Can I get some suggestions from porter veterans?
A number of years ago I made a batch of porter for a friend of mine. It was heavy on extract, but now I'm brewing all-grain. I converted the LME based on what Briess says goes into their Traditional Dark LME, and the result didn't seem right - the grain bill was 65% Munich and 20% crystal malts. Time to retool...
In an effort to maintain the spirit of the beer but still stay close to a traditional porter, I came up with this. I will mash 148-150 to keep the FG down without losing the chocolate and smoothness. I've selected the Briess Blackprinz malt instead of black patent to keep the beer smooth.
Will 3 lbs of Munich and 2.5 lbs of crystal (25% total) will give too much residual sweetness?
Thanks!
Type: All Grain Date: 12/12/2014
Batch Size: 10.00 gal Brewer: Natural 20
Boil Size: 12.00 gal Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 74.00
Ingredients
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.71 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.86 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 6.86 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.57 %
0.38 lb BlackPrinz (500.0 SRM) Grain 1.71 %
0.50 lb Molasses (80.0 SRM) Sugar 2.29 %
2.00 oz Northern Brewer [10.60 %] (60 min) Hops 36.8 IBU
1.00 oz Tettnang [4.80 %] (2 min) Hops 0.7 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.71 %
Bitterness: 37.5 IBU
Est Color: 33.2 SRM
A number of years ago I made a batch of porter for a friend of mine. It was heavy on extract, but now I'm brewing all-grain. I converted the LME based on what Briess says goes into their Traditional Dark LME, and the result didn't seem right - the grain bill was 65% Munich and 20% crystal malts. Time to retool...
In an effort to maintain the spirit of the beer but still stay close to a traditional porter, I came up with this. I will mash 148-150 to keep the FG down without losing the chocolate and smoothness. I've selected the Briess Blackprinz malt instead of black patent to keep the beer smooth.
Will 3 lbs of Munich and 2.5 lbs of crystal (25% total) will give too much residual sweetness?
Thanks!
Type: All Grain Date: 12/12/2014
Batch Size: 10.00 gal Brewer: Natural 20
Boil Size: 12.00 gal Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 74.00
Ingredients
Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.71 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.86 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 6.86 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.57 %
0.38 lb BlackPrinz (500.0 SRM) Grain 1.71 %
0.50 lb Molasses (80.0 SRM) Sugar 2.29 %
2.00 oz Northern Brewer [10.60 %] (60 min) Hops 36.8 IBU
1.00 oz Tettnang [4.80 %] (2 min) Hops 0.7 IBU
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.71 %
Bitterness: 37.5 IBU
Est Color: 33.2 SRM