Looking for Porter idea's

[Cheesey]

Hi,

I'm looking for a lightly smoked Porter. Not too dark possibly with a little rye and more red/ amber, with a nice fruit and nut flavour. Around 5% which will end up bottle conditioned and develops a creamy head.

Any suggestions most welcome

Many thanks


C

[seymour]

Check out this recent thread: Smoke Bomb Imperial Smoked Chipotle Porter

If you wanted to, you could simply omit the spicy peppers and reduce the gravity. In any case, it's a delicious starting point for your consideration.

[Cheesey]

Thanks for the suggestion Seymour, I did see that recipe and considered it. I make my own Chipotle en adobo (Thomasina Meirs recipe for UK folk, and I can recommend Chilli Pepper Pete on line store for real Mexican Chipotles).

I guess what I'm trying to create is an old London Porter where the malt would have had some smokiness from the firing.

Cheers

C

[seymour]

Ah well, then. 100% diastatic Brown Malt. Take a look at FuggleDog's posts round here.

[Cheesey]

Update. Made this before Christmas after quite a bit of reading, thanks to Seymour theres plenty of recipes out there

Well bottling today, really quite pleased with the results, did a combination/ turn up at Hop and Grape and adjust to what was in stock! .

Maris Otter 41.7 %
Brown Malt 24%
Crystal Malt 17.75%
Rye Malt 8%
Crystal Rye 4.44%
Black Malt 4.11%

EKG for 75mins, and 15mins. EBU 34.5, EBC 85.2 , OG 1057
English Ale 2 (WLP002) for a slightly sweeter finish.
Bottling at 1015, with no priming sugar. Did 1 week at 20'C, 5 days at 18'C, no change in gravity, 2 days at 14'C. Hoping no bottle bombs.
Nice milk chocolate malt flavour with a hint of smokiness. Colour a pleasing dark reddish brown. See what 4 weeks bottle conditioning does.

C

[seymour]

That sounds delicious, great work!

[Cheesey]

Update

This is drinking very well! Best feed back from friends yet.
It has changed a lot over the weeks in the bottle.
Modification : it's too dark for a Porter , I'll half the black malt next time.
Head is good ( I don't add priming sugar so it's all natural conditioning)
However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?

C

[Padalac]

What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..

[seymour]

What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..

+1
...and maybe a combo of some amber malt and Simcoe hops. Mmmm.

[Rookie]

I did this back on December 10: Rye porter, three gallons, O G 1.053, F G 1.022, IBUs 30
3 3/4 pounds pale ale malt
1 1/4 pounds rye malt
12 ounces British brown malt
12 ounces chocolate rye malt
8 ounces carawheat malt
2 ounces pale chocolate malt
mashed at 152f for 45 minutes
2 handfuls rice hulls
7/8 ounce goldings for 48 minutes
pinch irish moss plus 1/8 teaspoon nutrient for 15 minutes
1/4 ounce goldings for 12 minutes
1 pack S-33
8 ounces caraway tea on day three
3 ounces corn sugar to prime
The F G was higher than I expected, probably from the large % of specialty grains, but I think it's actually better for the higher F G.
I'm really happy with the way that it turned out.

[orlando]

However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?

Use some flaked barley, which would also give it a bit more body and mouthfeel from the lipids. Torrified wheat would also help with head retention.

[seymour]

However any suggestions for slightly more head retention, and I'd like slightly more smokiness , up brown malt to 30%?

Use some flaked barley, which would also give it a bit more body and mouthfeel from the lipids. Torrified wheat would also help with head retention.

+1

Any unmalted grain will help with that, like, say...ahem, oats.

That's a bit of an inside joke, as I have the reputation for putting oats in everything.

[Cheesey]

What kind of brown malt is it - in my experience brown malt doesn't taste smoky.. You could add a tiny % of smoked malt..

It's Fawcetts Brown Malt. It should have some smokiness I thought , from the drying process?.

Thanks every one else. I'll probably up the brown malt and add oats or wheat.

Any guidence in % for head retention?

Cheers

C

[6470zzy]

Any guidence in % for head retention?

Cheers

C

5-10% wheat for head retention.

[Cpt.Frederickson]

Some interesting stuff here, maybe you gents can give me a little critiqueing as well.
I tasted a delicious porter before Christmas, it was Xporter by Sixpoint. A strong, smooth porter, not roasty but with chocolatey notes and a rich hoppy flavour. Mindblowing, unexpectedly good.
Cobbling together ideas for grist for when I get back to AG brewing and have this so far;

76% Pale Malt
10% Crystal 120
5% Chocolate Malt
4% Wheat Malt
2% Oats
3% Carafa Special II

Planning to bitter to around 30 IBU, and OG around 1.056.
Hops undecided, but whatever it is will be dry hopped.

What are your thoughts gentlemen?