Porter Query

[andybrock]

Hi,

I'm planning a porter this coming weekend:

It's a recipe I wrote down from somewhere else and lost the source.
(i've been through Prost/Wheeler Porters and Stouts and the recipe isn't there)

I was looking over it yesterday and though there is a large amount of black malt:

Grain bill is:

9kg Pale (75%)
1kg Black (8.3%)
1kg Crystal (8.3%)
0.5kg Chocolate (4.2%)
0.5kg Munich (4.2%)


Now it could be because of my new shiny kit and having doubled my brew length (to 46 litres), but 1kg of black seems alot.

Does it seem too much and should I cut it back a bit?

Opinions?


Andy

[Aleman]

Could be too much, how long are you planning on aging it? It'll be harsh for some time, Swapping with some Roast Barley could be the way to go.

It doesn't strike me as a typical 'porter' grist though, I'd have expected some amber/brown malt in there

[oblivious]

Thats a hell of a lot of black malt

[mysterio]

Looks to be along the lines of the American porters like Sierra Nevada & Anchor. I would half the black malt personally unless you like drinking ashtrays.

[andybrock]

Thanks guys,

that pretty much confirms my thoughs.

I'll at least half the black, and depending what's left over in my grain chest add some amber/brown.