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What is dark xtal ?
Porter Grainbill
- Thread starter warrenlw63
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goatherder
Fancyman of Cornwood
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razz said:
dark crystal malt
jayse
Black Label Society
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thats it MHD. But at only 50g it would be fine in a porter.
I missed a few of these latest posts, I agree a couple of those recipes look like to much crystal malt for my liking but I'am the same with most recipes in that I only use half as much crystal malt in all my beers as some people do.
I'll have to name drop here and say one of the best ever porters I have tasted was from SteveSA there and used no crystal malt whatso ever and all the others that came close to being as good as that one only used a max of 5% of 120-140ebc crystal. Even SteveSA's similiar recipe that he used crystal malt in it didn't really have a patch on the no crystal malt version. The crystal malt gives them what i discribe as more of a english old ale flavour like suffolk strong and really stands out to much. I like mashing on the low end as well, you can still make it malty and still be dry. The times i have used more than the ussual amount of crystal malts and mashed higher i really have not been happy with them at all. They almost taste like a *******ized over use of special malts extract brew with the crystal malt masking the base malts.
Looking at your recipe MHD i would personally at least half both the crystal malts if not even less. Same as rashy's but I see you have your mind set on giving that recipe a crack so I want stop ya.
Anyway each to there own, this is just my personal taste and i bet its possible to make a great porter with the more than ussual crystal malt just i can't seem to and haven't come across one yet from anyone else either.
Ranting over, i guess make them how you see fit.
Alcohol fueled brewtality.
Jayse
I missed a few of these latest posts, I agree a couple of those recipes look like to much crystal malt for my liking but I'am the same with most recipes in that I only use half as much crystal malt in all my beers as some people do.
I'll have to name drop here and say one of the best ever porters I have tasted was from SteveSA there and used no crystal malt whatso ever and all the others that came close to being as good as that one only used a max of 5% of 120-140ebc crystal. Even SteveSA's similiar recipe that he used crystal malt in it didn't really have a patch on the no crystal malt version. The crystal malt gives them what i discribe as more of a english old ale flavour like suffolk strong and really stands out to much. I like mashing on the low end as well, you can still make it malty and still be dry. The times i have used more than the ussual amount of crystal malts and mashed higher i really have not been happy with them at all. They almost taste like a *******ized over use of special malts extract brew with the crystal malt masking the base malts.
Looking at your recipe MHD i would personally at least half both the crystal malts if not even less. Same as rashy's but I see you have your mind set on giving that recipe a crack so I want stop ya.
Anyway each to there own, this is just my personal taste and i bet its possible to make a great porter with the more than ussual crystal malt just i can't seem to and haven't come across one yet from anyone else either.
Ranting over, i guess make them how you see fit.
Alcohol fueled brewtality.
Jayse
warrenlw63
Just a Hoe
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jayse said:Hi warren,
For 45l of robust porter you could nearly double all the specialty malts there, you would actually have to really.
Go a whole kg of of 120-140ebc crystal, can even use much darker crystal if you want.
You would have to have at the very least 650g of choc in there.
Also doubling the amber malt would be great too.
Really every thing is looking good just a bit light on in the 'robust' department.
I think it should be dry, malty and clean but deffintly not thin, i aim for a FG of 1.015. wyeast London ale as been the best so far, wyeast 1098 i thought lent it to be a bit thinner in quite a few aspects and extra extra clean. It was great but i think london ale was exeptional.
The hops have too be fuggles no two ways about that!
Enjoy, its looking good just needs more robusting up a bit.
Jayse
[post="51622"][/post]
Mate! What a backflip. :lol:
You had a nasty experience somewhere in the last 12 months with it Jayse?
Edit: I must admit that it would be interesting to try a Porter made purely from Pale Ale, Brown, Amber & Choc malt to see the difference.
Warren -
jayse
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warrenlw63 said:jayse said:Hi warren,
For 45l of robust porter you could nearly double all the specialty malts there, you would actually have to really.
Go a whole kg of of 120-140ebc crystal, can even use much darker crystal if you want.
You would have to have at the very least 650g of choc in there.
Also doubling the amber malt would be great too.
Really every thing is looking good just a bit light on in the 'robust' department.
