Porter recipe with terrified wheat etc?

Discussion in 'General Recipe Discussion' started by suffolkbeer, Jan 12, 2019.

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  1. Jan 12, 2019 #1

    suffolkbeer

    suffolkbeer

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    I’ve been thinking of brewing a Porter soon and have researched a few recipes that I like the look of.

    None of them seem to contain anything in the grist like terrified wheat or anything that would normally be added for head formation/retention.

    Is this normal or should I be adjusting one of the possible recipes to include 10% torrified wheat??
     
  2. Jan 12, 2019 #2

    Slid

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    Can't see any reason you could not substitute 250g of Pale Malt with 250g of wheat in any 23L Porter recipe, if that is what you think sounds right to you.
     
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  3. Jan 12, 2019 #3

    suffolkbeer

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    Thanks for that!
    I’ll maybe do that, unless another addition instead of torrified wheat would work better in a porter?
     
  4. Jan 12, 2019 #4

    Brewed_Force

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    I've just made a porter and used flaked barley for head retention. I did use torrified wheat in my last brown ale and wasn't impressed with the taste.
    Bottling the porter on Sunday so fingers crossed it will be a better result.
     
  5. Jan 12, 2019 #5

    foxbat

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    I love the way auto-correct wants to portray wheat as scared to death :laugh8: I use wheat in pale ales for head formation and retention and either flaked oats or flaked barley in dark ales for the same purpose.
     
  6. Jan 12, 2019 #6

    suffolkbeer

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    I’ll probably go for flaked oats/barley then!

    Thanks all!!
     
  7. Jan 12, 2019 #7

    foxbat

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    This experiment may help you to make an informed choice.
     
  8. Jan 12, 2019 #8

    Clint

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    I often wonder what happens to the wheat before we get it....must be dreadful!
    The maltsters must be part of an evil secret society that do unspeakable things to it in the woods after dark...why just the wheat though?
     
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  9. Jan 12, 2019 #9

    AdeDunn

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    So far I've brewed a few porters now, and my best grist to date has consisted of:-

    64% pale malt (Minch Hook Head to be exact)
    8.7% pale wheat malt (Crisp)
    8.7% dark Munich (Bestmalz)
    7% chocolate malt
    5.2% brown malt (makes a HUGE difference to a porter having a bit of brown malt in it)
    2.6% golden naked oats (they give such a lovely mouth feel!)

    As to head retention, amazing would be the best description.

    IMG_20181230_224243.jpg

    Given I only primed to 1.4 volumes of CO2 as I wanted it to be quite a smooth drink....

    I stopped using torrefied wheat, as to be honest I didn't find it all that effective at aiding head retention. It does however add a slightly tangy (?) grainy flavour to the beer I find (which is lovely in a summery golden ale, not so much in a porter...).
     
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  10. Jan 12, 2019 #10

    MyQul

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    I definatley rate flaked barley above oats for body. I put about 9% into any create myself
     
  11. Jan 12, 2019 #11

    jjsh

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    +1 for flaked barley over torrified wheat. The latter always seemed to give me a slight 'shredded wheat' taste.
     
  12. Jan 13, 2019 #12

    matt76

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    +2 for flaked barley for mouthfeel and head retention athumb.. - since I picked up this tip from MyQul this is now standard for me. Below is a Black IPA I brewed recently :beer1:
    20181227_224043.jpg
     
  13. Jan 13, 2019 #13

    Clint

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    That IS black!
     
  14. Jan 13, 2019 #14

    Portreath

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    Those are two cracking looking brew for sure.
     

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