Jack
Well-Known Member
Any comments/suggestions are welcome on this porter (or porter-inspired beer?) that I intend to brew the week after next.
7 lb 2-row (MO?)
4 lb brown malt (see p225 of Radical Brewing)
1 lb Munich
1 lb rye
1 lb oats (toasted, see p102 of Radical Brewing)
rice hulls
1 oz EKG, 60 min
0.5 oz EKG, 5 min
0.25 oz anise, 5 min
White Labs Burton Ale Yeast (WLP023)
I want to use the essentia bina technique where you take half a gallon of your first wort and boil it until it's a very dark, concentrated syrup. You then add this to the rest of your wort.
Also, I've been toying with the idea of doing decoction mashing to make it slightly maltier (plus, I enjoy decoctions -- it would be my third in a row).
I imagine this is going to be a substantial, dark beer with spicy notes and a slightly creamy mouthfeel.
7 lb 2-row (MO?)
4 lb brown malt (see p225 of Radical Brewing)
1 lb Munich
1 lb rye
1 lb oats (toasted, see p102 of Radical Brewing)
rice hulls
1 oz EKG, 60 min
0.5 oz EKG, 5 min
0.25 oz anise, 5 min
White Labs Burton Ale Yeast (WLP023)
I want to use the essentia bina technique where you take half a gallon of your first wort and boil it until it's a very dark, concentrated syrup. You then add this to the rest of your wort.
Also, I've been toying with the idea of doing decoction mashing to make it slightly maltier (plus, I enjoy decoctions -- it would be my third in a row).
I imagine this is going to be a substantial, dark beer with spicy notes and a slightly creamy mouthfeel.