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Originally Posted by Tripod
I am definitely looking for as in-depth as possible. Plus you can never have too much education (precisely why I come here all the time)...  |
Good on yer! I learn something new here every day.
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You hit it exactly...I do want the honey flavors but not the over-whelming sweet taste. So then, do you think the full 3# will do just as well...as long as it ferments out the sweet?
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Well, 3 pounds is a lot of honey; it's a significant gravity boost, and will also lessen the body. Depending on what extract you've chosen, you may not wish to go that high; some extracts provide little residual body.
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It's too late too go with the Light DME now but I will certainly try that on the next round and compare. I like the suggestion of cutting back on the Black Patent though. That would probably cut back on the roasty-burn flavor without really compromising body. Am I on the right track?
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Do compare the difference. "Amber" extracts are mashed with specialty grains, which can have a fairly significant impact on the beer. (Hell,
light extracts usually have a specialty grain added; both of Briess's light extracts have CaraPils in.)
Black Patent tastes burnt, phenolic, often "ash"y (in large amounts). In Porter, you're looking for a broad spectrum of roasted-grain notes. Too much black patent can overwhelm the less-assertive roasted-flavor contribution of the chocolate malt.
Roasted malts don't really have anything to do with body or mouthfeel. They're all about color and flavor.
Bob
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