arathustra
New Member
Long time listener, first time caller. My plan is to do a series of porters: Smoke Porter, Breakfast Porter w/ Oats & Honey, Rasberry Porter, Vanilla Porter, a Porter with Nutty, Plums, and Molasses character, etc...
Question: Looking for any feedback on the Nuts, Plums, and Molasses porter recipe design. Here is what I came up with? Does this look like it could produce the Nuts, Plums, and Molasses character? Any thoughts if adding darker black patent malts would detract or enhance the flavor?
Thanks,
Nathan
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.26 % [80L = Plums?]
0.75 lb Brown Malt (65.0 SRM) Grain 5.56 % [Nutty?]
0.75 lb Victory Malt (25.0 SRM) Grain 5.56 % [Nutty?]
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.70 % [Nutty?]
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.85 %
1.00 oz Magnum [14.00 %] (60 min) Hops 42.1 IBU
1.00 oz Northern Brewer [8.50 %] (15 min) Hops 12.7 IBU
1.00 oz Mt. Hood [6.00 %] (5 min) Hops 3.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 lb Molasses (80.0 SRM) Sugar 7.41 %
8.68 gal Chicago, IL (New) Water
1 Pkgs Reused American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.62 % Actual Alcohol by Vol: 7.05 %
Bitterness: 58.3 IBU Calories: 258 cal/pint
Est Color: 32.9 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.50 lb
Sparge Water: 2.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 166.1 F 153.0 F
10 min Mash Out Add 8.75 qt of water at 199.3 F 168.0 F
Question: Looking for any feedback on the Nuts, Plums, and Molasses porter recipe design. Here is what I came up with? Does this look like it could produce the Nuts, Plums, and Molasses character? Any thoughts if adding darker black patent malts would detract or enhance the flavor?
Thanks,
Nathan
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
1.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.26 % [80L = Plums?]
0.75 lb Brown Malt (65.0 SRM) Grain 5.56 % [Nutty?]
0.75 lb Victory Malt (25.0 SRM) Grain 5.56 % [Nutty?]
0.50 lb Chocolate Malt (450.0 SRM) Grain 3.70 % [Nutty?]
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 1.85 %
1.00 oz Magnum [14.00 %] (60 min) Hops 42.1 IBU
1.00 oz Northern Brewer [8.50 %] (15 min) Hops 12.7 IBU
1.00 oz Mt. Hood [6.00 %] (5 min) Hops 3.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 lb Molasses (80.0 SRM) Sugar 7.41 %
8.68 gal Chicago, IL (New) Water
1 Pkgs Reused American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.62 % Actual Alcohol by Vol: 7.05 %
Bitterness: 58.3 IBU Calories: 258 cal/pint
Est Color: 32.9 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.50 lb
Sparge Water: 2.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 166.1 F 153.0 F
10 min Mash Out Add 8.75 qt of water at 199.3 F 168.0 F