Originally Posted by mysteryberto
Seems like a LOT of Crystal malt and maybe too much Chocolate malt.
Well, I read (you gotta understand im a bit inexperienced and most of my knowledge comes from reading) that a Porter should use ~1 pound of chocolate malt, plus the CM available to me is only 338 L, so I thought I was doing just about perfect as far as that goes.
Regarding the crystal malt, I felt overall that it wouldn't be malty enough, so I tossed in some extra crystal because it's such a standard, and I figured a little extra couldn't hurt.
you know grem, i'm not sure. since i've been brewing i've been following recipes and most of them use dual base malts. i don't know why, but i figured my other batches have turned out well enough, why not stick with something that i know works?Maycause Porter UPDATED
2.5 lbs Light Dry Extract
3.3 lbs Light Liquid Extract
.67 lb Crystal Malt 60 L
.9 lb Chocolate Malt (338 L)
.4 lb Maltodextrin
.65 oz Columbus (@ 60)
.75 oz Willamette (@ 30)
.65 oz Willamette (@ 5)
1 tsp Irish Moss (@ 10)
Yeast: English Ale (White Labs #WLP002)
Knocked down the IBU's a few points by reducing the hops (yet keeping nearly the same ratio between hop addings) , took out 1/3lb crystal malt. now i feel there is too little hops, no?
i think i'm going to leave the base malts/chocolate malt alone, I know this works for sure, and I simply don't have the energy to readjust the entire recipe right now.
thanks already for the suggestions guys.