I think it should be dry, malty and clean but deffintly not thin, i aim for a FG of 1.015. wyeast London ale as been the best so far, wyeast 1098 i thought lent it to be a bit thinner in quite a few aspects and extra extra clean. It was great but i think london ale was exeptional.
The hops have too be fuggles no two ways about that!
Enjoy, its looking good just needs more robusting up a bit.
Jayse
[post="51622"][/post]
Mate! What a backflip. :lol:
You had a nasty experience somewhere in the last 12 months with it Jayse?
Warren -
[post="126664"][/post]
That what i posted there is still only half as much crystal malt as MHD and rashy's recipe as they have that much in a recipe half the size.
But yes even so I have changed my approach to much less crystal malt very drastically in the last twelve months. Always learning and improving Try a more dry malty slightly burnt one someday you'll happy i'am sure.
Boozed, broozed and broken boned.
Jayse
warrenlw63
Just a Hoe
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I've got plans for another one up the track that goes Pale, Brown, Amber, Pale Choc maybe a small amount of Xtal.
What I'd like to add this time is some liquorice root. A-la Shepherd Neame. By all accounts liquorice root was a common ingredient in 18th-19th century Porters.
Just trying to figure out how much liquorice to add could be the problem.
Yep, she's an evolving drop for sure. Porter's got to be one of the best beers to experiment with. :beerbang:
Warren -
What I'd like to add this time is some liquorice root. A-la Shepherd Neame. By all accounts liquorice root was a common ingredient in 18th-19th century Porters.
Just trying to figure out how much liquorice to add could be the problem.
Yep, she's an evolving drop for sure. Porter's got to be one of the best beers to experiment with. :beerbang:
Warren -
johnno
It's YUMMY
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You want Dark crystal in a porter?
Have a look at this.
Made it nearly 4 weeks ago and just had a taste in the last couple of nights.
I thought it would be a bit sweet but no sweetness there at all.
It was an accident that i used so much crystal.
Seems to have balanced out nicely.
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 73.0 %
0.60 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 8.8 %
0.60 kg Munich, Dark (Joe White) (29.6 EBC) Grain 8.8 %
0.30 kg Amber Malt (Joe White) (45.3 EBC) Grain 4.4 %
0.30 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4.4 %
0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.7 %
65.00 gm Goldings, East Kent [5.20%] (60 min) Hops 37.2 IBU
17.00 gm Goldings, East Kent [5.20%] (30 min) Hops 7.5 IBU
0.25 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275)
Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 6.7 %
Bitterness: 44.7 IBU
Est Color: 63.2 EBC
YUM YUM
cheers
johnno
Have a look at this.
Made it nearly 4 weeks ago and just had a taste in the last couple of nights.
I thought it would be a bit sweet but no sweetness there at all.
It was an accident that i used so much crystal.
Seems to have balanced out nicely.
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 73.0 %
0.60 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 8.8 %
0.60 kg Munich, Dark (Joe White) (29.6 EBC) Grain 8.8 %
0.30 kg Amber Malt (Joe White) (45.3 EBC) Grain 4.4 %
0.30 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4.4 %
0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.7 %
65.00 gm Goldings, East Kent [5.20%] (60 min) Hops 37.2 IBU
17.00 gm Goldings, East Kent [5.20%] (30 min) Hops 7.5 IBU
0.25 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275)
Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 6.7 %
Bitterness: 44.7 IBU
Est Color: 63.2 EBC
YUM YUM
cheers
johnno
TasChris
Lurking
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Hi all,
Just finalising my recipe for my first AG and thought I would go with a porter to drown out any strange flavours my poor technique will create.
After much research and stuffing about this is the recipe I think I may go with. Trying to keep it pretty basic and base it on one of Palmer's.
Porter 1
12-B Porter, Robust Porter
Recipe Specifics
----------------
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 6.50
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 36.2
Anticipated IBU: 42.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 5.50 kg. JWM Traditional Ale Malt Australia 1.038 3
6.2 0.40 kg. Chocolate Malt Great Britain 1.034 475
6.2 0.40 kg. JWM Caramalt Australia 1.036 28
3.1 0.20 kg. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Target Pellet 11.00 23.7 60 min.
30.00 g. Willamette Whole 5.00 12.9 40 min.
20.00 g. Willamette Whole 5.00 5.9 20 min.
