alcibiades
Well-Known Member
Hi All,
its been about 8 years since I've brewed.....or posted anything. Glad to be back!
I found the following recipe for a Robust Porter I eventually want to add coffee to:
5 Gallon batch
9# two Row
1# chocolate malt
1#crystal 40
8 oz flaked barley
4 oz black patent
1 oz roasted Barley
4 oz brown sugar
I don't know if I like the roasted barley addition, and am weary of the black patent. I don't want too many acrid roasted flavors, but rather something smoother and more chocolate that would complement my eventual coffee addition.
What do you all add to your porters to get that necessary roast, and color, but without too many dark roast flavors? I'm thinking of 5 oz Carafa III debittered instead of the black patent and roasted barley.
Thoughts?
its been about 8 years since I've brewed.....or posted anything. Glad to be back!
I found the following recipe for a Robust Porter I eventually want to add coffee to:
5 Gallon batch
9# two Row
1# chocolate malt
1#crystal 40
8 oz flaked barley
4 oz black patent
1 oz roasted Barley
4 oz brown sugar
I don't know if I like the roasted barley addition, and am weary of the black patent. I don't want too many acrid roasted flavors, but rather something smoother and more chocolate that would complement my eventual coffee addition.
What do you all add to your porters to get that necessary roast, and color, but without too many dark roast flavors? I'm thinking of 5 oz Carafa III debittered instead of the black patent and roasted barley.
Thoughts?