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Old 05-12-2011, 04:28 PM   #1
zip100473
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May 2011
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Grain Bill...
8 lbs 2 row, 1.5 lbs C80, 1 lb Munich light, .5 lb Chocolate, .5 Flaked Oats, .25 lbs Black

Hop Schedule...
FWH .5 oz N. Brewer, 1 oz Kent Gold, 15 min Kent, 10 min Willamette, 1min kent, Dry hop Willamette 7 days

Advice? Is a 4% addition of flaked oats appropriate for style? I was hoping it would ad a nice silky mouth feel...

Thank you!

 
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Old 05-12-2011, 04:36 PM   #2
Misplaced_Canuck
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The grain bill is pretty good, I might back down the C80 somewhat.

Dry hop a porter? why? It's a porter, most of the flavor/aroma comes from the grains, not from the hops.

M_C

Quote:
Originally Posted by zip100473 View Post
Grain Bill...
8 lbs 2 row, 1.5 lbs C80, 1 lb Munich light, .5 lb Chocolate, .5 Flaked Oats, .25 lbs Black

Hop Schedule...
FWH .5 oz N. Brewer, 1 oz Kent Gold, 15 min Kent, 10 min Willamette, 1min kent, Dry hop Willamette 7 days

Advice? Is a 4% addition of flaked oats appropriate for style? I was hoping it would ad a nice silky mouth feel...

Thank you!
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Old 05-12-2011, 04:59 PM   #3
SevenBrewing
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Apr 2011
Minneapolis, MN
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+1 for not dry hopping the porter.
+1 for .5 flaked oats.

 
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Old 05-12-2011, 05:11 PM   #4
brboland
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Oct 2010
Portland, Oregon
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This looks very similar to my porter, grain bill for that is;


6.5 American Two-row Pale

1.5 German Munich

1 American Crystal 80L

1 British Chocolate

0.5 CaraPils

0.5 Flaked Oats

 
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Old 05-12-2011, 05:13 PM   #5
ao125
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Oct 2010
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Quote:
Originally Posted by Misplaced_Canuck View Post
Dry hop a porter? why? It's a porter, most of the flavor/aroma comes from the grains, not from the hops.

M_C
There is a brewpub here called Rock Bottom Brewery, and they have some "cask conditioned" dark beers that get a dry hop schedule. Sometimes they're porters - but they're always undrinkable.

I would avoid dry-hopping a porter, but that's just me.
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Old 05-12-2011, 05:16 PM   #6
dcp27
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certainly nothing wrong with dry hopping a porter if you want some hop aroma there, especially a robust porter. personally, I'd probably back the C80 down to 1lb, but its fine as is.

 
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Old 05-12-2011, 05:18 PM   #7
ao125
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Quote:
Originally Posted by dcp27 View Post
certainly nothing wrong with dry hopping a porter if you want some hop aroma there, especially a robust porter. personally, I'd probably back the C80 down to 1lb, but its fine as is.
Happy medium: Try a dry-hopped porter before you spend the money on ingredients to brew your own?
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Old 05-12-2011, 06:28 PM   #8
zip100473
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Quote:
Originally Posted by dcp27 View Post
certainly nothing wrong with dry hopping a porter if you want some hop aroma there, especially a robust porter. personally, I'd probably back the C80 down to 1lb, but its fine as is.
This is my first all grain. Dry hop GONE! Thank you. I will tail back the C80. Thanks for the info on the oats. Now the good lord willing I will have good efficiency and a tasty product!

Mash @ 154 and sparge at 170. Batch sparge.

Yeast? I was going to use Safale 04?

 
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Old 05-13-2011, 04:17 AM   #9
Honda76
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When I brewed my latest porter I added a cup of maltodextros, and 4 oz of lactos to increase smoothness. Saw the tweak on someone else's recipe and gave it a go. It came out fantastic, I'm down the the final six pack that I'm going to age a bit... If I can wait...

I didn't want some crazy milk porter so I only added a little bit of each, either way the nonfermentables helped smoothness/mouth feel. Ehhh.... Food for thought.
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Old 05-13-2011, 02:25 PM   #10
zip100473
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Quote:
Originally Posted by Honda76 View Post
When I brewed my latest porter I added a cup of maltodextros, and 4 oz of lactos to increase smoothness. Saw the tweak on someone else's recipe and gave it a go. It came out fantastic, I'm down the the final six pack that I'm going to age a bit... If I can wait...

I didn't want some crazy milk porter so I only added a little bit of each, either way the nonfermentables helped smoothness/mouth feel. Ehhh.... Food for thought.
Interesting. This is my first all grain. So I may do this. Mad science! Did you add to first boil or late addition? Thanks.

Anyone have info on fermentis 04 versus 05? Im seeing differing opinions!

 
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