5 Tips for Brewing Great Porters & Stouts

Craft Beer & Brewing Magazine - - Porter & Stout -

Three Four Beer Co. Co-owner and Head Brewer (and for­mer Odell and Horse & Dragon brewer) Lin­sey Cor­nish of­fers five tips for brewing great stouts and porters.

One » Use un­ex­pected malts to add lay­ers of com­plex­ity. I love the Gam­bri­nus honey malt, as it gives a re­ally nice sweet and nutty char­ac­ter­is­tic that adds com­plex­ity and bal­ance to the roasty malts in stouts and porters. Wey­er­mann’s Carafoam is an­other one—specif­i­cally Wey­er­mann’s for the fruity and bis­cuit char­ac­ter it has to it. Cara Red is an­other one that’s not tra­di­tion­ally used be­cause it just doesn’t have the SRM con­tri­bu­tion to get you to that darker color, but it gives you a beautiful ruby hue if you don’t have a com­pletely opaque stout or porter. It adds more raisin, dark cherry, and dark fruit notes along with some of that crys­tal caramel/tof­fee char­ac­ter. I usu­ally pair them with a choco­late malt as the pri­mary dark malt with a lit­tle bit of roast malt, typ­i­cally in a 75–25 per­cent­age of choco­late to roast. If I’m look­ing for a lighter body, I use deb­it­tered black malt (with the husk re­moved) so it doesn’t pull out as many tan­nins. Two » Dial back your hops bit­ter­ness to com­pen­sate for the bit­ter­ness of the roast malt. De­pend­ing on the beer I’m brewing, I dial back my hops IBUS by 10–20 IBUS to com­pen­sate for the bit­ter­ness the roast malt adds. Three » Keep es­ters un­der con­trol. I want the malt to shine through and not have a strong yeast char­ac­ter­is­tic. Be care­ful not to fer­ment too hot or un­der­pitch, or you’ll get more fruity char­ac­ter­is­tics. Tak­ing cell counts is key to make sure you have a ro­bust pitch that can han­dle your stout or porter. Four » There are plenty of ways to get body with­out adding lac­tose. With the in­creas­ing num­ber of lac­tose-in­tol­er­ant peo­ple in the gen­eral pop­u­la­tion, it’s risky and un­nec­es­sary to add it for body. Try oats, un­malted wheat, or mash­ing at a higher tem­per­a­ture to pro­duce more un­fer­mentable sug­ars. Oats in par­tic­u­lar are a great choice for adding a nutty and earthy char­ac­ter to your beer. Five » There’s not much real dif­fer­ence be­tween porter and stout. I think it’s pri­mar­ily nomen­cla­ture at this point. Yes, they have dif­fer­ent his­tor­i­cal back­grounds. If I’m go­ing to call some­thing a porter, it’s usu­ally go­ing to be roastier and thin­ner. A stout’s go­ing to be to­ward the high end of medium-to-heavy body with more choco­late char­ac­ter. I know a lot of peo­ple to­tally dis­agree with me, but in deal­ing a lot with con­sumers, if you give them a lineup of dark beers all side by side and ask them to iden­tify which is a stout and which is a porter, they iden­tify that roast with porter and sweet choco­late with stout.

Learn more from Lin­sey in her on­line class on brewing great stouts at learn.beerand­brew­ing.com.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.