Yeast
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 6.50
Water Qts: 17.21 - Before Additional Infusions
Water L: 16.29 - Before Additional Infusions
L Water Per kg Grain: 2.51 - Before Additional Infusions
Saccharification Rest Temp : 69 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 0
Any thoughts/ideas??
Chris
Just finalising my recipe for my first AG and thought I would go with a porter to drown out any strange flavours my poor technique will create.
After much research and stuffing about this is the recipe I think I may go with. Trying to keep it pretty basic and base it on one of Palmer's.
Porter 1
12-B Porter, Robust Porter
Recipe Specifics
----------------
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 6.50
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 36.2
Anticipated IBU: 42.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 5.50 kg. JWM Traditional Ale Malt Australia 1.038 3
6.2 0.40 kg. Chocolate Malt Great Britain 1.034 475
6.2 0.40 kg. JWM Caramalt Australia 1.036 28
3.1 0.20 kg. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Target Pellet 11.00 23.7 60 min.
30.00 g. Willamette Whole 5.00 12.9 40 min.
20.00 g. Willamette Whole 5.00 5.9 20 min.
Yeast
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 6.50
Water Qts: 17.21 - Before Additional Infusions
Water L: 16.29 - Before Additional Infusions
L Water Per kg Grain: 2.51 - Before Additional Infusions
Saccharification Rest Temp : 69 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 0
Any thoughts/ideas??
Chris
jayse
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At a quick glance that recipe looks about right, although doesn't need quite that much roasted malts could cut the choc back to 300g and the black to 150g and it would be exactly the same as the port of palmer porter, also his caramalt would only be 300g. Why not stick to excatly how he has it for your first go?
Good luck with your first full mash, proberly best to go on the cautionary side and stick to palmers recipe rather than adding the extra roasted malts for your first and go from there. Personally I think at 1.051 35 IBU would be enough.
These are just personal opinions as is your recipe is reasonbly on track.
Anyway hope all goes well.
Jayse
Good luck with your first full mash, proberly best to go on the cautionary side and stick to palmers recipe rather than adding the extra roasted malts for your first and go from there. Personally I think at 1.051 35 IBU would be enough.
These are just personal opinions as is your recipe is reasonbly on track.
Anyway hope all goes well.
Jayse
Ok: My latest version 25l
Crossroads Brown Porter
4kg BB ale malt
1kg WM munich
500g choc
500g amber
20g FRESH Nugget for 90mins
10g Hallertauer Mittlefru for 30mins
Probably just use dry yeast... What do people think of S-04 or should I go the US56 or Notty?
Comments?
Crossroads Brown Porter
4kg BB ale malt
1kg WM munich
500g choc
500g amber
20g FRESH Nugget for 90mins
10g Hallertauer Mittlefru for 30mins
Probably just use dry yeast... What do people think of S-04 or should I go the US56 or Notty?
Comments?
SteveSA
Well-Known Member
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My latest (2nd brew from the BBD)
One Metre Back From the Bar
Brewer: Steve
Asst Brewer: Even Drunker Adelaideans
Robust Porter
Recipe Specifications
--------------------------
Batch Size: 21.50 L
Estimated OG: 1.059 SG
Estimated Color: 60.5 EBC
Estimated IBU: 37.7 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item % or IBU
3.62 kg BB Ale Malt (6.0 EBC) 65.8 %
1.00 kg IMC Munich Malt (11.8 EBC) 18.2 %
0.36 kg Hoepfner Rauch (Smoked malt) (5.9 EBC) 6.5 %
0.33 kg TF Chocolate Malt (1100.0 EBC) 6.0 %
0.19 kg TF Amber Malt (100.1 EBC) 3.5 %
27.00 gm Styrian Goldings [4.10%] (60 min) 15.4 IBU
23.00 gm Williamette [3.80%] (60 min) 12.2 IBU
22.00 gm Williamette [3.80%] (30 min) 5.9 IBU
30.00 gm Williamette [3.80%] (15 min) 4.2 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.50 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 78.5 C 67.0 C 75 min
Mash Out Add 9.00 L of water at 95.1 C 76.0 C 10 min
----------------------------
One Metre Back From the Bar
Brewer: Steve
Asst Brewer: Even Drunker Adelaideans
Robust Porter
Recipe Specifications
--------------------------
Batch Size: 21.50 L
Estimated OG: 1.059 SG
Estimated Color: 60.5 EBC
Estimated IBU: 37.7 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item % or IBU
3.62 kg BB Ale Malt (6.0 EBC) 65.8 %
1.00 kg IMC Munich Malt (11.8 EBC) 18.2 %
0.36 kg Hoepfner Rauch (Smoked malt) (5.9 EBC) 6.5 %
0.33 kg TF Chocolate Malt (1100.0 EBC) 6.0 %
0.19 kg TF Amber Malt (100.1 EBC) 3.5 %
27.00 gm Styrian Goldings [4.10%] (60 min) 15.4 IBU
23.00 gm Williamette [3.80%] (60 min) 12.2 IBU
22.00 gm Williamette [3.80%] (30 min) 5.9 IBU
30.00 gm Williamette [3.80%] (15 min) 4.2 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728)
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.50 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 78.5 C 67.0 C 75 min
Mash Out Add 9.00 L of water at 95.1 C 76.0 C 10 min
----------------------------
Hello Purple Porter People,
2 nights ago i got to brew my Robust 'oatmeal' Porter... at a mates place, for a brew night/tasting/BBQ.
