If you use those malts in a steeping, you will end up with a porter.
I would highly recommend using:
TastyBrew.com | Recipe Calculation
That is my free - easy - and great online what-if tool to work though all these questions. Your the only one who knows what you really want. (Maybe a SHMBO if your lucky has a clue).
As an example, around 5 months ago I tasted a Smithwicks at a bar, and said to myself. I forgot how much I like this, I need to make some.
I looked at the clones and nothing fit what I wanted, so I wasted a few hours doing what-ifs, and making certain what I liked matched the style.
Just when it hit its prime, I went to a party with a standard Hefe, and the "experiment". The keg blew in two hours. (Small group).
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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