Shaggyt
Well-Known Member
I brewed a robust porter on 7/6, mashed low at 150, and pitched WLP007 - Dry English Ale. Normally, my IPAs mashed at the same temps with the same yeast attenuate great, finishing low (1.006-1.010) but based on grain bill, still retain enough residual sweetness to balance the bitterness.
Just sampled my porter today and the sweetness is missing, most likely because my bittering addition is a bit harsh (time will help this).
Here's the recipe:
10 gallon batch
Mash 150 for 60 min
WLP007 - repitch, starter
Grain
16# Golden Promise
1# Am Crystal 90
1# Choc Malt
1# Choc Wheat
1/2# Black Patent
Hops
2oz Chinook - 90 min
1oz Centennial - 20
1oz Centennial - 10
Obviously I mashed way too low for what I wanted. My question now:
Is there anything I can do to "back" sweeten this beer without adding too many fermentables?
I was thinking malto-dextrin, but I've never used it, nor do I know if that would fix the issue. I plan on adding coffee to one secondary and vanilla beans to the other, but without some sweetness/maltiness to round out the flavors, I may hold off...
Just sampled my porter today and the sweetness is missing, most likely because my bittering addition is a bit harsh (time will help this).
Here's the recipe:
10 gallon batch
Mash 150 for 60 min
WLP007 - repitch, starter
Grain
16# Golden Promise
1# Am Crystal 90
1# Choc Malt
1# Choc Wheat
1/2# Black Patent
Hops
2oz Chinook - 90 min
1oz Centennial - 20
1oz Centennial - 10
Obviously I mashed way too low for what I wanted. My question now:
Is there anything I can do to "back" sweeten this beer without adding too many fermentables?
I was thinking malto-dextrin, but I've never used it, nor do I know if that would fix the issue. I plan on adding coffee to one secondary and vanilla beans to the other, but without some sweetness/maltiness to round out the flavors, I may hold off...
