Andrew Coleman
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- Joined
- 26/9/09
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So the recipie I have in mind is an improvement of an old one, think I went overboard but see what people think of this...
for a 23L batch
1.5kg light LME
0.5kg dark candy sugar (homemade)
1.0kg BB Galaxy Pale Malt
1.0kg Weyermann Munich 1
0.6kg Pale Wheat Malt
0.2kg Rye Malt
0.1kg Dark Crystal (270)
0.2kg Caramunich 1
0.1kg Chocolate Malt (600)
0.2kg CaraAroma
20g Magnum @ 60min
10g Perle @ 40 min
10g Amarillo @ 40 min
15g Perle @ 3 min
15g Amarillo @ 3 min
Thinkin of just the ol' US-05
IBU = 46.7
EBC = 30.8
The style I'm going for is a Robust Porter (with an influence from the slightly citrusy White Rabbit DA) but I like to be able to see through me beers a bit so EBC is lower, plus I don't want the chocolate malt to be completely overpowering, allowing more complexites with the other malts to shine a bit more!
Would appreciate any feedback, will be making in the next couple days!
Cheers, Drew :icon_cheers:
for a 23L batch
1.5kg light LME
0.5kg dark candy sugar (homemade)
1.0kg BB Galaxy Pale Malt
1.0kg Weyermann Munich 1
0.6kg Pale Wheat Malt
0.2kg Rye Malt
0.1kg Dark Crystal (270)
0.2kg Caramunich 1
0.1kg Chocolate Malt (600)
0.2kg CaraAroma
20g Magnum @ 60min
10g Perle @ 40 min
10g Amarillo @ 40 min
15g Perle @ 3 min
15g Amarillo @ 3 min
Thinkin of just the ol' US-05
IBU = 46.7
EBC = 30.8
The style I'm going for is a Robust Porter (with an influence from the slightly citrusy White Rabbit DA) but I like to be able to see through me beers a bit so EBC is lower, plus I don't want the chocolate malt to be completely overpowering, allowing more complexites with the other malts to shine a bit more!
Would appreciate any feedback, will be making in the next couple days!
Cheers, Drew :icon_cheers: