bernerbrau
Well-Known Member
I know I've been pushing the envelope when I should be playing it safe. I know the conventional wisdom is to use tried-and-true recipes when starting out. And, the moment I brew up a thoroughly undrinkable beer, I will take that advice seriously.
Meanwhile, here's my porter recipe. I'm going for something blacker than sin and full of flavor.
As you can see the porter is getting its flavor profile from the specialty grains, with some KG in there at hopback for balance. The split schedule for the nugget cuts back on the bittering and is intended to complement the goldings a bit. I decided not to dry hop because I want my hop flavor more subtle this time around.
My QBrew profile looks something like this:
42 IBU
43 SRM
1.062 OG
1.016 FG
6.0% ABV
I think this will make for a nice, complex porter that I can also use to re-seal my driveway (just as soon as I get a house!).
Meanwhile, here's my porter recipe. I'm going for something blacker than sin and full of flavor.
Bernerbrau Black Tar Porter, Generation One
0.5lb Black Patent
1lb Chocolate Malt
0.5lb CaraMunich
0.5lb Crystal 120L
0.5lb Biscuit Malt
6lb Light DME
Steep specialty grains for 1 hour at 155F.
0.5oz Nugget @60
0.5oz Nugget @30
1tsp Irish Moss @15
1oz Kent Goldings @0 (Hopback)
1 pkg British Ale Yeast
2/3c Corn Sugar for priming
Four weeks in primary, then straight to bottles.
As you can see the porter is getting its flavor profile from the specialty grains, with some KG in there at hopback for balance. The split schedule for the nugget cuts back on the bittering and is intended to complement the goldings a bit. I decided not to dry hop because I want my hop flavor more subtle this time around.
My QBrew profile looks something like this:
42 IBU
43 SRM
1.062 OG
1.016 FG
6.0% ABV
I think this will make for a nice, complex porter that I can also use to re-seal my driveway (just as soon as I get a house!).