New Porter Recipe

[seymour]

Of course, if you want more of a Robust Porter you can drive the gravity up to about 1.065 and then you can use some black malt because the more agressive flavor is welcome in that style.

In that style? You mean a Stout (porter)?

Yeah, it's a style, according to the BJCP anyway. Check it out. Even if you don't agree with their methodology 100%, their guidelines contain some good descriptions and pointers. And for better or worse, if you're wanting to enter your beers into competitions, at the very least they must be very "true-to-style"...

They split porters into: Brown Porter, Robust Porter, Baltic Porter
http://www.bjcp.org/2008styles/style12.php

And stouts are differentiated as: Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, American Stout, Russian Imperial Stout
http://www.bjcp.org/2008styles/style13.php

P.S. Barley Water is an experienced BJCP judge, so he knows this stuff like the back of his hand.

[zgoda]

I vote for upping brown malt to 500 gms, unless you need to drink this beer in a month or two. Such amount requires at least 2-3 months of maturation, but the effect is stunning.

My recipe is 100-150 gms chocolate, 500 gms each crystal and brown, topped up with pale malt to desired og.