anthrobe
Well-Known Member
I brewed up a vanilla porter a few months back in which I used a vanilla bean. I was very pleased with how it came out and is getting better by the day as it ages. I want to use the base recipe of this porter and build from there to make the ultimate porter for a house brew always on tap. The recipe is below
.63lb Chocolate Malt
.75lb UK Dark Crystal Malt
.50lb Flaked Barely
6.6lb Pale LME
1tsp Gypsum
1tsp Irish Moss
.33oz Galena (60min)
1oz Dasdade (30min)
1oz Tettnang (10min)
I would like to add some mouthfeel to the brew. For this I am going to add some Lactose. I also want the alchohol to jump up a bit so that it is around 6.5%. Any ideas on improvement or techniques. Also, where is a good source of info for different hops flavors and AA%. Also looking for info on the different flavors that all grains produce in the brews. I am going to be playing around with the recipator for now.
Thanks in advance,
Robert
.63lb Chocolate Malt
.75lb UK Dark Crystal Malt
.50lb Flaked Barely
6.6lb Pale LME
1tsp Gypsum
1tsp Irish Moss
.33oz Galena (60min)
1oz Dasdade (30min)
1oz Tettnang (10min)
I would like to add some mouthfeel to the brew. For this I am going to add some Lactose. I also want the alchohol to jump up a bit so that it is around 6.5%. Any ideas on improvement or techniques. Also, where is a good source of info for different hops flavors and AA%. Also looking for info on the different flavors that all grains produce in the brews. I am going to be playing around with the recipator for now.
Thanks in advance,
Robert