(0.34 kg) of dark grains, with chocolate malt being the most prevalent. Brown porters usually contain between 0.5 lbs. (0.23 kg) of dark-roasted grains per 5.0 gallons (19 L), with the darkest grains being absent or used in very small quantities. As a rough guideline, brown ales usually contain up to 0.5 lbs. not based so much on roasted barley (500 °L). On the top end of the scale, porters can be darker and more roasty than a stout, although the character of the roast is usually different - i.e. Porters are darker than brown ales or dark milds and have enough dark grains in the grist to give a roast character beyond that found in either of these two beers. Give the grains a whiff the next time you are at your local homebrew shop and you should be able to tell if you want to experiment with them. Any of these are candidates to be used in a porter. These include pale chocolate malts, coffee malts, de-bittered black malts, chocolate wheat malts and on and on. These days, most homebrewers have access to a wide variety of dark malts. (If you’re curious about a brown malt porter recipe, see Terry Foster’s article on porter in the January-February 2003 issue of BYO.) Other Dark Malts This malt is commercially available, but many times it is hard for homebrewers to find. Historically, porters were brewed from a dark base malt called brown malt. In porters, this can be added to give some stout-like notes reminiscent of coffee. The darker version is the type of roasted barley found in most Irish stouts. It comes in two different versions, one that usually falls around 300 °L and a more darkly roasted version falling around 500 °L. Unlike chocolate malt and black malt, roasted barley is made from unmalted barley. Unlike most other dark grains, black malt has little aroma by itself. As the name implies, black malt is very dark, with a Lovibond rating of 500 °L or more. Black malt is usually used in conjunction with other, more mildly-roasted malts. The “aggressive” roast character in most robust porters is due to this malt. Black Patent Maltīlack malt, or black patent malt, gives a very sharp, roasty edge to a beer, often with some bitter and acidic notes. The name chocolate is very apt as the malt gives a very chocolate-like flavor and aroma to porters. Chocolate malt is dark brown and usually falls in the 350–400 °L range. You can, in fact, make a nice, mellow porter with a good-quality chocolate malt being the only dark grain in your grist. Most porters are formulated with at least some chocolate malt. Given the wide variety of darkly-roasted malts and grains available, porters show a wide variety of roast profiles. Robust porters may additionally have a highly-roasted character to them that has a bit of a bite to it. Most porters have a chocolate edge to their roastiness, especially those brewed in the brown porter tradition. This can also be accentuated with the aroma and flavor of roasted (unmalted) barley. Both the aroma and flavor of a good porter will show a nice, roasted malt character. Diversity of Dark Grain Flavorsĭarkly roasted malts are the cornerstone of any porter. If you’re like me and worry about flavor first and styles second, porter can be brewed on a continuum from smooth and mild to sharp and aggressive, and everything in between. Higher gravity and higher hopping rates make it a more aggressive beer than brown porter. Darker grains, usually including black patent malt, lend a sharper edge to its roast character. As such, we’ll look at porter from the perspective of its component flavors.īrown porter is a mildly-roasty, chocolate-flavored brew, usually with a nice dollop of caramel sweetness - pretty much a darker version of brown ale. Porter is one of the most flavorful styles of beer. This article is about the practical considerations homebrewers face when brewing an “ordinary-strength” porter, with ingredients you can find in your homebrew shop. but that isn’t the point of this article. Porter has a long history, with its own creation story and tales of its subsequent evolution intertwined with the changing technology, emerging consumer protection laws, tax structure and pub culture of England.
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