will purchase some lactic acid or choose to use acid malt.

11

you’re gonna have to enter it all in bru’n water and see.

12

That’s a classic Fullers Porter clone recipe, which I just brewed on Friday. I’ve been happy enough with it to brew it multiple times. I used Brown Full as my target in Bru’n Water

13

I tend to just use CaCl, gypsum, and phosphoric acid, occasionally use baking soda on a porter/stout.

14

That is totally up to you.  You can get the water profile you want with those.  If I’d add anything It would be Epsom from the grocery store.  $4 will last you years

15

Thanks J.
Im just trying to get ahead of the game without spending tons of time and money on brewing hit or miss batches. All the info on this forum is invaluable.

16

+1.  Browns help make a great porter.

17

I would go a step further and say you can’t make a great porter without brown malt. Just my opinion.

18

Brown malt seems to be in most every porter recipe ive been lookin at. There are quite a few using munich instead. But i will go with the brow malt. I have to order it though.:neutral_face:

19

What’s a good amount of brown malt for a porter?

These days I would likely use a Munich base for a porter out of personal preference.

20

My recipe calls for one pound brown malt.