FVillatoro
Well-Known Member
- Joined
- Jan 29, 2015
- Messages
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Firstly, thank you for your time!
I have been brewing a porter recipe that I came up with and I am currently on revision 2.
What I am looking for is a porter with a nice malty back bone, not too thin, with hints of toffee/caramel and a good roast without going over board.
On my recipe below I get the following taste notes:
It comes across as very sweet despite 38IBUs (mashed it high at 155)
There is a raisin-like taste that's probably from the #.5 of 120L
It's not roasty enough.
Overly thick and busy palate and not one thing really stands out (aside from sweetness).
For revision 3, I plan to only use #.5 of 80L and mash at 152 with WLP002 yeast.
For a more roasty taste I'm wondering if I should increase the chocolate malt, or the black malt by #.25
Here is the recipe that I just brewed:
9.75lb 2 row (69.6%)
2.5lb Dark Munich 10L (17.9%)
.75lbs American Chocolate 350L (5.4%)
.50lbs Crystal 120 (3.6%)
.25lbs Crystal 40 (1.8%)
.25lbs Black Patent 525L (1.8%)
OG: 1.060
FG: 1.015
IBU: 38
Yeast: Safale US04
I'm thinking the majority of the sweetness is coming from the dark munich. I've had much better success with stouts using WLP002 years and I am thinking that this yeast is not working well for me as I am just getting a really thick mouthfeel, and despite the amount of dark Munich, I am not getting that nice malty taste- just a really busy beer.
I am thinking of going for this next time:
Revision 3:
9.75lb 2 row (69.6%)
2.5lb Dark Munich 10L (17.9%)
.75lbs American Chocolate 350L (5.4%)
.5lbs 80L (3.6%)
.5lbs Black Patent 525L (3.6%)
OG: 1.059
FG: (we'll see )
IBU: 38
Any and all advice will be greatly appreciate it! Rock on!:rockin:
I have been brewing a porter recipe that I came up with and I am currently on revision 2.
What I am looking for is a porter with a nice malty back bone, not too thin, with hints of toffee/caramel and a good roast without going over board.
On my recipe below I get the following taste notes:
It comes across as very sweet despite 38IBUs (mashed it high at 155)
There is a raisin-like taste that's probably from the #.5 of 120L
It's not roasty enough.
Overly thick and busy palate and not one thing really stands out (aside from sweetness).
For revision 3, I plan to only use #.5 of 80L and mash at 152 with WLP002 yeast.
For a more roasty taste I'm wondering if I should increase the chocolate malt, or the black malt by #.25
Here is the recipe that I just brewed:
9.75lb 2 row (69.6%)
2.5lb Dark Munich 10L (17.9%)
.75lbs American Chocolate 350L (5.4%)
.50lbs Crystal 120 (3.6%)
.25lbs Crystal 40 (1.8%)
.25lbs Black Patent 525L (1.8%)
OG: 1.060
FG: 1.015
IBU: 38
Yeast: Safale US04
I'm thinking the majority of the sweetness is coming from the dark munich. I've had much better success with stouts using WLP002 years and I am thinking that this yeast is not working well for me as I am just getting a really thick mouthfeel, and despite the amount of dark Munich, I am not getting that nice malty taste- just a really busy beer.
I am thinking of going for this next time:
Revision 3:
9.75lb 2 row (69.6%)
2.5lb Dark Munich 10L (17.9%)
.75lbs American Chocolate 350L (5.4%)
.5lbs 80L (3.6%)
.5lbs Black Patent 525L (3.6%)
OG: 1.059
FG: (we'll see )
IBU: 38
Any and all advice will be greatly appreciate it! Rock on!:rockin: