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Old 07-14-2012, 01:37 AM   #1
kellzey's Avatar
Aug 2011
orlando, FL
Posts: 310
Liked 16 Times on 14 Posts

Black Pug Dry Porter

Batch Size = 6.0 Gallons
SG = 1.056
Bitterness = 29.8 IBUs
Color = 33.7 SRM
ABV = 6.1% (Estimated)

Bitterness ratio = 0.532


Gypsum water adjustment
8 lbs Marris Otter
1 lb Caramel/Cyrstal 40L
8 oz Chocolate Malt - (added 1/2 way into 90-minute mash to minimize acridness)
8 oz Roasted Barley - (added 1/2 way into 90-minute mash to minimize acridness)
4 oz Black Patent - (added 1/2 way into 90-minute mash to minimize acridness)

Mash at 152 degrees - 90 minutes

0.5 oz Northern Brewer - 60min boil
1 oz Goldings - 30 min
Whirfloc - 15minutes
0.5 oz Goldings - 5 min

White Labs Dry English Ale
Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale

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Old 07-14-2012, 01:57 AM   #2
Jul 2009
Macungie, PA
Posts: 332
Liked 12 Times on 10 Posts

Personally, I don't think you'll get any acrid flavors from the patent malt or the roasted barley, in the quantities listed. You should be ok with the amounts you have listed and leaving them in the mash the entire time. Same would go for the chocolate malt which, to my knowledge, doesn't give off any acrid tastes. I've added enough to a porter that it accounted for 10% of the grist and all I got was a very nice dark chocolate taste. As a matter-of-fact if you take out your roasted barley you've basically got my favorite porter grist. Hop schedule looks ok to me as well.

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