Recipe critique

[big78sam]

Hi all,

I'm after a big porter and thought I might as well use up leftover bits of specialty malts I had hanging around. Does this look like it will work OK? I haven't used Amber or brown malts in a porter before.

Leftovers robust porter (Robust Porter)

Original Gravity (OG): 1.070 (°P): 17.1
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 6.88 %
Colour (SRM): 36.9 (EBC): 72.7
Bitterness (IBU): 44.6 (Average - No Chill Adjusted)

4kg Maris Otter Malt
1.5kg Munich I
400g Brown Malt
240g Carared
200g Amber Malt
180g Chocolate
150g Black Roasted Barley
150g Roasted Barley

1.2 g/L Horizon (11.5% Alpha) @ 60 Minutes (Boil)
1.4 g/L Challenger (6.1% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1084 - Irish Ale

 

[indica86]

How could it not taste good. Style matching means f. all.
In my short career I have found it is good to "borrow" hop schedules and go from there.

Looks like it will be dark n malty though. Nom nom...

 

[lukiferj]

Certainly got a lot going on. Definitely going to be drinkable (probably very drinkable) but I would be very surprised if you can tell what any of the individual malts are adding to the mix. Only one way to find out though :beerbang:

 

[eamonnfoley]

Brown malt is quite powerful in flavour. Maybe back off a bit with that.

 

[timmi9191]

I'd mash higher to give it more malt backbone

 

[big78sam]

Alright so a little less Brown and mash at 66. I'll see how it goes

 

[timmi9191]

Higher..

 

[big78sam]

Higher..

. I prefer a lower mash. I'm already coming to 66. let's call it a compromise. There'll be enough body there.

 

[Thefatdoghead]

Back off all your spec malts by half If you really want to use those malts. I would back the carared right back or none at all. Keep the brown and drop the amber and back the black and roast off by 50g. Keep choc as is. Bump up the Munich to make up your gravity.