CromBrew Cherrywood Porter

[CromBrew]

Got a new recipe I plan on trying out later this week. Going for a robust porter with a little unique character. Let me know how it looks to you guys.

Recipe: CromBrew Cherrywood Porter
Style: 12B-Porter-Robust Porter

Recipe Overview

Wort Volume Before Boil: 6.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.053 SG
Expected OG: 1.062 SG
Expected FG: 1.015 SG
Expected ABV: 6.3 %
Expected ABW: 4.9 %
Expected IBU (using Tinseth): 28.7
Expected Color: 32.2 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
NB English Maris Otter 11lb 0oz (83.8 %) In Mash/Steeped
Simpsons Chocolate Malt 1lb 0oz (7.6 %) In Mash/Steeped
Simpsons Dark Crystal 8.00 oz (3.8 %) In Mash/Steeped
NB Flaked Barley 4.00 oz (1.9 %) In Mash/Steeped
Briess Cherrywood Smoked Malt 4.00 oz (1.9 %) In Mash/Steeped
Simpsons Black Malt 2.00 oz (1.0 %) In Mash/Steeped

Hops
UK Fuggle (4.5 % alpha) 1.50 oz Loose Pellet Hops used All Of Boil
UK East Kent Goldings (5.0 % alpha) 0.50 oz Loose Pellet Hops used 15 Min From End
UK East Kent Goldings (5.0 % alpha) 0.50 oz Loose Pellet Hops used 5 Min From End

Other Ingredients

Yeast: Wyeast 1028-London Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (152F) w/ Mash Out
Step: Rest at 152 degF for 60 mins
Step: Raise to and Mash out at 170 degF for 10 mins

Recipe Notes

 

[passedpawn]

I'm a sucker for that briess smoked malt. So, I'd say YEAH! Seriously, looks like a medal winner. Only thing: I'd be a little concerned about the amount of chocolate malt competing with the smoke. I would back off the chocolate a bit.

 

[CromBrew]

I really don't want a smokey beer, just some complexity with the palate. It's my first porter.

Keep the suggestions coming!

 

[Beehemel]

Looks good, but if it were me, I would also bump down the chocolate malt as passedpawn mentioned. I don't really have any scientific reason for it other than 1 lb just sounds like a lot. Brew it up and let us know how it goes!

 

[binkman]

If you can get your hands on it, I find that a good dose of brown malt is great in Porters.

 

[CromBrew]

I knocked the chocolate to 8 oz. I'll look into some brown malt

 

[CromBrew]

Any other suggestions? This is my first porter.