Malt Aroma

[RubberToe]

Hey all, I am going to brew my robust porter again this weekend. It's one of the brews I'm most proud of and the 4 month old bottles (from the keg) I sent to the Werhogs contest won 3rd place with great scores (37/50 and 39/50).

On both scoresheets it was noted that it needed a bit more aroma (8/12 and 6/12). I'm not sure if the aroma will dissipate over time or not. I remember this brew having great chocolate malt aroma on tap but that's been since November / October at least. So now I'm left with the question, should I change the recipe or rebrew and sample it fresh again? I might brew 5 gallons as is, and another 5 with experimental changes soon after.

What are some other aromatic malts? I could try some actual aromatic malt I guess.

Also, are there brewing techniques that help with aroma at all?

Ideas or insight? Thanks, Brewnosers!

-Rob

[mr x]

It may be hard to 'improve' this recipe if you aren't willing to rebalance it, in other words, reduce some of the chocolate malt in favour of black patent/roast barley/carafa. Some other things you could add are melanoiden, amber, kiln coffee...

[chalmers]

Have you tasted a bottle lately? What do you think of it? What "aroma" are you going for?

The coffee/chocolate aroma will definitely dissipate over time, not sure if they will change over 6 months (unless they were already on the low side).

Take these suggestions with a grain of salt, I'm going from my understanding of the BJCP guidelines, and not from having brewed one myself (which is probably the worst advice to take...)

A robust porter should have some roast/coffee/chocolate notes present, but is not overly roasty (that's what you go for in a stout). If you are not keen on upping the Chocolate, I'd probably up the Black Patent some (check the flavour notes below).

From BJCP Style 12B:

Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.

Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Flavor: Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.

Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.

Overall Impression: A substantial, malty dark ale with a complex and flavorful roasty character.

Comments: Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “English” character.

History: Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid.

Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.

Vital Statistics: OG: 1.048 – 1.065
IBUs: 25 – 50 FG: 1.012 – 1.016
SRM: 22 – 35 ABV: 4.8 – 6.5%
Commercial Examples: Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell’s Porter, Great Divide Saint Bridget’s Porter

[RubberToe]

Have you tasted a bottle lately? What do you think of it? What "aroma" are you going for?

Those were my last two bottles. I would like some roast aroma, but not too much coffee aroma as I think that would me more like a stout. I do remember it having a decent chocolate aroma when it was fresh. I didn't have my bottling technique dialled in then either.

If you are not keen on upping the Chocolate, I'd probably up the Black Patent some (check the flavour notes below).

Yeah, that's where I'm headed. At this point I'm thinking a re-brew and then an experimental brew.

[RubberToe]

It may be hard to 'improve' this recipe if you aren't willing to rebalance it, in other words, reduce some of the chocolate malt in favour of black patent/roast barley/carafa. Some other things you could add are melanoiden, amber, kiln coffee...

Yes, you have a good point. I'll likely need to make some trade offs to keep it balanced.

[CorneliusAlphonse]

Higher carbonation when bottling could help bring more of the aroma out. Just a thought