everything went to plan, kind of, although bad light did not allow the use of my refrac so i dont really know if i hit OG (i'll do that when i pitch on the weekend).
In the end i upped the % of Oats, just because it was the first time i had used them in a brew, so i wanted to get a feel for what they provided. i didnt crush the oats with the rest of the grist and in the end forgot to add them when mashing in.!! so they got dumped and stirred to begin the standard infusion mash.
i had no troubles with the sparge, so i may even up the oats next time depending on the results of this brew. The funny thing was and T.D. will attest to this, my first runnings looked 'purple' .. i'm gathering it was just due to the racking hose i used which was hazy from living in some napisan too long! but it definately had a purple tinge :blink:
The night was finished with some english bitter tasting and a bit of meat with dead horse.
Here's my final recipe.... (below)
thanx to warren for starting a great, useful thread.. and everyone that has commented from there on in.
Cheers the Purple Porter Eater.
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.13 L
Estimated OG: 1.065 SG
Estimated Color: 55.6 EBC
Estimated IBU: 48.5 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 67.6 %
800.00 gm Munich, Light (Joe White) (17.7 EBC) Grain 10.8 %
500.00 gm Oats, Flaked (2.0 EBC) Grain 6.8 %
400.00 gm Chocolate Malt - JWM (700.0 EBC) Grain 5.4 %
400.00 gm Crystal (Joe White) (141.8 EBC) Grain 5.4 %
300.00 gm Amber Malt - JWM (45.0 EBC) Grain 4.1 %
25.00 gm Target [11.00%] (60 min) Hops 28.1 IBU
15.00 gm Target [11.00%] (40 min) Hops 14.8 IBU
14.00 gm Goldings, East Kent [5.60%] (15 min) Hops 3.7 IBU
20.00 gm Styrian Goldings [5.60%] (5 min) Hops 2.1 IBU
2.00 items Vanilla Bean (essence) (Secondary 5.0 daysMisc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-56) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7400.00 gm
----------------------------
Name Description Step Temp Step Time
Mash In Add 19.30 L of water at 71.2 C 65.0 C 60 min
Mash Out Add 10.81 L of water at 97.2 C 75.6 C 10 min
2 nights ago i got to brew my Robust 'oatmeal' Porter... at a mates place, for a brew night/tasting/BBQ.
everything went to plan, kind of, although bad light did not allow the use of my refrac so i dont really know if i hit OG (i'll do that when i pitch on the weekend).
In the end i upped the % of Oats, just because it was the first time i had used them in a brew, so i wanted to get a feel for what they provided. i didnt crush the oats with the rest of the grist and in the end forgot to add them when mashing in.!!
so they got dumped and stirred to begin the standard infusion mash.i had no troubles with the sparge, so i may even up the oats next time depending on the results of this brew. The funny thing was and T.D. will attest to this, my first runnings looked 'purple' .. i'm gathering it was just due to the racking hose i used which was hazy from living in some napisan too long! but it definately had a purple tinge :blink:
The night was finished with some english bitter tasting and a bit of meat with dead horse.
Here's my final recipe.... (below)
thanx to warren for starting a great, useful thread.. and everyone that has commented from there on in.
Cheers the Purple Porter Eater.
