First of all, I'm sorry if this is breaking a rule, but I posted this in the extract brewing section and got no response, so I don't know if this just sucks as a topic or if it was in the wrong section. So, sorry for the double post but I've got a couple questions for the wisdom of the panel before jumping into my first porter.
I'm actually shooting for a pretty bitter, more of a robust porter, less sweetness than some. I'm very partial to Bully! Porter if anyone is familiar, what I consider to be a pretty bitter, American style porter.
Anyway, here's now I'm looking so far:
.75# chocolate malt
.5# special b
.25# roasted barley
.75 oz chinook (60)
.25 oz columbus (60)
.5 oz columbus (30)
.25 oz chinook (30)
1 oz cascade (steep)
wyeast #1084 Irish ale
Promash marks this out to 78 IBU, which I know is a little high for the style, but too many hops never really hurt anbody, right?
I'd also consider throwing in black patent instead of the roasted, I suppose that's more of a porter grain?
Also up for opinion is the yeast. I've used the 1084 with much success for stouts, but was wondering what types anyone else has used for a porter. I'd like something pretty dry and crisp, thinking about possibly 1098? Never used it but seemed possible. I've got a few pacman's left, any thoughts?
Anyway, all thoughts and comments are welcomed and very much appreciated! Thanks!
Kegged: Schoo-Fly Stout, Saison Jermaine, Pale #11
On Deck: Dry Cider