"Imperial" Porter - Fruity esters desired
Ever since I got Designing Great Beers I couldn't be more excited about brewing and formulating recipes. I've become interested in brewing bigger beers and thought this should be my first. I want to do a "Imperial" Porter with some fruity esters. If anyone's tried Flying Dog's IP, I want something along those lines.
The recipe below is for 2.5 gallons and is based off of Ed Wort's Robust Porter, which I looove. The changes I'm making is up'ing the base malt & hops, change the yeast and adding cocoa powder to the mash.
What yeast strain should I go with to provide some fruitiness but will attenuate well and can handle the alcohol?
Maybe Wyeast London Ale 1028? It says it has an alcohol tolerance of 10% which is what this batch comes to and imparts some fruity characters.
It looks like a smack pack, which I've never used. Do I/Can I to make a starter from this?
Mash at 154
7.25 lb Pale Malt (2 Row) US
0.50 lb Caramel/Crystal Malt - 40L
0.50 lb Chocolate Malt
0.25 lb Barley, Flaked
0.13 lb Black (Patent) Malt
0.03 lb Black Barley (Stout)
0.34 oz Cascade [5.50 %] (60 min)
0.57 oz Northern Brewer [8.50 %] (60 min)
0.25 lb Malto-Dextrine (Boil 20.0 min)
Any suggestions for this eager brewer?
Primary: RIS, Flanders Red, Berliner Weisse
On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout
Bottled: Berliner Weisse
I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
Last edited by chefchris; 01-07-2009 at 09:22 PM.