Evolving a porter

[Redlantern]

Hi all - been working robust porters for a while now and am starting to ge the hang of it. The project started with a recipe from one of the forums here and evolving it.

This iteration involves the reduction of 2-row and substituting what was removed with munich and red wheat.

Flaked rye is there because - well - I have it in stock and ran out of flaked barley. I used the rye in the last batch and gave me about the same character, so no hurry replacing it.

If you see anything that you would change, let me know. Malt bill is far more complex than I am used to , but it is evolving quite nicely and I want to push this recipe to the next level. Any thoughts?

 

[JKaranka]

Looks good. I'd remove the caraaroma (not needed with brown and chocolate) and up the IBU to 40.

 

[jerbrew]

Personally I love brown malt. My Porter uses 20% brown and 10% amber. Next time around I think 25% brown.

Anyways, I think just cutting back a pound or two of 2-row and replacing with amber will stand out more than the Munich against the brown. Unless you're married to the Munich then brew away looks yummy.

 

[Redlantern]

Have not used amber. Will have to investigate!!!!!!

 

[jerbrew]

Awesome. You won't regret it.

 

[JKaranka]

My grist of choice for porter is 15% brown, 5% amber, 2% black. Or small variations of those

 

[Redlantern]

Looks so far like I need some amber and a bit more hop on the late boil.