Epimetheus
Well-Known Member
These grains happen to be on hand and it seemed appropriate for a pumpernickel porter. The idea is to highlight the malt and give a bready, substantial feel like a good, dark, pumpernickel bread. I like a strong head on the beer regardless if it is a porter, thus the oatmeal and a little more carb.
What would you change? is it too much oatmeal? Need more rye malt? Too many grains?
Thanks very much!
Pumpernickel Porter
Style: Brown porter
Batch: 5.25 gal
Est. OG: 1.50
IBU: 21
6 lbs Pale Malt (2 Row)
1 lbs 8 oz Caramel/Crystal Malt - 60L
1 lbs 8 oz Munich Malt
12 oz Chocolate Rye Malt
8 oz Oats, Flaked
4 oz Roasted Barley
10 g (1 tablespoon) Caraway Seeds (Boil 60 mins) Fresh, crushed
1 oz Willamette - 30 min
1 oz Willamette - 10 min
1 Safale -05 yeast
Carbonate to 2.3 vol
What would you change? is it too much oatmeal? Need more rye malt? Too many grains?
Thanks very much!
Pumpernickel Porter
Style: Brown porter
Batch: 5.25 gal
Est. OG: 1.50
IBU: 21
6 lbs Pale Malt (2 Row)
1 lbs 8 oz Caramel/Crystal Malt - 60L
1 lbs 8 oz Munich Malt
12 oz Chocolate Rye Malt
8 oz Oats, Flaked
4 oz Roasted Barley
10 g (1 tablespoon) Caraway Seeds (Boil 60 mins) Fresh, crushed
1 oz Willamette - 30 min
1 oz Willamette - 10 min
1 Safale -05 yeast
Carbonate to 2.3 vol