ErikHoppy
Active Member
I've been away for a while, found a new brewing partner and we're looking to start brewing again on a regular basis. Here's a recipe we're creating, would love some comments and suggestions, since we've both been out of the game over a year and want to make sure we're not missing anything!
5# Pale LME
2# Chocolate Rye Malt
1# Crystal 120
1# Flaked Oats (to help thicken it up)
.5# Black Malt (to balance the crystal and turn it black as night)
.5# Lactose Sugar (to make it nice and milky)
Brew at ~150 degrees for 60 minutes.
Boil/Hops:
.5 oz. Apollo full 60 minutes (bittering hop)
.5 oz. Pearle 15 minutes to go
.5 oz. Pearle 10 minutes to go
1 oz. Pearle 5 minutes to go
Projected Stats:
OG: 1.066
FG: 1.019
Color: 54 (black)
ABV: 6.3%
IBU: 33
We haven't worked with the chocolate rye malt before, wondering if we'll get enough rye-ness out of this malt or if we should add in some additional plain rye malt for get a nice spice working with our rich chocolate porter?
Thanks!
5# Pale LME
2# Chocolate Rye Malt
1# Crystal 120
1# Flaked Oats (to help thicken it up)
.5# Black Malt (to balance the crystal and turn it black as night)
.5# Lactose Sugar (to make it nice and milky)
Brew at ~150 degrees for 60 minutes.
Boil/Hops:
.5 oz. Apollo full 60 minutes (bittering hop)
.5 oz. Pearle 15 minutes to go
.5 oz. Pearle 10 minutes to go
1 oz. Pearle 5 minutes to go
Projected Stats:
OG: 1.066
FG: 1.019
Color: 54 (black)
ABV: 6.3%
IBU: 33
We haven't worked with the chocolate rye malt before, wondering if we'll get enough rye-ness out of this malt or if we should add in some additional plain rye malt for get a nice spice working with our rich chocolate porter?
Thanks!
