BIAB#4, where to go now?

[awfullybored]

Hello,

I just finished brew number three last night and I'm already considering where to go next. B#1 was a cascade SMaSH - that was a disaster but I learned plenty from it. B#2 was a repeat which turned out fine (after some procedural amendments). That one is bottled and conditioning at the moment.
B#3 last night was a saison, timed to take advantage of the warm weather, used Celeia hops primarily. Sitting in no-chill cube at the moment.

The next step seems to me (now I've done three pales) is to go dark and get some experience using different malts. So far I've been using Maris Otter, Caramalt, Pilsner and Vienna. I'd appreciate some criticism of the blow recipe, the areas I'd particularly with regards to:
* Which yeast to use (notice that the recipe doesn't include one)
* Do I need some amber malt in there (instead or as well as the Caramalt)
* Should a Porter include oats, or am I running into stout land?

Just some notes on how I'm brewing at the moment:
mini-BIAB (batches of 10L)
Intending to use FWH, last nights saison was tremendous out of the sample jar
No chill cooling method (10L cubes)

Anyway, that's enough prattling from me, here's the recipe:

Porter

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 33.5 (EBC): 66.0
Bitterness (IBU): 43.7 (Average - No Chill Adjusted)

67% Maris Otter Malt
8% Brown Malt
8% Chocolate
5% Caramalt
5% Flaked Oats
5% Torrified Wheat
2% Black Malt

1 g/L Bramling Cross (5.1% Alpha) @ 20 Minutes (First Wort)
2 g/L Challenger (6.1% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Recipe Generated with BrewMate

[orlando]

If it wasn't for the brown malt we would be talking more stout territory and with the addition of torry and oats you stray a little too far outside of the style but if that's what you want to do and you are not enetering into a competition I reckon it would be really tasty. As for yeast the usual recommendation would be for the London style yeasts.

[awfullybored]

Thanks for the reply. The torrified wheat I added as I've read it helps with head retention. Protein rests or stepped mashes are out of my capability at the moment so from my point of view anything that helps in that regard is a bonus! Would its omission significantly alter anything else?

I'm not planning on entering any competition any time soon, if ever, but much like my other love (cooking) I feel its important to get the basics right first before moving on. Hence I have a rough plan to brew pale->porter->stout->brown->repeat for my first few brews to get an idea of the different grains and hops available (you can ignore the fact I attempted a saison on friday )

Just in regards to the yeast, would a liquid strain add more characteristics than a dried form? I'm going to be honest, I'm not entirely sure what a yeast is supposed to add in terms of flavour to a porter.

[orlando]

Your right about the torry, it does do that but I've found you still have to wait a good couple of months for its full effect. Its omission wouldn't be a problem as head retention is for aesthetics really. Never the less I would keep it in because as you say it's not for a competition and as you are keen to learn using ingredients and brewing, the way you describe is a good way of doing so. I'm on the same curve and have nowhere near got to the point where I understand ingredients and how to use my kit yet, but constant brewing takes me further up it.

As for the yeast, the top brewers would argue that liquid yeast is the best type of yeast to use but it requires very particular handling. The huge range available is its other virtue, but price is a little prohibitive. If you want to get into yeast cropping to extend the life of your purchase it can become at least reasonable. Dried yeast is obviously more forgiving for storage but hasn't got the same range for all the styles, is inexpensive and if rehydrated properly performs very well and at a price point that makes it very attractive when you're just starting out. Once you have found your feet and your curiosity takes you into wanting to know more about yeast then a book of the same name written by Chris White (of Whitelabs fame) and Jamil Zainasheff is worth putting on your Xmas list. The importance of yeast can't be overemphasised, in the end it is yeast that makes beer, we just make wort for it to feast on. There, that's got your cooks appetite whetted I'll bet!