Hey all,
I have brewed a few darker beers on my system (Propane system with HLT, MT, BK). Each time I have brewed them they all seem very bland. They seem to lack the correct coffee, chocolate, bready, malty notes... that porter/stout flavor I desire. I will list my recipe and info recorded during the brew day and see what you guys would think.
Robust Porter
OG: 1.060
PreBoil: 1.042
FG: 1.020
ABV: 5.24%
IBU: 22
Boil duration: 75 min
# Brand Malt SRM
8 Briess Pale Malt 2
4 Briess Marris Otter 3
1 Briess Munich 7
0.75 Briess Pale Chocolate 430
0.75 Briess Crystal 10L 80
0.5 Briess Black Malt 550
Amount Utilization Time Variety AA IBU
0.74 0.211 60 Magnum 12.40% 16.5
1 tab 0.130 15 Whirlfloc
1.01 0.105 15 EKG 6.10% 5.5
Yeast: WLP028 Edinburgh Ale
Adjusted Water Profile
Goal: Ca-120 Mg-10 Na-16 SO4-136 Cl-89 CO3- <50
Actual: CA-132 Mg-11 Na-26 SO4-22 Cl-91 CO3- 102
Mash
Saach Rest at 156 for 90 minutes
pH was 5.2
Fermentation Data
Stage Temp Date OG/Plato
48 Hours Primary Fermentation 67°F 16-Dec 1.060/14.6
Raise to 72 til just at FG 71°F 18-Dec 1.026/6.56
FG Check 71°F 20-Dec 1.022/5.58
Drop to 55 55°F 21-Dec 1.020/5.08
Pull yeast 24 later 55°F
Drop to 38 38°F 24-Dec 1.020/5.08
Keg 1-Jan 1.020/5.0
There are a few things I have in mind:
1) Maybe it's the malt brands? Thought about trying simpson/weyerman
2) The malt crush... i do not have the space for a mill and grain right now so I get it at the LHBS, and it is always pretty fine.
3) Maybe I should be mashing with a little higher pH... 5.4-5.6?
4) The specialty malts maybe should be higher percentages?
5) Maybe I have severe calibration issues with measuring tools... temp gauges, pH probes, etc??
Any help/ideas to help me along the way would be great.
Cheers!
I have brewed a few darker beers on my system (Propane system with HLT, MT, BK). Each time I have brewed them they all seem very bland. They seem to lack the correct coffee, chocolate, bready, malty notes... that porter/stout flavor I desire. I will list my recipe and info recorded during the brew day and see what you guys would think.
Robust Porter
OG: 1.060
PreBoil: 1.042
FG: 1.020
ABV: 5.24%
IBU: 22
Boil duration: 75 min
# Brand Malt SRM
8 Briess Pale Malt 2
4 Briess Marris Otter 3
1 Briess Munich 7
0.75 Briess Pale Chocolate 430
0.75 Briess Crystal 10L 80
0.5 Briess Black Malt 550
Amount Utilization Time Variety AA IBU
0.74 0.211 60 Magnum 12.40% 16.5
1 tab 0.130 15 Whirlfloc
1.01 0.105 15 EKG 6.10% 5.5
Yeast: WLP028 Edinburgh Ale
Adjusted Water Profile
Goal: Ca-120 Mg-10 Na-16 SO4-136 Cl-89 CO3- <50
Actual: CA-132 Mg-11 Na-26 SO4-22 Cl-91 CO3- 102
Mash
Saach Rest at 156 for 90 minutes
pH was 5.2
Fermentation Data
Stage Temp Date OG/Plato
48 Hours Primary Fermentation 67°F 16-Dec 1.060/14.6
Raise to 72 til just at FG 71°F 18-Dec 1.026/6.56
FG Check 71°F 20-Dec 1.022/5.58
Drop to 55 55°F 21-Dec 1.020/5.08
Pull yeast 24 later 55°F
Drop to 38 38°F 24-Dec 1.020/5.08
Keg 1-Jan 1.020/5.0
There are a few things I have in mind:
1) Maybe it's the malt brands? Thought about trying simpson/weyerman
2) The malt crush... i do not have the space for a mill and grain right now so I get it at the LHBS, and it is always pretty fine.
3) Maybe I should be mashing with a little higher pH... 5.4-5.6?
4) The specialty malts maybe should be higher percentages?
5) Maybe I have severe calibration issues with measuring tools... temp gauges, pH probes, etc??
Any help/ideas to help me along the way would be great.
Cheers!