Originally Posted by Kstone89
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)
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)