Porter for the critics

[Spud395]

Take a peak at my would be porter recipe please and comment.

Are the additions of amber and Munich wasted here or will I get a bit of malty complexity?

Also thinking of adding a few oat flakes to give a smooth body, comments



Lager Malt 2.5 EBC 3000 grams 57.7%
Pale Malt 5 EBC 1000 grams 19.2%
Chocolate Malt 1050 EBC 400 grams 7.7%
Crystal Malt 130 EBC 250 grams 4.8%
Crystal Malt, Pale60 EBC 250 grams 4.8%
Black Malt 1300 EBC 100 grams 1.9%
Munich Malt 20 EBC 100 grams 1.9%
Amber Malt 60 EBC 100 grams 1.9%


Hop Variety Type Alpha Time lb: oz grams Ratio
Target Whole 11.4 % 60 mins 0 lbs. 1.1 oz 30 grams 100%


Final Volume: 23 Litres
Original Gravity: 1.050
Final Gravity: 1.015
Alcohol Content: 4.5% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 13 Litres
Mash Efficiency: 75 %
Bitterness: 34.5168378347185 EBU
Colour: 202 EBC

[yogester]

For me that is a lot of crystal, almost 10%... i am (generally) a crystal-hater though.

I would go much, much higher with munich, up to 20%, and ditch the black malt and up the amber to ~5% if you want something malty. Save the oat flakes for a stout...

Only my 2p... your mileage may vary

[coatesg]

Looks OK - the crystal is a little high perhaps, and you can happily up the munich and amber. You might want t consider brown malt as well for the unmistakeable porter flavour.

[Spud395]

Thanks lads, I had been looking at a good few porter recipe's and a lot of them seemed to have a high crystal content. I'll happly drop it back to around 5%.
Dont have any brown malt I'm afraid and am trying to use what I have in stock.
I'll brew some variation of this at the weekend and stick a tread in brewdays!