"Scotty" : Juniper peated porter

[Ronkas]

Scotty (Robust Porter) Recipe Generated with BrewMate

Batch volume : 19L

Original Gravity (OG): 1.069 (°P): 16.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.78 %
Colour (SRM): 27.9 (EBC): 55.0
Bitterness (IBU): 27.0 (Average)

4Kg (70.18%) Maris Otter Malt
1Kg (7.54%) Peated Malt
.4Kg (7.02%) Chocolate, Pale
.2Kg (3.51%) Crystal 20
.1Kg (1.75%) Black Malt

70gr (3.7 g/L) Saaz (4.3% Alpha - pellets) @ 30 Minutes (Boil)
7gr (0.4 g/L) Tettnanger (4% Alpha - leaf) @ 15 Minutes (Boil)

10gr (0.5 g/L) Crushed juniper berries @ 15 Minutes (Boil)

***Multiple step infusion
-water/grain ratio [l/Kg] = 2.63
60°C for 15min
68°C for 60min

***Batch sparging @ 78C

***Boil
Boil for 60min

***Fermentation
at 20°C with Wyeast 1728 - Scottish Ale

*** Carb
Natural: 2.0units

Bottled it yesterday,
give hints please.

Tasting "preview" notes: harsh bittery (maybe too much) and smokey (not so clearly peaty), toasted aroma an coffee, spicy and (maybe too high) phenolic. Can't spot a clear juniper hint.
I'm planning a v2.0 to drop on the yeast cake for the next week!

Mods i'm evaluating:
- change hops... (I confess : i used those to finish them. In inventory i got some home-grown Cascade and Magnum; Styrian pellets...)

- lowering IBU... (not so sure: i tasted ambient temperature during bottling and maybe when chilled results clearer?)

- altering malt bill (increasing carmel to give some more sweet? introduce some rauch instead of some peat for a smoother aroma?)

- altering mash saccharification step... (more alpha, more alpha! want a full-body aroma)

- dry "juniperification" (i think that's essential, juniper smell was really good in boil and during high krausen, but during taste was somewhat absent)

- lowering ferm temps (13 - 24C is the range for WY1728, lowering to reduce phenols)


Thanks all!
And have a good sunday!

 

[Ronkas]

Nobody..?