James Morton Dry Paddy Porter

[RichardM]

I am thinking of brewing Dry Paddy Porter from James Morton's Brew to use up some chocolate malt that I have had hanging around for ages.
A search show a few people have brewed it. How did it turn out? Would you change anything if you brewed it again?

 

[An Ankoù]

Wouldn't trust any of his recipes, to be honest, either for beer or for bread. His books do not inspire confidence. Not for me, in any case.

 

[RichardM]

Wouldn't trust any of his recipes, to be honest, either for beer or for bread. His books do not inspire confidence. Not for me, in any case.

Can you point me to a reliable recipe that will use up 2 or 3 hundred grams of chocolate malt?

 

[An Ankoù]

Can you point me to a reliable recipe that will use up 2 or 3 hundred grams of chocolate malt?

I've just looked up Dray Paddy and it;s quite strong. My recipes don't go beyond 5% except for Baltic Porter (which is a lager). If you want to go with Morton, I'd leave out the treacle, certainly, as it can be overpowering. If you haven't got Brown Malt then either leave it out or replace it with half the weight of pale malt. The IBUs, too, are a bit high for a "dry" porter. I'd aim for 40 max.
This porter, he says, is based on a Tadcaster brew (so why Dry Paddy?). I've had the Sam Smiths stuff and I didn't like it very much and it's 5% abv so I don't really see how he's based this on anything to do with Taddy Porter!