MaskdBagel
Member
Looking to brew up a nice big porter this weekend with a friend who's completely new to home brewing but a sage when it comes to good beer. The goal for the finished product is something ink black, super smooth, very lightly sweet, and appropriate to finish on cacao and/or coconut. A lot of the body will come from the lactose, so I'm planning to mash at 151 and try to get to 1.018 with US-05.
I've put this together with Mosher's "harsh zone" advice in mind. (https://byo.com/article/avoiding-harsh-zone/) I want dark and roasty, but I definitely don't want any acrid bitterness, charcoal, burnt coffee, etc. (I know the line between porter and stout is faint, but those characteristics belong in the conversation, I think, so I'm calling this a porter.) Wondering if pulling the Crystal 80 back a touch might be a good idea.
For hops, I know utilization goes down as OG goes up, and this will be around 1.080, so I'm estimating 15 AAU for 60 minutes. Since it's a long boil, I'll just hit 15 with whatever I have on hand, probably Nugget or Centennial. Too much for the malt to be the main player?
Here's the grist. Would love your thoughts. Simplify?
Ingredient Volume (oz) Percentage
Two-row 160 60.61%
Munich 10L 32 12.12%
Flaked Barley 16 6.06%
Crystal 80 16 6.06%
Cara Pils Dextrine 8 3.03%
Flaked Oats 16 6.06%
Carafa II 412L 4 1.52%
Roasted Barley 300L 4 1.52%
Chocolate Malt 425L 4 1.52%
Midnight Wheat 4 1.52%
Lactose 8 ---
Thanks!!
I've put this together with Mosher's "harsh zone" advice in mind. (https://byo.com/article/avoiding-harsh-zone/) I want dark and roasty, but I definitely don't want any acrid bitterness, charcoal, burnt coffee, etc. (I know the line between porter and stout is faint, but those characteristics belong in the conversation, I think, so I'm calling this a porter.) Wondering if pulling the Crystal 80 back a touch might be a good idea.
For hops, I know utilization goes down as OG goes up, and this will be around 1.080, so I'm estimating 15 AAU for 60 minutes. Since it's a long boil, I'll just hit 15 with whatever I have on hand, probably Nugget or Centennial. Too much for the malt to be the main player?
Here's the grist. Would love your thoughts. Simplify?
Ingredient Volume (oz) Percentage
Two-row 160 60.61%
Munich 10L 32 12.12%
Flaked Barley 16 6.06%
Crystal 80 16 6.06%
Cara Pils Dextrine 8 3.03%
Flaked Oats 16 6.06%
Carafa II 412L 4 1.52%
Roasted Barley 300L 4 1.52%
Chocolate Malt 425L 4 1.52%
Midnight Wheat 4 1.52%
Lactose 8 ---
Thanks!!