Dry porter

[Madkins]

So, I'm working on a porter recipe, not too tough right. I'm looking for a specific characteristic, dry-ness. Do I need to adjust my water to grain ratio in the mash to achieve this? If not, what do I need to do?

 

[Reno_eNVy]

A thin mash at a lower temperature (148-150) will get you a dry beer

 

[balto charlie]

Also use a yeast that will finish dry. WLP007 is a good one.

 

[Madkins]

Good call on the yeast. Thanks. Is anyone familiar with Grants Perfect Porter? They're out of Yakima, WA. Used to be able to get their beer when I lived in GA, they don't distribute in MD (bastards with their out dated distribution laws). Anyway, Grants Perfect Porter is exactly that. Perfect. Trying to create a porter like that from memory of the taste. If you ever come across it, drink it.