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!

 

[RichardM]

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!

Thank you.
I was looking through some of my other books and found a couple of other possibilities.
I'll post them later for comment

 

[RichardM]

These are the other three that I am considering. Any comments welcome.
The first one is from Graham Wheeler's Brew Your Own British Real Ale, the second is from Wheeler and Protz's Brew Classic European Beers at Home and the third from Greg Hughes' Home Brew Beer.

 

[Moe]

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

I made this a couple of months back.

Cold steeped the choc malt and added to the boil, it was delicious

 

[An Ankoù]

These are the other three that I am considering. Any comments welcome.

I like the first and the third one. Note they both use brown malt in very different proportions. I don't know how familiar you are with brown malt, but it has quite a characteristic flavour and I remember reading somewhere that a porter isn't
a porter without brown malt; that, of course, is utter nonsense.
I'm curious about the Finnish porter, I do respect Protz and Wheeler and I've never tasted that beer. It looks very thick and sweet- hence the high IBUs. Not something we'd recognise immediately as a porter, perhaps. "top-fermenting yeast" isn't very helpful- it looks like Windsor with only 71% hence the high IBU's to balance the sweetness. I'd like to knock those IBU's back and use a lager yeast for a proper Baltic Porter. I'd like even better to taste Sinebrychoff, bit I don;t think I'd risk brewing a full batch of it without tasting the original first.
I think I'd go for the Fuller's.

 

[RichardM]

I like the first and the third one. Note they both use brown malt in very different proportions. I don't know how familiar you are with brown malt, but it has quite a characteristic flavour and I remember reading somewhere that a porter isn't
a porter without brown malt; that, of course, is utter nonsense.
I'm curious about the Finnish porter, I do respect Protz and Wheeler and I've never tasted that beer. It looks very thick and sweet- hence the high IBUs. Not something we'd recognise immediately as a porter, perhaps. "top-fermenting yeast" isn't very helpful- it looks like Windsor with only 71% hence the high IBU's to balance the sweetness. I'd like to knock those IBU's back and use a lager yeast for a proper Baltic Porter. I'd like even better to taste Sinebrychoff, bit I don;t think I'd risk brewing a full batch of it without tasting the original first.
I think I'd go for the Fuller's.

I was expecting to find a recipe that used a greater proportion of chocolate malt. I have used brown malt once before. It was a long time ago. I'll have to trawl through my beersmith recipes to find it and see if I remember it.
I also need to read the Porter chapter in Designing Great Beers and, also, consider @Moe 's CML Oatmeal Stout, it looks like the sort of recipe I like

 

[jof]

One of my own, I call it miserable git.
4.5kg base malt.
250g choc malt.
200g crystal malt.

15g magnum at the start of boil.
30g brambling cross at flameout & that stays in for 10 minutes before I drain to FV.

Standard yeast eg S04 or Notty & I've even used CML Monk (I think)