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Old 01-06-2013, 05:01 AM   #1
Kstone89
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Default First Recipe From Scratch: Porter

Hey guys Im about to brew up my first self made recipe in a couple weeks. Hoping it will find approval here. Please let me know what you think.

3.3lbs Amber LME
3.3lbs Dark LME
1lb Cystal 60L (steeped)
1/2lb Chocolate (steeped)
1/4lb Black Patent (steeped)
1/4lb Roasted Barley (steeped)
64oz Pure Dark Amber Maple Syrup (in secondary)

Hops
1oz Chinook 60min
.5oz Challenger 45min
.5oz Fuggles 5min

I figure this should end up around 7.5% abv if my yeast do well.
I used both the Tinseth and Rager hop utilization algorithms and averaged them so about 35 IBU on the final product with a 3gal boil. I steep me grains at 155F for 30min.

Any suggestions would be awesome.

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Old 01-06-2013, 01:55 PM   #2
BigEd
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Quote:
Originally Posted by Kstone89 View Post
Hey guys Im about to brew up my first self made recipe in a couple weeks. Hoping it will find approval here. Please let me know what you think.

3.3lbs Amber LME
3.3lbs Dark LME
1lb Cystal 60L (steeped)
1/2lb Chocolate (steeped)
1/4lb Black Patent (steeped)
1/4lb Roasted Barley (steeped)
64oz Pure Dark Amber Maple Syrup (in secondary)

Hops
1oz Chinook 60min
.5oz Challenger 45min
.5oz Fuggles 5min

I figure this should end up around 7.5% abv if my yeast do well.
I used both the Tinseth and Rager hop utilization algorithms and averaged them so about 35 IBU on the final product with a 3gal boil. I steep me grains at 155F for 30min.

Any suggestions would be awesome.
My suggestion is to use light extract as your base and get your color solely from the specialty grain addition. Roasted barley is more of a stout thing although you can certainly use it if you like. I like the more mellow dark grains in a porter. Also rather than add the maple syrup in the secondary add it at the end of the boil to eliminate any infection problems.

6.6 # extract
1 # crystal
1 # chocolate malt
.5 # Carafa II (much less sharp than black patent)
Maple syrup
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Old 01-06-2013, 03:44 PM   #3
Kstone89
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Thanks for the tips. I spent a good while figuring my hops so Im glad they sound ok. I want it to be fairly roasted but not over bearing. I had thought about using crystal 60 and some 120 too. Would the light base and more use of specialty grains make it more flavorful?

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