jager
Well-Known Member
I know porters are somewhat beaten to death on these forums but has anyone tried to make a porter from just pale, amber and brown malts? It would taste pretty rough but with some serious aging I think it would be drinkable.
I've seen multiple recipes in books using each in a 33% ratio, do you guys think american 2 row pale or 6 row would be able to convert 66 or 67% non diastatic malt, now granted it wouldn't be quite that much as amber is usually listed as having 20 degrees lintner.
Would it be a waste of time and malt to pursue such a recipe?
Dave
I've seen multiple recipes in books using each in a 33% ratio, do you guys think american 2 row pale or 6 row would be able to convert 66 or 67% non diastatic malt, now granted it wouldn't be quite that much as amber is usually listed as having 20 degrees lintner.
Would it be a waste of time and malt to pursue such a recipe?
Dave