Well, Scott and I tapped my Brown Malt Porter Recipe for the first time over the weekend, and its very good. Not as heavy a porter as Anchor or Sierra Nevada, more like Samuel Smiths Taddy Porter. Has a nice discreet bitterness to it from the Hugh Baird Brown Malt and a rich flavor from Crystal and Special B.
Great ruby red color from the Special B. It looks like a lot of Hops, but they balance against this grain bill very well.
I have medium carbonate water, low sulphates. The mash was a little over an hour, (you know, sampling previous batches and shootin’ the breeze), Single Temp infusion at 155F. Boiled for almost 80 minutes total. Primary’d at 68F for a week, Secondary’d for 3 wks at closer to 70F. Kegged and Force Carb’d. The Brown Malt was rather harsh after the boil and at racking time still, but that time in the secondary really mellowed the edge. I will make this again.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …