thelorax121
Well-Known Member
I am about to brew up a robust smoked porter, and due to a measuring problem at the HBS, I ended up with an extra pound of crystal (cara amber 30L, to be exact) in my sack of ground grain. My question is, will this addition completely throw off the flavor/attenuation of my beer, and what can I do to minimize the negative impacts? Some ideas I was thinking about was mashing low and long (147 or so for 90 mins), or maybe doing a partigyle, and making a smaller smoked porter with the second runnings to maybe dilute the effects of the crystal. I posted the recipe below, and If anyone has any experience with this, or any ideas, they would be hugely appreciated, as I really would like to not scrap 16 pounds of grain. Thanks in advance!
8.5 lbs British Pale
1 lb Munich
3 lbs smoked malt
2 lbs cara amber (30L)
¾ lb Light Crystal (50-60L)
¼ lb Dark Crystal (135-165L)
¾ lb Chocolate
½ lb Black Patent
8.5 lbs British Pale
1 lb Munich
3 lbs smoked malt
2 lbs cara amber (30L)
¾ lb Light Crystal (50-60L)
¼ lb Dark Crystal (135-165L)
¾ lb Chocolate
½ lb Black Patent