all right, here goes. i used beersmith to help me, but i tried to do most of it on my own. i'm no pro, and in fact there might be some glaring oversights in the recipe, but that's why i'm posting it here:]
Maycause Porter
2.5 lbs Light Dry Extract
3.3 lbs Light Liquid Extract
1 lb Crystal Malt 60 L
.9 lb Chocolate Malt (338 L)
.4 lb Maltodextrin
.72 oz Columbus (@ 60)
.87 oz Willamette (@ 30)
.72 oz Willamette (@ 5)
1 tsp Irish Moss (@ 10)
Yeast: English Ale (White Labs #WLP002)
My doubts:
Okay, for some reason my LHBS doesn't carry Carapils 3L. I don't know why (isnt it supposed to be extremely common?), but I read somewhere that Maltodextrin has relatively the same effect, and to use ~5 oz for a 5 gallon batch, so I tossed it in there.
I feel I got a good balance of hops/malts, but did I use enough of each? I'm hoping for a really full-bodied porter, with a medium bitterness to it.
Beer Smith told me the following:
IBUs: 45
Color: 30.7
OG Est: 1.056
FG Est: 1.018
ABV Est: 4.98%
Thanks for all the suggestions guys.
Maycause Porter
2.5 lbs Light Dry Extract
3.3 lbs Light Liquid Extract
1 lb Crystal Malt 60 L
.9 lb Chocolate Malt (338 L)
.4 lb Maltodextrin
.72 oz Columbus (@ 60)
.87 oz Willamette (@ 30)
.72 oz Willamette (@ 5)
1 tsp Irish Moss (@ 10)
Yeast: English Ale (White Labs #WLP002)
My doubts:
Okay, for some reason my LHBS doesn't carry Carapils 3L. I don't know why (isnt it supposed to be extremely common?), but I read somewhere that Maltodextrin has relatively the same effect, and to use ~5 oz for a 5 gallon batch, so I tossed it in there.
I feel I got a good balance of hops/malts, but did I use enough of each? I'm hoping for a really full-bodied porter, with a medium bitterness to it.
Beer Smith told me the following:
IBUs: 45
Color: 30.7
OG Est: 1.056
FG Est: 1.018
ABV Est: 4.98%
Thanks for all the suggestions guys.