ronnelson929
Member
Modified Baltic Porter with Ale Yeast
0.5 lbs. Briess Caramel 80 (15 minute steep w/ temp below 170 F)
0.5 lbs. Simpson's Black Malt (15 minute steep w/ temp below 170 F)
0.5 lbs. Simpson's Chocolate Malt (15 minute steep w/ temp below 170 F)
0.5 lbs. Briess Caramel 120 (15 minute steep w/ temp below 170 F)
3.0 lbs. Dark Dry Malt Extract (60 minute boil)
6.0 lbs. Munich Malt Syrup (60 minute boil)
2.0 oz. Perle (60 minute boil)
1.0 oz Mt. Hood (.5 T-15, .5 T-5)
Post boil, cooled wort to 100 F. Re-hydrated yeast @ 100 F, stirred yeast after 15 minutes. Pitched yeast 15 minutes after stir.
OG 1.050.
I did divert from the provided instructions by boiling all the extract for the full 60 minutes. I believe this is why my OG was not closer to the recipes expectation of 1.075. Does anyone think this will impact the flavor in a negative manner in the end product?
0.5 lbs. Briess Caramel 80 (15 minute steep w/ temp below 170 F)
0.5 lbs. Simpson's Black Malt (15 minute steep w/ temp below 170 F)
0.5 lbs. Simpson's Chocolate Malt (15 minute steep w/ temp below 170 F)
0.5 lbs. Briess Caramel 120 (15 minute steep w/ temp below 170 F)
3.0 lbs. Dark Dry Malt Extract (60 minute boil)
6.0 lbs. Munich Malt Syrup (60 minute boil)
2.0 oz. Perle (60 minute boil)
1.0 oz Mt. Hood (.5 T-15, .5 T-5)
Post boil, cooled wort to 100 F. Re-hydrated yeast @ 100 F, stirred yeast after 15 minutes. Pitched yeast 15 minutes after stir.
OG 1.050.
I did divert from the provided instructions by boiling all the extract for the full 60 minutes. I believe this is why my OG was not closer to the recipes expectation of 1.075. Does anyone think this will impact the flavor in a negative manner in the end product?