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.13 L
Estimated OG: 1.065 SG
Estimated Color: 55.6 EBC
Estimated IBU: 48.5 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 67.6 %
800.00 gm Munich, Light (Joe White) (17.7 EBC) Grain 10.8 %
500.00 gm Oats, Flaked (2.0 EBC) Grain 6.8 %
400.00 gm Chocolate Malt - JWM (700.0 EBC) Grain 5.4 %
400.00 gm Crystal (Joe White) (141.8 EBC) Grain 5.4 %
300.00 gm Amber Malt - JWM (45.0 EBC) Grain 4.1 %
25.00 gm Target [11.00%] (60 min) Hops 28.1 IBU
15.00 gm Target [11.00%] (40 min) Hops 14.8 IBU
14.00 gm Goldings, East Kent [5.60%] (15 min) Hops 3.7 IBU
20.00 gm Styrian Goldings [5.60%] (5 min) Hops 2.1 IBU
2.00 items Vanilla Bean (essence) (Secondary 5.0 daysMisc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-56) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7400.00 gm
----------------------------
Name Description Step Temp Step Time
Mash In Add 19.30 L of water at 71.2 C 65.0 C 60 min
Mash Out Add 10.81 L of water at 97.2 C 75.6 C 10 min
T.D.
Hop Whore
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- 28/4/05
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- 2,214
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- 1
Haha, yeah, she looked purple alright!!! :lol: But as Kong said, it was most likely the racking tube and dodgy low fluorescent light in my garage.
The brew went well, smelt absolutely awesome!! I was brewing a pilsner at the same time so the aromas coming out of the two brew kettles couldn't have been much more different!
The brew went well, smelt absolutely awesome!! I was brewing a pilsner at the same time so the aromas coming out of the two brew kettles couldn't have been much more different!
I'm planning on pitching tonight, still tossing up if i will use both yeasts.!?
i think i was a bit under in my final volume, so my OG may be a little higher than planned.. i'll make the decision when i've checked the gravity.
Has anyone ever used a mixture of dried yeasts and noticed any differences in profile or attenuation etc etc.?
i think i was a bit under in my final volume, so my OG may be a little higher than planned.. i'll make the decision when i've checked the gravity.
Has anyone ever used a mixture of dried yeasts and noticed any differences in profile or attenuation etc etc.?
Well My porter is bubbling nicely!
http://hbd.org/cgi-bin/recipator/recipator...up=12&item=5606
4kg Barrett and Burston Ale
1kg Weyermaan Munich
500g Weyermann Carared
500g Thomas Fawcett pale Choc
500g Weyermann CaraAmber
20g Nugget (11% AA, 90 min.)
20g Fuggles (5.7% AA, 10 min.)
OG 1062 @24l giving a 75% efficiency... Pretty happy with that...
I ended up making a nottingham starter, even though I know I could just rehydrate and pitch... I wanted a nice strong start and I seemed to get it with it firing up just over 5 hours from pitching...
http://hbd.org/cgi-bin/recipator/recipator...up=12&item=5606
4kg Barrett and Burston Ale
1kg Weyermaan Munich
500g Weyermann Carared
500g Thomas Fawcett pale Choc
500g Weyermann CaraAmber
20g Nugget (11% AA, 90 min.)
20g Fuggles (5.7% AA, 10 min.)
OG 1062 @24l giving a 75% efficiency... Pretty happy with that...
I ended up making a nottingham starter, even though I know I could just rehydrate and pitch... I wanted a nice strong start and I seemed to get it with it firing up just over 5 hours from pitching...
BoilerBoy
Well-Known Member
- Joined
- 11/9/05
- Messages
- 764
- Reaction score
- 2
Interesting looking at SteveSA's smoked porter.
Last year I did a porter which was a partial mash, 25L with 350g of Rauch Malt and it was pleasantly smokey, but it died back after 3months.
A month ago I did another similar AG recipe except I increased the Rauch malt to 600g, 9% of the grain bill and I swear I can barely taste it, if its there its so very slight.
Anyone else found this?
Cheers
BB
Last year I did a porter which was a partial mash, 25L with 350g of Rauch Malt and it was pleasantly smokey, but it died back after 3months.
A month ago I did another similar AG recipe except I increased the Rauch malt to 600g, 9% of the grain bill and I swear I can barely taste it, if its there its so very slight.
Anyone else found this?
Cheers
BB
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