bonzombiekitty
Well-Known Member
I'm gonna start making a porter tonight as my third batch, and just grabbed a simple looking recipe from brewmonkey. The taste rating on the recipe isn't too high, but it's easy enough to make and I figure I can make some adjustments.
Recipe is this:
6.00 lb Dark Liquid Extract (17.5 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.25 lb Chocolate Malt (350.0 SRM)
0.13 lb Black Barley (500.0 SRM)
1.20 oz Perle [7.40%] (60 min)
0.40 oz Williamette [5.50%] (0 min)
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG
all my grains I was able to get are rated close to the SRM in the recipe, except the black barley, which is more like 750 and I have a pound of each. I have an ounce of Williamette, 2 ounces of Perle, and about a third of an ounce of a hop that's about a 2% left over from my last brew (don't recall the specific type offhand).
I'm considering adding some coffee or espresso during the 2nd fermentation to add to the flavor some, but I'll figure that out when the 1st stage is done.
Given those available ingredients, how would you adjust this recipe and why? The "why" is the important part of this, as I'm trying to learn how the different ingredients will affect each other, hence why this is in the beginners forum, not the recipe.
Recipe is this:
6.00 lb Dark Liquid Extract (17.5 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM)
0.25 lb Chocolate Malt (350.0 SRM)
0.13 lb Black Barley (500.0 SRM)
1.20 oz Perle [7.40%] (60 min)
0.40 oz Williamette [5.50%] (0 min)
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG
all my grains I was able to get are rated close to the SRM in the recipe, except the black barley, which is more like 750 and I have a pound of each. I have an ounce of Williamette, 2 ounces of Perle, and about a third of an ounce of a hop that's about a 2% left over from my last brew (don't recall the specific type offhand).
I'm considering adding some coffee or espresso during the 2nd fermentation to add to the flavor some, but I'll figure that out when the 1st stage is done.
Given those available ingredients, how would you adjust this recipe and why? The "why" is the important part of this, as I'm trying to learn how the different ingredients will affect each other, hence why this is in the beginners forum, not the recipe.