Craigvu
Well-Known Member
I'm working on formulating a Smoked Porter recipe for our "winter" here in San Diego and was wondering if someone could help me fine tune. Here's the current grainbill:
8 lb Maris Otter
3 lb smoked malt
1 lb Munich
.75 lb Crystal 60
.5 lb Chocolate malt
.25 lb Black malt
OG 1.067
FG 1.016
.5 oz summit at 60 min
1 oz Liberty at 15 min
S-04 probably
A couple of questions:
- What's the difference between Black Malt, Black Patent, and Black Barley as far as taste and appropriateness in a porter
- I use a bit of Munich in a lot of recipes, and don't know why...probably cause i see you guys use it a lot. anything better as a base malt w/ additional flavor here?
8 lb Maris Otter
3 lb smoked malt
1 lb Munich
.75 lb Crystal 60
.5 lb Chocolate malt
.25 lb Black malt
OG 1.067
FG 1.016
.5 oz summit at 60 min
1 oz Liberty at 15 min
S-04 probably
A couple of questions:
- What's the difference between Black Malt, Black Patent, and Black Barley as far as taste and appropriateness in a porter
- I use a bit of Munich in a lot of recipes, and don't know why...probably cause i see you guys use it a lot. anything better as a base malt w/ additional flavor here?