Brewing Porters And Stouts – Terry Foster

So you don’t want to make this worse by adding lots of a malt whose virtue is to provide sweetness in the beer! Special B malt is a Belgian product; it is really a type of crystal malt, but produced in a manner that gives it a very much different flavor from other crystals. It has been roasted to quite a high color (130 to 150°L) and has a strong caramel and raisin flavor, but none of the roasty notes which are often seen from crystal malts of a similar color.

Special B gives a relatively low extract yield at 63 percent, equivalent to 1.030 SG/lb./gallon (7.6°P), or 1.020 (5.1°P) at 65 percent efficiency. It confers a nice warm red hue in a brown porter, and the flavor is such that I would consider its use in any porter or stout, including the Imperial types. It can easily be overdone, for it has a strong enough presence to unbalance the lighter porters and stouts, and I would limit its use to no more than 5 percent of the total grist.

Like other caramel malts, Special B can be leached with hot water, so it is easily incorporated into extract brewing schedules. There are two biscuit malts that I think are useful in brewing porters and stouts. First comes Briess Victory® Malt, at 28°L and a potential extract of around 71 percent, equating to 1.034 SG/lb./gallon (8.5°P), or 1.022 (5.6°P) at 65 percent yield. The second is De Wolf-Cosyns Belgian Biscuit Malt, at 23 to 26°L and 77 percent potential extract, or 1.037 SG/lb./gallon (9.3°P), or 1.024 (6.1°P).

Both malts, you will be surprised to find, will add biscuit notes to the beer, although they are not identical, as the extract figures will indicate. I find these malts particularly suitable for porters, especially the robust type, but they will also add a nice touch to sweet stouts and help to reduce the one-dimensional character of Irish dry stouts. However, the flavor from them tends to get lost in the bigger Imperial stouts. You can add either of them at the rate of up to 15 percent of the grist, though I generally prefer 5 to 10 percent, depending upon what other specialty malts are in the recipe in question.

For extract brewing, these malts are probably best used with the partial mash approach, along with some pale malt. Special roast malt is a Briess product and weighs in at 63°L, 70 percent extract, 1.033 SG/lb./gallon (8.4oP), 65% of which is about 1.022 SG/lb./gallon (5.6°P). It is quite a complex malt, with its principal flavor contribution being of a bready nature (Briess likens it to a sourdough flavor). It is also dark enough to add a reddish hue to the lighter of the two porters.

Sign above the door of the Beacon Hotel, brewery tap of Sarah Hughes Brewery in the Midlands of England. Such signs over pub doors were intended to show compliance with licensing laws and so were once common, but are now rare. 1kitap1.com/en 1kitap1.com/en Copyright © 2014 by Terry Foster All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles.

All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [email protected]. Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file.

Cover design by Brian Peterson Cover photo by CBCK-Christine/iStock/Thinkstock Print ISBN: 978-1-62914-511-2 Ebook ISBN: 978-1-62914-884-7 Printed in the United States of America 1kitap1.com/en AS ALWAYS, MY THANKS MUST GO TO MY WIFE FOR PUTTING UP with my obsession with brewing and brewing history. She encouraged me to go off and investigate brewing archives on my own in places like London, Oxford, and New Haven while she was left to her own devices.

Neither did she complain about the time I spent brewing at home and at BrüRm@BAR, or at my desk beavering away writing about beer and brewing (and even fiction). Thank you, Lois! I must also thank Jeff Browning, the brewer at BAR, who has been a good friend for many years—both for his insight into producing good beer, and his willingness to adapt some of my experiments to a commercial scale.

He says he has learnt much from me, but so have I from him, and I think overall the score is even, and we are now into overtime. 1kitap1.com/en CONTENTS Introduction Chapter 1: How It All Began . . . And Nearly Ended Chapter 2: Porter and Stout Definitions Chapter 3: Porter and Stout Raw Materials Chapter 4: The Other Ingredients Chapter 5: Brewing Porters and Stouts—Recipes Selected Bibliography 1kitap1.com/en INTRODUCTION MANY YEARS AGO, CHARLIE PAPAZIAN ASKED ME TO WRITE THE first book in the Classic Styles series from Brewers Publications.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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