Recipe porter brown malt needed(fast)!!

[rui]

helloo from a sunny Portugal,

i need your help my fellow brewmates, i need a recipe from a porter to use up some brown malt and flaked oats that i wanna use!!
tomorrow i have a free morning, so i was thinking to wake up early to brew a batch, and i wanted to brew something dark, as my stout is almost in the end!!

i would preciate your help on this!!

cheers

[orlando]

helloo from a sunny Portugal,

i need your help my fellow brewmates, i need a recipe from a porter to use up some brown malt and flaked oats that i wanna use!!
tomorrow i have a free morning, so i was thinking to wake up early to brew a batch, and i wanted to brew something dark, as my stout is almost in the end!!

i would preciate your help on this!!

cheers

Try this. You could leave out the Oatmeal and replace with roast barley for a more roasty beer but with the brown malt you do get a smoother beer and I think you will get close to what you are asking for. The Carafa 3 is debittered (dehusked), if you haven't got it just up the brown malt rather than the black. The crystal is very dark, unusually dark so use the darkest you have. If you don't have invert sugar then you can use golden syrup, it isn't quite the same and is only partial invert but a reasonable substitute. British yeast and mash at 66-67. Alkalinity between 100-150 should get you in the right pH ball park.

23 litres

1:3 sulphate:chloride

3.000 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 55.0 %
1.000 kg Brown Malt (150.0 EBC) Grain 2 18.3 %
0.500 kg Oats, Flaked (2.0 EBC) Grain 3 9.2 %
0.400 kg Caramel/Crystal Malt -120L (400.0 EBC) Grain 4 7.3 %
0.250 kg Black (Patent) Malt (1280.0 EBC) Grain 5 4.6 %
0.175 kg Carafa III (1200.0 EBC) Grain 6 3.2 %

0.125 kg Invert Sugar (65 EBC) Sugar 7 2.3 %
50.00 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min Hop 8 23.8 IBUs
0.50 tsp Protafloc (Boil 15.0 mins) Fining 9 -
10.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 10 1.0 IBUs

[rui]

thanks for the replie, its a lovely recipe, it seems a winner!! unfortunaly, i couldn't brew on saturday, as i wanted....last minut call to check patients....but when i come from work i had 3,8kgs o pale malt milled, so i did a smash pale ale malt with EKG, and if everything goes like i want, i will brew the porter sunday in the morning!! and will be based on your recipe, Orlando! but i will tweak a bit, as i dont have the carafa III and i dont use sugar on my beers (bad experiences, always leaves a cidery taste), maybe some treacle/molasses??what do you think??

cheers

[orlando]

i dont have the carafa III and i dont use sugar on my beers (bad experiences, always leaves a cidery taste), maybe some treacle/molasses??what do you think??

I think your cidery beer experience is probably due to using too much pure sucrose, probably beet derived, in which case I understand that. Don't dismiss sugar though because if you are using invert sugar you are standing in a long line of tradition, brewers in the past called it malt substitute and in my view it is one of the factors that gives traditional English Bitter some of its character. Using molasses is fine and will help impart some darkness and some lusciousness to the flavour. Let me know how it goes?