CWalters
Member
I need some creative criticism on my brewing technique, my beers seem to lack flavor and I'm unsure if it's me or the beer kits, so here's how I recently brewed a Porter. Any and all feedback is welcome.
Steep grains @ 155-165, 30 minutes in a ratio of 1lb of grains to 1 gallon water.....Bring to boil.....Add 1/2 MLE.....Add 2 gallons of water.....Bring to boil.....Add Bitter hops, Boil 60 minutes.....Last 20-30 minutes Add remaining 1/2 MLE.....Last 2-5 minutes add Aroma Hops.....ICE BATH, usually cools to 80 degrees in 20-30 minutes.....Pour into glass 6.5 carboy.....Hand aerate for 3-5 minutes....Pitch Yeast....Primary 7-10 days, secondary 7-10 days, then Keg (carb at 12 psi).....Store at 40-50 degree temps.
MIDWEST KIT ESTIMATED SG: 1.063-67 ----- FG: 1.012-15
3 gallon tap water, 2.2 gallon filter ice
London Ale Wyeast Activator
6 lbs of Dark malt extract
3.3 lbs Light malt extract
4 oz. Black Patent malt
4 oz. Chocolate malt
8 oz. Caramel 120°L. specialty grains
1 oz Challenger bittering hops
1 oz. Glacier aroma hops
What I produced: SG: 1.064 ----- FG: 1.015
Krausen within 36 hours
Steep grains @ 155-165, 30 minutes in a ratio of 1lb of grains to 1 gallon water.....Bring to boil.....Add 1/2 MLE.....Add 2 gallons of water.....Bring to boil.....Add Bitter hops, Boil 60 minutes.....Last 20-30 minutes Add remaining 1/2 MLE.....Last 2-5 minutes add Aroma Hops.....ICE BATH, usually cools to 80 degrees in 20-30 minutes.....Pour into glass 6.5 carboy.....Hand aerate for 3-5 minutes....Pitch Yeast....Primary 7-10 days, secondary 7-10 days, then Keg (carb at 12 psi).....Store at 40-50 degree temps.
MIDWEST KIT ESTIMATED SG: 1.063-67 ----- FG: 1.012-15
3 gallon tap water, 2.2 gallon filter ice
London Ale Wyeast Activator
6 lbs of Dark malt extract
3.3 lbs Light malt extract
4 oz. Black Patent malt
4 oz. Chocolate malt
8 oz. Caramel 120°L. specialty grains
1 oz Challenger bittering hops
1 oz. Glacier aroma hops
What I produced: SG: 1.064 ----- FG: 1.015
Krausen within 36 hours