PDevlin75
Well-Known Member
- Joined
- Mar 20, 2014
- Messages
- 106
- Reaction score
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Hey folks!
So I'm working on an all-grain recipe for a smoked porter. I'm fairly new to coming up with my own recipes, and the process typically starts out with pen & paper and a calculator, browsing the web for guidelines on % of grains in typical styles, what hops might work best, etc... Then it devolves into, "Hey, let's round this up to an even number, and what the hell, let's throw some of this in while we're at it"!
So here's what I'm thinking:
Batch Size: 5.5 Gal
Estimated OG: 1.071
Est IBU: 31
Est SRM: 38
7 lb - 2 Row
2 lb - Munich
2 lb - Smoked Malt
12 oz - Crystal 60
12 oz - Chocolate Malt
8 oz - Black Patent
8 oz - Brown Malt
8 oz - Flaked Oats
8 oz - Molassas
1 oz Northern Brewer @ 60
.5 oz Willamette @ 30
WLP 001 California Ale (2L Starter)
Mash at 152 for 60 min
Previous incarnations of this recipe (done as 1 gallon batches) have had too light of a body for me. I'm hoping that the addition of flaked oats will help this time around. I saw in the recipe for Ballast Point's Homework series porter that they used candied sugar; That inspired me to add the molasses instead. Figured why not, right?
Is there too much going on in the grain bill? Also, I don't want to be drinking an ashtray... Smoky, but not overpowering. I'd like to share this with friends on camping trips, so a mid-level amount of smokiness. Something for everyone.
Any thoughts on this? I've tried it about 3 different ways already and they weren't quite there for me. Hoping that this one works out a bit better.
Thanks!
-Pete
So I'm working on an all-grain recipe for a smoked porter. I'm fairly new to coming up with my own recipes, and the process typically starts out with pen & paper and a calculator, browsing the web for guidelines on % of grains in typical styles, what hops might work best, etc... Then it devolves into, "Hey, let's round this up to an even number, and what the hell, let's throw some of this in while we're at it"!
So here's what I'm thinking:
Batch Size: 5.5 Gal
Estimated OG: 1.071
Est IBU: 31
Est SRM: 38
7 lb - 2 Row
2 lb - Munich
2 lb - Smoked Malt
12 oz - Crystal 60
12 oz - Chocolate Malt
8 oz - Black Patent
8 oz - Brown Malt
8 oz - Flaked Oats
8 oz - Molassas
1 oz Northern Brewer @ 60
.5 oz Willamette @ 30
WLP 001 California Ale (2L Starter)
Mash at 152 for 60 min
Previous incarnations of this recipe (done as 1 gallon batches) have had too light of a body for me. I'm hoping that the addition of flaked oats will help this time around. I saw in the recipe for Ballast Point's Homework series porter that they used candied sugar; That inspired me to add the molasses instead. Figured why not, right?
Is there too much going on in the grain bill? Also, I don't want to be drinking an ashtray... Smoky, but not overpowering. I'd like to share this with friends on camping trips, so a mid-level amount of smokiness. Something for everyone.
Any thoughts on this? I've tried it about 3 different ways already and they weren't quite there for me. Hoping that this one works out a bit better.
Thanks!
-Pete