Recipe Critique: Deustche Rye Porter

[BootsyFlanootsy]

Thinking of making a porter with all, ( or mostly German malts and hops),.
I realize this is not to style and is purely for fun and experimentation.

Here is what I was thinking:
-70% Efficiency
-5gallon batch
-1.53 og
-36 SRM

71% -8#'s Dark Munich
18% -2#'s Malted Rye
4% -8oz's Chocolate Rye Malt
4% -8oz's Carafa III
2% -4oz's Black Malt

38-IBU's
Magnum for bittering, Hallertau for flavor and Saaz @ knockout.



I was thinking of using the yeast cake from a Kölsch I currently have in primary that is 12 days old. I was also thinking I'd ferment as one would a kolsch, 14days primary at about 62f then 4-6 weeks lagering.

The other variable I'd considered was bumping up the OG by using some Invert 3 sugar I'd made a little while back.


Thoughts?


Suggestions?

 

[jrobidoux]

Sounds bomb. How come the Kolsch yeast?

 

[BootsyFlanootsy]

mainly just b/c I have the carboy sitting right there, and I'm planning to rack the Kölsch that is currently sitting in it on the same day I want to brew this.

Beyond that, just figured that since it is a top-fermenting yeast and seeings how the Brits and Yanks use top fermenting yeasts for porters, I assumed it would be an interesting experiment.

 

[BootsyFlanootsy]

Anyone?

 

[BootsyFlanootsy]

was thinking of bumping up the chocolate rye to closer to 8-10% and adding some flaked rye in there as well. maybe that's all overkill.... clearly I'll be needing rice hulls.

 

[jrobidoux]

I have never used chocolate rye before but I am interested to see how it works out for you with this recipe. Also, off the top of my head I would say that 8-10% chocolate rye, plus that black patent, plus the carafa 2, plus having dark munich as a base to begin with, is gonna push you pretty close to out of the porter and into the stout range. I haven't done the calculations or anything though, just eyeballing it.

 

[BootsyFlanootsy]

yeah, I've got the SRM around 37 right now. Though, I must admit, I don't think that the SRM is what dictates what is and isn't a porter. Without getting into a whole big thing about it, I think the differences between the two are negligible and more of a modern convention. In my mind, it's the use of roasted barley that makes a beer cross over into "stoutish" territory.

I'm going to switch the dark munich out for light, type I munich.


Getting ready to brew this now. With or without any input.... my brewing finger is all itchy.

 

[jrobidoux]

Well I am interested to see how this works out. I just last night tried Sierra Nevada's new Ruthless Rye, and was really looking forward to it, but I feel like they went a bit too hop forward with the beer for my taste (website says it is 55 IBU). They don't seem to have used chocolate rye, but rather just the regular old chocolate which you can pick up on pretty nicely in the beer, but I think it could have been even better. Perhaps this chocolate rye approach is the way to go, and you have this at 38 IBU, which is where I was thinking the SN RR should have been, so I think it will work out nicely for you.

 

[BootsyFlanootsy]

Sounds good, I can't see the harm in using the chocolate rye. I have no idea what to expect from it as far as flavor contribution is concerned, especially at the % I used it at. Though, I have to believe it will AT LEAST be comparable to chocolate malt. I only like IBU levels that achieve a good balance, with maybe a slight leaning to a tad more bitter than that. However, I really like to push the flavor and aroma additions. For this one I am using whole leaf hallertau, 1oz at 10 and 1oz at 5, ( they are after all only 2.5% AA),. I'm also deviating from the all german thing by using an oz of Saaz at flameout.

 

[BootsyFlanootsy]

missed my OG by a whopping 10 points!! !@#$%!@

Oh well.... tomorrow I shall attempt to figure out what went amiss. My initial thought is that I added to much sparge water. I accidentally over did the sparge by a gallon, which probably has something to do with it.


Other than that everything went great, and the hydro sample was promising.

 

[ne0t0ky0]

How's it tasting? Recipe sounds interesting and I've got a lot of munich, rye and chocolate malt I need to get into...

 

[BootsyFlanootsy]

ehhh, it picked up a pretty serious lacto infection.... it's,.... ummmm, "interesting". i can tell though that the base beer was pretty awesome, a shame it got infected.