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Old 01-23-2006, 03:55 PM   #1
adrphij
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Default Cream Porter

Yesterday I started my 3rd batch....I took a Grain/Extract Porter kit from my Home Brew store...upped the Dark Crystal..added flaked barley and Malto Dextrine....My question is...it tasted VERY sweet...how much will ferment out?...and I added the barley & Malto to get a nice mouth feel...is there enough?...here are the ingredients

3.3 lbs amber liquid extract
3 lbs amber DME
1 lb Dark Crystal
4 oz Black
4 oz roasted
8 oz malto dextrine
4 ox flaked barley
1 oz Northern hops
1 oz Fuggles hops
Irish Moss

steeped grains in 2 gallons at 160 degrees for 30 minute
boiled malts, barley & malto for 30 min
Northern 25 min
Irish Moss 10 min
Fuggles 5 min
total boil 55 min

OG 1.052
very sweet taste

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Old 01-23-2006, 04:08 PM   #2
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Default how sweet it is...

its should be sweet prior to fermentation. taste it again after a week, or whenever you drop it to the secondary, and it should be way more beer-like. remember the more fermentables in the wort (aka sugar) the stronger the beer. your recipe looks good, and an o.g. og 1.052 is normal, depending on the yeast it will probably end up at 1.010+. which will give you a relatively strong beer.(strong for an english ale)

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Old 01-23-2006, 04:11 PM   #3
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thanks...I wanted it to be a little on the sweet side....what do you think about mouth feel...will the barley & malto be enough to give it a nice creamy feel?

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Old 01-23-2006, 04:15 PM   #4
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Default feel yourself...

Quote:
Originally Posted by adrphij
thanks...I wanted it to be a little on the sweet side....what do you think about mouth feel...will the barley & malto be enough to give it a nice creamy feel?
i dont know much about creamy porters...i like mine bitter like anchor porter, it sounds more like a stout to me, i dont think porter's have raosted barley, but its all acedemic...youll know soon enough how creamy your mouth feel is...
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Old 01-23-2006, 04:37 PM   #5
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Quote:
Originally Posted by cgravier
i dont know much about creamy porters...i like mine bitter like anchor porter, it sounds more like a stout to me, i dont think porter's have raosted barley, but its all acedemic...youll know soon enough how creamy your mouth feel is...
Yeah. no roasted barley in a cream porter.....creamy mouth feel will come from dextrine or something like flaked oats so with what you added it will be fine.

If you want it slightly sweet you might consider adding a little bit of lactose too, .25 - .5 lb. would give it a hint of sweet. The lactose will also add mouthfeel.
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Old 01-23-2006, 05:25 PM   #6
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I am going from memory, so I may be wrong about the roasted....I was thinking of adding a vanilla bean to the secondary...depending on how sweet it is when I rack....

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Old 01-24-2006, 04:13 PM   #7
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Brew date was Sunday 1/22/06 @ 10:00pm....good action in the airlock Monday but no activity today Tuesday....is that too quick?

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Old 01-24-2006, 04:35 PM   #8
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Default speedy gonzalas

Quote:
Originally Posted by adrphij
Brew date was Sunday 1/22/06 @ 10:00pm....good action in the airlock Monday but no activity today Tuesday....is that too quick?
did you use a starter? what yeast are you using? im assuming you had some bubbling monday morning, alot of bubbling monday night, and teusday no bubbling? that sounds rather fast, i usually get a good 2-3 days of very active bubbling and 2 more of progressively slower bubbling. ive never had a batch ferment in 1 day...
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Old 01-24-2006, 04:45 PM   #9
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Originally Posted by adrphij
Brew date was Sunday 1/22/06 @ 10:00pm....good action in the airlock Monday but no activity today Tuesday....is that too quick?
That's quick, but it happens. I brewed one Saturday (pitched on a yeast cake) that started in 2 hours, was going 240 BPM at 12 hours and by 24 hours was down to 4 BPM and the krauzen was gone.
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Old 01-24-2006, 04:58 PM   #10
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Quote:
Originally Posted by adrphij
Brew date was Sunday 1/22/06 @ 10:00pm....good action in the airlock Monday but no activity today Tuesday....is that too quick?
I'm guessing you used 1084 which is a quick finisher. It probably still has some left to go--but it is probably near done.
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