nathanthn
Active Member
I want to find a balance between the smoked and roasted flavors for the baltic porter I want to brew, I also want a moderate amount of hop flavor to come through but with little to no aroma. Here's the first draft of my 5gal recipe, please give me some input:
6lb Munich
5lb Beechwood Smoked Malt
0.33lb Black Patent
0.33lb Chocolate
0.5lb CaraMunich
1oz Magnum FWH
1oz EK Gouldings @20min
I'm also debating the yeast choice. I don't have a full setup for lagering but my basement will stay around 50-55F through the winter, should I go with a true lager yeast, a Cali common (WLP810), or a low temp ale yeast (Kolsch or Scottish)? I don't have refrigerator space to do an extended lager at the moment, not sure if that will be an issue with a porter and lager yeast or not...
6lb Munich
5lb Beechwood Smoked Malt
0.33lb Black Patent
0.33lb Chocolate
0.5lb CaraMunich
1oz Magnum FWH
1oz EK Gouldings @20min
I'm also debating the yeast choice. I don't have a full setup for lagering but my basement will stay around 50-55F through the winter, should I go with a true lager yeast, a Cali common (WLP810), or a low temp ale yeast (Kolsch or Scottish)? I don't have refrigerator space to do an extended lager at the moment, not sure if that will be an issue with a porter and lager yeast or not...