Too Much Dark???

[phendog]

I have another thread going regarding this brew, but more geared towards my process and not the components of the recipe. Placing this in the appropriate forum - hope this is correct.

Brewed this yesterday. The recipe came from Beer & Brewing Magazine and is from Neil Fisher, head brewer of Weld Werks Brewing Co. in Greeley, CO.

Towards the end of the 90min boil and during transfer to the fermenter, I noticed a very intense and almost burnt malt smell. It never occurred to me to run the numbers and see what percentage of this recipe is on the dark side, but now seeing it's around 19%.

I'm very curious to see how this turns out, but in the event I'm not happy I was thinking of dropping all the dark malt by 50% and bumping up the base by the total quantity of dark malt I take out.

 

[BigEd]

It never occurred to me to run the numbers and see what percentage of this recipe is on the dark side, but now seeing it's around 19%.

I'm very curious to see how this turns out, but in the event I'm not happy I was thinking of dropping all the dark malt by 50% and bumping up the base by the total quantity of dark malt I take out.

19% is a ridiculous amount of dark malts IMO. Maybe it's a misprint or maybe they actually use that percentage. To each his own, but I would say your idea of 50% reduction and replacement makes a lot of sense.

 

[Sadu]

Jamil's brown porter recipe is only 72% base malt, with the rest being chocolate / crystal / brown malt. But he's also pretty specific about balancing the amount of roastiness in the beer, and not all dark malts are equal when it comes to roastiness.

I brewed that recipe yesterday and had to tone it back to 20% specialty malts due to not having enough brown malt on hand.