In an effort to use up the last few packs of yeast waiting for attention in the fridge, I was debating what to do with a smackpack of Wyeast Old Ale blend, a special release from last year. A few friends had been doing historic, or historic influenced porters of late, and I figured something along those lines would be fun with this brew. I was considering a Whitbread Porter recipe from Whitbread in 1811. However, the more I played around with the recipe, the more I was convinced that the brown malt I have is nowhere near the malt they referred to as "brown malt" in this article. Mine is too light, so I adapted and went with something closer to a modern porter recipe. I added some crystal (Carastan, in this case) and some pale chocolate malt. Both ramped up the color into the dark range, rather than mid-brownish 18SRMs I was getting before. They should add more complexity too.
Porter (w/ Brett)
brewed on: 3/20/2011
expected OG: 1.048
Expected IBUs: 27 IBUs
mash temp: 154F
6.5 lbs Marris Otter
2 lb Brown Malt
1 lb Carastan
12 oz Pale Chocolate
1.2 oz Fuggle @ 5.1% - 60 minutes
0.5 oz Fuggle @ 5.1% - 10 minutes
Decanted 1 liter starter of Wyeast Old Ale blend
Added 0.3 oz House Toast French Oak cubes to primary.
3/28/11 - SG - 1.015. Chocolate notes, slightly roasted flavor. Body is on the thin side, but ok for a brown porter. Besides, the brett will chew the body up when it kicks in anyway.