Sounds like a good recipe. If you feel so inclined, I'd substitute pure cane syrup instead of the blackstrap. IMHO the blackstrap kinda "takes over" the flavor profile but I do like the cane taste. Cane syrup has a much lighter taste and is loaded in fermentables. Charleston Brewery in Charleston, SC makes a porter with alot of molasses and I think it just kills all the other flavors.
Good luck and tell us how it turns out.
Looks like a nice strong porter. If you really want, you could simplify the hop schedule, say, 1oz Cascade for 60, 1oz each of Cascade and NB at 20, and 1oz Tettnanger at/near flameout. It's really up to you.
A cup of black strap is workable. I made an Old Ale that used three cups and that was too much. The hopping seems overly complicated for a porter and too much, period. Most porter's don't get aroma hops and the Tettnanger would get lost in a porter's nose. I'd skip it and the 30 minute Cascade.
Thanks guys! This is my second brew and I've never used any hops in the boil yet. your right, it makes sense for a porter to not have a real strong hop aroma and just enough bitter to complement the sweetness. I think I'll simplify it to
1 oz Northern Brewer (30 Min)
1 oz Cascade (30 min)
.5 oz Tettnanger (2 min)
Also, I was thinking of adding a little to the recipe:
some malto-dextrin powder to increase the body a little.
Toasting a .5 lb of two row Munich malt according to Palmer
*350 °F Dry 30 minutes Toasty, Grape-Nuts Flavor.
How much malto-dextrin should I add?
__________________ Primary: Secondary: PRA Bottled/Kegged/Conditioning:Munich Dunkel Ale Drinking: Up Next: