I'm to the point where I can make a very clean good tasting beer. The problem I'm having though is that I just can't get the maltiness that I want. Every time I try a micro amber, red, brown, or porter from a good brewery the malt profile always makes me happy. When I drink my home brew I get a hint of that malt I'm looking for but it is faint and doesn't last.
How does a brewer bring out that wonderful malt profile?
Here's a recipe for my porter. It is a good beer but I get the roastyness from the black patent and just a hint of malt behind that. I did a single infusion mash at 154 degrees for this one. OG was 1.055 and FG 1.016.
Anyone see something in here I could do differently?
Porter No. 1
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.63
Anticipated OG: 1.058 Plato: 14.27
Anticipated SRM: 35.2
Anticipated IBU: 37.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.4 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
15.8 2.00 lbs. Munich Malt(2-row) America 1.035 6
5.9 0.75 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Chocolate Malt America 1.029 350
4.0 0.50 lbs. Crystal 60L America 1.034 60
4.0 0.50 lbs. Crystal 90L America 1.033 90
4.0 0.50 lbs. Special B Malt Belgian 1.030 120
3.0 0.38 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 5.00 26.9 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 9.1 30 min.
0.50 oz. Goldings - E.K. Whole 5.00 1.5 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1028 London Ale
How does a brewer bring out that wonderful malt profile?
Here's a recipe for my porter. It is a good beer but I get the roastyness from the black patent and just a hint of malt behind that. I did a single infusion mash at 154 degrees for this one. OG was 1.055 and FG 1.016.
Anyone see something in here I could do differently?
Porter No. 1
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.63
Anticipated OG: 1.058 Plato: 14.27
Anticipated SRM: 35.2
Anticipated IBU: 37.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.4 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
15.8 2.00 lbs. Munich Malt(2-row) America 1.035 6
5.9 0.75 lbs. Belgian Candi Syrup (dark) Belgium 1.038 80
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.0 0.50 lbs. Chocolate Malt America 1.029 350
4.0 0.50 lbs. Crystal 60L America 1.034 60
4.0 0.50 lbs. Crystal 90L America 1.033 90
4.0 0.50 lbs. Special B Malt Belgian 1.030 120
3.0 0.38 lbs. Black Patent Malt America 1.028 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 5.00 26.9 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 9.1 30 min.
0.50 oz. Goldings - E.K. Whole 5.00 1.5 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1028 London Ale