Hi, I just recently started all grain brewing. I made a porter as one of my first beers and it turned out surprisingly well. We kegged it and just tapped it last night. It tastes really good, but it needs more body to it. I was thinking of using maltodextrin or lactose. Which would be better? Here's my recipe:
7 lb Muntons Marris Otter Malt-Lovibond 3.0
3 lb Dingemans Pale Ale Malt-Lovibond 3.4
1 lb Roasted black barley (unmalted)
1 lb Briess Caramel Malt - 10 L (6Row)
1 oz Ahtanum Pellet Hops- AA 5.2% (65 min)
1 oz Ahtanum Pellet Hops- AA 5.2% (35 min)
1 oz Ahtanum Pellet Hops- AA 5.2% (15 min)
15g Coopers Dry Yeast
Any advice on my ingredients is welcomed as well.
Cheers
7 lb Muntons Marris Otter Malt-Lovibond 3.0
3 lb Dingemans Pale Ale Malt-Lovibond 3.4
1 lb Roasted black barley (unmalted)
1 lb Briess Caramel Malt - 10 L (6Row)
1 oz Ahtanum Pellet Hops- AA 5.2% (65 min)
1 oz Ahtanum Pellet Hops- AA 5.2% (35 min)
1 oz Ahtanum Pellet Hops- AA 5.2% (15 min)
15g Coopers Dry Yeast
Any advice on my ingredients is welcomed as well.
Cheers