WinterWarlock
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I'm about to brew Barclay Perkins 1804 TT Porter, which has a high percentage of brown malt, as well as some Amber malt, and I'm pondering what I'm going to do in terms of a water profile. The spreadsheets I'm familiar with don't have a selection for brown or amber malt. I imagine the ph impact of Brown Malt isn't quite strong as dark roasted malts. However, I'm guessing it could be more acidic than your standard crystal with a similar lovibond. Anyone have any thoughts about formulating a good water profile for this kind of recipe? I might go heavier on the minerals than usual to keep it British. Should be a fun brew session. Here's the recipe:
1804 Barclay Perkins TT Porter
1.061 OG
1.014 FG
6.16%ABV
63.7 IBUs
5.5 lb United Kingdom - Pale 2-Row 2.5L 40.7%
6.25 lb United Kingdom - Brown 65L 46.3%
1.75 lb United Kingdom - Amber 27L 13%
1804 Barclay Perkins TT Porter
1.061 OG
1.014 FG
6.16%ABV
63.7 IBUs
5.5 lb United Kingdom - Pale 2-Row 2.5L 40.7%
6.25 lb United Kingdom - Brown 65L 46.3%
1.75 lb United Kingdom - Amber 27L 13%