Noble Hop Porter

[filthyastronaut]

Looking to pick your brains about the recipe before I brew it. Aiming for a winter warmer type ale that's a little unique with the mix of roast and noble flavor/aroma. The "Brown Malt" is probably pretty close to Simpsons Coffee Malt and around 175L, the "Amber Malt" is a lot like Victory and around 35L. I was planning to take out about a cup of wort and boil the Turbinado to a thick syrup before adding to the main volume, I didn't really want the more molasses-y flavor of brown sugar. I'd go with 8 oz., but I also didn't want to dry out the beer too much as I want this to be dextrinous with a touch of sweetness. Perhaps I'd be better served just incorporating crystal.

Title: A Dream of Spring Porter

Brew Method: BIAB
Style Name: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.051
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.068
Final Gravity: 1.019
ABV (standard): 6.43%
IBU (tinseth): 26.78
SRM (morey): 31.11

FERMENTABLES:
4.5 lb - American - Pale 2-Row (60%)
1 lb - Flaked Wheat (13.3%)
4 oz - Turbinado (3.3%)
1.25 lb - Homemade Brown Malt (16.7%)
0.5 lb - Homemade Amber Malt (6.7%)

HOPS:
0.5 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 14.13
0.5 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 7.01
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 5.64
2 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Temp: 156 F

YEAST:
Wyeast - British Ale 1335
Starter: Yes
Form: Liquid
Attenuation (avg): 74.5%
Flocculation: High
Optimum Temp: 63 - 75 F

Thoughts?