BM, can you recommend a water profile that will really bring out the flavors here? I was originally thinking of using a London water profile but after seeing the ratios it looks more bitter than I would think would work here...Would you just mix up something that was more on the malty side?
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I have vessels, some contain beer.
I did a little google over the site looking for Summit Great Norther Porter. There were a few references to this recipe. Have any of you tried Summit GNP? If so, could I please get a rough comparison? I've become kind of attached to it and the double batch of EW Pale Ale I made is going to be enough to last me a long time of that flavor.
tried this for the first time today after brewing it on 8/8 and I just wanna say thanks BM its an awesome recipe. Wasnt even cold or very carbed up yet and it tasted fantastic.
Just tapped the second keg of this 10gal batch and its far better than the first keg was. BM this is one hell of a recipe
After waiting very impatiently, I'm gonna pop my first bottle and do a cheesy review.
Pours to a dark brown that shows red when held up to a light. One inch thick beige head, decent lacing. Nose is sweet and roasty, very pleasant. There is an excellent balance of malt sweetness, just enough hop bitterness and roast from darker grains. It has a full, yet smooth body and finishes drier than I would have imagined.
This has to be the best of the beer I've brewed yet and can't wait to share with my friends. Thank you for an excellent recipe, BM! I can already tell you that I'll be brewing this one up again.
I just bottled a slightly modified batch of this. I left out the malto-dextrine and lactose, upped the bittering charge to 1.0 oz., and added a .75 oz Fuggles charge at 15 minutes for a little extra flavor and bitterness. Probably one of (if not the) best batches I've ever done. Thanks for the recipe, BM.
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