Porter Recipe Critique

Hello all

Looking for some quick responses if I could on this Porter recipe I am brewing tomorrow. I have run into some issues in the last 24 hours. To start I missed the brew shop hours yesterday to pick up my yeast and lactose and figured I would get this afternoon. Oppps... new hours! CLOSED Mondays!

So after a few alteration here my recipe with 2 yeast options (these are dry yeast I had on hand).

Sweet Porter
5.5 gallon

8.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)

0.50 oz Fuggles [4.52%] (60 min)
0.50 oz Fuggles [4.20%] (2 min)

1.00 cup Malto-Dextrine (Boil 20.0 min)

Yeast (Dry)

Salbrew S-33
or
Safale S-04

Mash Temp - 156 degrees

Please let me know what you think?

Cheers

Looks pretty good. Either yeast should be fine. S-33 is an Edme yeast, if you didn't know that. The Fermentis site calls it Belgian, which is stretching the truth pretty hard.

I wanted to use lactose as well but I can't get my hands on any at the brew shop. Are there any solutions that I may be able to pick up the grocery store.

I have read that Splenda might be an option but I not a fan. Anything thing else that you may think will work?

Mash at 158 and don't worry about needing lactose. Lactose adds very little sweetness, but adds body. A hot mash and oats will do something similar.

I would definitely not add Splenda. It'll be sweet enough as it is.

Wow 158F? I never have mashed that high before. Usually 148 to 154F.
What are the other benefits of mashing that high?

Just mashed a similar porter recipe @158. The OG was 1.058. My final runnings were @ 1.030, so we made 3 loaves of porter bread. Yummy!

I am assuming your trying to make more of a "milk stout style" porter. The SA-04 is an English yeast that would work great in either styles. Splenda works great, you can't tell the difference between lactose and Splenda. I have fooled BJCP grand masters in contests no one can tell the differance.

Final Recipe.... Dough in at 10am. any last minute comments or suggestions?


Sweet Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.060 Plato: 14.69
Anticipated SRM: 27.8
Anticipated IBU: 19.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.0 9.00 lbs. Pale Malt(2-row) America 1.036 2
8.0 1.00 lbs. Chocolate Malt America 1.029 350
8.0 1.00 lbs. Crystal 20L America 1.035 20
4.0 0.50 lbs. Munich Malt(2-row) America 1.035 6
8.0 1.00 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Fuggle Pellet 4.75 15.2 60 min.
0.50 oz. Fuggle Pellet 4.75 2.7 15 min.
0.50 oz. Fuggle Pellet 4.75 1.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Malto-Dextrin Other 20 Min.(boil)


Yeast
-----

DCL Yeast S-33 SafBrew Specialty Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.50
Water Qts: 12.50 - Before Additional Infusions
Water Gal: 3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 158 Time: 75
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 175 Time: 15


Total Mash Volume Gal: 4.13 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

The thought of adding 1/4# of roasted Barley had crossed my mind but I am unsure still.