prah
Member
- Joined
- Jan 5, 2020
- Messages
- 9
- Reaction score
- 1
Hi folks, i'm a farly new all grain brewer (currently on my 5 batch), I absolutely need your advice on this one: on my last batch i was ready to brew a Stout so i bought a good amount of Maris otter as base malt and some specialties... except roasted barley (LOL) so i decided not to go for the stout way for this time. i Googled for a porter recipe since i had more than enough dark malts and a recipe showed up, i swear to god i find it somewhere but right now i can't recall where, anyway i wrote it on my notebook and made so modifications:
4Kg maris otter (8,82 lb)
1Kg Brown malt (2,2 lb) it should have been 1,5kg tho, following the recipe
700g carafa III (1,54lb) the recipe called for crystal but i didn't have it at the moment
400g light chocolate malt (0,88lb)
150g flaked barley + 50g flaked oats
the flaked barley and oats was a personal addition, i wanted to see if i could improve head retention.
Mash: 15,5L water at 66C for 1 hour
Sparge: 14,67L at 77C
pre boil close to 23L
Boil: 90min
47g challenger + 8g super styrian aurora for 90min
15 minutes from finishing:
14g challenger
OG 1,060
Yeast: 1 pack White Labs english ale yeas WLP002 pitched at 21C.
fermented for two weeks now at 18.4-18.8 C almost steadily, tho one.day for.an.hour or two i had a jump to 25C for a temperature controller misfunction.
today i tasted the beer and it's reeeeeally complex.in taste, has a wonderful smell, but i must admit it has a very hars taste, lots of coffee and chocolate. now here comes the part where i need you: i let 3 person with different tastes taste the beer in the primary and they all told me it was terrible, like.really terrible. every time I taste it i fall in love with it. does it really goes down to just personal.preferences or i might be so blind becouse it is my beer that i'm missing something crucial? maybe i misbalanced the specialties o i went for completely wrong malts, or I might have done something wrong in the procedure? as of today the beer is still fermenting, even tho it isn't bubbling i can se a lot of pressuer in the airlock, and Fg is currently at 1,020 so it's still gonna take some time. what do you guys think? is the harshness going to lower at some point? Am i doing lots of.mistakes? should i raise ferm temp a.little bit to encorouge fermentation a little.bit?
thank you guys
CHEERS.
n.b new to the forum aswell, nice to meet you all!
4Kg maris otter (8,82 lb)
1Kg Brown malt (2,2 lb) it should have been 1,5kg tho, following the recipe
700g carafa III (1,54lb) the recipe called for crystal but i didn't have it at the moment
400g light chocolate malt (0,88lb)
150g flaked barley + 50g flaked oats
the flaked barley and oats was a personal addition, i wanted to see if i could improve head retention.
Mash: 15,5L water at 66C for 1 hour
Sparge: 14,67L at 77C
pre boil close to 23L
Boil: 90min
47g challenger + 8g super styrian aurora for 90min
15 minutes from finishing:
14g challenger
OG 1,060
Yeast: 1 pack White Labs english ale yeas WLP002 pitched at 21C.
fermented for two weeks now at 18.4-18.8 C almost steadily, tho one.day for.an.hour or two i had a jump to 25C for a temperature controller misfunction.
today i tasted the beer and it's reeeeeally complex.in taste, has a wonderful smell, but i must admit it has a very hars taste, lots of coffee and chocolate. now here comes the part where i need you: i let 3 person with different tastes taste the beer in the primary and they all told me it was terrible, like.really terrible. every time I taste it i fall in love with it. does it really goes down to just personal.preferences or i might be so blind becouse it is my beer that i'm missing something crucial? maybe i misbalanced the specialties o i went for completely wrong malts, or I might have done something wrong in the procedure? as of today the beer is still fermenting, even tho it isn't bubbling i can se a lot of pressuer in the airlock, and Fg is currently at 1,020 so it's still gonna take some time. what do you guys think? is the harshness going to lower at some point? Am i doing lots of.mistakes? should i raise ferm temp a.little bit to encorouge fermentation a little.bit?
thank you guys
CHEERS.
n.b new to the forum aswell, nice to meet you all!