Sure, Cascade would work. Since it's just the bittering addition, there shouldn't be too much of that trademark Cascade grapefruit/citrus coming through.
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Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
Gonna brew this next weekend, May 2nd. I need this ready by June 19 (exactly 7 weeks), you think that'll happen? I keg, so i was gonna do 4wks primary, 2wks age in keg at 65F, then 1 week to carb.
Thanks for the recipe Ohio! I brewed this recipe up about a couple of months ago and it produced one fine porter.
I love the bitter/sweet chocolate notes with just a hint of carmel sweetness, finished with a touch of raisin, just a touch. Well balanced and way too easy to drink....smooooth!
The only things I did different was, I mixed pale chocolate, wheat chocolate and regular chocolate malt in equal parts to 4.00 % of the grain bill. I also added a 1/2 pound of flaked oats and used Safale - 04.
Next time I brew it I will use 007. I used 04 just because I already had it on hand but I wouldn't hesitate to use it again.
I brewed this a few months ago and tonight is the first time I've actually tasted it other than at bottling time. The only change I made to the recipe was using 1/2 the Special B that you stated.
I have to say I'm a little disappointed. Not that the beer was bad...it's a good porter. It's just not an Edmund Fitzgerald. EF is one of my favorite porters and I buy it almost every weekend. This seems way too light and lacking the flavor depth that an EF does. I hate to be a critic of someones homebrew though. As a straight porter, I'd concider this a very drinkable beer. It's just not EF in my opinion.
I fermented it for three weeks in primary, cold conditioned for a week, and kegged. It's been aging in the keg for one month as of today. Who knows...maybe the cold conditioning took out some of the flavor that the yeast would have contributed?
Also, I think my water profile may have caused my problems. I use straight RO water with salts/chalks added to reach a 5.2pH.
__________________ He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.
I brewed this a few months ago and tonight is the first time I've actually tasted it other than at bottling time. The only change I made to the recipe was using 1/2 the Special B that you stated.
I have to say I'm a little disappointed. Not that the beer was bad...it's a good porter. It's just not an Edmund Fitzgerald. EF is one of my favorite porters and I buy it almost every weekend. This seems way too light and lacking the flavor depth that an EF does. I hate to be a critic of someones homebrew though. As a straight porter, I'd concider this a very drinkable beer. It's just not EF in my opinion.
I fermented it for three weeks in primary, cold conditioned for a week, and kegged. It's been aging in the keg for one month as of today. Who knows...maybe the cold conditioning took out some of the flavor that the yeast would have contributed?
Also, I think my water profile may have caused my problems. I use straight RO water with salts/chalks added to reach a 5.2pH.
If you brew this again and tweak the recipe with better results, please post them here.
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Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
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