First Porter Recipe

[Ducatiboy stu]

Why use MO with all that LME.........

 

[Joel Mcleod]

Why use MO with all that LME.........

Is there a reason not too?
I'm going off an all grain recipe which calls for 2 row English pale ale malt, I can partial mash up to 1.8Kg of base malt in my cooler. I figured...Might as well. It can only add more freshness of flavor to the beer. LME and DME can only give you so much.

 

[Ducatiboy stu]

Why not use all MO

 

[Joel Mcleod]

Do you mean: use all MO instead of both MO and Munich 1?

 

[Ducatiboy stu]

All MO instead of MO & LME. Keep the munich.

 

[Joel Mcleod]

I'd like to keep my current brewing method at the moment. I'm aiming to get more consistency with the brews. But, I could change the wort from 21L to 9 or 10L batch. If I do that, what changes to the hop schedule would need to be made?

 

[manticle]

Stu - this is a partial mash. Personally I'd use as much MO as you can and drop the munich but now you've made the beer, you can hopefully discern for ypurself what does what and what, if anything you would change next time.

After all - you're making it for you, not me.

 

[technobabble66]

The hop profile takes the chocolate bite up a notch at the backend and leaves the overall mouth-feel too dry.

Is there a fair chance that this exaggerated bite is from harsher astringent notes of the dark grains/crystal rather than from the hops?

Eg: could cold steeping eliminate this? (Instead of altering the hops schedule).

 

[Ducatiboy stu]

Joe Mc.....how many beers have you made so far....have they mostly been extract + spec grains

 

[Joel Mcleod]

Is there a fair chance that this exaggerated bite is from harsher astringent notes of the dark grains/crystal rather than from the hops?

Eg: could cold steeping eliminate this? (Instead of altering the hops schedule).

I rekon your right, I've decided to cut the black malt all together. What temp would you cold steep special grains at?

 

[manticle]

Cold water from the tap.

 

[Ducatiboy stu]

Would that be Tasmanian cold water temps or Darwin cold water temps...

 

[Ducatiboy stu]

I rekon your right, I've decided to cut the black malt all together.

Black malt in a robust porter is rather nice....and...if your getting astringency from black malt....then its not black malt...

 

[Joel Mcleod]

Joe Mc.....how many beers have you made so far....have they mostly been extract + spec grains

I've brewed 12, 21L batches of my partial mash brews using up to 1.8kg of base malt in my 7.6L cooler, and a 19L Big W pot.The porter was the first brew kept at a constant temp using a temp mate.I've roughly brewed 15 extract with grains and hops, and many kits. You got me thinking about doing a 9-10L AG batch and doing a Partial brew to compare flavours, colour, aroma, etc.

If your hinting that I take the red pill and you show me how deep the AG rabbit hole goes...??

I'd like to share a revelation that I've had during my time here. It came to me when I tried to classify AG Brewers, and I realized that you're not actually mammals. Every mammal on this planet instinctively develops a natural equilibrium with the surrounding environment, but you AG Brewers do not.
You move to a thread topic and you multiply and multiply until every thread topic is consumed and the only way you can survive is to spread to another thread topic. There is another organism on this planet that follows the same pattern. Do you know what it is? Yeast. AG Brewers are a Yeast strain

 

[Joel Mcleod]

Black malt in a robust porter is rather nice....and...if your getting astringency from black malt....then its not black malt...

There is an astringency there at the back end. What usually gives off this taste?

 

[manticle]

Would that be Tasmanian cold water temps or Darwin cold water temps...

Considering I stick the lot in the fridge - either or.

What i'm suggesting is that the temp of a cold steep is irrelevant as long as it isn't hot.

Roast malts can give astringency.

 

[Ducatiboy stu]

Considering I stick the lot in the fridge - either or.

What i'm suggesting is that the temp of a cold steep is irrelevant as long as it isn't hot.

Roast malts can give astringency.

Roast malt yes....Black malt not so much

 

[manticle]

You know they roast malt until it's black don't you?

 

[Ducatiboy stu]

If your hinting that I take the red pill and you show me how deep the AG rabbit hole goes...??

I'd like to share a revelation that I've had during my time here. It came to me when I tried to classify AG Brewers, and I realized that you're not actually mammals. Every mammal on this planet instinctively develops a natural equilibrium with the surrounding environment, but you AG Brewers do not.
You move to a thread topic and you multiply and multiply until every thread topic is consumed and the only way you can survive is to spread to another thread topic. There is another organism on this planet that follows the same pattern. Do you know what it is? Yeast. AG Brewers are a Yeast strain

Not assuming you take any form of coloured pill.

But if you take the attitude of AG brewers being superior to everyone else and not wanting to help those who are not AG brewers, then you are sadly mistaken.

Brewers ask questions because they have been there and have done what you are currently doing. They ask the queastions because they want to know where you are at and what you are doing so they can help you to make a better beer and avoid mistakes.

 

[Ducatiboy stu]

You know they roast malt until it's black don't you?

I would hope so