Maris Otter Brown Porter

[Banjo-guy]

I am brewing the Brown Porter recipe from " Brewing Classic Styles " I'll be using Maris Otter instead of the light extract that Jamil has in the recipe. I am anxious for this one to be ready to drink!

I am also going cold steep the chocolate and brown malt. I hope this doesn't make it too smooth. I just read that Porters are ok with regular 60 minute mashing of the dark grains because the style calls for a little bitterness and acridness.

I used 2 quarts of water to go with a little under 1 lbs. of dark grain for the steep. I'll let it steep for about 18 hours before adding the liquid to the boil with 10-15 minutes remaining. I'll have to account for that additional water by starting the boil with less water.

Does anyone see any mistakes that I didn't notice?

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[Gymrat]

Looks good to me. Let us know how it turns out. I just did a brown ale with Marris Otter. It is carbonating in my kegerator now.

[Banjo-guy]

I'm going to use one gallon of this and add Cacao nibs to it. I'm thinking of .75 oz of nibs steeped in just enough vodka to cover them for a day and adding vodka and nibs to the secondary a week before bottling. How does amount of cacao nibs seem?
I'm going for just a hint of chocolate in the background.

[Banjo-guy]

I bottled the brown porter with "dry hopped " cacao nibs today. I have a gallon that I racked to a glass jug. I had the .75 oz of nibs in the 1 gallon jug for 1 week.

I tasted the un-carbed beer and It had a slight chocolate taste. I wanted more so I added the extract that I made of cacao nibs.

I think it will be good. It will interesting to see what 4 weeks of conditioning does to it.