Hi All,
I have the following imperial porter recipe I'm considering brewing and sticking in an rye whiskey barrel. I'm leaning and building the recipe toward the bitter dark chocolate (which I'm hoping will be complimented well by the rye barrel). I don't want a lot of sweetness, so i was thinking light on the crystal. How does everyone feel about the recipe (specifically the chocolate percentage, with the crystal levels)? and it's potential to be a good rye barrel beer? Thanks.
2 x 3.25 gallon batches (no sparge)
1.087 OG
1.023 FG
11 lb United Kingdom - Maris Otter Pale 70.4%
1.57 lb American - Dark Chocolate 10%
1.18 lb United Kingdom - Munich 7.5%
0.78 lb United Kingdom - Pale Chocolate 5%
0.47 lb American - Caramel / Crystal 150L 3%
0.31 lb American - Caramel / Crystal 80L 2%
0.32 lb American - Black Malt 2%
15.63 lb Total
WLP013
I have the following imperial porter recipe I'm considering brewing and sticking in an rye whiskey barrel. I'm leaning and building the recipe toward the bitter dark chocolate (which I'm hoping will be complimented well by the rye barrel). I don't want a lot of sweetness, so i was thinking light on the crystal. How does everyone feel about the recipe (specifically the chocolate percentage, with the crystal levels)? and it's potential to be a good rye barrel beer? Thanks.
2 x 3.25 gallon batches (no sparge)
1.087 OG
1.023 FG
11 lb United Kingdom - Maris Otter Pale 70.4%
1.57 lb American - Dark Chocolate 10%
1.18 lb United Kingdom - Munich 7.5%
0.78 lb United Kingdom - Pale Chocolate 5%
0.47 lb American - Caramel / Crystal 150L 3%
0.31 lb American - Caramel / Crystal 80L 2%
0.32 lb American - Black Malt 2%
15.63 lb Total
WLP013