Hello All,
I have been trying with no success to make a robust porter with nice roasty notes. I tried adding NaCl to the water, yet I had a limitation in the chloride level. Then, I choose to reduce the pH of the final wort before pitching, and then neutralize it with Na Bicarbonate to give extra sodium. No success.
Grains used were Briess Extra Special, Briess Special Roast and Crystal 120. The levels were between 10-15%, with a Briess Pale Ale malt.
I also over-boiled for 120 min: 60 min boiling to caramelize the sugars and then start hop additions.
Any comments or recommendations will be appreciated.
Thanks, Nil
I have been trying with no success to make a robust porter with nice roasty notes. I tried adding NaCl to the water, yet I had a limitation in the chloride level. Then, I choose to reduce the pH of the final wort before pitching, and then neutralize it with Na Bicarbonate to give extra sodium. No success.
Grains used were Briess Extra Special, Briess Special Roast and Crystal 120. The levels were between 10-15%, with a Briess Pale Ale malt.
I also over-boiled for 120 min: 60 min boiling to caramelize the sugars and then start hop additions.
Any comments or recommendations will be appreciated.
Thanks, Nil