feedback on robust porter recipe

[ryancrook]

Inspired by Everett, I want to make a robust porter that's got a ton of flavor while still being balanced. I've seen the BYO clone recipe, and others, but I kinda wanted to do my own thing. I'd like to hear your thoughts on it!

batch size: 6 gallons
OG: 1.084
FG: 1.025
IBUs: 53
SRM: 40
ABV: 7.8

12# 15oz 2-row
2# 9.4oz vienna
1# 4.7oz carapils
1# chocolate
1# C60
13.6oz C80
12oz roast barley
1.6oz columbus @ 60
Wyeast 1318


Mash base grains & carapils @ 156 for 60 mins. Add crystal/roast malts in last 15mins.

Ferment at 64 until 90% attenuation has been reached, then bump temp to 67 until terminal gravity.

 

[JKaranka]

Less is more! Id drop the carapils and Vienna. Keep roast barley low. Consider replacing some crystal malt with brown malt (like a pound or two).

 

[m00ps]

yeah you definitely do nto need over 1lb of carapils. Most people use 4-8oz

why are you adding the roast and crystal malts at the end? I do that for my Black IPAs, but thats jsut to minimize roast character. A "robust" porter is supposed to be roasty...

 

[JKaranka]

Yeah, if you can't stand some roast stay away from porter!

 

[Queequeg]

+1 on the brown malt. Brown and crystal malt together is a good combo. Plus chocolate too

 

[ryancrook]

cool, thanks for the tips. I'll make the adjustments based on your feedback. thanks guy!