Cinci-Brewing
Active Member
I'm working on a recipe for a Colonial style porter, the goal is to brew a modern day beer with Colonial era characteristics. My question is about specialty grains. I'll be using 9 pounds of Maillards Maris Otter malt extract syrup, 1 pound of pregelatinized flaked corn, blackstrip molasses, and other ingredients as my research continues.
How much of the following grains, should I use:
Simpson medium crystal malt
Fawcett pale chocolate malt
I was thinking, 1 pound of Simpson medium crystal malt, 1 1/2 pounds of Fawcett pale chocolate malt. Will this give this 5 gallon batch the dark black color common to porters with strong full flavor?
How much of the following grains, should I use:
Simpson medium crystal malt
Fawcett pale chocolate malt
I was thinking, 1 pound of Simpson medium crystal malt, 1 1/2 pounds of Fawcett pale chocolate malt. Will this give this 5 gallon batch the dark black color common to porters with strong full flavor?
