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Old 10-15-2013, 09:48 PM   #1
Oct 2013
Posts: 12

Hi! i been brewing my porter for several batches but i feel it needs more maltyness...and i want to boost up the munich malt, here is my malt bill:

55% 2 row briess malt
25% munich 10L briess malt
5% c-40 malt
3% c-120 malt
8% chocolate malt
4% black patent malt

In past batches i used to mash up to 69% of 2 row and 11% of munich, what do you think?... my OG is 1052 and im trying to give a good body mashing at 160F and a good maltyness with that 25% of munich...i ferment at 65 with US05 for a clean flavor. For hops i use magnum at FWH and 60 minutes to achieve 35 IBUS

Any comments, tips, changes you would do? thanks!

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Old 10-16-2013, 02:54 AM   #2
Ramitt's Avatar
Sep 2011
Bloomington, Indiana
Posts: 1,117
Liked 69 Times on 64 Posts

You might try brown malt.
Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! - Bill Owen

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Old 10-16-2013, 02:56 AM   #3
Mar 2013
Vancouver, Wa
Posts: 861
Liked 102 Times on 76 Posts

Maybe try a batch with Maris Otter and brown malt.

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Old 10-16-2013, 03:08 AM   #4
Malticulous's Avatar
Aug 2008
St. George Utah
Posts: 4,146
Liked 72 Times on 57 Posts

I've used all munich malt as a base for porters. I really like it. I brew one every time I get a sack of munich.

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