PtotheL
Well-Known Member
I'm planning on brewing a porter which will only use dehusked carafa as far as roasted grains go.
My goal there is to get as much coffee flavor (and maybe some chocoaltey flavor too) as possible out of the grain with as little dryness/astringency/acrid flavors as possible. Roast is ok, but it should be playing second role here.
I was thinking something along the line of:
78% Marris Otter (3.0SRM)
8% Cystal 80 (80.0SRM)
4% Caramunich (56.0SRM)
4% Dehusked Carafa Special I (337.0 SRM)
4% Dehusked Carafa Special II (412.0 SRM)
2% Dehusked Carafa Special III (525.0 SRM)
Did anyone tried something along that line ? What are your thoughts ?
My goal there is to get as much coffee flavor (and maybe some chocoaltey flavor too) as possible out of the grain with as little dryness/astringency/acrid flavors as possible. Roast is ok, but it should be playing second role here.
I was thinking something along the line of:
78% Marris Otter (3.0SRM)
8% Cystal 80 (80.0SRM)
4% Caramunich (56.0SRM)
4% Dehusked Carafa Special I (337.0 SRM)
4% Dehusked Carafa Special II (412.0 SRM)
2% Dehusked Carafa Special III (525.0 SRM)
Did anyone tried something along that line ? What are your thoughts ?