What's This?

Beer Recipes
1

I sent this beer out in the beer swap. I wanted to make something malty but not sweet, quaffable, assertively bitter but not hoppy.
OG 1.050
80 % Rahr 2 row
9 % Cara amber
4.5% munich
2 % midnight wheat
4.5% t. Fawcett pale chocolate
40 ibu: pride of Ringwood 60 minute, Mt hood 20 minute and hopstand
WLP60 American Ale Blend
Final gravity 1.010

I like it, its pretty much what bi hoped for although I expected it to be not quite as dark (its like a more red than usual porter) and more red. Its got a very subtle roast and assertive but pleasant bitterness and the maltiness of a higher gravity beer IMO.
What would you call it?

2

What is it? Delicious!

Maybe an american brown?

3

American porter -ish ?  If there were a brown tinge at all, American Brown ?

4

i’d call it “get in my belly brorter”  :stuck_out_tongue:

5

Maybe Intercontinental Porter?
I like the Pride of Ringwood, first time using it.

6

When they don’t easily fit, its time to invent a style.

7

Thread title lead me to believe I was going to see a pictures of the top of a perfectly normal fermentation.

8

That’s great. Are those islands of froth mold? Salmonella? The plague?!

9

I agree! I’m just glad that I’m getting to know my ingredients and techniques enough to make beer that tastes how I intended with my own recipes.

10

I have settled on “American Porter” Its close to a brown porter but higher I bus and a bit crisper with the American ale yeast. Definitely more drinkable than most porters I’ve had.

11

Darn Pete, had my hopes set on # Brorter.  [emoji16]

12

You could still go with that. Sounds like a porter two dudes who were best friends brewed together.