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-   -   Funday Brown Porter (http://www.homebrewtalk.com/f12/funday-brown-porter-394411/)

buzzerj 03-02-2013 07:24 PM

Funday Brown Porter
 
So I'd like some critical comment on this recipe for what I'm calling Funday Brown Porter. Too much residual sweetness? Too roasty? Too much going on? I'd rather have more chocolate than coffee. What are your thoughts?

O.G. 1.048, F.G. 1.012, 22 SRM, 32.9 IBU, 5 gallons, 4.7% ABV

% Qty Malt Boil Color ppg Points
56% 5.00 lbs Floor Malted Maris Otter 60 min 3L 38.0 28.50
8% 12.00 oz Brown Malt 60 min 65L 32.0 3.60
8% 12.00 oz Briess Bonlander Munich Malt 60 min 10L 31.3 3.52
6% 8.00 oz Crisp Amber Malt 60 min 27L 33.0 2.48
6% 8.00 oz Briess Special Roast 60 min 50L 34.0 2.55
6% 8.00 oz Weyermann CaraAroma 60 min 130L 33.0 2.48
6% 8.00 oz Weyermann CaraAmber 60 min 27L 33.0 2.48
3% 4.00 oz Weyermann Carawheat 60 min 46L 34.0 1.28
3% 4.00 oz Fawcett Pale Chocolate 60 min 215L 32.0 1.20
9.00 lbs.

Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 15 min 5.00 9
1.00 oz Goldings - E.K. pellets Boil 5.0% 5 min 5.00 4

Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.1 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.

buzzerj 03-24-2013 11:34 PM

Comments on the yeast and the hops additions? Tone down the hops anyone?

zachattack 03-25-2013 12:24 AM

That's a big old mess of specialty grain, I think it's just going to seem very muddled. Only 64% (including the Munich) of base grains?

I'd take a good look at every one of the grains and make sure you have a good reason for using it. There's a lot of overlap with the flavors you'll get from each of those malts, you could probably narrow it down and get a much simpler beer with cleaner flavors. And you can always compare it to a "proven" brown porter recipe like Jamil's in BCS.

I think Jamil's recipe is 10 lbs MO, 1 lb Brown Malt, 1 lb C45, 10 oz choc malt.

buzzerj 03-25-2013 01:40 AM

OK thanks for bring me back to my senses. How would this be?

Partial Mash method, O.G. 1.048, F.G. 1.012, 22 SRM, 25.6 IBU, 4 gallons boil, 60 minute boil, 5 gallons final volume, 4.7% ABV

% Qty Malt Boil Color ppg Points
38% 3.00 lbs Floor Malted Maris Otter 60 min 3L 38.0 17.10
13% 1.00 lbs Maris Otter LME 60 min 8L 35.0 7.00
9% 12.00 oz Brown Malt 60 min 65L 32.0 3.60
8% 10.00 oz British Crystal 50/60 Malt 60 min 55L 34.0 3.19
5% 6.00 oz British Chocolate 60 min 350L 30.0 1.69
27% 2.15 lbs Maris Otter LME 0 min 8L 35.0 15.05

Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 10 min 5.00 7

Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.05 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.


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