Brandy Baltic Porter

[Pumbaa]

Looking for opinions . . . Figured we have seen enough whiskey/bourbon/scotch porters time to put a bit of a Milwaukee flair on one

11 lbs Maris Otter (3.0 SRM) Grain 66.67 %
2 lbs 8.0 oz Cara-Pils (2.0 SRM) Grain 15.16 %
2 lbs Brown Malt (65.0 SRM) Grain 12.12 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 3.03 %
8.0 oz Coffee malt (165.0 SRM) Grain 3.03 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 10.2 IBU
2.00 oz Oak Chips (Secondary 14.0 days) Misc
16.00 oz Brandy (Secondary 14.0 days) Misc
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

Gonna brew in a bag this one so mash at about 158 for 45 minutes, ferment at 60degrees, cold crash and add the chips and brandy, secondary in the fridge for 2 weeks and keg . . . Planning on brewing this week and drinking in October

Thoughts?

 

[dirty_martini]

What are you aiming for as a starting and finishing gravity? With 2.5lbs of carapils and a mash temp of 158, you are probably gonna have a high finishing gravity, and thus a bit more sweetness.

 

[Pumbaa]

What are you aiming for as a starting and finishing gravity? With 2.5lbs of carapils and a mash temp of 158, you are probably gonna have a high finishing gravity, and thus a bit more sweetness.

yeah aiming for .090 and .024. Looking for ones thats got a bit of body to it. Still looking at a ratio of .411 so not too worried about being too sweet.