I updated the recipe by adding some german pilsner(no pilsen at the store I use). I added the black patent for 10 minutes to reach the 28.7 SRM and not astringency. I am still debating adding the chocolate malt. If I add the chocolate it might push it a little too much into the porter realm. Do you think the black patent will add enough roast/ chocolaty notes? I am not looking for a strong taste just a light background note. It is at 7.2 % so I hope I don't get a stuck sparge I might lower the grain bill to avoid it.
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