FrictionGnome
Member
I am brand new here; just joined. I just brewed a recipe I cooked up for an attempt at a historical type Porter and wanted to get some opinions on it.
4 lbs. Brown Malt
2 lbs. Pale Malt
1 lbs. Smoked Malt(Rauch Malt)
2 oz. Fuggles at 60 min
1 oz. East Kent Goldings at 10 min
1 0z. East Kent Goldings at 5 min
English Ale Yeast for primary
Brettanomyces Claussenii for Secondary
Any feedback would be greatly appreciated. Thanks
4 lbs. Brown Malt
2 lbs. Pale Malt
1 lbs. Smoked Malt(Rauch Malt)
2 oz. Fuggles at 60 min
1 oz. East Kent Goldings at 10 min
1 0z. East Kent Goldings at 5 min
English Ale Yeast for primary
Brettanomyces Claussenii for Secondary
Any feedback would be greatly appreciated. Thanks