Sanity check on a porter recipe

[BongoYodeler]

I’ve got a Porter in the fermenter as well. A Pecan Porter to be precise. A little yeast mishap but a one-week sample tasted quite good, and it seems to have fermented out to the estimated FG, so I think it’ll be alright. Hope to keg it this weekend.

 

[Moose_MI]

Brewed this yesterday ... mash ph was about 4.7 with just a little CC and Gypsum added to tap water. OG was 1.065 .. a full .08 puts higher than projected... I definitely picked up some sweetness from the c120 but seemed balanced. Looking forward to this one!

 

[Dgallo]

Brewed this yesterday ... mash ph was about 4.7 with just a little CC and Gypsum added to tap water. OG was 1.065 .. a full .08 puts higher than projected... I definitely picked up some sweetness from the c120 but seemed balanced. Looking forward to this one!

That’s a pretty low mash ph. Did you measure it at room temp?

if correct, there is always the concern for a thinner beer with less head retention/foam development due to lower protein extraction. Slightly lower is better than slightly higher though

 

[Moose_MI]

Ooops....and that’s why we dont post before 2 cups of coffee....5.47..not 4.7

 

[Moose_MI]

Update: This is a really good beer. Been in keg for 6 days and is already very good. I put peanut butter extract into 1 of the 3 kegs and it’s good also if you’re into that sort of thing. Nothing really jumping out at me that I would change right now. I’m glad the crystal malt is in there..smooths it out nicely

 

[McKnuckle]

Glad to hear it! Do you taste the light coffee flavor of the amber malt?

Here is a picture of mine, grain bill reminder below. It is classic brown porter in flavor - courtesy of the brown malt and Carafa. The invert sugar... it leaves a burnt caramel twang/sweetness on the back of the tongue which is really nice. Note that there is no crystal malt in this one.

Pale ale malt 63.4%
Invert #3 sugar 11.4%
Munich dark 10.1%
Malted oats 5.7%
Brown malt 5.4%
Carafa II 4.1%

 

[Moose_MI]

That’s a beautiful pint!

Yes, I definitely get coffee. It’s not in your face but it’s also not exactly subtle...it’s just balanced. I wasnt aware amber malt would add coffee notes. I was assuming it was coming from the carafa special II. I dont have any head retention or lacing at all but that may change with a little more time