porter recipe....thoughts?

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porter recipe....thoughts?

Postby wigwamheed » Sat Sep 20, 2014 16:20

4.80 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 70.4 %
0.48 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 7.1 %
0.47 kg Munich Malt (17.7 EBC) Grain 3 7.0 %
0.45 kg Special B Malt (354.6 EBC) Grain 4 6.6 %
0.36 kg Chocolate Malt (886.5 EBC) Grain 5 5.4 %
0.24 kg Black (Patent) Malt (985.0 EBC) Grain 6 3.5 %
35.00 g First Gold [7.50 %] - Boil 60.0 min Hop 7 27.5 IBUs
30.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 24.3 IBUs
15.00 g First Gold [7.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
15.00 g Northern Brewer [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 11 -

Just knocked this together, was gonna stick it on maybe monday or tuesday. Any thoughts anyone on things to alter?
Thanks, Matt.
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Re: porter recipe....thoughts?

Postby graysalchemy » Sat Sep 20, 2014 20:27

Whats the OG going to be?

Personally I would ditch the black malt in favour of some roasted barley much nicer. I would also drop the crystal down a bit depending on OG that could become a little cloying especialy with Munic and special B.

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Re: porter recipe....thoughts?

Postby wigwamheed » Sat Sep 20, 2014 20:32

I was thinking of ditching the crystal... Not sure if I like it that much. Og should be around 1.056-1.060 still trying to figure efficiency on some new kit. Have to see if I can get some roasted barley for Tuesday, been wanting to try it for a while but haven't brewed owt to stick it in.
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Re: porter recipe....thoughts?

Postby CraftyTim » Sun Sep 21, 2014 04:06

Sub the munich with brown and up to 10%, ditch the black. Mine uses similar levels of crystal and special B and is not cloying at all when balanced against the brown (roast). I mashed at 68°C.

Having said that, it's still young so time will tell as it matures the roast might fade and the caramels become prominent, there's bound to be a sweet spot :D

I'd rather have a bottle in front of me, than a frontal lobotomy :D
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