Just a plea for feedback and advice from the many more experienced than me. I love porters and I love the flavor of hazelnuts. Seems the best way to add that flavor is through the addition of an extract at kegging/bottling.
To support the hazelnut flavor, I wanted a porter with a "warm, rounded" flavor that's not too bold and upfront while still providing something significant to complement the light hazelnut flavor. I'm also hoping for a medium/full mouth feel.
Fermentables:
81.5% Light DME - 5.5lbs
11.11% Victory Malt - 0.75lbs
7.4% Chocolate Malt - 0.5lbs
Hops:
Goldings at both ends... 1.5oz @ 60 minutes and 0.5oz @15
Yeast:
White Labs WLP005
A small amount (0.5 oz???) of hazelnut extract will be added when ready to keg.
-Do I need to add something (e.g. Oats) to get a more substantial mouthfeel?
-What about the ratio of Victory to Chocolate? I don't want the flavors to cancel each other out. I would reduce the Chocolate to emphasize the biscuit flavor of Victory, but I'd like the beer to be dark (though I'm not too concerned about style guidelines)
To support the hazelnut flavor, I wanted a porter with a "warm, rounded" flavor that's not too bold and upfront while still providing something significant to complement the light hazelnut flavor. I'm also hoping for a medium/full mouth feel.
Fermentables:
81.5% Light DME - 5.5lbs
11.11% Victory Malt - 0.75lbs
7.4% Chocolate Malt - 0.5lbs
Hops:
Goldings at both ends... 1.5oz @ 60 minutes and 0.5oz @15
Yeast:
White Labs WLP005
A small amount (0.5 oz???) of hazelnut extract will be added when ready to keg.
-Do I need to add something (e.g. Oats) to get a more substantial mouthfeel?
-What about the ratio of Victory to Chocolate? I don't want the flavors to cancel each other out. I would reduce the Chocolate to emphasize the biscuit flavor of Victory, but I'd like the beer to be dark (though I'm not too concerned about style guidelines)