My family and I moved in September and now that we feel settled in our place, it time to get brewing again. I drew up a brown porter recipe a couple of months ago and now it is time to make it a reality.
My main motivation is to make a porter that isn’t clouded with specialty ingredients. For some reason, porters always get special ingredients added to them like chocolate, hazelnut, vanilla, etc. Heck, I am guilty of making a few of them myself…like last year’s maple porter.
So…I got to get cracking on adjusting my recipe a bit (as I always do), get the ingredients, and nail down a brew day. I am trying to get one of my friends in on the brewing this time around so there may be some coordination needed. You’ll see me update the site throughout the next few days and weeks with the progress — The blog becomes a brew log.
Cheers!
Chemgeek
mmmmmmmmmmmmmm… porter……..
I’m thinking of brewing a porter and spicing it up for the holidays (nutmeg, cinnamon, etc…).
Mike
When exactly did Porter becomes everyone’s “toilet bowl” for spices, extracts and flavorings????
Poor old Porter.
Either no one actually likes porter and they want to mask the flavors with additional flavors.
OR No one is brewing a good porter and we have lost sight of what porter is supposed to taste like.
Sort of like people who think they like coffee, but what they really like is 12 tbsp of sugar, hazelnut flavored milk… all heated with the addition of brown colored water.
Chemgeek
I spice up a porter once a year because the porter is one of my favorite styles of beer. Adding a modest amount of spices (modest being key) adds a new dimension of flavors. Plus, I think it delivers the added flavors much better than any other style.
Chemgeek
Oh, I should also add that I will be brewing 3 batches of porters during the next few weeks starting tonight.