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Porter Recipe??

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Was looking around for a unique Porter Recipe to try for my next batch, and came across this 5 gallon extract recipe:

0.17 lbs.      American Chocolate Malt
0.27 lbs.     American Caramel 40°L
0.12 lbs.     American Black Patent
4.98 lbs.     Liquid Dark Extract
0.06 lbs.     John Bull Roasted
0.39 lbs.     Dark Brown Sugar
0.31 lbs.     Molasses
1.1 oz.     Fuggle (Pellets, 4.75 %AA) boiled 60 min.
0.50 oz.     Tettnanger (Pellets, 4.50 %AA) boiled 15 min.
0.50 oz.     Sterling (Pellets, 7.50 %AA) boiled 1 min.
Yeast :     WYeast 1028 London Ale

Being that I'm completely new to this, and still don't have enough experience to know what works best and what doesn't...can someone give me some feedback on this recipe?  There were no notes from whoever put this up, so I have no idea how it turned out for them.

Does this look like something that would come out pretty tasty?

I made a porter some time back with brown sugar and mollasses that turned out great.  It will dry it out a little but should be good.  You may get sum slight rum like flavors from the mollasses.  The 1028 yeast will work nicely for this style as well.  I tend to use fuggles in most of my stouts or darker English styles but I have yet to try Sterlings.  Looks like it should be pretty good.

andrew jensen wrote:

I made a porter some time back with brown sugar and mollasses that turned out great.  It will dry it out a little but should be good.  You may get sum slight rum like flavors from the mollasses.  The 1028 yeast will work nicely for this style as well.  I tend to use fuggles in most of my stouts or darker English styles but I have yet to try Sterlings.  Looks like it should be pretty good.

Thanks for the reply.  I'm not big on the rum flavors...what would you suggest I put in it's place to replace it?

Would substituting the molasses for the light brown sugar work?

Was also thinking of adding some flaked barley to this recipe...does anyone have a suggestion of how much I should add if I choose to do so?

With the amount of mollasses I don't think it will add much of a rum character to it, maybe just a hint.  Not to mention most brown sugar is just white sugar with molasses added to it.  I would try going with between a 1/2 lb and a full pound of flaked barley.  I've always just thrown it into the mash without grinding it and had good results, but in Radical Brewing by Randy Mosher he suggests grinding it and all other flaked adjuncts finely.  The more you use the more body it will add and a smooth almost creamy mouthfeel.  If it were me I'd go a full pound.  However where you 're doing an extract batch unless you mini mash it I'm not sure how much you'll get out of it by just steeping it.

andrew jensen wrote:

With the amount of mollasses I don't think it will add much of a rum character to it, maybe just a hint.  Not to mention most brown sugar is just white sugar with molasses added to it.  I would try going with between a 1/2 lb and a full pound of flaked barley.  I've always just thrown it into the mash without grinding it and had good results, but in Radical Brewing by Randy Mosher he suggests grinding it and all other flaked adjuncts finely.  The more you use the more body it will add and a smooth almost creamy mouthfeel.  If it were me I'd go a full pound.  However where you 're doing an extract batch unless you mini mash it I'm not sure how much you'll get out of it by just steeping it.

Got it...thanks for the feedback.

Think I'll head down to the brewshop this weekend and pick up the ingredients to give this a go.

Since there is already a porter recipe thread going, I figured this would be the place to ask.... I am also planning a porter for my next batch.  My main question is about steeping Munich malt.  In the reading I've done and the porters I like, Munich malt is one of the ingredients.  I have heard that steeping Munich is not recommended, that it really needs proper mashing.  Since this is my third time out I really don't want to try a partial mash just yet, so I am subbing a pound of DME instead of a Munich steep.  Any feedback on steeping Munich malt?

Recipe w/DME sub:


6.60#     Amber Malt Extract Syrup    
0.50#     British Black Patent    
0.50#    American Chocolate    
0.75#     American Crystal 40L
1.00#     Light Dry Malt Extract    

Simcoe for bittering, EKG for flavor and aroma

Califrornia V (or London Ale if I cant get that)

here is the porter i just sent into  this years Longshot, i thought it came out great

7.00 lb Munton's SuperLight (2.0 SRM) Extract 82.35 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 %
0.50 lb Moravian Black Malt (400.0 SRM) Grain 5.88 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.94 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.94 %
2.00 oz Cluster [7.00 %] (60 min) Hops 34.8 IBU
0.75 oz Liberty [4.30 %] (40 min) Hops 7.0 IBU
0.75 oz Liberty [4.30 %] (20 min) Hops 4.9 IBU
0.75 oz Liberty [4.30 %] (10 min) Hops 2.9 IBU
1.00 tsp Irish Moss (Boil 20.0 min) Misc 
5.00 gal Local Water
1 Pkgs Nottingham (Danstar #-)

5 gallon batch, 3gallon boil, 2 gallon steep for 30min

Thanks for sharing...might have to give this one a try too.  I love Porters.

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