Never made a porter before, would like to build a smooth, full-tasting, chocolatey one that is relatively low on the harsher bitter coffee taste. I'd like to keep it not really sweet, but I have found that I need to balance chocolate malt with some carmel/crystal to balance the bite.
I think I will split it and fortify half with a bottle of malibu to give some coconut and rum flavour for winter warmth.
Any thoughts on this recipe for a 5 gal batch? I'm thinking mash around 152, and use either sa-04, or danstar windsor dry yeast.
Brewer: smith Email: - Beer: fortified coconut porter Style: Robust Porter Type: All grain Size: 5 gallons Color: 61 HCU (~25 SRM)
Bitterness: 41 IBU OG: 1.072 FG: 1.018 Alcohol: 7.0% v/v (5.5% w/w)
10 lb. American 2-row
1 lb. Toasted 2-row(1hr at 275)
.5 lb. American crystal 60L
.5 lb. American crystal 90L
.5 lb. American chocolate
.02 lb. Roasted barley
.25 lb. Rolled oats
.25 lb. Flaked wheat Mash: 75% efficiency Boil: minutes SG 1.055 6.5 gallons .2 lb. Molasses Hops: 1 oz. Centennial (10.5% AA, 60 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
.5 oz. Fuggles (aroma)