lowtones84
Well-Known Member
I'm going to be brewing a porter tomorrow. I don't want the IBU's high, I don't want a robust porter. I want a nice, smooth porter with a good body. These are the ingredients I already have and will definitely be using, but am wondering about a couple of additions of things I've got around...
5 lbs. Maris Otter
3 lbs. Munich
1 lb. Flaked Oats
1 lb. Crystal 80L
10 oz. Chocolate malt
8 oz. Turbinado sugar
1 oz. EKG (60)
.5 oz. Williamette (60)
.5 oz. Williamette (15)
SRM: 31.7 IBU: 16.6 Est OG: 1.062
Notty
So, I also have about 6 oz. of De-husked carafa malt lying around and around .5 oz. of Czech Saaz and plenty of Centennial pellets. I know centennial isn't particularly to style, but do you think it would hurt in as part of the 60 min. addition if I want a few more IBU? As for the carafa, part of me just wants to put all 6 oz. in since it's not too much, but I was wondering if anyone else had experience with it. I also have some special B but I decided to save that for the next time I do a dubbel
Thanks guys!
5 lbs. Maris Otter
3 lbs. Munich
1 lb. Flaked Oats
1 lb. Crystal 80L
10 oz. Chocolate malt
8 oz. Turbinado sugar
1 oz. EKG (60)
.5 oz. Williamette (60)
.5 oz. Williamette (15)
SRM: 31.7 IBU: 16.6 Est OG: 1.062
Notty
So, I also have about 6 oz. of De-husked carafa malt lying around and around .5 oz. of Czech Saaz and plenty of Centennial pellets. I know centennial isn't particularly to style, but do you think it would hurt in as part of the 60 min. addition if I want a few more IBU? As for the carafa, part of me just wants to put all 6 oz. in since it's not too much, but I was wondering if anyone else had experience with it. I also have some special B but I decided to save that for the next time I do a dubbel
Thanks guys!