oglennyboy
Well-Known Member
- Joined
- 7/6/13
- Messages
- 55
- Reaction score
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[SIZE=10pt]Gday all, it’s getting cold all right way down south, so I’ve been looking through the discussions on robust porters for some pointers on a recipe to put though my BIAB setup.[/SIZE]
[SIZE=10pt]After being totally overwhelmed by the range of recipes I’ve decided the simplest thing to do is a tried & true – Barry’s RobPo recipe, with some adjustments to suit what I have. I hope this will still turn out OK? Will the CaraAroma & Melanoidin fill in the gap between JW Trad & MO?[/SIZE]
[SIZE=10pt]Barry’s RobPo for 24 litres[/SIZE]
[SIZE=10pt]4.5 kg (75%) JW Trad Ale Malt[/SIZE]
[SIZE=10pt]0.6 kg (10%) JW Chocolate Malt[/SIZE]
[SIZE=10pt]0.4 kg (6.7%) JW Amber Malt[/SIZE]
[SIZE=10pt]0.3 kg (5.0%) Weyermann Caraaroma[/SIZE]
[SIZE=10pt]0.1 kg (1.7%) Weyermann Melanoidin[/SIZE]
[SIZE=10pt]0.1 kg (1.7%) Flaked Barley[/SIZE]
[SIZE=10pt]So a minor sub of JW Trad for MO, Flaked Barley for Oat Malt, and EKG to 30IBU and Fuggles for the 5min @ 1g/l (just because I like the Fug, and not too bitter). Was also going to use WY1469 at 17deg that I’ve just cropped off a DSGA.[/SIZE]
[SIZE=10pt]But the other query I have is whether the recipe below would work, based on having not much MO, a lot of Munich, and really liking a dunkel I made with Munich, for the malty taste. I’m also keen on the roasty coffee that the Roasted Barley is said to give, and Flaked Barley for mouthfeel (maybe rolled oats instead?).[/SIZE]
[SIZE=10pt]I Say, Porter! [/SIZE]
[SIZE=10pt]23L Batch[/SIZE]
[SIZE=10pt]Grain Amt %-age[/SIZE]
[SIZE=10pt]JW Munich 3.00kg 49.2%[/SIZE]
[SIZE=10pt]Simpsons MO 1.80kg 29.5%[/SIZE]
[SIZE=10pt]JW Crystal 0.65kg 10.7%[/SIZE]
[SIZE=10pt]JW Choc 0.35kg 5.7%[/SIZE]
[SIZE=10pt]Flaked Barley 0.15kg 2.5%[/SIZE]
[SIZE=10pt]Roasted Barley 0.07kg 1.1%[/SIZE]
[SIZE=10pt]Black Patent 0.08kg 1.3%[/SIZE]
[SIZE=10pt]Total 6.1kg[/SIZE]
[SIZE=10pt]EKG 5.0%AA to 30 IBU @ 90min FWH[/SIZE]
[SIZE=10pt]Fuggles @ 5min 1g/l[/SIZE]
[SIZE=10pt]WY1469 at 17 degrees[/SIZE]
[SIZE=10pt]Does this look like it’s going to be in the ballpark? There's only a couple of recipes using Munich as the main base (Mad Fermentationist is one I've found), so I wondered how it might go.[/SIZE]
[SIZE=10pt]I was thinking of mashing low-ish at 65 given the Munich & crystal, so the dryness & higher attenuation against the maltier backbone balance out. [/SIZE]
[SIZE=10pt]Plain numbers for proportions shown only, the detailed output from BIABacus is not included because there’s a bit of it to wade through.[/SIZE]
[SIZE=10pt]cheers![/SIZE]
[SIZE=10pt]After being totally overwhelmed by the range of recipes I’ve decided the simplest thing to do is a tried & true – Barry’s RobPo recipe, with some adjustments to suit what I have. I hope this will still turn out OK? Will the CaraAroma & Melanoidin fill in the gap between JW Trad & MO?[/SIZE]
[SIZE=10pt]Barry’s RobPo for 24 litres[/SIZE]
[SIZE=10pt]4.5 kg (75%) JW Trad Ale Malt[/SIZE]
[SIZE=10pt]0.6 kg (10%) JW Chocolate Malt[/SIZE]
[SIZE=10pt]0.4 kg (6.7%) JW Amber Malt[/SIZE]
[SIZE=10pt]0.3 kg (5.0%) Weyermann Caraaroma[/SIZE]
[SIZE=10pt]0.1 kg (1.7%) Weyermann Melanoidin[/SIZE]
[SIZE=10pt]0.1 kg (1.7%) Flaked Barley[/SIZE]
[SIZE=10pt]So a minor sub of JW Trad for MO, Flaked Barley for Oat Malt, and EKG to 30IBU and Fuggles for the 5min @ 1g/l (just because I like the Fug, and not too bitter). Was also going to use WY1469 at 17deg that I’ve just cropped off a DSGA.[/SIZE]
[SIZE=10pt]But the other query I have is whether the recipe below would work, based on having not much MO, a lot of Munich, and really liking a dunkel I made with Munich, for the malty taste. I’m also keen on the roasty coffee that the Roasted Barley is said to give, and Flaked Barley for mouthfeel (maybe rolled oats instead?).[/SIZE]
[SIZE=10pt]I Say, Porter! [/SIZE]
[SIZE=10pt]23L Batch[/SIZE]
[SIZE=10pt]Grain Amt %-age[/SIZE]
[SIZE=10pt]JW Munich 3.00kg 49.2%[/SIZE]
[SIZE=10pt]Simpsons MO 1.80kg 29.5%[/SIZE]
[SIZE=10pt]JW Crystal 0.65kg 10.7%[/SIZE]
[SIZE=10pt]JW Choc 0.35kg 5.7%[/SIZE]
[SIZE=10pt]Flaked Barley 0.15kg 2.5%[/SIZE]
[SIZE=10pt]Roasted Barley 0.07kg 1.1%[/SIZE]
[SIZE=10pt]Black Patent 0.08kg 1.3%[/SIZE]
[SIZE=10pt]Total 6.1kg[/SIZE]
[SIZE=10pt]EKG 5.0%AA to 30 IBU @ 90min FWH[/SIZE]
[SIZE=10pt]Fuggles @ 5min 1g/l[/SIZE]
[SIZE=10pt]WY1469 at 17 degrees[/SIZE]
[SIZE=10pt]Does this look like it’s going to be in the ballpark? There's only a couple of recipes using Munich as the main base (Mad Fermentationist is one I've found), so I wondered how it might go.[/SIZE]
[SIZE=10pt]I was thinking of mashing low-ish at 65 given the Munich & crystal, so the dryness & higher attenuation against the maltier backbone balance out. [/SIZE]
[SIZE=10pt]Plain numbers for proportions shown only, the detailed output from BIABacus is not included because there’s a bit of it to wade through.[/SIZE]
[SIZE=10pt]cheers![/SIZE]