Garrison Homebrew Comp

[amartin]

Fullers porter is really more of a brown porter. I'm not sure if there are any commercially available robust porters around here though. Boo.

[LiverDance]

Commercial examples of the style listed for bjcp guidelines are

Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s

I know that premier had anchor porter at some point but am unsure if they do now.

[Jimmy]

Commercial examples of the style listed for bjcp guidelines are

Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s

I know that premier had anchor porter at some point but am unsure if they do now.

I feel like Bishops Cellar has it.

[Woody]

Can't believe I'm just about to keg my first attempt at this very style! What are the odds? I guess I'll have a reference point anyway to try to improve upon before the new year.

I heard they were Excluding Truro and Dartmouth contestants from entering this year.

Hey Keith your going down at Hoptoberfest buddy! lol

[mcgster]

Ah i have actually had the Deschutes Black Butte Porter and i remember really enjoying it. When i was in Vegas the bars were pretty well stocked with Deschutes products.

[Hub Brewer]

Can't believe I'm just about to keg my first attempt at this very style! What are the odds? I guess I'll have a reference point anyway to try to improve upon before the new year.

I heard they were Excluding Truro and Dartmouth contestants from entering this year.

Uh oh. Maybe we'll have to have a Truro-only contest. With just four of us I still don't think I could place though

[mikeorr]

Deschutes Black Butte Porter is fantastic.. I'll be in the US next month, I'll try and find some bottles to take back home with me.


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[jacinthebox]

I can get down with this

[amartin]

What about propeller porter? I haven't had it in a while, do you think it's a robust or brown porter?

[Woody]

Propeller London Style Porter isn't a Brown Porter. There is no Brown malt in it. I posted the clone recipe on here. I think it falls in the style guidelines for Robust Porter. Propeller Porter uses Roasted Barley instead of Black Patent Malt.

[amartin]

A modern version wouldn't necessarily need brown malt it, a brown porter is just a more caramelly, sweeter, less roasty porter.

[gm-]

Ugh, another style that I really can't get into. Might brew a small test batch and if it turns out half decent, I might send it in. Hard to brew a good beer when you don't like the style.

[Woody]

A modern version wouldn't necessarily need brown malt it, a brown porter is just a more caramelly, sweeter, less roasty porter.

Copy that. Time to get brewing.

[GuingesRock]

Ugh, another style that I really can't get into. Might brew a small test batch and if it turns out half decent, I might send it in. Hard to brew a good beer when you don't like the style.

I like this choice. Reading up on it last night there is lots of room to use your imagination and make something interesting. Not like the weizen last year which has very strict criteria. Less rules = more room for creative brewing.

From BJCP style guide:

12B. Robust Porter
Aroma: Roasty aroma (often with a lightly burnt, black malt
character) should be noticeable and may be moderately
strong. Optionally may also show some additional malt character
in support (grainy, bready, toffee-like, caramelly, chocolate,
coffee, rich, and/or sweet). Hop aroma low to high (US or
UK varieties). Some American versions may be dry-hopped.
Fruity esters are moderate to none. Diacetyl low to none.
Appearance: Medium brown to very dark brown, often with
ruby- or garnet-like highlights. Can approach black in color.
Clarity may be difficult to discern in such a dark beer, but
when not opaque will be clear (particularly when held up to
the light). Full, tan-colored head with moderately good head
retention.
Flavor: Moderately strong malt flavor usually features a
lightly burnt, black malt character (and sometimes chocolate
and/or coffee flavors) with a bit of roasty dryness in the finish.
Overall flavor may finish from dry to medium-sweet, depending
on grist composition, hop bittering level, and attenuation.
May have a sharp character from dark roasted grains, although
should not be overly acrid, burnt or harsh. Medium to
high bitterness, which can be accentuated by the roasted malt.
Hop flavor can vary from low to moderately high (US or UK
varieties, typically), and balances the roasted malt flavors.
Diacetyl low to none. Fruity esters moderate to none.
Mouthfeel: Medium to medium-full body. Moderately low to
moderately high carbonation. Stronger versions may have a
slight alcohol warmth. May have a slight astringency from
roasted grains, although this character should not be strong.
Overall Impression: A substantial, malty dark ale with a
complex and flavorful roasty character.
History: Stronger, hoppier and/or roastier version of porter
designed as either a historical throwback or an American interpretation
of the style. Traditional versions will have a more
subtle hop character (often English), while modern versions
may be considerably more aggressive. Both types are equally
valid.
Comments: Although a rather broad style open to brewer interpretation,
it may be distinguished from Stout as lacking a
strong roasted barley character. It differs from a brown porter
in that a black patent or roasted grain character is usually present,
and it can be stronger in alcohol. Roast intensity and malt
flavors can also vary significantly. May or may not have a
strong hop character, and may or may not have significant
fermentation by-products; thus may seem to have an “American”
or “English” character.
Ingredients: May contain several malts, prominently dark
roasted malts and grains, which often include black patent
malt (chocolate malt and/or roasted barley may also be used
in some versions). Hops are used for bittering, flavor and/or
aroma, and are frequently UK or US varieties. Water with
moderate to high carbonate hardness is typical. Ale yeast can
either be clean US versions or characterful English varieties.
Vital Statistics:
OG:
1.048 – 1.065
IBUs:
25 – 50
FG:
1.012 – 1.016
SRM:
22 – 35
ABV:
4.8 – 6.5%
Commercial Examples: Great Lakes Edmund Fitzgerald Porter,
Meantime London Porter, Anchor Porter, Smuttynose Robust
Porter, Sierra Nevada Porter, Deschutes Black Butte Porter,
Boulevard Bully! Porter, Rogue Mocha Porter, Avery New
World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter

[NASH]

Propeller London Style Porter isn't a Brown Porter. There is no Brown malt in it. I posted the clone recipe on here. I think it falls in the style guidelines for Robust Porter. Propeller Porter uses Roasted Barley instead of Black Patent Malt.

Propeller Porter is a Brown Porter, London-style is Brown Porter.

[Woody]

Propeller London Style Porter isn't a Brown Porter. There is no Brown malt in it. I posted the clone recipe on here. I think it falls in the style guidelines for Robust Porter. Propeller Porter uses Roasted Barley instead of Black Patent Malt.

Propeller Porter is a Brown Porter, London-style is Brown Porter.

Good to know thanks. I'm learning something new everyday.

[jacinthebox]

I think I have my recipe nailed down...

when is everyone brewing theirs? I aged a vanilla porter for a year, but honestly it was just as good 2months as it was 12month IMO

[GuingesRock]

when is everyone brewing theirs? I aged a vanilla porter for a year, but honestly it was just as good 2months as it was 12month IMO

I was wondering the same. What temp did you store your vanilla porter at?

[jacinthebox]

some in the fridge...some low 60s

[amartin]

I don't think there's any real need to age a porter excessively. I did up a test batch last weekend, but I probably won't brew the contest one until December or January.

[jacinthebox]

that's what I was thinking...but now that I have my recipe I kinda want to brew it lol

[amartin]

Brew it now! You can always brew it again later, but then you'll know how it turned out this time.

[jacinthebox]

I may have to...in the name of scientific research

[thehollowhead]

I'm going to try my hand at a Robust Porter this weekend. Haven't done a comp before and sounds fun!

[GuingesRock]

Does anyone know when the deadline is for entering is please? it's 4 - 5 months away isn't it?