RealDarkKnight
Member
Sorry if I sound like a rookie but that's what I am. I've done 3 all grain batches so far. I really want to make a good Vanilla Porter. I started with what I thought sounded like a great robust porter recipe to which I added vanilla beans to my secondary. It came out very bitter and dry, also lacked the vanilla flavor I was going for. The beer itself as a robust porter is fantastic, just not what I want for a sweeter porter. I want to change it up and I understand everyone saying change one thing at a time but I wanted to do several things and would love to have some feedback!
Original Recipe:
10 lbs Pale 2 row
1 lb Black Patent
1 lb Crystal 10L
.5 lb Chocolate Malt
.5 lb Munich Malt
2 oz Fuggles (60 min)
WLP002 English Ale Yeast
Also used Irish Moss and Gypsum for clarity and Ph
I want to sub 2 lbs of the 2 row for the following:
1 lb flaked oats for mouth feel and head retention
.5 lb more Chocolate Malt for the chocolate flavor and color
.5 lb Caramunich Malt for added sweeteness
I also want to move the Crystal Malt to 20L, use Goldings instead of Fuggles and WYEAST1098 British Ale to tame some of the bitterness.
Am I changing too much or are the things I am changing going to correct what I dislike about the original batch?
Original Recipe:
10 lbs Pale 2 row
1 lb Black Patent
1 lb Crystal 10L
.5 lb Chocolate Malt
.5 lb Munich Malt
2 oz Fuggles (60 min)
WLP002 English Ale Yeast
Also used Irish Moss and Gypsum for clarity and Ph
I want to sub 2 lbs of the 2 row for the following:
1 lb flaked oats for mouth feel and head retention
.5 lb more Chocolate Malt for the chocolate flavor and color
.5 lb Caramunich Malt for added sweeteness
I also want to move the Crystal Malt to 20L, use Goldings instead of Fuggles and WYEAST1098 British Ale to tame some of the bitterness.
Am I changing too much or are the things I am changing going to correct what I dislike about the original batch?