Evan!
Well-Known Member
I brewed a scottish porter yesterday, and I wasn't happy with the color in the mash, so late in the mash, I added 4 oz of carafa III. Here's my overall bill (OG ended up at 1.068):
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 6.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
25.0 3.00 lbs. Briess DME- Extra Light America 1.046 8
8.3 1.00 lbs. Flaked Barley America 1.032 2
4.2 0.50 lbs. Chocolate Malt America 1.029 350
4.2 0.50 lbs. Special B Malt Belgian 1.030 120
2.1 0.25 lbs. Black Patent Malt America 1.028 525
2.1 0.25 lbs. Carafa Special Germany 1.030 600
2.1 0.25 lbs. Roasted Barley Belgium 1.030 575
2.1 0.25 lbs. Scottish Peated Malt Scotland 1.038 5
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Whole 6.50 37.5 First WH
1.00 oz. Goldings - E.K. Whole 6.00 11.7 20 min.
0.25 oz. Tettnanger Pellet 4.00 1.8 15 min.
0.25 oz. Tettnanger Pellet 4.00 1.1 8 min.
0.25 oz. Tettnanger Pellet 4.00 0.3 2 min.
I've never used Carafa III before, but it's my understanding that it's dehusked, which means it doesn't contribute that harshness that black patent or roasted barley can. So, here's the question: in the past 2 dark beers I made (stouts), I think I used too much dark malt. They both came out very harsh and are going to need alot of aging. So, does the above malt bill sound like it has too much dark/black malt in it, even assuming that the Carafa III doesn't contribute tannic harshness?
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 6.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
25.0 3.00 lbs. Briess DME- Extra Light America 1.046 8
8.3 1.00 lbs. Flaked Barley America 1.032 2
4.2 0.50 lbs. Chocolate Malt America 1.029 350
4.2 0.50 lbs. Special B Malt Belgian 1.030 120
2.1 0.25 lbs. Black Patent Malt America 1.028 525
2.1 0.25 lbs. Carafa Special Germany 1.030 600
2.1 0.25 lbs. Roasted Barley Belgium 1.030 575
2.1 0.25 lbs. Scottish Peated Malt Scotland 1.038 5
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Whole 6.50 37.5 First WH
1.00 oz. Goldings - E.K. Whole 6.00 11.7 20 min.
0.25 oz. Tettnanger Pellet 4.00 1.8 15 min.
0.25 oz. Tettnanger Pellet 4.00 1.1 8 min.
0.25 oz. Tettnanger Pellet 4.00 0.3 2 min.
I've never used Carafa III before, but it's my understanding that it's dehusked, which means it doesn't contribute that harshness that black patent or roasted barley can. So, here's the question: in the past 2 dark beers I made (stouts), I think I used too much dark malt. They both came out very harsh and are going to need alot of aging. So, does the above malt bill sound like it has too much dark/black malt in it, even assuming that the Carafa III doesn't contribute tannic harshness?