buzzerj
Well-Known Member
So I'd like some critical comment on this recipe for what I'm calling Funday Brown Porter. Too much residual sweetness? Too roasty? Too much going on? I'd rather have more chocolate than coffee. What are your thoughts?
O.G. 1.048, F.G. 1.012, 22 SRM, 32.9 IBU, 5 gallons, 4.7% ABV
% Qty Malt Boil Color ppg Points
56% 5.00 lbs Floor Malted Maris Otter 60 min 3°L 38.0 28.50
8% 12.00 oz Brown Malt 60 min 65°L 32.0 3.60
8% 12.00 oz Briess Bonlander Munich Malt 60 min 10°L 31.3 3.52
6% 8.00 oz Crisp Amber Malt 60 min 27°L 33.0 2.48
6% 8.00 oz Briess Special Roast 60 min 50°L 34.0 2.55
6% 8.00 oz Weyermann CaraAroma 60 min 130°L 33.0 2.48
6% 8.00 oz Weyermann CaraAmber 60 min 27°L 33.0 2.48
3% 4.00 oz Weyermann Carawheat 60 min 46°L 34.0 1.28
3% 4.00 oz Fawcett Pale Chocolate 60 min 215°L 32.0 1.20
9.00 lbs.
Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 15 min 5.00 9
1.00 oz Goldings - E.K. pellets Boil 5.0% 5 min 5.00 4
Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.1 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.
O.G. 1.048, F.G. 1.012, 22 SRM, 32.9 IBU, 5 gallons, 4.7% ABV
% Qty Malt Boil Color ppg Points
56% 5.00 lbs Floor Malted Maris Otter 60 min 3°L 38.0 28.50
8% 12.00 oz Brown Malt 60 min 65°L 32.0 3.60
8% 12.00 oz Briess Bonlander Munich Malt 60 min 10°L 31.3 3.52
6% 8.00 oz Crisp Amber Malt 60 min 27°L 33.0 2.48
6% 8.00 oz Briess Special Roast 60 min 50°L 34.0 2.55
6% 8.00 oz Weyermann CaraAroma 60 min 130°L 33.0 2.48
6% 8.00 oz Weyermann CaraAmber 60 min 27°L 33.0 2.48
3% 4.00 oz Weyermann Carawheat 60 min 46°L 34.0 1.28
3% 4.00 oz Fawcett Pale Chocolate 60 min 215°L 32.0 1.20
9.00 lbs.
Wt. Hops Type AA Added aau IBU
1.00 oz Goldings - E.K. pellets Boil 5.0% 60 min 5.00 19
1.00 oz Goldings - E.K. pellets Boil 5.0% 15 min 5.00 9
1.00 oz Goldings - E.K. pellets Boil 5.0% 5 min 5.00 4
Wyeast 1335 British Ale II
Mash at 152 degrees F for 90 minutes at 1.1 qts/lbs. Mash out at 170 degrees F. Ferment at 67 degrees F for two weeks.