NyPDFustercluck
Well-Known Member
So two weeks ago, I brewed "Who's your taddy Porter" from brewing classic styles. Looks something like this:
6.6# Pale LME
1# Brown Malt
1# Crystal 40L
10oz Chocolate Malt 350L
1.25oz Fuggles @60
.5oz Fuggles @10
Pitched 11g Notty
5 gal final volume
og 1.052
Fermented 15 days in the carboy, sg at 1.018. Here's where the fun begins. I wanted to try different adjuncts to this beer (which tasted great when gravity sample was taken). I split it into five one gallon glass containers I had. One with 1/2oz crushed coffee, one with 1/4oz crushed coffee (both in hop sacks), one with 6oz pasteurized fresh blackberries, one with 10oz said blackberries, last one was just the original recipe that I plan on adding liquid smoke to upon bottling for a smoked porter. Anyone had any experience with adding any of these ingredients to a porter or brown ale? Im not exactly sure how long I should leave the beer on these various flavorings. Thanks in advance!`
6.6# Pale LME
1# Brown Malt
1# Crystal 40L
10oz Chocolate Malt 350L
1.25oz Fuggles @60
.5oz Fuggles @10
Pitched 11g Notty
5 gal final volume
og 1.052
Fermented 15 days in the carboy, sg at 1.018. Here's where the fun begins. I wanted to try different adjuncts to this beer (which tasted great when gravity sample was taken). I split it into five one gallon glass containers I had. One with 1/2oz crushed coffee, one with 1/4oz crushed coffee (both in hop sacks), one with 6oz pasteurized fresh blackberries, one with 10oz said blackberries, last one was just the original recipe that I plan on adding liquid smoke to upon bottling for a smoked porter. Anyone had any experience with adding any of these ingredients to a porter or brown ale? Im not exactly sure how long I should leave the beer on these various flavorings. Thanks in advance!`