unclebrazzie
Well-Known Member
- Joined
- May 30, 2014
- Messages
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Yo peepz,
starting from a recipe outline I found for Amager Rugporter, here's what I've come up with:
For 5 gal of 1.076 OG wort:
8.8 lbs Pale Ale Maris Otter
1.3 lbs Rye malt
1.1 lbs crystal 130EBC
1.1 lbs carapils
.8 lbs cara aroma2 350EBC
.8 lbs Special B
.44 lbs chocolate malt
1.7 oz black patent
1.1 lbs molasses
Boil for 75'
1oz Fuggles at T-60
1oz Fuggles at t-15
1oz of EKG at t-15
Fermenting with Nottingham should result in FG of no lower than 1.020, at about 35 IBU (I might decide to boost to 45 due to the robustness of the body). Anyone have any experience with Nottie in this kind of medium?
Thick, malty and sweet-but-offset-by-bitterness, that's the aim.
Does anyone here think 25% of total cara is too much?
I'm also slightly concerned about the cara-aroma interfering with the SpecialB; from what I hear, that would combine into liquorice-like flavors. Any thoughts on that?
starting from a recipe outline I found for Amager Rugporter, here's what I've come up with:
For 5 gal of 1.076 OG wort:
8.8 lbs Pale Ale Maris Otter
1.3 lbs Rye malt
1.1 lbs crystal 130EBC
1.1 lbs carapils
.8 lbs cara aroma2 350EBC
.8 lbs Special B
.44 lbs chocolate malt
1.7 oz black patent
1.1 lbs molasses
Boil for 75'
1oz Fuggles at T-60
1oz Fuggles at t-15
1oz of EKG at t-15
Fermenting with Nottingham should result in FG of no lower than 1.020, at about 35 IBU (I might decide to boost to 45 due to the robustness of the body). Anyone have any experience with Nottie in this kind of medium?
Thick, malty and sweet-but-offset-by-bitterness, that's the aim.
Does anyone here think 25% of total cara is too much?
I'm also slightly concerned about the cara-aroma interfering with the SpecialB; from what I hear, that would combine into liquorice-like flavors. Any thoughts on that?