AG#3 Winter Porter

[GrowlingDogBeer]

Hi all

I have made my first 2 AG Beers and they have both only used Pale Malt and been heavily hopped. I fancy something something a bit different so have come up with the following recipe for a Porter.

Let me know what you think

25 Litre Brew Length

OG 1044

MO Pale Malt 2.5Kg
Crystal Malt 1 Kg
Amber Malt 500g
Wheat malt 500g
Chocolate Malt 200g
Black Malt 200g

60 minute Hops
East Kent Goldings 30g
Fuggles 40g

I'm not really sure what it will turn out like but I'm hoping for something with a fair bit of body to it but still only around the 4 - 4.5% mark.

Thanks

[Manx Guy]

Hi,

It looks good to me! If a little heavy on the black malt...
Do you want it black or deep ruby/ brown?

What mash temp do you plan to go for?



Guy

[GrowlingDogBeer]

I plan to mash as close as I can get to 66 C, and am hoping for a nice dark brown colour.

I was thinking it seemed a lot of Black Malt, but these figures in BrewMate gives me an EBC of 73.5. Which I wouldn't have thought was that dark.

Is it possible BrewMate may not be correct.

EDIT: I just put the same ingredients into BeerEngine and that gave me an EBC of 189, that is dark. Given what Beer Engine is saying I could probably take the Black Malt out completely.

Thanks

[Piscator]

I just did one with half the black malt and 50g more chocloate than your recipe.......................

and at some time in the night the creature from the black lagoon exploded out of the fermenting bucket all over the airing cupboard floor

It's hissing and fizzing like a good'un now and is a lovely rich dark colour with a heavenly aroma - it was meant to be for Christmas but I'm wondering if it'll last that long

Anyway back on track - dont worry about cutting the black malt back a bit and maybe up the chocolate a smidge if you fancy - with the crystal and amber malts in your grain bill the colour should be good.

Cheers
Steve

[GrowlingDogBeer]

Thanks for you comments, I think I will knock the Black malt back quite a bit, maybe 50 or 100g, and maybe sneak a tad more chocolate in there as well.

Up early in the morning for the Postman as lots of nice grains turning up from Rob @ The MaltMiller along with the East Kent Goldings. UKMail Postie due at 7:30 on the dot.

which would be the best yeast for this. I have US-05, S04, or nottingham.
Thanks