brentt03
Well-Known Member
Working on making another original recipe, calling this one Draggin' Nuts Robust Porter....this is my first attempt at a dark beer, so any advice would be great. My goal is a nice toasty/roasty porter, with hints of chocolate, and a hop spice that you can taste but doesn't overpower, yet gives a nice aroma when taking a drink.
And of course I want a unique flavor, trying to use some hops that may not be so common in most porters.
Looking to brew this one, this coming weekend....here is how she looks so far:
Total Grains: 12.0lbs
OG Estimate: 1.058
Lovibond Estimate: 36.1
IBU's: 44.6
Single Infusion, Batch Sparge @ 156
Grains
8.50lbs - Munich Malt 20L
2.50lbs - 2-Row Pale Malt (US)
0.50lbs - Chocolate Malt
0.25lbs - Black Patent Malt
0.25lbs - Special "B" Malt
Hops
1.00oz Pearle (60min)
1.00oz Hallertauer (20min)
1.00oz Fuggles (10min)
1.00oz Hallertauer (10min)
Yeast
Wyeast Irish Ale #1084
Let me know what you think, and I will tweak!
Also considering exchanging the chocolate malt for pale chocolate malt....if the chocolate malt is too much....
And of course I want a unique flavor, trying to use some hops that may not be so common in most porters.
Looking to brew this one, this coming weekend....here is how she looks so far:
Total Grains: 12.0lbs
OG Estimate: 1.058
Lovibond Estimate: 36.1
IBU's: 44.6
Single Infusion, Batch Sparge @ 156
Grains
8.50lbs - Munich Malt 20L
2.50lbs - 2-Row Pale Malt (US)
0.50lbs - Chocolate Malt
0.25lbs - Black Patent Malt
0.25lbs - Special "B" Malt
Hops
1.00oz Pearle (60min)
1.00oz Hallertauer (20min)
1.00oz Fuggles (10min)
1.00oz Hallertauer (10min)
Yeast
Wyeast Irish Ale #1084
Let me know what you think, and I will tweak!
Also considering exchanging the chocolate malt for pale chocolate malt....if the chocolate malt is too much....