Seeking Advice on first Full Bodied dark beer.

[pmonti80]

Hello everyone, I'm seeking advice on a my next beer. I have had trouble doing full and medium bodied beers in the past (10 batches mostly extract and SMASH) so this time I want to nail it but also doing an enjoyable beer. The recipe is vaguely inspired on a brown porter.


Batch 7.5 liters (+/- 2 gallons)
OG: 1.055
FG: 1.013
ABV 5.5%
Mash Temp: 66ºC to 68ºC
BIAB - Single Infusion - 60 min.

Munich I 1900gr 84,44%
Special B 100gr 4,44%
Barley Flakes 50gr 2.22%
Carabelge 50gr 2,22%
Aromatic 50gr 2,22%
Carafa Special I 100gr 4,44%

Hallertau Trad. 10 gr - 45 min
Styrian Goldings 10 gr - 10 min

Yeast: 1 Safbrew S-33


I have everything in stock except Munich and Carafa Special I.
I have used S33 and Munich in the past with in a SMASH type of beer and I liked it, but I have only theoretical information of the other ingredients. What do you think?

Every bit of help would be appreciated.

Cheers,

Patrick.

 

[Pappers_]

Before we get to the recipe, it might be helpful to clarify your goal, which I understand is a full bodied beer. Typically, body is component of mouthfeel. Brown porters are typically light to medium bodied in their mouthfeel, so perhaps not what you are going for. You might brew s terrific brown porter but still be disappointed in the mouthfeel if you were expecting full body.

A cream or sweet stout or a robust porter might be more what you are looking for, or a strong scotch ale or weisenboch or other beers with full bodied mouthfeels.

Hope this helps!

 

[pmonti80]

Before we get to the recipe, it might be helpful to clarify your goal, which I understand is a full bodied beer. Typically, body is component of mouthfeel. Brown porters are typically light to medium bodied in their mouthfeel, so perhaps not what you are going for. You might brew s terrific brown porter but still be disappointed in the mouthfeel if you were expecting full body.

A cream or sweet stout or a robust porter might be more what you are looking for, or a strong scotch ale or weisenboch or other beers with full bodied mouthfeels.

Hope this helps!

My idea was to do a beer with medium or full body. The recipe I posted is in no way a porter, but I is what I had in mind when i was playing with beersmith with what I had available and some other bits (with is why I stated it was vaguely inspired on a porter).

What I am seeking is for more experimented people to tell me: I think that combination won't work; that ingredient won't mix well with the other; or if you want more body you should put more flakes and less crystal (just an example, don't know if it is true).

Thanks in advance.

 

[Pappers_]

Well, I guess I would still suggest that you figure out if you want a medium or full bodied beer. I still think you need to clarify what you want.

One suggestion would be to up your mash temps, to 156 - 158 F (69 - 70 C) if you want a fuller bodied mouthfeel.

 

[pmonti80]

Well, I guess I would still suggest that you figure out if you want a medium or full bodied beer. I still think you need to clarify what you want.

One suggestion would be to up your mash temps, to 156 - 158 F (69 - 70 C) if you want a fuller bodied mouthfeel.

Thanks for the suggestion on mash temperatures.

About the beer, I want a beer with full body or at least medium-full body.

What do you think about the ingredients?

 

[pmonti80]

Can anyone at least give me some advice on the ingredients?

Cheers,

Patrick.

 

[Pappers_]

Its hard to respond to your recipe when you won't say what you're trying to brew, other than it be medium to full bodied. Here's three ideas, in addition to the mash temp advice I gave you earlier:

1) increase your base malt (Munich in your recipe) so that the OG is 1.070+ so that your final gravity ends a little higher

2) use a lower attenuating yeast, like Windsor

3) add some lactose at the end of the boil