Looking for some quick responses if I could on this Porter recipe I am brewing tomorrow. I have run into some issues in the last 24 hours. To start I missed the brew shop hours yesterday to pick up my yeast and lactose and figured I would get this afternoon. Oppps... new hours! CLOSED Mondays!
So after a few alteration here my recipe with 2 yeast options (these are dry yeast I had on hand).
8.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1.00 lb Oats, Flaked (1.0 SRM)
0.50 oz Fuggles [4.52%] (60 min)
0.50 oz Fuggles [4.20%] (2 min)
1.00 cup Malto-Dextrine (Boil 20.0 min)
Mash Temp - 156 degrees
Please let me know what you think?