Hi, we need help tweaking a porter recipe.
We're new brewers, but we have everything assembled to brew up a porter clone package we bought from a brew-shop: Deschutes BBP.
Ingredients - Amber malt syrup, Crystal malt, roasted barley, chocolate malt, fuggles hops, Golding hops, corn sugar, british ale yeast.
Recipe - steep crushed malted grain, strain, bring to boil, add some malt syrup, add hops, add finishing hops, then add remaining malt syrup. Move to carboy, top off carboy, add yeast when cooled to 78. Ferment and bottle as usual. Entire recipe is available at bader.com.
We just drank a 12 of BBP storebought, and we consider it a touch too bitter for our tastes. We are wondering if anyone can recommend a tweak to this recipe that would deliver the roasty and chocolatey body and sweetish finish, but remove some of the bitter aspect.
Thanks!
We're new brewers, but we have everything assembled to brew up a porter clone package we bought from a brew-shop: Deschutes BBP.
Ingredients - Amber malt syrup, Crystal malt, roasted barley, chocolate malt, fuggles hops, Golding hops, corn sugar, british ale yeast.
Recipe - steep crushed malted grain, strain, bring to boil, add some malt syrup, add hops, add finishing hops, then add remaining malt syrup. Move to carboy, top off carboy, add yeast when cooled to 78. Ferment and bottle as usual. Entire recipe is available at bader.com.
We just drank a 12 of BBP storebought, and we consider it a touch too bitter for our tastes. We are wondering if anyone can recommend a tweak to this recipe that would deliver the roasty and chocolatey body and sweetish finish, but remove some of the bitter aspect.
Thanks!